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Zucchini Soup
3 pounds zucchini
2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon white pepper
1 10 3/4 ounce cans chicken broth
1/2 cup water
1 1/2 cup half-and-half
Salt and pepper to taste
Chopped chives

Cut ends off zucchini and slice into 1" pieces. Place in a 6-quart saucepan. Add salt, onion powder, garlic powder, white pepper, chicken broth and water. Bring to a boil. Cover and cook over moderate heat until tender, about 10 minutes. Place 1/2 of zucchini slices and broth at a time in a blender or food processor and blend until smooth. Place in a clean 2 quart saucepan. Stir in half-and-half. Season to taste with salt and white pepper. Stir over moderate heat until heated through. May be refrigerated overnight or frozen. To serve, reheat slowly; do not boil. Garnish with a sprinkling of chives.
Serves 8
Molly Sadler (Molly is one of the nicest people around. Her mother, Martha was my next door neighbor for many years.)

Potato Cheese Soup
1 stick oleo or margarine
1 large onion
4 stalks celery, chopped
1 16 ounce package frozen hash brown potatoes
2 cans Cheddar cheese soup
1 can cream of celery soup
1 small can chopped green chilies, drained
2 cups milk
1 small jar chopped pimento
Dash of paprika, onion salt, celery salt, pepper and salt to taste

Sauté onion and celery in oleo in a large pot. Add potatoes and sufficient water to cover potatoes. Cook 20 minutes or until tender. Add soups, chilies, and milk (more milk if you want a thinner soup.) Add pimento for color and garnish.
Ethel Shields

Apricot Bread
1 cup dried apricots, chopped
1 1/4 cup sugar
2 tablespoons shortening
1 egg, well beaten
1/2 cup orange juice
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
8X4X3 pan

Set oven to 350 degrees. Soak apricots in hot water 20 minutes. Cream one cup sugar, shortening and eggs. Stir in sugar and orange juice. Add dry ingredients and blend well. Drain apricots and add to mixture. Mix well. Add nuts. Bake 65 minutes.
Serves 8
Clara Hobgood

Banana Bread
1/2 cup Crisco
1 cup sugar
2 eggs. Beaten
1/4 cup nuts
3 bananas, crushed
2 cup flours
1 teaspoon baking soda
2 loaf pans

Set oven to 350 degrees. Cream shortening. Add sugar and eggs. Mix baking soda and flour. Sift baking soda and flour. Add bananas and flour and soda alternately. Add nuts. Pour into pans. Bake 50 minutes.
Bess McElvany

Carrot Bread
2/3 cup salad oil
1 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
1/8 teaspoon coconut extract
1 cup ground raw carrots
1 greased loaf pan 9X 5 X 2 3/4

Set oven to 350 degrees. Cream oil and sugar with electric mixer. Add eggs, one at a time. Sift dry ingredients into mixture mix well. Add extracts and carrots and mix into mixture. Bake for 45-50 minutes.
Mrs. Louise Conway

Mexican Corn Bread
1 cup corn meal
1/2 teaspoon baking soda
3/4 cup sour milk (to sour milk use regular milk and add small amount of vinegar)
1/2 teaspoon salt
1/3 cup melted shortening
3/4 cup shredded cheese
1 can chopped green chilies
1/2 cup cream style corn
2 eggs
8" iron skillet or cake pan

Set oven to 400 degrees. Melt shortening in pan. Beat eggs and mix in ingredients by hand thoroughly. Pour into skillet or cake pan and bake at 400 degrees for 30-40 minutes.
Teri Ellett

Monkey Bread
1 cup sugar
1 1/4 teaspoon cinnamon
3 cans biscuits
1 stick margarine or butter
Tube or Bundt pan

Set oven to 350 degrees. Cut biscuits into fourths. Mix sugar and cinnamon in a bowl. Coat each biscuit fourth with the sugar mixture and drop into bundt pan or tube pan. After all biscuit pieces have been coated and dropped into pan add enough sugar to sugar mixture to make 1 cup. Put mixture into pan and add the stick of butter. Bring to a boil then boil for 1 minute. Pour over the coated biscuit pieces and bake 45 minutes in a 350 degree oven. After break has cooled slightly, remove from pan. Each biscuit piece should easily pull away from the bread.
Karen Smith

Buttermilk Pound Cake
1 c. butter or Crisco
4 eggs
3 c. sugar
3 c. flour
1 c. buttermilk
1/4 tsp. Soda
1 tsp. Vanilla
1 tsp. Lemon
Add 1/2 tsp. salt, if Crisco is used

Cream butter and sugar in mixer. Add other ingredients and beat for 3 minutes at medium speed. Bake 1 hour at 375 degrees.
Lil Houck

Chocolate Applesauce Cake
1 c. sugar
1/2 c. shortening
1 3/4 c. applesauce
2 c. flour
2 tsp. Soda
1/2 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Allspice
3 tbsp. Cocoa
1 tbsp. Cornstarch
1 c. raisins
1/2 c. nuts, chopped

Sift dry ingredients. Add to creamed shortening and sugar, alternatively with applesauce. Sift cornstarch over nuts and raisins; add to batter. Bake at 350 degrees for 40 minutes or until done, in a 13 x 9 inch pan.
Phyllis Cline

Texas Chocolate Sheet Cake
2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. Salt
2 eggs, lightly beaten
1 tsp. Vanilla
1/2 c. sour cream or 1/2 c. buttermilk
2 sticks butter or margarine
4 tbsp. Cocoa
1 c. water

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot.

Chocolate Frosting
1 stick butter
4 tbsp. Cocoa
6 tbsp. Milk
1 lb. box powdered sugar
1 c. pecans, chopped
1/2 tsp. Vanilla

Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.
Mary Beth Fox

Sour Cream Walnut Coffee Cake
3/4 c. butter or margarine, softened
1 1/2 c. sugar
3 eggs
2 tsp. Vanilla
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. Soda
1/2 tsp. Salt
1 pt. sour cream
3/4 c. firmly packed light brown sugar
2 tsp. ground cinnamon
1 c. coarsely chopped walnuts
Powdered Sugar Glaze (see below)

Combine butter and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with sour cream, mixing well after each addition. Combine brown sugar, cinnamon and walnuts; mixing well. Spoon about 1/3 of batter into a greased and floured 10 inch tube or Bundt pan; sprinkle with 1/3 of nut mixture. Repeat layers twice; bake at 350 degrees for 1 hour or until done. Let stand 5 minutes before removing from pan. Place on serving dish and drizzle with glaze.

GLAZE
1 1/2 c. powdered sugar
2 tbsp. Water
1/2 tsp. vanilla extract
Anne Reid

7-Up Cake
1 yellow cake mix
1 pkg. instant pudding (vanilla or pineapple)
1 (10 oz.) bottle of 7UP
4 eggs
3/4 c. Wesson oil

Grease and flour 9 x 13 pan. Bake at 350 degrees for 40 minutes.

ICING
1 stick oleo
1 1/2 c. sugar
2 eggs (beaten)
1 tbsp. Flour
1 small can crushed pineapple

Cook until thick. Remove from heat and add: 1 cup coconut and 1 cup pecans.
Frances Arnold (Another wonderful lady. I taught in the same school with her for a lot of years.)

Chess Pie Cookies
CRUST
1 box yellow cake mix
1 stick butter
2 eggs

Mix above ingredients. Press in a 9 x 13 inch pan. I use a floured spoon.

FILLING
1 (8 oz.) pkg. Philadelphia cream cheese
2 eggs
2 1/2 c. confectioners sugar

Mix and pour over crust; sprinkle top with 1/2 cup chopped nuts. Bake at 350 degrees for 35 minutes.
Mrs. Hugh Reep

Beef Stroganoff
1 1/2 lbs. round steak
3 lg. cans mushrooms
1 c. oleo
2 lbs. chopped onions
1 can tomato soup
1 can tomato paste
1 tsp. soy sauce
1 tsp. Salt
1 tsp. Pepper
1 c. sour cream

Cut meat in 1 inch cubes. Put in large fry pan with oleo, mushrooms, onions, and brown. Add soup, paste and seasoning. Cook until meat done. Add sour cream just before serving. Serve over rice. Serves 8.
Mrs. Ed McCullough

Beef Spanish Rice
1 cup white rice
1/4 cup butter or margarine
1 medium onion, sliced thin
1/2 medium green pepper, diced
2 cups stewed tomatoes with juice
1 teaspoon salt
dash of pepper
1 cup water
1 pound lean ground beef, browned

Melt margarine in large pan. Add onion, green pepper and rice. Cook and stir over high heat until mixture is lightly browned. Add browned ground beef. Mix well. Add tomatoes, water, salt and pepper. Mix well. Bring to boil. Lower heat, cover and simmer 30 minutes.
Serves 4-6
Grace Killmer

Oven Beef Stew
2 1/2 lbs. beef, cut into pieces for stew
1 envelope dry onion soup
1 can cream of mushroom soup, undiluted
1 can mushrooms
1/2 c. water
Vegetables of your choice such as carrots, celery, potatoes

Place meat into casserole, sprinkle with onion soup; add mushroom soup and vegetables. Pour wine over the top, or water. Bake in preheated oven at 325 degrees for 2 to 2 1/2 hours with lid on. Meat will be brown and delicious. Serves 4 to 6.
Charlotte Whitney

Spaghetti Casserole
1 lb. ground beef
2 tsp. Butter
1 clove garlic, minced
1 tsp. Sugar
1 tsp. Salt
2 (15 oz.) cans tomato sauce
Pepper
8 oz. thin spaghetti
8 oz. Cheddar
1 (3 oz.) pkg. cream cheese
1 (8 oz.) sour cream
6 green onions, chopped
1 small can mushrooms

Brown beef and butter in skillet. Add garlic, sugar, salt, pepper, tomato sauce and simmer for 10 minutes. Cook spaghetti and grate Cheddar. Cream together cream cheese, sour cream, and green onions. Into greased casserole dish layer noodles, cheese mixture, meat mixture, cheese. Let sit overnight in refrigerator. Bake at 350 degrees for 30 minutes.
Patsy Wright

Turkey Tetrazzini
1 (7 oz.) pkg. Spaghetti
1/4 c. butter
4 oz. mushrooms (fresh or canned and drained)
1 sm. onion, chopped
1 1/2 tsp. lemon juice
1/3 c. flour
1 tbsp. Salt
1/2 tsp. Paprika
1/8 tsp. Nutmeg
2 c. turkey or chicken broth
1/2 c. half & half
2 c. leftover, cubed turkey
1/2 c. Parmesan cheese
Paprika

Cook spaghetti using directions on packet. Drain well. Place in greased 8x12x2 inch dish. In 2-quart casserole, place butter, mushrooms, onion and lemon juice. Microwave at high 2 to 3 minutes, stirring after 1 minute. Stir in flour, salt, paprika and nutmeg until smooth; microwave at high 1 minute. Stir well. Gradually stir in broth. Microwave at high 5 to 6 minutes, stirring after 3 minutes until thickened. Mix in half & half and turkey. Pour over spaghetti. Sprinkle with cheese and paprika. Microwave at high 7 to 9 minutes, rotating dish half turn after 4 minutes until hot. Makes 4 to 6 servings; can be halved.
Ethel Daniel

Green Chili Cheese Bake
3 cans whole green chiles (Ortega brand)
1/8 c. milk
Cheese (mozzarella, American, Monterey Jack or combine)
6 eggs
Salt and pepper to taste

Layer in souffle dish 3 layers of green chiles and cheese. Beat eggs and milk, salt and pepper and pour over chiles and cheese. Bake at 325 degrees to custard consistency, about 30 to 40 minutes.
Molly Sadler

Mexican Chicken Casserole
1 (7 1/2 oz.) pkg. Dorito's
1 can chicken broth
4 c. chopped cooked chicken or turkey
1/3 c. chopped onion
1/3 c. chopped bell pepper
2 cans cream of chicken soup
1 can cream of mushroom soup
1 tsp. chili powder
1 can Ro-Tel tomatoes (with the green chiles)
1 c. grated sharp Cheddar cheese

Line baking pan with the Dorito's. Pour chicken broth over the Dorito's. Add the chicken, onion and peppers over that. Mix soups - pour over ingredients in pan. Mix Ro-Tel and chili powder together, spoon over ingredients in pan. Sprinkle Cheddar cheese on top. Bake 35 to 40 minutes at 350 degrees.
Serves 6
Mrs. Terry Thomas

Ham Salad
2 c. (7 oz.) dry macaroni
2 tbsp. salad oil
2 tbsp. Vinegar
1 tbsp. minced onion
1/2 tsp. seasoned salt
1/4 tsp. seasoned pepper
1 c. diced Cheddar cheese
1/2 c. mayonnaise or salad dressing
17 oz. can peas, drained (optional)
1 c. diced ham
1 c. diced celery

Cook macaroni according to package directions, do not chill. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese; toss well. Mix in ham, peas and celery. Chill and serve. Makes six to eight servings.
Mrs. Helen Jones

Hot Pineapple Salad
2 (#2) cans chunk pineapple
2/3 c. flour
2/3 c. sugar
3/4 lb. Cheddar cheese, grated
2/3 c. grated coconut

Drain pineapple, reserving juice. Mix flour and sugar together. Place 1/2 the pineapple in the bottom of an 8 inch square casserole. Sprinkle 1/3 of the flour/sugar mixture over pineapple. Add 1/3 of the Cheddar cheese. Repeat the layers. Pour reserved pineapple juice over second layer. Sprinkle remaining 1/3 flour/sugar mix over juice, ending with the cheese, then the coconut. Bake at 350 degrees for one hour.
Wilma Bridges

Frozen Fruit Salad
1 pkg. cream cheese, softened
1 carton Cool Whip (8 oz.)
1 can cherry fruit filling (21 oz.)
1 can mandarin oranges, drained (11 oz.)
1 can pineapple chunks, drained (8 1/4 oz.)

Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well. Fold orange and pineapple chunks into cherry mixture. Line bottom of 9 x 5 x 3 loaf pan with waxed paper. Pour in cherry mixture and freeze overnight or until firm. Let stand at room temperature for 10 minutes before serving. Cut into slices.
Johnnie Brown

Frozen Fruit Salad Cupcakes
1 1/2 c. sugar
2 (8 oz.) cartons Cool Whip

Mix together.
Add:
1 lg. can crushed pineapple, drained
1/2 c. maraschino cherries, chopped
1 pt. sour cream
5-6 ripe bananas, mashed
4 tbsp. lemon juice
1-1 1/2 c. chopped nuts

Mix all ingredients. Pour into cupcake papers (foiled type). When frozen, store in plastic bags in deep freeze. Use as needed. Can be served with 7-Up poured over.
Dixie Hill