Bran Muffins

This recipe card says that it was from my sister, Patti.

1 3/4 cup honey
6 heaping cups bran
5 cups flour
5 tsp soda and 1 tsp salt
4 slightly beaten eggs
1 cup oil
1 qt buttermilk

Dump in a large bowl, mix, cover and refrigerate up to 6 wks.
Spoon out to fill greased muffin tins 2/3 full.
Bake at 400 degrees for 20 minutes.

Frito Pie

This is so decadent, fattening and bad for you but it is just delicious! This is one of the first things I ever cooked as a teenager - when my boyfriend came to dinner.

• 1 T. Butter or Margarine
• 1 1/4 cup chopped onion
• 1/4 cup chopped pimento
• 1 T chopped mild green chili or jalapeno peppers
• 1 T chopped scallions
• 5 cups Fritos - regular size
• 40 oz chili con carne with or without beans
• 2 1/2 cups shredded monterey jack cheese (I always use cheddar)

1. Preheat oven to 400 degrees.
2. Grease a 2 qt baking dish.
3. Saute onion in butter until transparent; remove from heat and stir in pimento, peppers and scallions.
4. Crush 4 cups of the fritos coarsely to make about 2-2 12 cups.
5. Line bottom of baking dish with half the crushed chips.
6. Carefully spread half the chili over the chips.
7. Layer half the cheese and half the onion mixture.
8. Repeat layers.
9. Garnish with remaining fritos.
10. Bake for 20 - 25 minutes at 400 degrees.

Graham Cracker Dessert

• 1 cup sugar
• 4 T. Butter

Cream sugar and butter together

Add:

• 1 cup graham cracker crumbs
• 1 ts. baking powder
• 1/2 cup chopped nuts
• 1 tsp vanilla

Put into a greased 8 x 8 pan and bake 350 degrees for 40 minutes.

Bread Spread

I can tell from the handwriting that this is my sister, Joan's, recipe.

• 1 cup green onions
• 1 cube of butter - melted
• 1 cup cheddar cheese, grated
• 1 cup mayonnaise

Combine all ingredients and spread over french bread that has been cut in half lengthwise.
Bake at 400 degrees for 20 minutes.

Refrigerator Salad

Momma got this recipe from Jane Adair when we lived in Big Spring, Texas in the early '60's. From then on we had it at every Thanksgiving and Christmas meal I can remember. Then I served it to my children on those holidays. It is easy, festive and is made ahead of time. This is always a winner with children! (I am not sure all of these ingredients are still available in the recommended sizes. You may have to adjust them.)

• 1 - 11 oz can for manadarin oranges, drained
• 1 - 13.5 oz can pineapple chunks, drained
• 1 - 3.5 oz can flaked coconut
• 1 cup minature marshmallows
• 1 cup sour cream

Combine all ingredients in a bowl. Cover and refrigerate 12 to 24 hours before serving.

Green Bean Salad

This recipe came from a recipe exchange. Great for pot lucks.

Drain
1 large can of green beans
1 large can of sliced mushrooms

Combine
1/2 cup chopped sweet onion
1/2 pint sour cream (add last)
3 T white wine vinegar
3 T sugar
Garlic salt and pepper to taste

Mix all and chill before serving.

Stuffed Green Peppers

This was a regular at our house growing up. I seem to remember grated cheese on the top but I am not sure. And I also think it had some tomato sauce in the meat. This needs experimenting with. If you do, please post your ideas for us.

• 6 to 8 green bell peppers
• 1 cup cooked rice
• 1 cup cooked ground beef
• 1 cup cooked or canned corn
• 1 T. minced onion
• 1 egg, beaten
• Salt and pepper to taste
• buttered crumbs

1. Remove tops and seeds from green peppers. Peppers may be cut in half lengthwise.
2. Mix rice, meat, corn, onion and egg. Season with salt and pepper.
3. Stuff peppers with mixture. Cover with buttered crumbs.
4. Place upright in baking dish and surround peppers with water about 1/4 inch deep.
5. Bake until peppers are tender and top is nicely browned.

Grandma's Peanut Salad

I remember this from childhood. It was a salad that my grandmother used to make for large family gatherings and I have never made it. I loved it as a child - I need to make this. If you do, please post a comment for us.

• 1 pound salted peanuts
• 11 eggs boiled hard
• 12 sweet pickles

Take the skins off the peanuts and roll quite fine (use a food processor!). Add chopped eggs and chopped pickles.

Dressing -

• 2/3 cup sugar
• 2 eggs
• 1/2 cup vinegar
• 1 cup cream

Beat all together and cook until it thickens. Mix with 1 cup cream and then mix with the peanut mixture.

Rice Salad

• 2 Cups rice
• 4 cups chicken stock
• 1/2 cup celery and green pepper, chopped
• 1/4 cup green onions, chopped
• 10 green olives, chopped
• 3 small jars of artichokes, chopped, marinade reserved
• 2 cups mayonnaise
• Dash of curry powder
• Salt and pepper to taste

Cook rice in chicken stock. Cool. Mix 2 cups mayonnaise and the marinade from the artichokes. Combine all remaining ingredients and chill before serving.

Fudge Sauce

This is another recipe from Aunt Esther Lee. It is killer over ice cream and a fudge brownie.

Bring to a boil -
1 can Eagle Brand Sweetened Condensed Milk
1 cup water
1/2 cup corn syrup
1 cube butter or margarine
1/2 tsp salt

Remove from heat and add -
2 cup chocolate chips
1 T. vanilla

Mix well until chips are melted. Stores well in the refrigerator.