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Momma's

Grand Prize Winner !

EVELYN'S BANANA-BLUEBERRY

CREAM PIE

   

1ST PLACE

Ingredients:

1 can blueberries, drained

2 10 inch frozen pie crusts

4-5 bananas

1 8 oz pkg cream cheese

2 cups cool whip

2 teaspoons vanilla

1 cup sugar

Directions:

Bake two pie crusts (as directed), cool, and sprinkle with lemon juice.

Layer bananas.

Layer 1/2 cream mix over bananas.

Then, layer blueberries, and top with remaining cream mixture.

Top with lemon twist or a couple of blueberries.

So easy to make, and simply delicious.  An old Orangeburg family recipe handed down for generations.

Submitted by:  Evelyn Boone

 

2nd place

IDA'S HOMEMADE BISCUITS

Directions:

Fill the bowl 3/4 full of self-rising flour.

Make a hole in the middle of the flour.

Scoop a hand full of Crisco and put in the hole.

Pour milk in the hole about halfway up the Crisco.

Mix all together until blended..

Pat out biscuits and press in pan.

Bake until light brown!

Mrs. Ida Corbett's homemade biscuits are her family's favorite every Sunday for lunch!

Submitted by: Tessa Corbett for Ida Corbett

   

Charlton of Sonic's Favorite!!!

BARBARA'S UNCLE WALT'S FUDGE

Ingredients:

4 1/2 cup sugar

1 cube butter

1 large can evaporated milk

1 pint jar of marshmallow cream

2 cups chopped walnuts (optional)

3 packages semi-sweet chocolate chips (6 oz)

1 teaspoon vanilla

Directions:

Butter 13x9x2 rectangular pan. 

Place sugar, butter, and milk in large pan over medium heat.  Stir constantly.  Bring to a full rolling boil.  Boil for 7 minutes. 

Remove from heat and stir in marshmallow cream. 

When cream is completely blended, add chocolate chips, buts, and vanilla - stirring until completely blended and glossy. 

Pour into buttered pan and smooth with spatula until evenly distributed in pan. 

Cool completely before cutting into 1 inch squares.

Barbara's note: This is best when made with real butter and vanilla.  Smoother, richer, and creamier - it is sinful!

Submitted by: Barbara Rigney

 

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

 

SHERI'S CHICKEN CASSEROLE

Ingredients:

3 chicken breasts cooked & deboned

1 box of chicken RiceARoni cooked

1 can cream of mushroom soup

1 can cream of celery soup

1 8oz. sour cream

Directions:

Mix all together and place in casserole dish.

Mix 1 tube of Ritz Crackers & 1 stick melted margarine.

Sprinkle on top.

Bake for 30 minutes on 350.

Submitted by: Sheri Garrick

 

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

 

SHERI'S PINEAPPLE CHEESE CASSEROLE

Ingredients:

2 15oz cans of pineapple chunks, drained

1 cup white sugar

3/4 cup all-purpose flour

2 cups shredded sharp cheddar cheese

25 buttery round crackers, crumbled

1/2 cup melted butter

Directions:

Preheat oven to 340 degrees F

Spread pineapple in the bottom of a 2 quart casserole dish.

In a small bowl, stir together the sugar, flour, and cheese.  Add to casserole dish.

Sprinkle crackers over the top of pineapple and cheese mixture.  Pour melted butter over the top and bake for 30 minutes.

Submitted by: Sheri Ott

 

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