JUDY'S BLUEBERRY SPECIAL

Ingredients:

1 stick margarine

1 cup self-rising flour

1 cup chopped nuts (walnuts or pecans)

8 oz cream cheese

1 cup sugar

cool whip

Directions:

Mix margarine, flour, and nuts.  Spread in 12x12 baking dish.  Bake for 20 minutes at 350.  Cool thoroughly.

Cream together cream cheese and sugar.  Stir in cool whip. 

Spread over cooled crust. 

Top with a can of *blueberry pie filling.

*You could change it and use cherry pie filling.  Enjoy!

Submitted by:  Judy Sprouse

MARGARET'S CHICKEN PIE

Ingredients:

4 chicken breasts, boil & debone

3 hard boiled eggs

1 can cream of celery soup

1 can chicken broth

1 stick oleo

1 1/2 cups of regular milk

1 1/2 cups bisquick

1 can sweet peas, drained (optional)

Directions:

Cut chicken into bite size pieces.

Add eggs on top.  Add peas (optional).

Mix together cream of celery, chicken broth, & oleo.  Pour on top.

Pour milk and bisquick mix over top.

Bake at 300-350 for 40-45 minutes or until done.

Submitted by:  Margaret Frye

CINDY'S COUNTRY-STYLE CHEESY MACARONI

Ingredients:

2 cups elbow noodles

16 oz pack velveeta cheese

1 can evaporated *milk

1 8 oz container of sour cream

2 eggs

1/2 stick of margarine

1/2 teaspoon sugar

salt and pepper to taste

*more milk may be added for desired consistency

Directions:

Preheat oven to 375.

Boil noodles as directed on box with a dash of salt.  Drain noodles partially.

Place partially drained noodles back on stovetop at a low heat setting. 

Add cheese, sour cream, and margarine.  Melt ingredients stirring frequently to keep from sticking.

Next, add eggs, milk, sugar, salt, andperry to taste.  Mix well.

Pour ingredients into a 3 quart glass oven dish.

Bake at 375 for 45-60 minutes to desired browning.

Submitted by:  Cindy McClure

TESSA'S HOMEMADE PIMENTO CHEESE SPREAD

Ingredients:

8 oz cream cheese

8 oz grated sharp cheese

1/2 jar homemade pimento (canned by my aunts)

Directions:

Soften and cream together until spreadable.  This will make 1 loaf of bread into sandwhiches.

Submitted by: Tessa Corbett

MERRI'S HONEY BUN CAKE

Ingredients:

1 box yellow cake mix

3/4 cup oil

4 eggs

1 tsp vanilla

8 oz sour cream

1 cup brown sugar

3 tsp cinnamon

nuts

Glaze:

1 cup confectioners sugar

1/2 tsp vanilla

2 tbsp milk (use more if desired)

Directions:

Mix cake mix, oil, eggs, vanilla, and sour cream. 

Pour into greased 9x13 inch pan. 

Stir together brown sugar, cinnamon, and nuts, and swirl into cake batter.

Bake at 325 for 40-45 minutes. 

Top with glaze.    Serve warm.

This recipe belongs to Merri's mom, June Williams.  This cake was a big hit at our family gatherings!

Submitted by:  Merri Williams

BETTY'S GRANDMOTHER'S "ONE POT" DINNER

Ingredients:

1/2-1 lb ground beef

3/4 lb bacon, cut in small pieces

1 cup chopped onion

2 cans (1lb, 15 oz size) pork & beans, drained

1 can (1lb) butter beans, drained

1 cup ketchup

1/4 cup brown sugar

1 tablespoon liquid smoke

3 tablespoons white vinegar

1 teaspoon salt

dash of pepper

Directions:

Brown ground beef in skillet, drain off fat, and put beef in crock pot. 

Brown bacon and onions, drain off fat.

Add bacon, onions, and remaining ingredients to crockpot. Stir together well.

Cover and cook on low for 4-6 hours.

*If using a 2 quart crock pot, reduce this recipe by half.

Submitted by:  Betty Cooper

CRYSTAL'S PASTA SALAD

Ingredients:

1 box of tri-color noodles

1 bunch broccoli

2 tbl of parmesan cheese

1 bag shredded sharp cheddar cheese

1 small can of black olives, sliced

1 1/2 cup of ranch dressing

1 1/2 cup of zesty italian dressing

1 cucumber, peeled

1 small basket of cherry tomatoes

Directions:

Cook noodles until just tender (don't overcook).

Cut heads off broccoli. 

Cut cucumbers into tiny cubes. 

Drain olives.  Mix all ingredients into large bowl.  Let chill for 1 hour.

Submitted by:  Crystal Hoover

SHARON'S POTATO CASSEROLE

Ingredients:

1 2 lb bag of ore-ida hash browns

1 can cream of chicken soup

1 large container of sour cream

1/2 cup of melted margarine

1 small onion, chopped fine

1/3 cup of milk

6-8oz shredded cheese

salt & pepper

1/2 cup melted margarine (for topping)

1 cup crushed corn flakes (for topping)

Directions:

Mix together all ingredients (exluded tose for topping) and put in a greased 4qt casserole dish.

Put topping on and bake at 350 for 60 minutes.

Submitted by:  Sharon Bonnette

JUNE'S SUNDAY POT ROAST

Ingredients:

4-6 lbs chuck roast

1 pkg dry onion soup mix

1 can golden mushroom soup

4-6 medium potatoes peeled and cut up

2-3 carrots peeled and cut

Directions:

Place roast on large sheet of heavy duty foil.

Mix onion and mushroom soup together and cover roast with soup mixture.  Add potatoes and carrots.

Bring foil up over roast, roll, and secure edges tightly about 6 inches above roast.

Bake at 350 for 2 hours or until done. 

Serves 8-10 people.

June's mother would cook this for their Sunday dinners.

Submitted by:  June Williams

DEIDRA'S TEXAS CAVIAR

Ingredients:

2 cans blackeyed peas, drained

1 can shoepeg corn, drained

1 medium onion, chopped

1 bell pepper, chopped

2 or 3 Roma tomatoes

1 small can chopped green chilies

1/2 bottle zesty Italian dressing

Directions:

Mix together ingredients and let sit overnight in fridge.  The longer it sits, the better it is.  Serve with Fritos Scoops.

Submitted by:  Deidra Nelson

DEBRA'S THRIFT STEAK

Ingredients:

1 lb ground beef

1/2 cup milk

1 tablespoon minced onions

1/4 teaspoon pepper

1 teaspoon salt

1 cup Wheaties

Directions:

Mix all together.  Put mixture into shape of T-bone steak, 1 inch thick.

Place on greased shallow pan.

Turn over to 550 and place pan 4 inches from heat.

Cook 5 minutes, then turn over and cook another 5 minutes. 

Serves 4.

Submitted by:  Debra Hill