2½ cups sugar
3 cups water
1 (12-ounce) can orange juice concentrate
1 (12-ounce) can lemonade concentrate
1 (46-ounce) can pineapple juice
3 cups cold water
4 (2-liter) bottles lemon/lime soda or ginger ale, chilled
In a 6-quart boiler or Dutch oven, over high heat, bring sugar and 3 cups water to a boil, stirring until sugar dissolves. Remove from heat. Stir in frozen orange juice and lemonade until melted. Stir in pineapple juice and cold water until well blended. Pour into two 13-by-9-by 2-inch baking pans. Cover and freeze overnight until firm. Cut each panfull of frozen juice mixture into 24 squares.
Place squares in 2 gallon punch bowl or thermos jug. Slowly pour soda/ale over squares, stir punch until slushy. Garnish with lime slices.
2½ cups Pepperidge Farms garlic and onion croutons
1½ cups cheddar cheese, grated, divided
1 pound browned bulk sausage, diced ham or sliced smoked sausage
4 eggs, beaten
2½ cups milk, divided
1 teaspoon salt
½ teaspoon dry mustard
Dash of pepper
1 (10 ounce) can cream of mushroom soup
Grease a 9-by-13-inch baking dish. Layer croutons, 1 cup cheese and sausage or ham pieces. In a mixing bowl, whisk together eggs, 2 cups milk, salt, mustard and pepper; pour over sausage layer. Cover and refrigerate overnight.
Heat oven to 325° F. Combine soup with remaining ½ cup milk. Pour over casserole. Top with remaining ½ cup cheese. Bake for 1 hour. Serve with fresh fruit or sliced tomato.
1 cake yeast
½ cup lukewarm water
1 quart milk
¼ to ½ cup sugar
1 cup shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon salt
7 to 10 cups flour, plus more for rolling
Dissolve yeast in lukewarm water; set aside.
In a saucepan combine milk, sugar and shortening. Heat and stir just until shortening is melted. Remove from heat and cool to lukewarm.
Add yeast to milk mixture and pour into a bowl large enough for dough to rise. Stir in 5 to 6 cups of flour to make a thin batter. Let dough rise for 2 hours in a warm place.
Combine soda, baking powder and salt in a small bowl and mix into dough. Add 2 to 4 cups of flour to make dough stiff, but still sticky. Refrigerate overnight.
Heat oven to 450° F. Roll out dough and cut with a 2½-inch round biscuit cutter. Arrange cut dough in baking pans and let rise 2 hours. Bake 5 to 10 minutes, just until rolls are light brown, watching closely. Makes 12 to 13 dozen rolls.
1½ pounds beef tips
1 cup water
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 (6 ounce) can mushrooms, optional
Arrange beef tips evenly in slow cooker. Stir together remaining ingredients and pour over beef. Cook for 3 hours. Serve over rice.
10 to 12 chicken tenderloins
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon thyme
¼ teaspoon black pepper
¼ cup butter, melted
¼ cup vinegar
¼ cup lemon juice
Spray Pam into a 7-by-11-inch baking dish or line pan with foil. Place chicken pieces in dish and pour mixture over. Cover and seal with foil. Bake at 350° F for 1½ hours.
Dutch Meat Loaf
1 cup bread crumbs
4 ounces (1/2 of 8 ounce can) tomato sauce
1 egg, beaten
1½ pounds ground beef
1 medium onion, chopped
1 teaspoon salt
¼ teaspoon pepper
Heat oven to 350° F. In a large bowl combine bread crumbs, tomato sauce and egg until crumbs are moist and soft. Add remaining ingredients and combine. Shape into a loaf and place in a shallow pan lined with foil. Bake while preparing sauce.
Sauce: remaining 4 ounces tomato sauce
1 cup water
2 Tablespoons mustard
2 Tablespoons brown sugar
2 Tablespoons vinegar
Stir ingredients together and pour over loaf. Continue baking for a total of 1½ hours, basting occasionally with sauce.
Grandma Hill’s Southern
Grated Potato Pudding
2 cups sugar
¾ cup white Karo syrup
4 cups sweet potato, grated
2 generous Tablespoons butter,
melted, plus more for dish
2 cups milk
4 eggs, beaten well
¼ teaspoon each cinnamon and nutmeg
Heat oven to 300° F. Pour sugar and/or syrup quickly over potatoes to keep their color bright. In a large bowl, toss together with butter. Add milk and stir. Add eggs and combine; add spices and continue to stir. Pour into buttered casserole dish. Bake for 1 hour, stirring several times during cooking.
1 cup butter
1 cup brown sugar
¾ cup white sugar
2 cups flour, sifted
1 teaspoon soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2 cups uncooked oatmeal
1 (6-ounce) package chocolate bits
1 cup raisins
1 cup pecans, chopped
1 cup coconut, shredded
Heat oven to 350° F. In a large bowl, mix butter and sugars. Add eggs, flour, soda, baking powder and salt; mix thoroughly. Stir in remaining ingredients. Drop by teaspoonfuls on greased cookie sheets. Bake 12 minutes. Remove cookies immediately from baking sheet.
6 Tablespoons butter
1½ cups sugar
4 Tablespoons flour
1½ cups milk
1 teaspoon each coconut and vanilla flavorings
1 unbaked pie crust
Pre-heat oven to 350° F.
In a mixing bowl cream together butter, sugar and flour. Add eggs, milk and flavorings; combine. Pour into unbaked pie crust. Bake for 45 minutes or until set.
Slocombs’ Fruit Drops
3 pounds red and green candied cherries, quartered
2 pounds candied pineapple, diced
5 quarts pecans, chopped
5 cups flour, divided
½ teaspoon salt
1 teaspoon each allspice, cinnamon, g round cloves and nutmeg
1 pound butter
2½ cups sugar
½ cup wine or orange juice
2 Tablespoons white Karo syrup
In a large bowl toss fruits and nuts with 1 cup flour to coat. Sift remaining flour with salt and spices; set aside.
In a mixing bowl, cream together butter and sugar. Add eggs one at a time and beat well. Add liquid ingredients alternately with flour mixture. Combine with fruit and nuts. Cover and refrigerate overnight.
Heat oven to 325° F. Drop dough by tablespoonful onto greased cookie sheets. Bake for 25 to 30 minutes until cookies are lightly browned. Remove from pan immediately.