Fried Potatoes

Peel raw potatoes. Wash in cold water. Slice crosswise into thin slices. Drain.

Heat 2 heaping or more Tablespoons shortening in frying pan. Add potatoes. When hot, season with salt and pepper. Cover pan closely. Let potatoes steam until partially done, then remove lid and permit to brown. Stir so they will brown evenly.

Chopped onion may be added the last five minutes, if desired.

In loving memory of my mother, Ruby Stewart

(She made the best fried potatoes!!!)

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Ruby's Fried Green Tomatoes

4-5 green tomatoes
1/2 cup meal
1/2 tsp. salt
3 Tbsp. vegetable shortening
1/2 cup flour
Dash of pepper

Wash tomatoes and dry. Cut into 1/4 inch slices, and coat in mixture of flour and meal. Place in skillet where the shortening has been melted to a moderately hot temperature and fry turning the slices until they are golden brown.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Poke Salad

I also remember Mommie fixing Poke Salad. You go out in the garden or woods and pick the poke. Wash and cook poke salad in bacon grease. Add a couple of eggs when cooking. Cook until tender; add salt and pepper.

(Note: Poke contains compounds known to be toxic to mammals. Please do your own research on the subject of whether eating poke is right for you. A starting place for you may be this Wikipedia article.)

Submitted by Geneva Alford

Lettuce and Onions

Lettuce and onions, fresh out of the garden, bacon grease and crumbled bacon, mix together, very good. I don't know how much of each item, but I can remember Mommie cooking these things.

Submitted by Geneva Alford

Ruby's Diet Harvard Beets

Combine in a saucepan and cook over low heat until thick.

3/4 cup beet juice
1/4 tsp. liquid Sweet 10
1/2 tsp. salt
1/4 cup vinegar
5 tsp. corn starch

Add 2 cups beets to above and heat thoroughly.

Note: Mom preferred to use Sweet and Low and went by taste.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Sweet---You Bet

2 cans biscuits
Powdered Sugar
Nuts
Cinnamon-sugar mixture
milk, a few drops

Roll each biscuit in cinnamon-sugar mixture. Lay in circle one slightly touching the other. Bake for about 15 minutes. While baking, mix a little milk and powdered sugar to make a glaze. Remove from oven and sprinkle with nuts. Quickly pour glaze on while still hot. Serve hot, warm or cold.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart

Never none left Cornbread

2 cups cornmeal
1 tsp. baking soda
1 tsp. salt
Buttermilk

Mix together, using enough buttermilk to make a soft dough. Bake in greased quince pan at 425 degrees until done.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart

Biscuits

2 cups sifted flour
6-7 Tbs. shortening
3 tsp. baking powder
1 tsp. salt
2/3 cup milk

Sift together flour, baking powder and salt into bowl. Add shortening and cut with pastry blender or fingers until the texture of corn meal. Add half of the milk and mix lightly. Add remaining milk a little at a time to make a light dough. Turn out onto floured board and knead as little as possible forming dough into a ball (handling causes tough biscuits). Flour hand and press dough out on board. Pinch off size of biscuits wanted, roll into a ball, flatten slightly and place each biscuit on a greased baking pan. Bake 12 -15 minutes at 450 degrees.

Note: Dough may be rolled out and cut with a biscuit cutter if desired.

(This is not an actual recipe, I've just watched Granny, Mom and others and this is what I can remember)

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Erin's Pumpkin Muffins

1 egg
1 box cake mix (any flavor)
1 can pumpkin

Preheat oven to 350 degrees. Mix egg, pumpkin, cake mix together (add a little water if too thick). Add 2 spoonfuls to each muffin cup. Bake at 350 degrees for 20 - 22 minutes. Makes 12 muffins.

Submitted by Erin Grubb
Granddaughter-in-Law of Lela & HC Helton

Corn Dodgers

2 cups corn meal
1 tablespoon shortening
2 tablespoons milk
Boiling water
1 egg, beaten
1 teaspoon salt

Place corn meal in a bowl, pour in enough boiling water to moisten, stirring all the while. Add shortening, stir and let cool. When cold, add egg, milk and salt. Bake in greased muffin tins at 350 degrees for about 20 minutes, or fry on the griddle.

Submitted by Lola Wilson

Ruby's Corn Bread

2 cups white meal
1 cup flour
1 Tbsp. sugar
1 teas. Salt
Milk, sweet
4 teas. Baking powder
1 egg

Combine all dry ingredients, and then add egg and enough milk to make thin batter. Pour in hot well greased bread pan or corn stick pans. Bake until brown in a hot oven.

Note: this is my adaptation of the original recipe as follows: I do not use any flour, I use self rising cornmeal thus eliminating the salt and baking powder, I never put sugar in corn bread (UGHHH) and buttermilk is sooooo much better to use. Also if you have a cast iron skillet that you can use for nothing else it will soon get to where your cornbread will never stick. Just make sure you never let water touch it, just wipe it out and store it till next time.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart

Pineapple-Zucchini Bread

3 eggs
1 cup salad oil
2 cups sugar
3 cups flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
2 cups zucchini, grated
1 cup raisins, optional
1 cup nuts, optional
8 1/2 oz. can crushed pineapple, drained

Beat eggs, salad oil, and sugar till thick. Sift the flour, baking powder, cinnamon and nutmeg in separate bowl. Add to egg mixture with the zucchini. Stir in pineapple, raisins and nuts. Bake at 350 degrees for one hour or until toothpick comes out clean. Makes two loafs. You can top with a glaze if you want to.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart

Dinner Rolls

1 pkg. dry yeast
1 cup warm water
1/4 cup sugar
1 tsp. salt
1 egg
1/4 cup shortening, softened
3 1/2 to 3 3/4 cups all-purpose flour

Dissolve yeast in warm water. Stir in sugar, salt, egg, shortening and 2 cups flour. Stir in enough of the remaining flour to make dough that is easy to handle. Knead about 5 minutes. Cover and let rise until doubled, 1 1/2 to 2 hours. Punch down dough. Shape into desired type of roll. Let rise 20 minutes. Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart

Warm Sweet Potato Muffins (with cinnamon sugar coating)

2 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/4 t. ground nutmeg
1/3 cup buttermilk
1/2 cup sweet potato puree (from 1 baked potato)
1 t. vanilla
3/4 cup brown sugar
1 stick unsalted butter (room temperature)
2 eggs
1/3 cup milk

Preheat oven to 350 degrees, coat a muffin pan with nonstick spray. Wisk flour, baking powder, salt, baking soda and nutmeg together in a bowl. Blend buttermilk, milk, sweet potato puree and vanilla together in a large cup with a pour spout. Cream the stick of butter and brown sugar together in a bowl with an electric mixer until fluffy.

Add eggs one at a time, beating well after each addition. Alternately stir dry and wet mixtures into the butter, starting and ending with the dry; do not over mix. Fill muffin cups 1/2 full and bake 25 minutes or until a toothpick inserted in the center of a muff fin comes out clean.

Cinnamon Sugar Coating

1/2 cup sugar
1/4 t. ground nutmeg
1/2 stick unsalted butter, melted
2 t. cinnamon

Combine sugar, cinnamon and nutmeg in a shallow dish. When cool enough to handle, yet still warm, remove muffins from pan. Brush them completely with the melted butter, and roll in the sugar mixture to coat. Serve warm.

Submitted by L. Jean Ingram

Pumpkin Bread

6 eggs
2 cups plus 4 tsp. cooking oil
4 1/2 cups plain flour
3 tsp. salt
3 tsp. vanilla
Nuts and Raisins if desired
3 cups sugar
1 lg. can pumpkin
3 tsp. baking powder
3 tsp. soda
3 tsp. cinnamon

Beat together eggs and sugar. Add oil, pumpkin, flour, baking powder, salt, soda, cinnamon and vanilla (nuts and raisins if desired). Bake in well-greased tall coffee cans, about half full (takes 4-5 one pound cans). Bake at 350 degrees for 50 - 60 minutes. It can also be frozen if not using it all at the same time.

Submitted by Lola Wilson, Sister
In memory of Ruby Stewart

Quick Cat Head Biscuits

2 1/4 cups biscuit mix
2/3 cup milk

Preheat oven to 450 degrees. Mix biscuit mix and milk (more or less according to how many biscuits you want to make) till soft dough. With a big cooking spoon, spoon heaping spoonfuls of dough onto baking sheet. Bake for 8 - 12 minutes, until golden brown.

Submitted by Sue Merida
Daughter of Lela & HC Helton

Jack and Carol's Sweet Potato Casserole

Make topping first and chill:

1 cup brown sugar
1/3 cup flour
1 cup chopped Pecans
1/3 cup melted butter

Mix to crumb consistently. Chill. (Sprinkle on top of potatoes when prepared)

Heat oven to 350 degrees.

Make Filling:

4 cups Sweet Potatoes
1 tsp. vanilla
2 eggs, beaten
1 cup white sugar
½ cup melted butter

Mix sweet potatoes with the last four ingredients. Place in casserole dish, sprinkle with topping and bake 30 minutes.

Submitted by Jack & Carol Turnbill

Mom's Goulash

Hamburger meat
Tomato Soup
Macaroni
Tomato Sauce

Cook macaroni as directed on package. Brown hamburger meat, drain. Mix all in skillet. Salt and pepper to taste. Add hot sauce, if you want it.

Submitted by Geneva Alford

Cheesy Burritos

1 lb. ground beef
1 can refried beans
1 can Campbell's Pepper Jack Cheese Soup
1 jar taco sauce
1 pkg. Lipton Taco Rice
1 pkg. cheddar cheese
1 pkg. taco seasoning
8 flour tortilla shells

Brown ground beef. Drain. Mix taco seasoning as directed. Prepare rice and pepper jack cheese as directed. Heat shells. Layer with beans, beef, rice, pepper jack cheese, cheddar cheese. Garnish with lettuce, tomatoes (banana peppers and jalapeno peppers) and taco sauce. Fold over shell. Top with more cheddar cheese. Melt in microwave. Serve with tortilla chips and salsa. Enjoy!

Submitted by Jeannette Gray Daughter of Lela & HC Helton

Ham & Cheese Sandwich (quick one for a group of people)

1 loaf French Bread, sliced length wise
Mayonnaise
Garlic Powder
Mozzarella Cheese
Ham

Mix Mayonnaise, garlic powder, Mozzarella cheese in a bowl. Warm bread. Put mix on bread. Add Ham. Cut and eat.

Submitted by Geneva Alford

Mike's Hamburger Casserole

1 lb. hamburger
1/2 cup Ketchup
1 can biscuits
1 med. onion, diced
1 can mixed vegetables

Brown hamburger and diced onion, drain. Drain mixed vegetables. Add to hamburger, mix in ketchup. Mix well. Pour in baking pan. Top with biscuits. Bake at 350 degrees until biscuits are done.

Submitted by Judy Grubb, Mother
Daughter of Lela & HC Helton
In memory of Mike Grubb

Andrew's Favorite Meal

Mac and Cheese, corn (as usual).

Cut hot dogs up and put in Mac and Cheese. Add a little mustard and sweet pickle relish.

Submitted by Geneva Alford

Fruity Dip

8 oz. cream cheese, softened
1 small Jell-O gelatin, any flavor
1/4 cup milk

Stir cream cheese in small bowl until smooth. Gradually stir in gelatin and milk until well blended. Chill until ready to serve. Let stand at room temperature to soften if necessary. Serve with animal crackers and fruit such as sliced apples, grapes, strawberries or bananas.

Yield: 1 1/2 cup

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart

UK Playing? Make Saturday Snacking Dip

1 tub (18 ounces) barbecue shredded pork or chicken
1/2 cup canned whole kernel corn
1/2 cup black beans, drained & rinsed
1 cup shredded Cheddar cheese (4 ounces)
1 med. Tomato, chopped (3/4 cup)
Sliced green onion, if desired
Sliced ripe olives, if desired
Guacamole, if desired
Sour cream, if desired

Layer pork, corn and beans on large microwave plate. Cover with microwaveable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot. Sprinkle with cheese. Top with remaining ingredients.

Submitted by Rebekah Kirkland Granddaughter of Ruby & Roy Stewart

Fruit Dip

8 oz. pkg. cream cheese, softened
7 oz. jar marshmallow creme
2 teaspoons vanilla

Mix all well.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Caleb's Chili Con Queso

1 can Ro-tel diced tomatoes and green chilies
1 can cream of mushroom soup
2 lb. Velveeta cheese, diced

Mix Ro-tel with soup in large pan. Add cheese and cook over low heat until smooth and creamy, stirring constantly. Keep warm until ready to serve. If it gets too thick, stir in a couple of tablespoons of milk. Serve with tortilla chips. Refrigerate or freeze any leftover dip.

Submitted by Caleb Robbins (Age 11)
Son of Robbie & Angie Robbins
Great Grandson of Ruby & Roy Stewart

Lola's Best Ever Lemonade

4 Lemons
1 quart water
1 cup sugar

Peel lemons and put rinds into a bowl. Cover with sugar and let stand 1/2 hour. Boil water; pour over lemon rind and sugar. When cool, take out rinds. Squeeze lemons, strain, and add to sugar mixture. Chill and serve ice cold. Tastes better when sipped while sitting in a rocking chair on the porch.

Submitted by Lola Wilson

Ruby's Deviled Eggs

12 large eggs
1 1/2 Tbsp. mustard
Salt, Pepper, Paprika
1/2 cup mayonnaise
1 1/2 Tbsp. relish

Place eggs in sauce pan and cover with water plus 1 inch. On medium - high heat bring eggs to a low boil for 15 minutes. Remove pan from stove and run cold water directly on eggs for a few minutes. Peel eggs under cold water. Half eggs lengthwise. Remove yolks and place in bowl. Once all yolks are removed, mash with folk. Add mayo, mustard, relish. Salt and pepper to taste. Mix well. Spoon mixture into egg white halves and garnish with paprika. Chill until ready to serve.

Submitted by Rebekah Kirkland

(but Grandma Ruby Stewart taught me this one)

Jean's Meatball Sauce

2 bottles catsup
2 bottles French dressing
1 tsp. dry parsley
1 large jar grape jelly
1/2 can parmesan cheese
1/2 tsp. Garlic powder

Mix and pour over meatballs. Marinate overnight. Heat in oven until hot. Enjoy!

Submitted by L. Jean Ingram

Lela's Holiday Punch

Sugar Syrup: 1 cup sugar 1 cup water

Combine in saucepan, stir over heat until sugar is dissolved. Bring to a boiling point. Let boil without stirring about 7 minutes. Cool. Makes 1 cup

3 cups sugar
3 cups lemon juice
2 cups orange juice
4 cups cranberry juice cocktail
2 cups unsweetened pineapple juice
2 cups ginger ale

Combine sugar syrup and all juices. When ready to serve, pour over ice in punch bowl. Add ginger ale. Garnish with sprigs of mint. Makes about 50 servings.

Submitted by Lela Helton

Jack & Carol's Pistachio Salad

1 box Pistachio pudding and pie filling (instant) 3.4 oz.
1 15 ounce can pineapple (crushed)
1 small can mandarin oranges (drained)
Shredded coconut
Marshmallows-small
Walnuts
Whipping cream

Note: The last four items as you desire.

Mix all the ingredients together except whipping cream (make that the last one to mix in). Mix thoroughly.

Submitted by Jack & Carol Turnbill

Tina's Layer Salad

1 med. head lettuce
1 pkg. bacon
2 cups Mayo
1 med. onion
2 pkgs shredded Colby Cheese
3 tbs. powdered sugar

Cook bacon until crispy. Dice onions. Cut up lettuce. Make layers starting with lettuce, bacon, onion, cheese. After layers are complete, mix 2 cups Mayo with 3 tbs powdered sugar (you may add more powdered sugar, taste test until Mayo taste is gone). Spread on top of salad. Then add the rest of the cheese and enjoy.

Submitted by Tina Merida
Granddaughter-in-Law of Lela & HC Helton

Tena's 9 Layer Salad

Lettuce, 1/4 to 1/2 head
Green Pepper, 1 chopped
Peas, 1 can, drained
Sugar
Bacon Bits
Celery, 1 cup chopped
Onion, 1/2 cup chopped
Mayonnaise
Cheese, shredded

In a 9x13 pan layer as follows; Lettuce (chopped fine), celery, green pepper, onion, peas. On top of all this spread the mayonnaise just as you would icing on a cake. Sprinkle the sugar (about 1/2 cup) over the mayonnaise. Then sprinkle the cheese, (about 1 1/2 cups) and top with bacon bits. Cover and refrigerator over night.

**Note: Since I don't like celery I use carrots. Actually you can substitute any salad item you prefer. I also decorate the top with cherry tomatoes sliced in half.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Tena's Mixed Greens with Feta Cheese and Dried Cranberries

6-8 cups mixed greens torn into bite size pieces
1/2 cup dried cranberries
1 cup chopped toasted walnuts
1 cup feta cheese, crumbled
Vinaigrette Dressing

Combine lettuce, dried cranberries, walnuts and feta cheese in a large bowl. Add Vinaigrette, tossing to coat. Serve immediately.

Submitted by Tena Robbins Pryor
Granddaughter of Ruby & Roy Stewart

Tena's Granny Smith and Blue Cheese Salad

6-8 cups mixed greens torn into bite-size pieces
3 Granny Smith apples, peeled and chopped
4 oz. Blue Cheese, crumbled
1/2 bag Sea Salt Bagel Chips, broken into pieces (Check in the bakery area for these)
Poppy Seed Dressing

Mix together all ingredients; add Poppy Seed Dressing, tossing to coat. Serve immediately.

Submitted by Tena Robbins Pryor
Granddaughter of Ruby & Roy Stewart

Debbie's Lentil Soup

1 pkg. lentils (cooked)
1 small onion, chopped
1/2 cup Minute Rice
4 cloves of garlic, chopped
Salt

In small pan, saute onion and garlic. Add to cooked lentils. Then add about 1/2 cup Minute Rice. Don't put too much.

Submitted by Debbie Jechen
Daughter of Ruby & Roy Stewart

Brandi's Favorite (Grandma's Bean Soup)

2 cans pinto beans
2 cans water
Bacon Bits
Salt

Simmer about 1 hour. Add salt and bacon bits. Simmer over low heat.

Submitted by Geneva Alford

Jeannette's Fruit Dip

1 12 Oz. can sweetened condensed milk
1 8 oz. tub cool whip
1 tbs. lemon juice
1 tbs. vanilla flavor

Mix all ingredients together in bowl. Add more lemon juice or vanilla to taste. Chill and serve with fresh fruit.

Submitted by Jeannette Gray
Daughter of Lela & HC Helton

Jean's Aloha Fruit Dip

12 Macaroons, crushed in small pieces
1/4 cup firmly packed light brown sugar
1 pt. dairy sour cream
1 large pineapple
Assorted ripe fresh fruit of your choice (strawberries, melons, bananas, grapes, etc.)

Mix together crushed macaroons, brown sugar and sour cream. Chill several hours to soften macaroon crumbs. Do not stir again. Slice a cap shape piece off the top of a pineapple, about 1 inch below the bottom of the leaves. Hollow out the center of the pineapple with a shape knife. Cut the fruit into small pieces, discarding the hard core that runs down the center. Fill the pineapple shell with the dip. Replace pineapple top if desired. Place in center of large platter. Arrange fruit around pineapple. If you like, fruit may be sprinkled with kirsch or brandy before serving.

Submitted by L. Jean Ingram

Ruby's Skillet Fried Corn

4 slices of bacon
1/4 cup finely chopped onion
3 cups fresh corn, cut from cob
1 sm. Green pepper, chopped
1/4 tsp. salt

Fry bacon in a large skillet until crisp, remove bacon, reserving the drippings. Crumble bacon and set aside. Add green pepper and onion to drippings in skillet; cook over medium heat, stirring constantly, until vegetables are crisp-tender. Stir in corn, and cook over medium heat 8 to 10 minutes, stirring frequently. Stir in salt. Top with bacon. Yields about 4 servings.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart
In memory of Mom

Why is it that no matter how hard you try to follow the directions it never tastes as good as when Mom made it???

Nene's Macaroni & Cheese Dinner

1 box macaroni & cheese
1 pkg. Taco Bell Seasoning Mix
1/2 cup sour cream
1 cup Taco thick and chunky Salsa
1 lb. hamburger
1 cup water
1 cup cheddar cheese

Cook Macaroni & Cheese as directed. Brown meat & drain, add water and simmer about 10 minutes. Mix every thing together, except cheese and salsa, and put in baking dish. Put cheese on top. Cover and bake about 15 minutes in a 400 degree oven. Put salsa on top, bake about 5 minutes longer or until cheese melts.

Submitted by Geneva Alford

Chicken Enchiladas with Cream Sauce

6 boiled & chopped boneless chicken breasts
20 Corn Tortillas
1 - 16oz. can tomato sauce
1 pint half & half
Salt to taste
Shredded Lettuce

1. Heat tomato sauce and almost all the Half & Half together. (Don't heat tomato sauce then put Half & Half in. It won't mix good).

2. Put tortilla's in hot oil till soft or Warm tortillas in microwave till bendable.

3. Put some chicken pieces in tortilla and roll up. Make as many as you want. Pour hot tomato sauce mixture over rolled tortillas. Then add some shredded lettuce on top. (Extra: you can make them with cheese, but after you roll them, put them back in the microwave and melt the cheese).

Submitted by Debbie Jechen
Daughter of Ruby & Roy Stewart

Mellissa's Baked Cavatina

16 oz macaroni, cooked according to package directions
1 pound ground beef
3 oz pepperoni, chopped
2 green peppers, chopped
1 medium can tomato sauce
4 cups shredded mozzarella cheese
8 oz mushrooms, sliced
1 onion, chopped
2 jars pizza sauce

Brown ground beef in skillet, stirring until crumbly. Add mushrooms, saute until tender-crisp, drain. Add pepperoni, green peppers, and onion. Stir in tomato sauce, pizza sauce, macaroni and half of the cheese. Spoon into a 11x15 inch baking dish. Top with remaining cheese. **

Bake at 350 degrees or until bubbly.

**May make ahead to this point. May be chilled several hours before baking, if desired.

Submitted by Melissa Turnbill
Daughter-in-Law of Sherman & Hester Turnbill

Sue's Chili

2 cans diced tomatoes
1 can tomato sauce
2 cans Lucks Chili Pinto Beans, hot
1 med. onion, diced
2 cans Lucks Chili Pinto Beans, mild
1 med. bell pepper, diced
2 lbs. ground beef
1 pkg. chili seasoning
1 can tomato juice
1 can beer

Brown ground beef. Chop onion and pepper. In large kettle, add diced tomatoes, all 4 cans of beans, chili seasoning, peppers, onions, tomato sauce, and beer. Add ground beef. Add tomato juice to desired thickness. Cook until peppers and onions are tender.

Submitted by Sue Merida
Daughter of Lela & HC Helton