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Down Home Cookin'

Holly's Potato Salad

(Holly Kassinger Johnson)

Bring about 20 red potatoes to a boil, reduce heat to medium, and cook for about twenty minutes. Drain and soak in cold water until cool. Then peel and cube potatoes into a bowl. Add six boiled and chopped eggs, One medium chopped red onion, One chopped green bell pepper, Two celery ribs chopped, One jar of chopped and drained pimentos, Four tablespoons of dill relish, One cup of mayonnaise, 1/2 cup of Thousand Island Dressing, One tbsp sugar, and one jar of real bacon bits (if desired). Mix well and top with two boiled, sliced eggs and paprika. Chill well.


Holly's Chicken Salad

(Holly Kassinger Johnson)

Take four chicken breasts and cook and chop into cubes. Then add two diced celery ribs, One medium onion chopped, One chopped green bell pepper, Three chopped boiled eggs, One cup of chopped seedless grapes, Four tbsp. dill relish, 1/2 cup mayonnaise (as needed) and a dash of salt. Mix well and chill.


Holly's Baked Ham

(Holly Kassinger Johnson)

Trim fat on ham and score into diamonds. Mix six ounces of frozen orange juice,The juice from two can of sliced pineapple, 1/2 cup of brown sugar, 1/4 tsp cinnamon, Then put half of glaze on ham and bake for 1 1/2 hours. Drain off the fat and add Marschino cherries and pineapple slices with toothpicks. Stud whole cloves into the ham and cover with the remaining glaze. Bake again, basting occasionally, until thermometer reads 150 degrees. Let set for at least fifteen minutes before slicing.


Holly's Baked Dressing

(Holly Kassinger Johnson)

Bake a large Iron skillet of corn bread and crumble into large bowl. Crumble in any day old biscuits or bread you have into mixture. Put one large chicken on to boil with one tbsp sage, one stick of butter, and salt to taste. Then chop six ribs of celery, and one onion, and add one cup of grated carrots and one can of drained mushrooms. Saute with one stick of butter until tender and add to crumb mixture. Also add one can of chopped water chestnuts. Boil and chop eight eggs and add to mixture. Chop chicken and parts and add to mixture. Add two raw eggs and chicken broth to mix and stir well adding sage and salt to taste. Put in baking pan and bake at 350 for one hour or until set.


Rachael's Baked Spaghetti

(Rachael Kassinger Waterbury)

1 one pound box spaghetti, 1 large jar of garden style spaghetti sauce, 2 bay leaves, Parmesan cheese, 1/2 box 4 0z cream cheese, 2 tbsp blue cheese dressing, 1 box better cheddars cheese crackers, 1 one pound package shredded cheddar.

Cook spaghetti until almost done and drain, add sauce, bay leaves, Parmesan cheese, cream cheese, and blue cheese. Simmer ten minutes. remove bay leaves. Line casserole dish with crackers and pour in spaghetti mixture. Top with shredded cheddar and crumbled crackers. Bake at 375 until cheese is melted and golden brown.


Rachael's Vegetable Casserole

(Rachael Kassinger Waterbury)

1 can of tomatoes, 1 large can mushrooms, 1 package of frozen cauliflower, 1 package of frozen broccoli, 1 can of tomato sauce, 1 can of corn drained, 1 can tomato paste, 1/2 box macaroni, 1/2 stick butter, 1 one pound package of carrots sliced, 1 package shredded Montrey and Colby cheese mix.

Cook broccoli, cauliflower, and carrots until half way done, Add tomatoes, mushrooms, tomato sauce, corn, tomato paste, 1 tbsp sugar, 1/2 stick butter, and salt to taste. Put half mixture in casserole dish and top with half the cheese. Add the other half of mixture and top with remaining cheese. Bake in 375 oven for 30 minutes.


Mom's Hot Cabbage

(Judy Davis Kassinger)

1 large head of cabbage, 1 (28 oz.) can of tomatoes, 6 slices of bacon, 2 pods red cayenne pepper, 3 tbsp sugar, 2 tsp salt, water to cover cabbage.

In a 6 quart pan brown bacon and add cut up cabbage, tomatoes, sugar, pepper pods, and salt. Cover with water and cook until tender Taste often and remove pepper pod when hot enough to taste. Cook until tender.


Mom's Fried Rice

(Judy Davis Kassinger)

2 1/2 cups uncooked minute rice, 1 twelve ounce package of bacon, 3 eggs scrambled and diced, 1 small bell pepper, 1 two ounce jar of pimentos drained, 2 four ounce cans of mushrooms drained, 2 tbsp of sugar, 6 tbsp soy sauce, 5 tbsp bacon grease, 2 cups of boiling water.

Scramble eggs and dice then set aside. Fry bacon, drain and set aside. In twelve inch skillet put bacon grease and rice. Stir with a wooden spoon until brown then add bell pepper and cook until tender. Add boiling water, crumbled bacon, mushrooms, pimentos, soy sauce, sugar and salt. Stir and add eggs and stir again. Cover with lid and cook ten minutes.


Mom's Homemade Vegetable Soup

(Judy Davis Kassinger)

Cut up one large beef roast in small chunks and add to large kettle. Season with sugar, salt and pepper. Peel and dice a one pound bag of carrots into pot. Add two packages of frozen mixed vegetables. Cook until carrots are half way tender. Then add one large head of cut up cabbage and four peeled, diced potatoes. Cook until potatoes are tender. Add one cup of macaroni and turn off heat. Cover until macaroni is tender.


Dad's Spaghetti Sauce

(Roy Thomas Kassinger)

Brown one pound ground beef and onions in pot and drain. Add two large cans of tomato sauce, two cans of tomatoes, one small can tomato paste, and one large can of mushrooms. Season with 4-6 dashes of Worcestershire sauce, 4 bay leaves, 2 tsp vinegar (to taste), Add sugar and salt to taste and simmer for about 3 to 4 hours.


Dad's Sweet N' Sour Meatballs

(Roy Thomas Kassinger)

Combine 2 pounds ground beef, 1 package of soda crackers, 2-3 eggs, 1 large chopped bell pepper, 1 small finely chopped onion and 1 cup of dry minute rice together and form into large meat balls. Place in flat pan and brown in oven until done and drain. In a crock pot add two large cans pineapple chunks and juice, 5-6 tbsp soy sauce, 2 tbsp corn starch mixed with a little water, 1 cup of light brown sugar, 2-3 tbsp vinegar, One large can of drained mushrooms, and one bell pepper chopped. Add meatballs and cook for several hours.


Dad's Homemade Apple Pie

(Roy Thomas Kassinger)

Combine 3 large cans of Lucks apple pie filling, 1 tbsp cinnamon, 1 cup of sugar, and 1 cup butter and heat in microwave. Make three one crust pie recipes. (Dad uses the recipe from Betty Crocker Cookbook). Add filling to unbaked crusts in two nine inch pie pans, cover with top crusts and flute edges. Brush crusts with pet milk and sprinkle with sugar. Bake at 425 until crust is brown.


Lucy's Cucumber Relish

(Lucy Davis McCoy, recipe from her mom Bertha Davis)

Combine 4 Quarts of ground cucumbers to 1 quart of ground onions and salt the mixture and let stand for three hours. Drain. In a pan add 1 quart of vinegar, 1 tsp celery seed, 1 tsp ground mustard, 1 tsp tumeric, 6 1/2 cups of sugar. Cook until a syrup is formed and add to ground mixture. Bring to boil for two minutes. Can and seal.


Lucy's Jam Cake

(Lucy Davis McCoy)

5 eggs, 2 1/2 cups sugar, 1 1/2 cups butter, 2 cups jam, 1 cup buttermilk, 4 cups of flour, 2 tsp soda, 1 tsp allspice, 1/2 tsp ground cloves, 1/2 tsp pepper, 1 tsp cinnamon.

Cream together butter and sugar. Add one egg at a time beating well after each one. Sift together flour, soda, and spices. Add to creamed mixture alternately with milk. Pour into three nine inch cake pans and bake at 300 for 45 minutes or until cake is done. Add frosting.


Mix 3 cups of sugar, 1 cup evaporated milk, and one cup of butter in a heavy sauce pan. Bring to a boil quickly and reduce heat. Add one cup of sugar in an iron skillet and cook until it becomes brown syrup. Pour into boiling mixture and cook until soft ball stage. Ice cake between the three layers and top and sides.


Booty's Homemade Candys

(Recipes from Janie Adkins "Booty" Davis, wife of Theodore "Buddy" Davis. Buddy helps Booty with these candy recipes by tasting them and making sure she has it just right!)


3 cups of sugar, 1 cup white corn syrup. 1/2 cup water, 1/4 tsp salt, 1 tsp vanilla, 2 egg whites.

Combine syrup, salt and sugar and cook until hard ball or 265. Beat egg whites until stiff and gradually beat in syrup. Beat until stiff and add vanilla. Drop on waxed paper and top with pecans.


Peanut Fudge

1 1/2 cups sugar, 3 tbsp butter, 1/2 cup canned cream.

Cook mixture four minutes after it starts to boil and add 3/4 cup peanut butter. Beat together and pour into buttered pan. Let harden and cut into pieces.


Potato Pinwheels

1 medium potato, 3 cups powdered sugar, Peanut butter.

Boil potato until done. Cool and peel. Mash well and begin adding sugar until dough is ready to roll out. Roll to about 1/2 inch thick. Spread on peanut butter and roll up. Cut in slices.


Bon Bons

1/4 cup lemon juice, 1/4 cup orange juice, 3 cups vanilla wafers crumbled fine, 1 cup powdered sugar, 1 cup chopped nuts.

Mix together all but powdered sugar in bowl. Roll into balls and roll in powdered sugar.


Sis's Pineapple Salad

(Bertha Davis "Sis" Dickerson)

1 can chunk pineapple, 2 tbsp flour, 1/3 cup sugar, 1 egg, 2 apples, 3 slices American cheese cut in pieces, 1/2 cup chopped pecans.

Take juice of pineapple and flour, sugar and egg, and cook until thick. Let cool and pour over ingredients. Toss and chill.


Sis's Lemon Cake

(Bertha Davis "Sis" Dickerson)

1 box Lemon cake mix with pudding, 1/2 cup sugar, 4 eggs, 3/4 cups Wesson oil, 1 cup apricot juice. Mix all together and bake until done.


2 cups powdered sugar, 2 tbsp lemon juice, 2 tbsp wesson oil, 1/3 cup apricot juice. Cook into syrup and punch holes in cake and pour over top.


John and Evelyn's Apple Cake

(John and Evelyn Davis)

Mix together 1 1/2 cup vegetable oil, 2 cups sugar, 3 eggs, and 2 tsp vanilla. Add 3 cups flour, 1 tsp salt, and 1 tsp soda. Fold in 1 cup pecans and 3 cups chopped apples. Pour into greased pan and bake at 350 for one hour. When cake is almost done make sauce. 1 cup brown sugar, 1/4 cup milk, 1 stick of butter. Cook three minutes. As soon as cake is done pour sauce over cake allowing to run along sides of pan.


John and Evelyn's Three Bean Salad

(John and Evelyn Davis)

1 can red kidney beans, 1 can green beans, 1 can waxed beans, 1 sliced onion, 3/4 cups sugar, 1 cup vinegar, 1 tsp salt, 1/2 tsp pepper, 1/2 cup vegetable oil.

Drain liquid from beans and put beans in large bowl and add onion. Dissolve sugar in vinegar with salt and pepper. Pour in oil and mix. Stir into beans and marinate over-night in refrigerator.


Juanita's Hot Cornbread

(Juanita Davis Kassinger)

1 cup self rising meal, 1/2 tsp salt, 1 cup shredded cheddar cheese, 1/3 cup melted shortening, 2 eggs beaten, 1 cup cream style corn, 2/3 cup buttermilk, 1/2 tsp soda, jalapeno pepper to taste.

Combine meal, salt, and soda then stir in shortening and eggs and mix well, Stir in corn and milk. Spoon half of mixture into 12 inch greased iron skillet. Sprinkle cheese and chopped peppers over mix and cover with remaining mixture. Bake at 400 for one hour or until brown.


Juanita's Carrot Cake

(Juanita Davis Kassinger)

1/2 cup oil, 2 cups sugar, 4 eggs, 2 cups flour, 1 tsp soda, 1 tsp salt, 1 tsp cinnamon, 1 cup chopped pecans, 3 cups grated raw carrots.

Mix oil, sugar, and eggs. Then sift together dry ingredients and set aside. Add pecans and carrots to wet mixture. Incorporate dry mixture into wet mixture and mix well. Bake at 350 for one hour. Cool and add frosting.


1 one pound bag powdered sugar, 8 ounces cream cheese, 1 cup chopped nuts, 2 tsp vanilla, 1 stick oleo. Combine together and mix well.


Juanita's Meatloaf

(Juanita Davis Kassinger)

2 pounds ground beef, 1 green bell pepper chopped, 1 medium onion chopped, 1 can chopped carrots, 1 can of peas, 3 eggs, 3-4 tbsp flour, 1/2 cup ketchup, salt and pepper.

Mix together all and bake in a cake pan at 350 for one hour. Drain and put a layer of ketchup on top and return to oven to cook for 30 more minutes.


Nadine's Stuffed Peppers

(Nadine Davis Baldwin)

6 large Bell peppers, cut across top and seed, then boil in pan of water for about 30 minutes. To make filling mix together 1 package regular rice, 1 pound hamburger, a medium onion chopped, 2 cans of tomatoes, 1 chopped finely bell pepper, 1 cup finely chopped celery, 2 tbsp sugar, and salt and pepper to taste. Put on to cook with 1 quart of water and cook until rice is well done and thick. Drain peppers and stuff with rice mixture. Cook in 350 oven for 45 minutes and sprinkle with cheese 15 minutes before done.


Nadine's Yeast Rolls

(Nadine Davis Baldwin, Nadine was a cook at Livermore School where she made these rolls. Everybody in the family calls them schoolhouse rolls)

5 pound bag of plain flour, 1 cup sugar, 1 cup powdered milk, 1 tbsp salt, 1 cup butter, 6 eggs, 6 packages yeast, 6 cups water. Mix yeast in warm water and let stand while mixing other ingredients. Mix dry ingredients. Then beat eggs well and add them and your melted butter to yeast mixture. Make a dough and let stand for one hour. Punch down and rise again one hour. Add some melted butter to pan and add dough balls to pan. Rise until double and bake. This makes about 50 rolls. If desired you can keep out what you want to bake and freeze the remaining balls before they rise on a flat pan. Then add to a freezer bag. Can keep for several months. Take rolls out several hours before needed and allow to thaw and rise before cooking.


Nadine's Layered Pea Salad

(Nadine Davis Baldwin)

1 head lettuce, 1 package frozen peas thawed, 1 4oz package cream cheese, 1 cup mayonnaise, 4 tbsp chopped onion, 4 tbsp chopped celery, 1 cup croutons, 1/2 cup bacon bits. Place outer lettuce leaves in bottom of casserole dish. Shred lettuce and mix with peas. Lay half pea mixture atop lettuce. Mix cream cheese and mayo and spread a layer on the pea mixture, Add half of onions and half of celery. Sprinkle with bacon bits and croutons. Add other half of pea mixture, then mayo mixture, and remaining onions, celery, bacon bits, and croutons.


Martine's Broccoli Casserole

(Martine Davis Smith)

2 packages frozen chopped broccoli, 2 cups cooked rice, 1 eight ounce jar cheese whiz, 1 can cream of chicken soup, 1 stick butter, 1 small chopped onion. Saute onion in butter. Cook broccoli and rice and drain. Mix all and bake at 350 for 20 minutes.


Martine's Pecan Pie

(Martine Davis Smith)

1 cup sugar, 3/4 cup light corn syrup, 3 eggs lightly beaten, 1/2 tsp vanilla, 1/2 stick margarine, 1 1/2 cup pecan halves. 1 nine inch unbaked pie shell.

Stir sugar, syrup, salt, and vanilla into margarine. Blend into eggs. Stir in pecans and pour into shell. Bake in 350 oven for 45 minutes.


Wimpy's Chili

(Winfred Davis)

2 pounds ground beef, 1 large onion chopped, 3 tbsp Worcestershire sauce, Large can of chopped tomatoes, 1 can of chili beans, Spaghetti noodles, salt, pepper, and chili powder to taste. 1 - 4 ounce can of mushrooms.

Brown ground beef with onion and drain and add Worcestershire, salt and pepper. Put into large iron kettle and add spaghetti broken into pieces, tomatoes, chili beans, mushrooms, and chili powder. Simmer for one hour.


Wimpy's Simple Bar-B-Que Sauce

(Winfred Davis)

Just mix one large bottle of Russian dressing and Worcestershire sauce to taste and add one can of beer. Sauce should not be thicker than milk so it can saturate meat. The beer makes the meat tender.


Joyce's Blackberry Cobbler

(Joyce Davis Willis)

1 quart mashed blackberries, 1/3 cup water, 1 1/4 cps sugar, 1 box yellow cake mix, 1 stick margarine.

Mix berries, water, and sugar together. Pour into 9 X 13 pan and spread dry cake mix over berries and dot with margarine. Bake in preheated oven at 325 for 40 - 45 minutes or until cobbler is color of vanilla wafers.


Joyce's Orange Slice Cake

(Joyce Davis Willis)

1 can flaked coconut, 1 pound orange slices, 4 eggs, 1 1/2 cups sugar, 1 cup butter, 2 cups plain flour, 2 cups chopped pecans, 1 eight ounce package of dates, 1/2 cup buttermilk, 1 tsp soda.

Cut orange slices, dates, and nuts into small pieces and add coconut, then pour butter over mixture. In separate bowl mix eggs, sugar, soda, flour, and buttermilk. Then combine two mixtures. Pour into greased pan and bake at 300 for two hours.


Maxine's Persimmon Pudding

(Maxine Hudson Davis)

2 cups persimmon pulp, 2 cups sugar, 2 eggs beaten, 1/8 tsp salt, 1 1/2 cups flour, 1 tsp soda, 1 tsp baking powder, 1/2 tsp cinnamon, 1 1/2 cups buttermilk, 1/4 cup half and half or Milnot, 1/4 cup butter.

Cream together persimmon pulp, sugar and beaten eggs and stir well. Put soda into buttermilk and stir until foaming ceases. Add pulp to mixture alternately with dry ingredients. (The dry ingredients should be sifted together). When all is blended add half and half and butter. Pour into a greased pan and bake at 350 for one hour. Your may add nuts to pudding if desired.


Edna's Homemade Cole Slaw

(Edna McClure Latham)

Finely grate a large head of cabbage, one onion, and a few carrots into bowl. Mix together 1 cup salad dressing, 1 tbsp sugar and salt and pepper to taste. Stir into cabbage mixture.

Make in the morning so that the slaw will have time to soak up the flavors of the dressing before the meal. Edna makes this simple slaw on Easter, Christmas, and Thanksgiving holidays and everyone loves it.


Edna's Fried Corn

(Edna McClure Latham)

Edna grows and freezes her own corn from the garden. While the corn is thawing she browns several pieces of bacon in an iron skillet, cutting it into pieces. Add the corn to the grease and bacon and fry adding a bit of butter, salt and pepper. Make a little thickening with cornstarch and water and stir into corn until it becomes thickened.



Debby's Scalloped Corn

(Debby Osborne Johnson)

3 cans of creamed corn, About a stick of butter, Package of crushed saltines, Salt and pepper to taste, and milk.

Cover bottom of bread pan with crushed saltines and dot with pats of butter, Then cover with a layer of corn and add salt and pepper to taste. Continue making layers until all ingredients are used. Pour 1/2 milk on top and down the sides. Bake in 350 oven for an hour.


Geraldine's Oatmeal Cake

(Geraldine Magnus Osborne's recipe from her mother-in-law)

Combine 1 1/4 cups boiling water with 1 cup oats and let set for 20 minutes with lid on.   Cream 1 stick margarine with 1 cup light brown sugar and 1 cup granulated sugar   add 1 teaspoon vanilla   Add 2 eggs 1 1/4 cups flour with 1 teaspoon each of cinnamon,baking soda and a pinch of salt.   Beat and mix  with oatmeal mixture at low speed first and increase .   Pour into prepared 9X13 pan. Bake 35 or 40 minutes in an oven that is preheated at 350.   ICING   Mix 1 cup light brown sugar with 4 Tablespoons butter or margarine with 1/2 cup canned milk   add 1/2 each of coconut and chopped pecans.   Spread over top of cake and brown under broiler.    


Grandma Osbornes CowBoy Hash

(From Debby Osborne Johnson's Grandma)

In a large iron skillet: Brown 1 lb. ground beef Add : 3 1/2 cups canned tomatoes, 1/2 cup chopped onions, and 1/2 cup uncooked rice Season with:  1/4 teaspoon basil, 1/2 teaspoon salt, and a dash of pepper. Cover and simmer about 25 minutes.  Top with slices of Velvetta Cheese, cover and heat until cheese is melted. Debby says that she and her family always loved this dish.


Mammaw's Applesauce Cake

(Gladys Lawrence Johnson)

Mammaw, who turned 93 years old in May of 2001, says that she used to make this cake from scratch but that now she often uses a white cake mix from the store. She just makes two nine inches cakes and then puts applesauce between the layers and on the tops and sides to frost it. It is a very simple cake to make, but moist and delicious. One of my husband Tracy's favorites.

Mammaw's Homemade Biscuits

(Gladys Lawrence Johnson)

My husband Tracy says that his grandmother, Gladys, made several pans of biscuits every day and one pan she would set to the side for her husband Millard only. Millard would finish every meal by putting molasses and butter on his plate and mixing them together. Then he would "sop" it up with Mammaw's biscuits.

Mix together self rising flour and a bit of milk to make a dough. Fill a pan with grease and pinch off balls from the dough about the size of a silver dollar and place them in the pan next to each other. Put more grease on top of biscuits and bake until golden brown. Makes fluffy biscuits with a crispy bottom.


Mammy's Fried Apple Pie's

(Lorene Drace McClure)

Lorene picked and dried her own apples. After peeling and slicing apples lay them out on a tray and cover with a cheese cloth. The apples have to be turned every day and checked until they become rubbery and of a chewy consistency. Store the finished product in an air tight container.

When ready to make the pies take out the apples and reconstitute them in water. Drain water and add sugar and cinnamon to taste, allowing apples to sit and soak up the flavor. Then prepare a biscuit dough or use canned biscuits. Roll into individual circles and place a small amount of apples on half of the dough. Fold in half and seal the edges with the tines of a fork making sure to seal well. Fry the pies in a pan of hot grease until browned on each side. Sprinkle with powdered sugar if desired just before serving.