Lemon Ice Box Pie

A collection of Recipes & Memoirs from the Houston Family

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Lemon Ice Box Pie

by Lisa Melsa Brown 2008

Special thanks to the most precious person in my world, my grandmother, Mary Helen Houston, and to the wonderful women in my family who have taught me the important role of being a gracious, Christian Southern lady and have demonstrated to me the art of cooking for those we love. As long as I can remember, I have claimed Nannys Lemon Ice Box Pie as my favorite food in the universe, looking forward to every visit which would surely include the divine pie that only she could make. Just recently she has taught me to make it as I scurried jhjlhlk to write it down while she threw it together. My boys say that my attempt is delicious - but not the original. I will never be able to get my meringue as high and will never get it just as 1L33333333333333LM333333333333333 tart as she does. And, as my boys also say Nanny, youre the best cooker ever!
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Our Heritage
White Cotton, Red Strawberries & Green Trees
Our family was no different from other farming families who settled in West Tennessee. Our ancestors came to Gibson County, Tennessee from North Carolina in the early 1800s. As was the custom, the younger children in the family, who did not inherit the land from their parents, went West into the frontier. These wandering young pioneers were relatives of the original immigrant of our family, Michael King. Michael left Norwich, England in 1646 at the age of 16 in search of his own land and settled near the original Jamestown, Virginia in Nansemond County. He later built the first brick house in the County on his huge plantation of about 1800 acres which he was granted from the Governor of Virginia. From Virginia, all persons wanting their own land, not just my people, moved on into the frontier of North Carolina. Michael Kings younger children settled there in the late 1600s until the family went Westward again and came to Tennessee about a hundred years later. I can only imagine what the countryside looked like back then at the beginning of the Nineteenth Century, coming across on a wagon. It has been told, not verified, that one of our ancestors picked up a Cherokee squaw as a wife along the way. (Its probably true because that would explain the Houstons high cheekbones.) Why they chose Gibson County, I do not know exactly, but Daniel Boone chose it too, so it must have been choice even back in the day. My sister-in-law from Texas loves to visit because she thinks it is the greenest place she has ever seen. Especially in the late summer when the cotton fields are so white against the green background. I am partial to it, and feel at home there, but I have come to love Middle Tennessee where I live now and the gently rolling hills which are so different from the flat Delta of my childhood. I only spent one year living outside of my home-State and I would have done anything to get back. Not only is it the prettiest State in the Union, but it has the most genuine, friendly people in the World. And, that includes my people, of course. There is something about West Tennessee that is so different from other parts of the South. The accent with which they speak is distinct, even more so in some parts such as Dyersburg and over Southwest by the Tennessee River around Savannah. More than the sounds, the sights are distinct also. Large groups of silos such as Wades Gin in Kenton jutting up out of the flatlands are a familiar sight in most of the little towns along Highways 45, 22 or 70. All my years in Memphis brought me close in spirit to the Mighty Mississippi and those barges that are ever-present with their lonely horns blaring out into the fog of the night. From my office in the Cotton Exchange, from the bluff and sometimes even the roof of the Peabody, I have seen many spectacular orange and red suns going down over the River to sleep dreamily in the rice fields of Arkansas. Thats something everyone should experience in their life! As you drive through West Tennessee in the springtime, you will notice how, not only does the landscape get greener on top, but there is a change in the color of the rich dirt being turned up. It is the color of coffee grounds and does not have the red clay taint of Alabama or Georgia. There is no other soil like it anywhere and it goes from West Tennessee all down into Mississippi following the River and we call it the Delta. It is perfect for growing cotton, and, as they found out in Gibson and Obion County, prime for Strawberries. Kenton, our hometown, is famous for strawberries and the Wade family still does a bumper crop every year. The Houston family used to have a big strawberry crop as well as cotton. I dont mean to sound like such a snob to think that even my dirt smells better than everybody elses, but it does. It even makes our freshly mowed fields and lawns smell better somehow. Driving through West Tennessee smelling that makes you think of woods, trees and the ancient river beds that used to be there, it smells so sweet, but old. It is the earth at its purest and best - and it reminds me of my people who live there.

Mother

My Family

Mother (Janet), Aunt Beb (Beverly), For all the stories Ive been told (and if you know my Uncle Gary, Mama Wiley and cousins grandfather, you know thats a lot), it is still hard to imagine the 1960 way things were when Mother was growing up. A time without microwave ovens or food processors, and heaven-forbid, no slice-n-bake cookies. Although it was the same place, it was quite another time back in the 50s and 60s in Kenton, Tennessee - Home of the White Squirrel. Mother says they rolled their hair up with orange juice cans and then teased it to get it that big. In West Tennessee they call it Hair up to Jesus. But it wasnt all starched stand out slips and bee-hive hair-dos. Mother also tells me about having to pick cotton from the time she was four until she went to college to buy those dresses. She would use her cotton pickin money to order three dresses and a pair of shoes from the Spiegel catalog for the school year. She was the best dressed in Kenton School and is still the best dressed and hardest worker I know. Mother didnt know any different and somehow she Uncle Gary, Mother, Aunt Beb remembers it like it was a series of Leave it to Beaver shows. Nanny (Helen) Easter 1962 Although I never had to get out of school to pick cotton and wear a tow-sack around my neck until my fingers bled in the sweltering humidity of August in Tennessee, I was raised by someone who did. Living in old houses out in the country before insulation was invented and it was so cold they would wrap in quilts to eat breakfast and all sleep in the same bed to keep from freezing to death. When she was a small child, Mother remembers standing at the window and crying as her Daddy went off to work in the factories up North for the winter until farming started again. A few days later, she would get excited about a sweet smelling stick of Juicy Fruit that he sent her in the envelope with his pay, sent home to keep the family fed until he could get back (not the Juicy Fruit, the money). Jewell & Coy Houstons 50th Anniversary 1974

Reece

I call my grandfather by his first name because thats what my grandmother called him and ever since I can remember, I have wanted to be just like her. The other grandkids call him Papa. There were four brothers in the Houston family - Glennon, Billy, Larry and Reece - sons of Jewell and Coy Houston. They were all rather handsome and from what Ive heard, they were a bit rowdy. Reece was a Golden Gloves boxer and all the boys would pass time on the farm by practicing on each other. He always loved boxing and I used to sit on the chlorine drums in their garage as a little girl worshiping him as he worked the punching bag with his gloves. He was a man of super-human strength and has always been my protector and my idol. I would also sit for hours as a child and listen to Reece tell unbelievable tales of adventures with his buddy, 1L55555555555555LM555555555555555 Sad Sack, on Islands in the Pacific when he was in World War II. And of his cousin, Gene, who, for a while was a hobo and travelled around in box cars. Who knows fact from fabrication those stories have been told so long. What we do know to be true and what we rely on is the strength that these times together have given us. Like the adventur51 janitorial & pool supplies with Reece or the summer they ous summers I spent roaming around West Tennessee selling took me on a roadtrip out West. Just being together, that was all we needed to have fun - and maybe build a treehouse in the Woods! And dont forget the trips to cemetaries...dontask...

Nanny - and the other cooker women in my family

When my grandmother, Helen, was growing up they had heard of the Depression but nobody noticed the difference that it brought because they never had anything before. And later, the Baby Boomer phenomenon never hit rural West Tennessee where my People lived. Nobody had anything much to speak of except Big Hair and good food. When Nanny was ten years old her father was killed in a box factory accident and left her mother with three young girls to raise by herself. There was no life insurance money, and you just had to find work and do the best you could. Mama Wiley offered her talent for cooking because thats all she knew how to do, and found that she could cook for the school children to make money and they survived. She wasnt looked down on and no one thought that was extraordinary. But it was. Later, after Kellwood factory came to town, she walked to work there long after the girls were grown and gone until she retired and was the sweetest woman I ever knew. She was always cooking for everyone. This is how my grandmother is now. Its how they give you love. Its nourishment for the soul. Particular times were prosperous because of the hard working ethic of my People and if there was an opportunity to make money, they did it. Working 2 or 3 jobs was not uncommon for my other great-grandmother, Jewell Houston. She offered her talent for cooking when they owned a restaurant in the 50s on Main Street in Kenton and later on in the 60s when my grandparents took it over, one of Jewells jobs was to be their cook. She would also work other jobs on the side though, like selling cosmetics out of her home. All the women in our family were excellent cooks. I have been fortunate to spend a great deal of time there growing up with my grandparents, great-grandparents and great-aunts, and have come to love these women and their food with all my heart. As a young wife and mother, I have leaned on my grandmother these past 19 years to teach me how to cook and recently have felt led to preserve both our recipes and our history. To me, they are one and the same. When I read the simple biscuit recipe of Mama Wileys I can see her quick, little hands in the bowl kneading the dough together, remember the way they tasted, so tight and smooth and tasting like Baking Powder. That recipe is part of who she was. I dont want the younger generation to forget that - or the art of Southern Cooking. Some people would argue with me, but life is not made of biscuits alone and because this is for modern women, a few modern recipes are included in this collection that my grandmother would never serve, like Thai Salmon and Noodles. But for the most part, what follows is a special collection of the dishes these wonderful women who belong to me, and a few friends who are dear to us, (or those who are lucky enough to have married in) have so lovingly prepared over the past years together with a little history of who we are. Welcome to our family!...

Pictured Left to right: My grandmother - Helen Houston Mother - Janet Houston Melsa My Great-Grandfather - Coy Houston Me My Great-Grandmother - Jewell Houston My Grandfather - Reece Houston 1974fsda

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Chapter 1:
Appetizers & salads

In the beginning there was...Mammy & Pappy Harris

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Harris Family
On left Jewell and sister Karon. On right Jewell, Karon and Jim L. (1915) There were five other siblings; Jay, Willie, Lera and the twins Rayburn and Clayburn.

To the left Houston King, ToCoy. the left Lois and Houston King, Lois and Coy. This picture was taken This picture Family Family around 1912. was taken around 1912.

Left - Houston brothers; Fern, King and Coy. This picture was taken around 1925.

Taken in early 1940s Mammy Houston (Betty) & daughters; Mary, Lois, Betty, Kathleen and Evelyn Houston.

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Coy Houston Family

Pictured below from right to left are Karon, Jewell and Coy with friends

Jewell and Coy Houston

Boyett School 1931 - Pictured in middle of bottom row is Reece Houston holding his powder box with a snake in it. (Fact or Fabrication?) On right end of front row is brother Glennon.

Coy Reece Houston school picture 1936

Sam Houston Family 1947

Crab Dip by Lisa Brown

Mother, Uncle Gary and Aunt Beb in Florida 1959d

1 Can Cream Mushroom Soup 1 Envelope Unflavored Gelatin 3 Tbs. Cold Water 3/4 C. Mayo. 1 Pkg. Softened Cream Cheese 8 Oz. Crab - Imitation (1 pkg.)- Chopped -or- 12 Oz. Real Crab Claw Meat (2 cans) 1 Small Onion - Grate 1/4 and Mince 3/4 1 C. Finely Chopped Celery Heat undilluted soup; Remove from heat. Dissolve gelatin in water and add to soup. Add remaining ingredients. Spin into oiled 4 cup mold (optional) Chill until firm. Overnight is best. I serve with Triscuits. Cooks Note: My children enjoy a Florida beach vacation as much as I did when I was their age. The most memorable Florida vacation that I remember was with my grandparents when we made a trek to Disney World. I was accustomed to having all of the attention and had quite a shock when on the beach at Daytona my older cousins went for a swim with Reece and did not invite me. Determined not to be left behind and more importantly, not to be excluded from Reeces attention, I snuck out after them, swimming just out of sight. Noticing me alone, swimming by myself out in the deep water, my grandmother screamed from the beach until she caught Reeces attention and he rescued me just before I swallowed my last wave. I felt like a silly little girl in front of my older boy cousins, David and Jeff Houston. On the trip home we stopped at Wikki Wachi and saw an underwater mermaid show that was truly magical and he often reminds me of it and sings the theme song from the park... Were so Reece on Daytona Beach, 1977 1L1515151515151515151515151515LM151515151515151515151515151515 glad you came to Wikki Wachi...were so glad you made the trip... Maybe my boys will have memories like that - I hope so! 151

Coy & Jewells 50th Anniversary

Aunt Jo - 5th from top right. What an amazing woman - and cook! Aunt Jo helped Nanny decorate their little pink house when they finally moved in town, made her drapes and offered an expert opinion on furniture purchases.She was a model homemaker and Mother remembers catching the train in Kenton to ride to Union City and stay with her. Aunt Jos daughter, Glenda and Aunt Beb were closer friends though, and because Mother was older and didnt like them to play with her things, they called her shefish.

Chili Dip
8 ounces cream cheese 8 ounces grated mild cheddar cheese 1/4 cup chopped onion corn chips 13-ounce can chili * Spread cream cheese in 8-inch square baking dish and sprinkle with onion. Pour chili on top and cover with cheese. Bake at 350 degrees for 10 minutes or microwave for 2 minutes. Let stand up to 10 minutes and serve with chips.

Recipes by Aunt Jo

Citrus Eye Opener

1 - 12 O. Can Frozen Orange Juice 1 6-ounce can frozen lemonade 1 cup water 1 2-liter bottle carbonated water 1 orange cut into wedges * In a gallon container, combine thawed juices & water. Cover & chill until serving time. Before serving, slowly add carbonated water . Stir gently. Serve with orange wedge garnish.

Ham & Cheese Sandwiches

1 Stick Butter, Melted 1/4 Cup Onion, Chopped Fine Hamburger Buns Deli Ham Slices Cheese Slices * Cook onion in butter until onion becomes clear. Spread onion mixture on buns. Top with ham & cheese. Wrap each sandwich in foil. Bake at 350 for 15 minutes.

Onion Salad
1/2 Cup of each of the following : Water, Vinegar and Sugar 1 tsp. Salt 3-4 Vidalia Onion, Thinly Sliced 1/2 Cup Mayonnaise or Miracle Whip 1 tsp. Celery Seed 3-4 Tomatoes, Cut Into Thick Slices * Combine liquids and salt. Add onions, cover & marinate in fridge 1-4 hrs. Drain well. Mix mayo & celery seed. Add to onion mixture & toss. Serve on platter with tomatoes.

Pickles by Kay Roberts Smith

Ingredients: 7 Lbs. Cucumbers 2 Gal. Water 3 C. Lime 5 Lbs. Sugar 4 Pints Vinegar 3 Tbs. Pickling Spice 1 Tbs. Ginger 1 Tbs. Cloves 1 Tbs. Celery Seed Salt Directions: Soak 1st 3 ingredients 24 hours. Wash lime and water from cucumbers and drain well. Soak in ice water 4 hours. Mix sugar, vinegar, spices and salt. Pour over cucumbers and boil 1 hour. Seal in jars.

Date Nut Balls by Norene Boyette

1 - 8 Oz. Pkg. Dates - Cut up 1 Stick Butter 1 Cup Sugar 1 Tsp. Vanilla 1/2 Cup Coconut 1 Cup Pecans - Chopped 2 Cups Rice Krispies In sauce pan mix dates, butter and sugar. Bring to boil and boil 5-6 minutes, stirring constantly. Remove from heat & beat few minutes. Add vanilla, coconut & pecans. Allow to cool, work in rice krispies. Form into balls. (You can roll in fine grated coconut or powdered sugar if you like fancier.)

Sausage Snacks by Norene Boyette

1 Can Crescent Rolls 1 - 8 Oz. Pkg. Cream Cheese 1 Lb. Sausage Grated Cheese for Topping Picture - Miss Georgia Read, 2008 Unroll pastry and spread on cookie sheet. Spread 1L1717171717171717171717171717LM171717171717171717171717171717 cream cheese on pastry evenly. Brown sausage and drain on paper towel. Spread sausage on top cream cheese. Place in 350 degree oven and bake for 6 to 7 minutes until the edge of pastry begins 171 to brown. Remove from oven and sprinkle with grated cheese. Cut in serving

Houston Brown Horse Lover - All the

kids at the barn loved for Houston to bring these Sausage Balls. He took them to all the picnics and early Saturday mornings they would ride or travel to horse shows. The horses even love them!

Barn Party Sausage Balls by Lisa Brown

1 Lb. Sausage 1 Lb. Cheddar Cheese, Shredded or Grated 3 Cups Bisquick Cook sausage in a skillet like you would ground beef and brown. Drain. In a large mixing bowl, combine cheese, bisquick and browned sausage while its still hot. Mix well. Shape into bite size balls. Place on a cookie sheet thats been sprayed with nonstick cooking spray. Bake at 425 for 10 to 15 minutes or until lightly browned. Cooks Note: These are always a requested dish any time we have a get together at the horse barn, and at holiday functions. The kids also take them to school parties or early morning ballgames. Theyre a tradition around our house!

Spinach Artichoke Dip by Lisa Brown

2 - 10 Oz. Frozen Spinach , Thawed 1/4 C. Butter 1 T. Garlic 2 T. Minced Onion 2/3 C. Grated Romano Cheese 1/4 C. All-Purpose Flour 1 Pint Heavy Cream 1/4 C. Sour Cream 1/2 C. White Cheddar Cheese 12 Oz. Jar Artichoke Heart, Chopped 2 t. Lemon Juice 1/2 t. Hot Sauce 1/2 t. Salt 1/4 C. Chicken Broth

Strain spinach and mince. Saute garlic, onion and butter for 3-5 minutes. Stir in flour, cook 1 miute. Whisk in cream and stock. Cook till boils. Stir in lemon juice, hot sauce, salt and Romano cheese. Stir till cheese melts. Remove from heat and cool for 5 minutes. Stir in sour cream. Fold in spinach and artichokes. Sprinkle cheddar on top. Microwave till cheese is melted.

Original Artichoke Dip by Lisa Brown

1 Cup Artichoke Hearts, Chopped 1 Cup Parmesan Cheese 1 Cup Mayonnaise Tabasco and/or Lemon Juice to Taste Combine all ingredients well. Turn into a greased dish and bake at 350 degreees for 35 minutes. Shake more parmesan on top before putting into oven for browning.

Nachos Supreme by Marie Brown

1 Bag Tortilla Chips 2 Cans of Chili with Beans 2 Cups Finely Shredded Lettuce 1 Cup Shredded Cheese, Cheddar or Your Choice 1/2 Onion, Finely Chopped 2 Large Tomatoes, Chopped 1/2 Cup Sliced Jalapenos 1 1/2 Cups Sour Cream 1 Cup Italian Dressing Salsa, Your Choice, On the Side 1L1919191919191919191919191919LM191919191919191919191919191919 On a large platter with sides, spread chips around edges leaving a hole in middle of platter. Heat chili & pour itno platter, starting in hole and going out toward edge of chips. Sprinkle cheese on top of chili. Make a rink outside chili layering lettuce, onion then tomatoes. 191 Place sour cream in a ball in very middle. Sprinkle jalapenos outside that. Pour dressing over all but sour cream. Serve with salsa as each person prefers.

Cornbread Salad by Beverly Grady

Recipes by Aunt Beb

1 Pkg. Jiffy Cornbread Mix 4 Green Onions Chopped 1 Bell Pepper Chopped 1 Tomato Chopped 3 Radishes Chopped 1/4 Cup Mayonnaise 1/4 Cup Cucumber Dressing 2 Tablespoons Yellow Mustard 2 Tablespoons Sugar Cook cornbread and let cool. Crumble and mix with other ingredients. Refrigerate.

Cucumber Relish by Beverly Grady

5 Cups Cucumbers Peeled and Chopped 3 Onions Chopped 3 Sweet Peppers Chopped 1 Stalk Celery Chopped 1/4 Cup Pickling Salt 6 Cups Cold Water 4 Cups Vinegar 3 Cups Sugar 2 Tablespoons Mustard Seed Mix first six ingredients, let set overnight and drain. Add remaining ingredients. Boil 10 minutes. Chill and serve.

Texas Caviar by Beverly Grady

2 Cups Black-eyed Peas (drained 14 oz. can) 1 Cup White Hominy (drained) 2 Gloves Garlic Minced 1 Medium Green Pepper Chopped 1/2 Cup Fresh Parsley 1 Bottle 8 oz. Italian Salad Dressing Mix all Ingredients. Chill and Serve. 1 Medium Canned Tomatoes 4 Green Onions Chopped 1/2 Cup Chopped Onions 1 Jalapeno Pepper Chopped

Chicken Salad Bites by Lisa Brown

Bites Ingredients: 3 Cups Finely Chopped Cooked Chicken 1/4 Cup Finely Chopped Celery 1/4 Cup Sweet Pickle Relish 1/4 Cup Cooked Salad Dressing 2-3 Tbsp. Mayonnaise 1-2 Tbsp. Minced Onion 1/4 Tsp. Pepper Paprika Chopped Fresh Parsley Finely Chopped Toasted Almonds Salad Dressing Ingredients: 2 Egg Yolks, lightly beaten 2 Tbsp. Vinegar 1 Tbsp. Butter 1 Tbsp. Sugar 1/8 Tsp. Salt 1/8 Tsp. Pepper 1/8 Tsp. Red Pepper 1/8 Tsp. Celery Seed 1/8 Tsp. Dry Mustard

Directions for Salad Dressing: Combine all ingredients in small saucepan. Cook over medium heat, stirring until thick. Cool. Directions for Bites: Combine 1st 7 ingredients; Chill. Shape in 1 balls. Roll each ball in paprika, parsley or almonds. I do a dozen of each. Chill Several hours. Makes 3 Dozen. Cooks Note: These are great for showers or teas for the ladies.

Egg Salad for Sandwiches by Jo Alice Houston

6 Hard Boiled Eggs 1/2 Cup Chopped Celery 1 Tbsp. Finely Chopped Onion or Onion Salt to Taste 1/4 Cup Mayonnaise 1 Tbsp. Vinegar 1 tsp. Salt Coy Houston Family 1965 Chop eggs and add celery and onion. Combine remaining ingredients and pour over eggs. If you like to add olives, chop finely and omit salt.

Chicken Fruit Salad by Beverly Grady

Ingredients: Directions: 3 Cups Chicken - Chopped Mix first six ingredients in large bowl. 1 Can Mandarin Oranges Mix yogurt and soy sauce. 1 Can Water Chestnuts Pour over chicken mixture and toss. 1L2121212121212121212121212121LM212121212121212121212121212121 1 Cup Celery - Minced Cover and refrigerate at least 2 hours. 1/4 Cup Green Onions-Chopped Serve on lettuce leaf if desired and 1 Cup Green Grapes - Halved sprinkle with almonds. 1 Container Orange or Lemon Yogurt 211 1 Teaspoon Soy Sauce 1/4 Cup Toasted Slivered Almonds

Recipes by Mary Margaret

Cranberry Christmas Brew
Ingredients: 2 Gallon Water 2 Cups Sugar 1 Large Pkg Cherry Jello 3 Family Size Tea Bags 3 tsp. Whole Cloves 3 Cinnamon Sticks 1/2 Cup Lemon Juice 1 Can Frozen Orange Juice 1 Qt. Cranberry Juice 1 Qt. Apple Juice Directions: Bring sugar and water to a boil. Add jello and stir. Add tea bags and steep 6 minutes. Remove bags and add spices for 30 minutes. Remove spices and add juices. Serve hot. Christmas Cousins 1985 Me, Jim Coy, Mary, Coy Houston Family 1 Lolly, Luke and Helen *Im pretty sure this was the year that Sister Helen wrote that letter we always bring out every Christmas to embarrasss her. She was mad at Lolly and Mary because she said they wouldnt play with her so she wrote a letter to Nanny that one-by-one crossed every one of us off her good list for one reason or another. Uncle Gary was the main culprit, as usual, because of his relentless teasing. She especially didnt like him!!!

Holiday Spiced Fruit

Ingredients: 1 - 29 Oz. Can Pear Halves 1 - 20 Oz. Can Sliced Pineapple 1 - 16 Oz. Can Apricot Halves 1 - 11 Oz. Can Mandarin Oranges 1/2 Cup Butter 1 Cup Packed Brown Sugar 1 tsp. Cinnamon 1/8 tsp. Ground Cloves Directions: Drain fruit and pat dry. Combine in baking dish. Melt butter and stir in sugar and spices. Spoon over fruit. Bake at 325 for 30 minutes. (nee (nee

Mother Rosss Fruit Salad by Lera Harris Ross

Ingredients: 1 - 15 1/2 Oz. Can Crushed Pineapple - Drained - Save Juice 3 Bananas Directions: 12 Large Marshmallows Mix first five ingredients in large 3 Oranges - Peeled andCut Up bowl. In double boiler, heat 1/2 2/3 CupSeedless Grapes- Halved cup pineapple juice. 1 Egg Beat egg, add sugar, then flour. 2 Tsp. Sugar Add to juice gradually. Add lemon 1 Tsp. Flour juice and salt. Let cook and pour 1/2 Tsp. Lemon Juice over fruit. Toss lightly. Serves 8 to Pinch of Salt 10. Keep refrigerated.

Heavenly Hash by Helen Houston

Ingredients: 1 8 Oz. Can Pineapple Tidbits 2 Cups Cool Whip 1 Cup Bakers Angel Flake Coconut 1 Cup Small Marshmallows 1/4 Cup Maraschino Cherries-Chopped 3 Tablespoons Milk Directions: Mix ingredients. Chill about 1 hour. Makes 6 servings.

Pineapple Salad by Helen Houston

Ingredients: 1 Large Can Chunk or Tidbit Pineapple 1 Pkg. Small Marshmallows 2 Tablespoons Flour Grated Cheese Directions: Drain juice from pineapple. Add water to make 1 cup. Put juice in saucepan with flour and make paste cooking until thick and set aside. Put pineapple in shallow dish or bowl. Add layer of marshmallows. Pour cooled sauce over and sprinkle with cheese. Refrigerate until ready to serve.

1L2323232323232323232323232323LM232323232323232323232323232323 *Nobody can tell me who these people are. Reece thinks the man on far right is somebodys uncle thats kin to us. I found the picture at my grandparents 231 and thought it interesting. If you are related to them, forgive my ignorance.

Jello Molds from the 50s

Reece and Helen Family Portrait 1959 *Jello became a big hit in the 50s and I have found many recipes that sound delicious! I recently read in a magazine that they are considered retro and are making a come-back. Who wouldve thought Jello could be fashionable.

*Jello Recipes by Nanny* Creamy Lime Jello Mold

Ingredients: 1 Pkg. Lime Jello 1 Pkg. Lemon Jello 1 1/3 Cup Boiling Water 1 Can Crushed Pineapple 1 12 Oz. Tub Cottage Cheese 1/2 Cup Mayonnaise 1 Small Can Pet Milk - Whipped 1 Cup Nuts - Chopped Directions: Pour boiling water over Jello and stir till dissolved. Add pineapple, cottage cheese and mayonnaise. Fold in nuts and Pet Milk. Pour into bowl or mold. Chill and Serve.

Apricot Jello Salad

Ingredients: 1 Large Apricot Jello (find at A&P) 2 Cups Boiling Water 2 Scant Cups Cold Water 1 Cup Small Marshmallows 1 #2 Can Crushed Pineapple - Drained 2 Bananas - Diced 1 3 Oz. Pkg. Cream Cheese, Softened 2 Cups Cool Whip Grated Cheese Parmesan Cheese Dressing: 1/2 Cup Pineapple Juice 1/2 Cup Sugar 2 Tablespoons Flour 2 Tablespoons Butter 1 Egg Directions: Mix first 6 ingredients and chill until firm. Cook dressing until boils and thickens. Add cream cheese and cool. Fold in 2 Cups cool whip. Add jello to water. Spread dressing mix on top Jello. Sprinkle grated cheese mixed with Parmesan on top.

Jello Molds from the 50s

Sea Foam Salad by Helen Houston
Ingredients: 1 Small Pkg. Lime Jello 1 Cup Pineapple Juice 1 Can Crushed Pineapple 1 Can Mandarin Oranges 1 8 Oz. Pkg. Cream Cheese 1 Small Carton Cool Whip 1 Can Maraschino Cherries 2 Tablespoons Milk Directions: Bring pineapple juice to boil. Pour over Jello mix. Add softened cream cheese and milk and bring to partial boil. Partially cool in fridge. Add pineapple, oranges and cool whip. Decorate with cherries. Cover and refrigerate.

Sea Foam Salad by Jo Alice Houston

Ingredients: 1 Can Drained Crushed Unsweetened Pineapple 1 Pkg. Lime Jello 1 8 Oz. Pkg. Cream Cheese 2 Tablespoons Milk or Cream 1 Large Container Cool Whip (Birdseye brand) Directions: Pour 1 cup boiled pineapple juice over jello mix. Cream milk and cream cheese. Pour hot juice and jello over cream mixture. Refrigerate until set. (It sets up quickly.) Add pineapple and cool whip. Refrigerate. *Original recipe by Jo Alices sister-in-law Lillian Harris. Given August 4, 1975. (this note was on the recipe card) 1L2525252525252525252525252525LM252525252525252525252525252525 1957 *Uncle Glennon serves up some comedy with his grilling at Reelfoot Lake. This picture was taken at a family picnic beside the Lake with his mother, Jewell, trying to control the rowdy group - as she was well known 251 for doing. We all still love to go to The Lake and have get togethers but these days, we go to one of the many restaurants that line the main road and eat fish and onion rings till we pop! It is so good!!!

Aunt Beb

Beverly Houston, Age 8

Beverly and father Reece Fathers Day 1983

World Famous Pink Salad by Beverly Grady

Ingredients: 1 Large Can Cherry Pie Filling 1 Large Can Crushed Pineapple - Drained 1 Large Can Eagle Brand Condensed Milk 1Large Container Cool Whip Nuts (optional) Red Marischino Cherries (optional for decoration) Directions: Mix ingredients. Freeze overnight. Before serving decorate top with cherries. Authors Note: There isnt a family occasion when Beb doesnt make this dish and serve it in her pretty crystal bowl. Its almost as sweet and pretty as she is! Beverly, Age 8

fd

Beverly with brother Gary and sister Janet Lisa & Aunt Beb 1971

Helen Houston with daughter, Beverly and precious Hunter

Sunny Salad by Amy Melsa

5 Cups Broccoli Florets 5 Cups Cauliflower Florets 3 Tbsp. Green Onions/Scallions 1/2 Cup Raisins 1 Cup Mayo 1/2 Cup Splenda 2 Tbsp. Red Wine Vinegar 3 Tbsp. Bacon Bits 1/4 Cup Sunflower Seeds 1 Cup Shredded Cheddar Cheese

Mix togther first 4 ingredients. Mix together mayo, splenda, vinegar. Pour over salad. Just before serving add bacon bits, cheese and sunflower seeds.

Corn Dip by Amy Melsa

1 - 15 Oz. Can Corn Niblets, Drained 2 Cans Chopped Green Chilies, Draines 1/2 Cup Chopped Red Bell Pepper 1 Cup Shredded Monterey Jack Cheese 1 Cup Mayo 1/2 Cup Parmesan Cheese Mix it all up in ungreased 2 qt. baking dish. Cover and bake at 350 for 30 minutes. Lucas Edward Melsa Christmas 1977

Goldfish Crunch by Amy Melsa

2 Big Bags Salted Goldfish 1 1/2 Cup Seedless Raisins (or craisins) 1 1/2 Cup Salted Nuts 1 Cup Butter 1/2 Cup Granulated Sugar 1/2 Cup Light Brown Sugar 2 Tbsp. Light Corn Syrup 2 Tbsp. Water 1 tsp. Vanilla Extract 1L2727272727272727272727272727LM272727272727272727272727272727 Lightly oil 2 large cookie sheets. Mix goldfish, raisins and nuts in large baking pan and warm in 275 degree oven while making syrup. Melt butter in saucepan. Add sugar, corn syrup and water; boil and cook until candy thermometer reaches 270. Remove from heat and stir in 271 vanilla. Pour over warm goldfish mixture and toss gently. Spread on cookie sheets and separate with wooden spoon into small, bite size pieces. Cool and store in airtight container.

Wilted Lettuce Salad by Helen Houston

1 Head Lettuce, Chopped 1 Bunch Green Onions, Chopped Green Parts Only 1 White Onion, Sliced Thin 8 Radishes, Thinly Sliced 1 Pd. Bacon Make salad with lettuce, onions and radishes. Cook bacon in large skillet. When done, crumble over salad. Drain all but 1/3 Cup of grease from skillet. Pour over salad while very hot. Authors Note: You can make your salad with any vegetables you have on hand that you like. This is a Depression Era recipe and Nanny remembers they used whatever was in the garden.

Reece & Helen Houston 1944

*While Reece was in the Navy during WWII, Mary Helen was waiting on him to get back, but Reece often teases her about a certain fella (or two) that she would go out jitterbugging with in his absence. I wonder if this is the fellas car???

Devil Eggs by Marie Brown

Ingredients: 12 Boiled Eggs, Halved and Yolks Removed 1/4 Cup Mayo 2 tsp. Mustard 2 Tbsp. Vinegar 1 tsp. Salt Directions: Mix all ingredients and add more salt if necessary. Beat till creamy. Fill eggs. *Authors Note - My kids love these tart eggs their Mimi makes. They beg her to put more and more vinegar! One of the boys mistakenly called them devil eggs instead of deviled & it stuck.

Dressed Eggs by Helen Houston

Ingredients: 12 Boiled Eggs, Halved and Yolks Removed 1/4 Cup Mayonnaise 2 tsp. Vinegar 2 tsp. Mustard 2 tsp. Pickle Relish Juice 1 1/2 Tbsp. Pickles, Finely Chopped Salt & Pepper to Taste Paprika Directions: Combine yolks with next 4 ingredients and beat well. Salt & pepper to taste. Stuff mixture into eggs - garnish with paprika.

Pimento Cheese by Janet Melsa

Ingredients: 1/2 Pd. Velveeta 1/2 Pd. Medium Cheddar 4 Oz. Jar Pimentos 3 T. Sugar 3/4 Cup Mayonnaise Directions: Grate cheeses. Mix in mayo & sugar. Pour in juice from pimento jar and mix. Chop pimentos coarsely- fold in. Authors Note - I use a food processor for grating cheese and I pulse pimentos, juice and all. Nanny & Mother grate by hand.

1L2929292929292929292929292929LM292929292929292929292929292929 Harrison Brown, 2000 *All my boys had frequent black eyes - notice Harrisons here. They got them by falling down or by playing too rough. Harrison is the most coordinated of the three, believe it or not, and Mother will tell you that when he was not even 2 he would skate around 291 the garage with one skate on, donning just a wet diaper hanging down to the ground while drinking a bottle! Sometimes he would even play basketball with that skate on!

chapter 2: bread
Give us today our daily bread. Matt. 6:11, Luke 11:3 I am the living bread... John 6:51 For the bread of God is he who comes down from heaven and gives life to the world. John 6:33 This bread is my flesh, which I will give... John 6:51

The Bible emphasizes that God caused manna to appear at the right time and place to meet his peoples needs. God also provided the bread of life from heaven which gave eternal life. For this, we give Him thanks.

This is my precious niece Olivia Mae Melsa, daughter of Luke and Amy Melsa. My brother Luke is a Southern Baptist minister and thoughtfully fulfilled my request for the scripture above. We are so proud of his dedication to 1L3131313131313131313131313131LM313131313131313131313131313131 the Lord and their beautiful 4 children. Hope they get a church in Tennessee soon! Hes been gone from home for 10 years and 311 weve been trying to bring him back into the fold ever since!

The speech that follows on the next page I found in my grandparents house recently. As I unfolded the tattered and yellowed paper, I realized it had been typed up by my great-grandfather in preparation for their 40th Anniversary dinner party. He was a very passionate man. My grandfather idolized him. And as Grandaddy said in the speech, may we all meet many more times... mix and mingle our thoughts and
opinions together, and by so doing we will love one another better and be made to live a better life.

Jewell and Coy, the newly married couple

February 2, 1964 Read by Coy Houston at the Home of Mr. & Mrs. Glennon Houston and Glenda 613 South Fifth Street, Union City, Tennessee On February 2, 1924, Jewell, 18 and myself, 19, had our pre-wedding dinner at Mr. Harriss home. I think all, or most of the family were present. We also had several couples of our friends who were there for dinner. After we had dinner some 8 or 10 couples, in their buggies drove over to Zion Church where we were happily united in marriage by Rev. S.W. Strickland of Nashville, Tenn. After the ceremony was said we drove on down to Kenton where we were to catch the train at 5 oclock, and as a surprise as we were boarding the train they literally covered us with rice. We went to Jackson, Tennessee for a short honeymoon. We were guests of Rayborne Harris at Union University Guest House. On the following Sunday we caught the train back to Kenton and had Sunday dinner with Mr. & Mrs. Less Ross. Sometime later in the Spring we decided to start keeping house, and how happy we were when we got moved to ourselves. As time went by our boys and little girl began to come along and bless our home - Glennon, Reece, Trumadine, who has gone on to Heaven, Billy and Larry. Its true our home is no exception to others, we have had our disappointments, and didnt see alike every time, but amid all this we have a love for one another that nothing can erase. As a matter of fact, we have never laid up any wealth in this world - Our boys and what they stand for - and our grandchildren all mean so much to us. One of the best investments that can be had we think. They mean more than money to us. As a result our hearts have been made glad so many times. We have tried to set a living example of good morals and Christian living that will live on after we have gone. We all have, and are, enjoying the best of health, for which no one could be prouder than all of us. I would like to express mine and Jewells appreciation for this coming together - it touches our hearts. We are keenly made to realize that the sun is sinking fast on the other side of life for us. We dont have the words to express just what we wouldlike to say...Lets make a decision today, after an occasion like this...we will do better and love one another more than ever before, be honest, and live a Christian life so the circle will not be broken on Judgment Day. It pays to live right, regardless of what others say or do. In closing, I must say that these forty years have been short, they have left many memories that we like to think of. Jewell, you and myself, we can look around this table and see we we have not lived in vain. We have fought a good fight and I hope we have kept the faith and many blessings will be accomplished from this little reunion. Life is a give and take proposition, it behooves all of us from this day on to live and do better, and to love each one more. We would like in some way to make, or leave some kind of impression on all of you that will be remembered andlive on and on after we have gone. The most outstanding impression that was made on me in my home as a child was FAMILY PRAYER every night without fail. Speaking for Jewell and myself, we would like to say, You have made this our day. You as a family have made it so by your good stewardship. We love you so much, and would like to pass this little thought on to you in closing. It takes a lot of living to make a Home. Your Dad and Mother To: King Houston and Jim L. Harris We would like to say that it is a privilege and an honor to have King and Jim L. and their families present today. You are helping to make this occasionwhat it is. This will give us courage to keep on keeping on. May we all meet many more times in this life and mix and mingle our thoughts and opinions together, and by so 1L3333333333333333333333333333LM333333333333333333333333333333 doing we will love one another better and be made to live a better life. Those present for this occasion were: Mr. and Mrs. King Houston of Memphis, with Susie, their grandaughter; Mr. and Mrs. Jim L. Harris of Indianapolis, Indiana; Mr. and Mrs. 331 Glennon Houston and Glenda of Union City; Mr. and Mrs. Reece Houston, Janet, Beverly and Gary of Kenton; Mr. & Mrs. Billy Houston, Kirk and Lisa of Milan; Mr. and Mrs. Larry Houston, Kim and Pam of Memphis.

BREADMAKING SECRETS
...like why my marriage is a farce, yall!
Before you think anything, let me explain my love-hate relationship with breadmaking and what I am talking about. Back in 1988 I met a boy on a blind double-date in the lobby of the Peabody. The four of us had a rather uneventful evening and I went home thinking my friend was crazy for having me go with her. A few weeks later, one of the boys called me after he went to great lengths to find my phone number and asked me for a date. The effort he made to get in touch with me did turn my head and I agreed to go out with him and we had a harmless date on which we simply met some mutual friends at Hueys Midtown. But, when he brought me back to my apartment, I asked him to come up and try some rolls that I had made (Uncle Lonnies recipe). Well, he tried one - and he said he liked it and as he looked up at me with that mouthfull of roll, I honestly believed him and I think I fell for him right then and there. He couldnt have been telling the truth, but the look on his face was priceless. I know he had never gone out with a girl who could cook and he was very impressed! He was hooked from then on, too. All based on a lie! I know for a fact those rolls had to be horrible, bless his heart! Anyway, I married him five months later. Maybe I should have stopped while I was ahead, because regardless of my husbands encouragement, for 20 years I have tried and tried to make rolls like the other women in my family and just cant seem to pull it off. I fact, just yesterday I made three batches - each better than the last but not exactly what I was looking for in the end. I have tried just about each of these recipes and made many, many desperate phone calls to Kenton and Union City begging for accurate methods that will help me in my plight. I do not like to attempt something and fail but this is getting ridiculous. As I was applying my lipstick on the way to the store yesterday I noticed I had dough crusted on the end of my nose!! I want to believe that it is simply not our fault. The older generation was born knowing how to make bread. Past 1975 the DNA for making bread was replaced with a technology gene so that we would be able to work VCRs and computers - and dont forget those stupid remote controls. (I think my gene was spliced because I am mediocre in both areas!) After all, we can just feed our kids Wonder bread and Sister Schuberts rolls. And by the way, my husband thought Sister Schubert was a relative of mine from Kenton until very recently! And my kids think the term light bread is a low fat variation. (Those of you in Mothers generation and before know that means store-bought bread.) Being the modern woman, I tried the internet for troubleshooting tips. What I came up with did help me a little and I will share this below. But...please do not blame me if the recipes we have been given here do not turn out.

tips:
* Yeast There are several types of yeast at your grocery store for the recipes here. Before you go grabbing one off the shelf before your child falls out of the cart, be knowledgeable of this: Active Dry Yeast - This is the original type from the 40s. This works best dissolved in water prior to mixing. Rapid Rise Yeast - No need to dissolve it first. Add to dry ingredients. Its a one-rise method as opposed to the above type. Fresh Active Yeast - Comes in a compressed cake form. Simply crumble into dry ingredients but soften in tepid water about 70-80 degrees first. * Dissolving Active Dry Yeast I have found this to be the hardest trick. My research told me that a too-cool liquid will slow or stop yeast action and a too-hot liquid will destroy the yeast and prevent it from rising. Ideal temperature should be between 100 and 110 degrees when dissolving directly in water. Recipes say warm water but I recommend testing it with a thermometer first since it is so important. Read the back of the package. * Kneading Add enough flour to surface you will be kneading on and onto your hands and add as you go. With dough in a ball, flatten and fold it toward you. Using the heels of your hands, push dough away with a rolling motion. Rotate dough about a quarter turn and repeat the process until it becomes smooth and elastic. This should take about 4 to 10 minutes. You know its done when you poke it and the dough springs back.

Yeast Rolls by Helen Houston

3 Cups Warm Water 1 Yeast Cake or 1 Pkg. Dry Yeast Pinch of Salt 1 Cup Lard 1 Cup Sugar 4-6 Cups All-Purpose Flour Place first 5 ingredients in a large bowl and mix well by hand until sugar and yeast are dissolved and lard is in small bits. Add flour, a cup at a time and mix well until dough forms. Cover with damp cloth. Set aside in a warm area and let rise till doubled. Turn onto a floured surface and roll out to 3/4 thickness. Cut rolls with biscuit cutter and place in greased pans. Let double again. Bake at 350 about 20 minutes. Makes about 3 Dozen Rolls.

we may spend our year, we always find our way to their little log cabin on Morella Road in Kenton for our Christmas dinner. Chicken and Dressing, green beans and corn, hot rolls and lemon ice box pie are just a sampling of the memories. I have recently taken over the Thanksgiving dinner torch from my grandmother. I called her up a few days before this last Thanksgiving as I was whizzing around in the kitchen organizing, cooking and cleaning to get ready for my company. I was trying to get a recipe right for rolls, which I just cant seem to simulate (by no means imitate), when I wiped away the hair from my face with a floured finger and it hit me! I exclaimed this Thanksgiving thing is Hard! Seriously, she considered my revelation that she had been doing this for so long and finally someone understood exactly how hard she had labored to make things so perfect. Shes glad that I am carrying the torch now and I am glad to go to her house at Christmas. She says the pots are just too heavy to swing around anymore and 1L3535353535353535353535353535LM353535353535353535353535353535 she burns her hands a lot.

No matter how or where

351

Author - In frontof Shatzs Store in Kenton in the 50s. Coy Houston Shatzs, according to the sign behind Grandaddy was A Smart Place to Trade. Mother thinks the sign said smart but shes not positive. If anyone knows otherwise, please let me know. At Shatzs one could buy anything from bananas to fabric. Mother used to buy all her fabric for sewing her clothes there. Mr. Shatz was a brilliant business man and gave everyone credit until the cotton came in at which time he would take first bale as the mortgage on their accounts. He also loaned people money to get their cotton in the ground and made a percentage on that at harvest as well. I am to assume that he was the bank for many families in Kenton. Coys father, my great-great grandfather, had about 100 acres of farmland where they grew cotton as well as strawberries - which is what Kenton was best known for.

1 Pkg. Yeast 1 1/3 C. Warm Water 1/4 C. Sugar 1 Tsp. Salt 1/3 Cup Lard/Shortening 3 1/2 Cups Flour

Mother Rosss Yeast Rolls by Lera Ross

Pour warm water over yeast. Let cool. Add melted lard, stir and add sugar and salt. Add flour. Knead about 10 minutes. Let rise until double. Punch down and shape. Let rise until double and bake at 350 degrees until brown. Update: To use oil, use less than 1/3 cup. Add one egg white.

1950s Rolls by Hessie Wiley

1 Cup Lukewarm Water 3 Tbs. Sugar 1 Cake Yeast 1 Tbsp. Shortening 1 Tsp. Salt 4 Cups Flour *Authors Note: I apologize but there were no directions to this recipe that I found in a box of my great-grandmothers things. I would assume that if you use a basic roll method you can figure it out.

Monkey Bread by LuAlice Dodd

2 Pkg. Dry Yeast 1 Stick Oleo (Imperial Margarine) 1 Stick Butter - Melted 1/2 Cup Sugar 1 Small Can Evaporated Milk (5 oz.) 2 1/2 to 3 1/2 C. Self-Rising Flour Add yeast to 1/2 Cup warm water. Melt oleo, add sugar. Cool by adding evaporated milk. Be sure this is cool before adding yeast. Add yeast mixture. Mix 3 cups flour, knead until shiny. Put in greased bowl and let stand 1 hour. Take out bowl and knead. Roll out 1/4 to 1/2 inch thick. Cut in triangles. Dip each piece in butter. Lap each piece over each other in irregular fashion in round pans or tube pan. Let rise till doubled. Bake 375 degrees for 45 minutes. Authors Note - LuAlice Dodd, AKA Miss LuAlice or Mama Lu is a legend..Even though shes in the Assisted Living now, and in her mid-90s, she still wears her blue jeans and keeps up with all her loyal friends and relatives. Miss LuAlice is Aunt Jos mother. She comes from Kenton Royalty. Mother thought Miss Creeda, LuAlices mother, was the classiest person ever to live in Kenton. Mother thought this because her house was decorated so tastefully and she was so beautiful and stylish.

Refrigerator Rolls by Helen Houston

1 Cup Shortening 3/4 Cup Sugar 2 Eggs 2 Pkgs. Yeast 1 Cup Boiling Water 1 Cup Cold Water 7 Cups All Purpose Flour

Dissolved yeast in 1/2 Cup Lukewarm Water. Cream shortening, sugar, salt & egg. Add cold and boiling water. Add 2 cups flour and yeast mixture. Beat well. Gradually add remaining flour until well mixed. Cover with cling wrap. Refrigerate till doubled. Shape into rolls and put in greased pans. Let rise again. Bake at 400 degrees until brown.

Hot Rolls by Louise Flowers

1 1/2 Cup Lukewarm Water 1/2 Cup Sugar 1 Tbsp. Salt 2 1/2 1L3737373737373737373737373737LM373737373737373737373737373737 Tbsp. Shortening 1 Pkg. Yeast - Dissolved in 1 1/2 Tbsp Lukewarm Water Add Dixie Lily plain flour to dissolved yeast and knead a soft dough. Let stand in a bowl to rise till 10 oclock. Take out of bowl and roll flat to1 inch thick. Cut rolls. 371 Place in greased pans and let stand till 11 oclock hour meet covered in warm place. Bake at 400 degrees until brown.

Biscuits n Gravy
*The Biscuit Brigade*
Hessie (Mama) Wiley and daughters Helen Houston, Frances White, Celia Spence. These 4 women are among the finest cooks in the wide world!!

Nannys Version
2 Cups All Purpose Flour 1 Tbsp. Baking Powder 1/3 Cup Crisco 1 Tsp. Salt 3/4 Cup Milk Mix dry ingredients. Cut in crisco until looks like pebbles. Add milk. Work with your hands to get a ball of dough. Knead on a floured surface until smooth. Cut and put into greased pans. Bake at 450 degrees for 15 minutes.

Mama Wileys Version

2 Cups All Purpose Flour 2 Tbsp. Baking Powder 3 Tbsp. Lard 3/4 Cup Milk Mix flour and baking powder. Cut in lard. Add milk. Roll out on floured surface. Cut biscuits and bake at 350 degrees until lightly browned. *Authors Note - Mama Wiley mixed biscuits using her hands not a spoon or a fork.

Houstons Buttermilk Biscuits by Lisa Brown

2 Cups All Purpose Flour 3 Tsp. Baking Powder 1/2 Tsp. Baking Soda 1 Tsp. Salt 2 Tsp. Sugar 1/4 Cup Shortening 2 Tbsp. Butter or Margarine, Cubed 2 Tbsp. Butter, Melted 3/4 Cup Buttermilk (shake up carton before pour)

Place 10 iron skillet in the oven thats been rubbed with shortening and turn on to 450. While ovens preheating, mix all dry ingredients first, then cut in shortening and cubed butter. Make a well in middle of mixture and pour in buttermilk. Using circular motion, start at outside and swirl in dry ingredients to wet. Once incorporated, turn onto floured surface. With floured hands, knead together no more than 4 times - just to firm up dough - and roll out to 1/2 to 3/4 thick. When oven preheats, remove skillet, cut biscuits and arrange as tight and as many as you can get. Brush tops with melted butter. Bake for about 10-12 min. *Cooks Note: When Houston was a baby I stayed home with him from the time he was about 4 months until he was 14 months. We were so poor that if my in-laws hadnt frequently bought our groceries, wed have starved! It was the best time of my life. I was very frugal with our meals and our shopping and made biscuits every morning and fed them to Houston with butter and honey. He would sit up in his high chair and shove em in!!

Biscuits n Gravy
Country Ham & Red Eye Gravy by Lisa Brown
1 Pkg. Country Ham 1/2 Cup Coffee 1/2 Cup Water Cut ham up into biscuit-size pieces if you have a large ham piece. (If you have a piece with a bone in it, after ham is cooked, cut off and save bone for cooking vegetables later.) In an iron skillet, brown ham on both sides on medium-high heat. When browned, turn to low and pour in water and coffee mixed together. Cover tight and cook another 10 minutes. This steaming process tenderizes the meat and make your grravy intense.

Four Generations
Aunt Beb, Mary Margaret, Nanny & Georgia 2007

*Biscuit Tips*
*Making it Special - Serve your biscuits with warmed sorghom molasses or Kenton strawberry preserves - easily heated in the microwave. *Cheating - Mother says theres nothing wrong with the occasional box of Baking Mix if you dont want to put forth the effort or if you have better things to do!!! Nanny frequently fed me Hungry Jacks and these days she brags on the frozen kind in the plastic bag at Wally World. Dont feel guilty about it, just know how to make them from scratch so you can say you know how if anybody asks - or if you have to show off for some man. Come on yall, any self-respecting Southern woman knows that trick! If you dont, youre not genuinely Southern.

Chocolate Gravy by Janet Melsa

1 1/2 Cups Sugar 1 Tbsp. Cocoa 4 Tbsp. Flour 1 Cup Water Mix all ingredients and heat to boiling in saucepan. Reduce heat to low and stir until thick. Serve over hot biscuits. Authors Note: When Mother doesnt have anything to make she says shes going to fix air biscuits and wind gravy. She loves chocolate gravy the best, though!

1 Pd. Sausage 2 Tbsp. Flour 1 1/2 Cup Milk Salt & Pepper

Sausage Gravy by Lisa Brown

1L3939393939393939393939393939LM393939393939393939393939393939

Cook sausage patties in your skillet and remove. Turn off heat and pour off grease from skillet. Do not wash or wipe the skillet. Turn heat back on and set at medium. Pour 391 milk in skillet and, using a whisk, scrape off bottom of skillet lifting the sausage bits and incorporating them with the milk. Once milk is warmed, whisk in flour and continue stirring until dissolved. Add salt and plenty of pepper. Stir gravy until thick - 3or 4 minutes.

Aunt Frances and Reece, 1960 *Frances was known for her fabulous cooking, her sense of humor and the way she said you dont mean it!

The Wiley Family

On left Helen waiting to be picked up for a date. She loved to go dancing and do the Jitterbug. On Right Hessie Wiley, Mother to Helen, Celia and Frances.

Helen and her childhood friend, Ann Johnson - growing up in Rutherford.

Standing - Harolyn, Aunt Celia. Sitting - Angie (Aunt Frances grandaughter), Hessie/Mama Wiley, Helen and Aunt Frances

Easy Yeast Rolls by Aunt Lillie Mae

1 Cup Crisco 7 Cups All Purpose Flour 1 T. Salt 2 Cups Boiling Water 1/2 Cup Sugar 2 Pks. Yeast 2 Eggs, Beaten Mix first three ingredients and add boiling water. Let cool to room temperature. Mix yeast with 1/2 cup warm water. Add to Crisco mixture. Add eggs, then flour mixture in mixer. You will have to mix in the last cup of flour by hand. Shape into ball and grease outside with small amount of oil... Authors Note: This was a very old recipe we found. My grandmother remembers her rolls to be very good. To be honest, we were not able to make out the rest of the directions past this point. I would imagine that you would put them in your pans, cover and let them rise, then bake. Maybe she assumed anyone would know what to do after you shaped them into balls???

Sally Lunn Bread by Beverly Grady

2 Envelopes Active Dry Yeast 1/2 t. Sugar 1/4 Cup Lukewarm Water 1 Cup Milk 1/2 Cup Shortening 1/3 Cup Sugar 2 t. Salt 3 Eggs Combine yeast, sugar and water. Allow to stand 10 minutes. Heat milk and shortening to 120 degrees - shortening wont melt. Allow to cool. Blend 1 1/3 Cup flour with sugar and salt; add milk and yeast mixture. Mix with blender on low 1 minute. Add beaten eggs and 2/3 cup flour; mix well. Add1L4141414141414141414141414141LM414141414141414141414141414141 remaining flour. Cover with cloth in bowl and allow to rise in warm, draft-free place one hour 15 minutes or until doubled. Beat down with blender and put dough in greased 10 cup bundt pan. Cover and allow to rise 30 minutes or until doubled. 411 Bake 350 degrees for 30 minutes.

Cornbread Pancakes by Marie Brown

1 Cup Self-Rising Flour 1 Cup Self-Rising Corn Meal 1 Tsp. Salt 1 Tbsp. Sugar 2 Eggs 1 Cup Milk 1/4 Cup Vegetable Oil

Pour enough oil and/or bacon drippings in bottom of a skillet just to cover. Heat on medium until hot but not smoking. Beat above ingredients together and pour out into hot grease about 3-4 wide. Turn when edges start to brown and brown other side. Serve with vegetables.

Cornbread by Helen Houston

1 1/2 Cup Self-Rising Corn Meal 3 - 4 Tbsp. All Purpose Flour 1 Tbsp. Baking Powder 2 Eggs 1 Cup Buttermilk Dash of Salt 1/3 Cup Shortening

Nanny and Mother - 1948 Columbia, South Carolina

Spoon shortening into a 10 iron skillet and place in a cold oven. Turn oven to 450 and prepare batter while oven is heating. Mix together dry ingredients. In another bowl beat buttermilk and eggs. Pour wet into dry mixture and beat very well. Let set until oven is preheated. Remove skillet and pour off half of the hot grease intobatter. Mix batter again carefully and pour into skillet. Return to oven for about 12-15 minutes or until starts to brown on top.

Garlic Cheese Grits by Jo Alice Houston

1 Cup Quick Grits (not instant) 1/2 Cup Butter 1 tsp. Salt 1/2 Cup Milk 4 Cups Water 2 Eggs, Lightly Beaten 1 Roll Garlic Cheese, Cut Up 1 Pkg. Grated Cheese Cook grits in salted water according to package directions, stirring slowly. Remove from heat and add cubes of garlic cheese and butter and stir to help it melt. Stir in milk and eggs. Pour into greased round casserole dish or 8 square baking dish and bake at 350 degrees for about 40 minutes or until set. Top with grated cheese and return to oven for about 5 minutes until cheese melts.

Celias Thanksgiving Rolls by Celia Spence

2 Tbsp. Sugar 1 Cup Warm Water 2 Tbsp. Oil 1 Pkg. Yeast 1 Tsp. Salt 1 Egg 3 Cups Sifted All-Purpose Flour Mix all ingredients. Put in greased bowl. Let rise till doubled. Punch down. Roll out & cut rolls. Butter tops. Let rise till doubled again. Bake at 350 till brown.

Nanny, Aunt Celia and Harolyn. Aunt Celia - its pronounced see-yer by those who love her - is a hoot! She lived by herself after O.D. passed in an apartment complex near Graceland for years up until recently and was the property manager there and she took care of the residents like family. In her 80s, today she is still very involved in her own children and grandchildrens lives. She lives with daugher Carolyn who gets agravated when Celia takes over the kitchen and 1 Pkg. Yeast tries to tell her how to 1 Cup Warm Water cook even though Carolyn 1/4 Cup Sugar is a grown woman and 1/4 Cup Oil knows how to make 1/4 Cup Margarine, Melted cornbread. (Im sure About 4 Cups Self-Rising Flour - Enough to make a soft dough youve heard that story!!) 1L4343434343434343434343434343LM434343434343434343434343434343 Mix yeast in water. Add sugar, oil, then flour. Let rise until doubled in size. Roll out and cut like biscuits. Put in greased muffin pan & put melted margarine on top. Let rise again. Bake at 325 degrees until brown. 431 Cooks Note: I like these rolls because I can use self-rising flour. Mother (Celia) wont use it.

Carolyns Rolls by Carolyn Spencer

Banana Nut Bread by Helen Houston

1/2 Cup Shortening 1 Cup Sugar 2 Eggs 3 or 4 Bananas, Mashed 2 Cups Flour 1 t. Baking Soda 1/2 t. Salt 1 Cup Chopped Nuts Mix ingredients in order above. Pour in greased loaf pan. Bake at 300 degrees 1 hour.

Banana Nut Bread by Jo Alice Houston

4 ripe bananas 1 1/2 cups sugar pinch of salt 2 eggs 2/3 cups oil 2 cups self-rising flour (can substitute 1 2/3 cups plain flour and a pinch of baking powder) 1 1/4 teaspoons baking soda 4 Tablespoons buttermilk 1 cup chopped nuts Beat bananas with mixer until they are no longer lumpy and add sugar and salt. Combine with eggs and then add oil. Sift flour. Dissolve soda in buttermilk and add flour and milk mixture to banana batter, alternating the flour and buttermilk. Add chopped nuts and place in greased Bundt pan or in two small loaf pans or one large loaf pan. Bake 350 -1 hr 10 min. (If too done, cut back to 325 next time.)

Black-Eyed Pea Cornbread by Marsha Houston

1 Pd. Spicy Sausage 1 Cup Cornmeal 1/2 tsp. Baking Soda 2 Eggs, Slightly Beaten 1/2 Cup Vegetable Oil 1/4 Cup Pickled Jalapeno Peppers 1 Cup Buttermilk 3/4 Cup Cream Style Corn 2 Cups Shredded Cheddar Cheese 1 - 15 Oz. Can Black-Eyed Peas 1 Onion, Chopped 1/2 Cup All Purpose Flour 1 tsp. Salt 1 - 4 1/2 Oz. Can Chopped Green Chilies

Cook sausage and onion. Drain. Combine dry ingredients. In separate bowl combine eggs, buttermilk and oil and add to dry ingredients. Fold in sausage and onion, chilies and remaining ingredients. Pour into greased 13X9 dish. Bake 1 hour at 350 degrees.

Reece and Helen Houston Family Portrait 1978

Summer Zucchini Bread by Lisa Brown

2 Cups Zucchini, Cooked as directed below 3 Cups Self-Rising Flour 2 Cups Sugar 2 Tbsp. Cinnamon 1 Tsp. Nutmeg 1/2 Tsp. Ginger 1 Cup Vegetable Oil 4 Eggs

Zucchini Bread by Helen Houston

2 Cups Cooked and Mashed Zucchini 1 Cup Raisins 3 Cups Self-Rising Flour 2 Cups Sugar 2 Tbsp. Cinnamon 1 Cup Vegetable Oil 4 Eggs Mix all ingredients and pour in 2 loaf pans. Bake at 350 degrees for one hour.

Take about 3 or 4 average size zucchini and peel with a potato peeler; slice about 1/2 thick and steam until very tender. Mix all dry ingredients. Mix oil and eggs in a separate bowl; slowly add into dry ingredients. Slightly mash and measure zucchini and mix 1 Cup Sugar 1 Tbsp. Lite Corn Syrup into batter. Pour into 2 greased and floured pans. 1/2 Cup Buttermilk 1/2 Tsp. Baking Soda Bake at 350 - 1 hour. Turn out of pans on wire rack. 1/2 Cup Butter 1 Tsp. Vanilla 1L4545454545454545454545454545LM454545454545454545454545454545 Slice and serve with butter when still hot! Combine all except vanilla in saucepan and bring to *Cooks Note - Use this Buttermilk Glaze over the a boil. On medium heat, boil until thick, stirring zucchini bread to make it extra moist and tasty! You 451 frequently. Poke holes in top of cake or sweet bread can use this glaze for coffee cakes, fruit cakes or loaf with a fork. Pour glaze over top. other sweet bread recipes, too.

Buttermilk Glaze

Lonnies Hot Love Rolls by Lonnie Grady

3/4 Cup Crisco or Butter 6 Cups Flour 3/4 Cup Sugar 2 Eggs 1 Tsp. Salt 2 Pkgs. Yeast 2 Cups Water Dissolve yeast in 1 cup warm water. Mix eggs and sugar. Add salt and Crisco. Cream - will still be lumpy. Add flour slowly. Add 1 cup boiling water to dissolved yeast. Add yeast mixture to dough and mix. Turn onto floured surface and knead 8 to 10 minutes. Turn into greased bowl. Let rise in warm place, covered, for 1 hour. Punch down and roll out dough. Cut rolls and place in greased pans. Let rise another hour. Bake at 400 degrees for 20 minutes. *Named appropriately - see love story on secret page at beginning of chapter.

Beverlys Ice Box Rolls by Beverly Grady

1 Package Yeast 1/4 Cup Lukewarm Water 1 Tsp. Sugar 1/3 Cup Sugar 1/2 Cup Shortening 1 Egg, Slightly Beaten 1 Cup Warm Water 4 Cups Flour 1 Tsp. Salt Dissolve yeast in 1/4 cup warm water. Add sugar. In a bowl cut shortening into sugar. Add egg & 1 cup warm water. Beat & add dissolved yeast. Beat in flour gradually with salt. Let rise for an hour in warm place, covered. Punch down & roll out to cut rolls. Store in refrigerator until ready to cook. Bake at 400 for 25-30 minutes.

Todd and Lisa, 1995

Our Wedding Reception July 1988 Nanny & Reeces Left to Right - Luke, Me, Helen, Lolly, Jim Coy & Mary Margaret *Uncle Lonnie crafted that beautiful watermelon into the most lovely centerpiece.We also had RC Colas on the front porch in a washtub full of ice! Classic Kenton!! Todd & I eloped to Gatlinburg with our friends & were married 2 days before my 19th birthday. After the shock wore off we were given a nice reception at the Log Cabinfor both our families & friends. Our next anniversary will be 20 years.

Mother
MediCenter Bread by Janet Melsa
1 Cup Milk 3 Tbsp. Sugar 2 1/2 Tsp. Salt 6 Tbsp. Margarine 2 Eggs 1 Cup Warm Water 2 Pkgs. Yeast 6 Cups Flour

Scald milk. Stir in sugar, salt margarine & eggs. Measure warm water into bowl, sprinkle in yeast, stir and let stand until dissolved. Combine lukewarm milk mixture and yeast mixture. Add 3 cups flour graduallyuntil smooth. Stir in additional flour. Turn out onto floured board. Knead until smooth & elastic. Place in greased bowl and turn dough to grease all sides. Cover, let rise in warm place until doubled - about 1 hour. Punch dough down and turn out on board. Let rest 15 minutes. Divide dough in half and shape into 2 loaves.Place in greased pans. Cover and let rise again until dough is higher than edge of pan, about 1 hour. Bake at 375 degrees about 1 hour until crust is well-browned.

Mother and Mimi in the early 70s Mother - on the right -with her friends Isnt Mother beautiful? She was always dressed perfectly and Sherry Johns and Patricia Gray her hair and make-up flawless. It is hard to live up to this kind of a role model - trust me. She didnt buy these clothes with Miss Kenton Beauty Pageant 1963 cotton money, she was a nurse by then in Jackson at the MediCenter and I 1L4747474747474747474747474747LM474747474747474747474747474747 know she worked just as hard! She often talks about how everyone would flock to the hospital just to eat these rolls made by one of the cooks there. Mother got the recipe and Nanny makes these often. She says theyre easy...but, of course, I cant pull this recipe off either! 471

Mother

Corn-lite Bread by Janet Melsa

2 Cups Cornmeal 3/4 Cup Sugar 1/2 Cup Plain Flour 1/4 tsp. Baking Soda 1 tsp. Salt 3 Tbsp. Shortening, Melted 2 Cups Buttermilk

Me, Luke, Mother and Helen 2004 Lollys Wedding *My brother and sister and I are so blessed to have such a saintly Mother who prays for us and our families every day and has always taught us to put God first in our lives. She asked me recently what I woud remember the most about her when she is gone and I told her that very thing.

Mix dry ingredients. Add buttermilk and shortening. Bake in a greased loaf pan at 350 degrees for 1 hour. Mother and Me - Labor Day 1974

Mother, Helen, Luke and Me with our paternal Great-Grandmother Lena Melsa. *Mother used to curl Lukes hair and put blush on him for pictures!!!! Everybody knows she worships him and so did Mamaw Melsa. Mamaw always took up for him if Nanny & Reece would take me anywhere without him.

chapter three: Entrees and casserole dishes

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Previous Page Picture

Picture of my great-grandfather, Edward Melsa (standing far left, age 9), and his parents and siblings. Taken in 1904. They lived in Ely, Iowa near Cedar Springs. His father, Joe D., Sr. (man sitting) came over to America from Bohemia in the 1860s. I tried to look up their name when I was at Ellis Island but I believe it was spelled differently. My great-grandfather talked to me in sharp Bohemian when I had done something wrong (like run through the sheets on the line) and/or he didnt want me to know what he was saying. They lived next door to us growing up in Jackson and I would follow him around or watch him as he worked in the garden or built things in his shop or cleaned fish - and took care of my pony. (I followed him around a lot.)

Below - Papaw Melsa with my pony, Shawnee.

The Melsa Family

On left Otto Melsa 1942 Parris Island Marine Bootcamp On Right Edward and Lena Catherine Judiz Melsa

Below - Me and Luke with Papaw Otto. He still loves us that much!! He and Mamaw took me all over the world when I was young -he taught me how to dance in a Palace in Cairo, Egypt! We still laugh about that!

Helen Marie Melsa and Rose Marie Melsa 1995 Luke and Amys Wedding - Austin, Tx *Dont they look like twins?!

On Right - Eva Norene Utley, Roses Mother, 1947 - Holding Larry Melsa (Dad)Jackson, Tn *Mamaw was the funnest grandma and made the best chicken n dumplins. 1L5151515151515151515151515151LM515151515151515151515151515151 She taught me a lot about cooking and how to play Gin 511 on a trip to Rummy Canada once.

Pork Dishes
Sausage Casserole by Beverly Grady
1 Pound Sausage 1 8 Oz. Pkg. Cream Cheese 2 Pks. Pillsbury Crescent Rolls Press crescent rolls in glass pan - small rectangular. Brown sausage and drain. Add cream cheese to sausage. Pour in dish of crescent rolls and top with another layer of crescent rolls. Cook 350 degrees for about 20 minutes. *Authors Note - Another variation of this that I have made is to mix the cooked sausage and cream cheese, then put a tablespoon of the mix onto an unrolled crescent roll. Then, roll up the crescent roll as normal and bake. These are good for brunch or even the holidays to have around

Sausage Casserole by Jo Alice Houston

Ingredients: 1 pound sausage 1 small onion, chopped 5-ounce package small egg noodles 1 can cream of mushroom soup 1 can cheddar cheese soup 1 large can Pet evaporated milk Saltine cracker crumbs Directions: Brown sausage and cook noodles until tender. Combine meat, onions, noodles, soups and milk and pour into greased casserole dish. Cover top with cracker crumbs and bake at 350 degrees until hot through and through.

Pig in a Pot by Mary Margaret Read

1 Pork Roast or Loin 1 Jar Banana Peppers 1L5353535353535353535353535353LM535353535353535353535353535353 Put pork in crock pot. Pour the jar of banana peppers over the meat. Cook on high for 8 hours. 531

Pork Dishes
Pork Chops and Rice by Glenda Caudle
4-6 Pork Chops -or- Pieces of Tenderloin Garlic Salt, to Taste Pepper, to Taste Soy Sauce 1 Can Beef Consomme 1/2 Cup Regular White Rice (not instant) Brown meat on both sides in a large heavy skillet or Dutch oven with a lid just until meat has lost its pink color and is not cooked through yet and sprinkle liberally with soy sauce and other seasonings as you go. Remove meat from pan. Add rice and consomme to pan and stir. Place pork chops on top of rice and cover. Bake at 350 degrees for 45-60 min.

Pork Chops Mexicana by Carolyn Spencer

6 Pork Chops 1 Tsp. Salt Vegetable Oil 3/4 Cup Uncooked Regular Rice 1 1/2 Cup Water 1 Reg. Size Can Tomato Sauce 1 - 8 Oz. Pkg. Taco Seasoning Mix 1/2 Cup Shredded Cheddar Cheese 1 Med. Size Green Bell Pepper, Sliced into Rings Sprinkle chops with salt & pepper, brown on both sides in a skillet in a small amount of oil. Drain well on paper towels. Place chopsin a 13X9 pan and sprinkle rice around them. Combine water, tomato sauce, taco seasoning and salt. Pour mixture over chops & rice. Cover tightly with foil & bake at 350 for 1 hour. Remove from oven, sprinkle with cheese and garnish with bell pepper rings. Cover again and return to oven and bake 15 minutes.

Beef Dishes
Pics Spicy Stuffed Peppers by Lisa Brown
7 Bell Peppers 1 Pd. Lean Ground Beef 1 Cup Chopped Onion 1/4 Cup Chopped Celery 1 tsp. Minced Garlic 1- 16 Oz. Can Tomatoes 1/2 tsp. Salt 2 Cups Cooked Rice 1/2 tsp. Pepper 1 1/2 Tbsp. Worstershire 1/2 tsp. Thyme 1 1/2 Cups Shredded Cheddar 1/2 tsp. Basil 1/3 Cup Grated Parmesan 1 Tsp. Tony Cacheres Seasoning 1/2 tsp. Hot Pepper Sauce Cut peppers in half lengthwise; remove stems and seeds. Drop into pot of boiling salted water for 4 minutes to blanch. Remove and drain over cold water in a colander. Brown ground beef, onions and celery. Drain off fat and return to skillet. Add seasonings and hot pepper sauce. Drain tomatoes and save juice. Add tomatoes to skillet, stirring to break them up. Cook 5 minutes. Add rice and Worstershire. Cover and simmer10 minutes, adding reserved tomato liquid as necessary. Turn off heat and stir in cheeses. Stuff pepper halves with mixture. Place stuffed peppers in a pan with a little water in the bottom. Bake uncovered at 350 degrees for 25 to 30 minutes. Milton Pic Picard contributed much to my life, the least of which was a cookbook that he gave me containing this recipe. Every time I make it I think about the intelligent conversations we had lunching in downtown Memphis and how inspiring he was to have acquired a sizeable fortune and legacy from nothing except sheer wit and bold brass. Whenever I am given a challenging task, I remember his belief in me and the many life lessons he and P.K. Seidman taught me. And like he taught me, I have tried to teach my children to Question Everything. 1956 Memphis & Shelby Co. Bar Assoc. Picture

Stuffed Cabbage Rolls by Jo Alice Houston

1 Lg. Head Cabbage 1 Lb. Lean Ground Beef 1/2 Cup Cooked Rice 1 1/2 Tsp. Salt 1/2 Tsp. Pepper 1 Lg. Can Tomatoes 1 Tbsp. Pickling Spices 3 Tbsp. Brown Sugar

Wash cabbage & cut out core before steaming the head in a Dutch oven with small amount of water until leaves soften.1L5555555555555555555555555555LM555555555555555555555555555555 Separate leaves and set aside. Combine ground beef, rice, 1/2 cup of juice from tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing well. Place 1/4 cup of meat in center of each cabbage leaf. Roll the leaf up, folding under the ends to make a package. Secure them with toothpicks & arrange in rows in bottom of Dutch oven. Tie up pickling spices in a cloth & place on top of rolls. 551 Combine remaining salt, pepper & brown sugar with tomatoes & remaining juice, pour over cabbage leaf bundles, cover the pan and cook over low heat in Dutch oven for 1 hour.

Beef Dishes
Country Fried Steak & Sour Cream Gravy by Glenda Caudle
1-2 Pds. Tenderized Steak* 1-2 Tbsp. Olive Oil or Vegetable Oil Plain Flour Garlic Salt Pepper Onion (optional) Mushrooms (optional) 1/2 Cup Water 1 Cup Sour Cream Soak steaks in cold salt water for about an hour. Drain and pat dry. Dredge pieces through flour; pat the flour into them on both sides so they are coated well. Add meat to a skilled with hot oil in it. (To test the oil, drop a pinch of flour in and see if it sizzles. If it doesnt, your oil isnt hot enough. If it turns brown and hard, your oil is too hot.) Sprinkle meat with seasonings as it cooks. When meat is brown on both sides, place onion slices and drained muchroom pieces on top of meat, pour 1/2 cup of water over it all, cover and cook on low about 2 hours. (That is optimal time, but you can always turn it up and reduce time.) When done, remove from skillet and drain on paper towels or paper bag. Add sour cream to skillet and stir into the drippings in skillet. Stir briskly or it may curdle and lump. Pour over the meat on a serving platter or separately as gravy. You may want to salt gravy as youre cooking it to taste. Cooks Note: * You can substitute minute steaks, but I ask the butcher to run pieces of round steak through the tenderizer at the store. This makes it look rippled. David Houston, 1985

Smothered Hamburger Steak by Marie Brown

2 Pds. Ground Beef 2 Cups Bread Crumbs 1 Egg, Beaten 1 Onion, Chopped Fine 2 Pkg. Brown Gravy Dry Mix Mix meat with bread crumbs, egg and onion. Pat out thick burgers. Brown on both sides in skillet and remove. Pour off all but 1/4 cup of grease. On low heat, whisk into the grease the gravy mix and 2 cups of water. Once starts to bubble, stir for about 2 minutes to thicken slightly. Return burgers, cover and cook for 20 - 30 minutes allowing insides of burgers to cook thoroughly. Serve on plates with gravy poured over. Authors Note: You can serve as open-faced sandwiches if you like. We always have with mashed potatoes to spread the gravy-love around! Harrison is a gravy hog!

Beef Dishes
Pizza Casserole by Glenda Caudle
1 Sm. Pkg. Flat Egg Noodles 1 Pd. Ground Beef 1 Small Onion, Chopped (Optional) 1 Tbsp. Oil Garlic Salt, to Taste Oregano, to Taste Pepper, to Taste 1 Can Tomato Soup 1 Pkg. Mozarella Cheese 1/2 Cup Water

Cover bottom of heavy pan, big skillet or a dutch oven with a Tbsp. of oil or non-stick cooking spray. Set pan on medium heat. Add onions and cook, stirring, until they become clear. Add ground beef, breaking into bite size, crumbly pieces as it cooks. Drain onions and hamburger completely. Transfer to a large bowl and sprinkle with seasonings, mixing well. Add cooked noodles to meat and onion. Mix in soup and water. Layer in casserole dish - meat then cheese, till gone. Cover and bake at 350 for 20 min.

Easy Meaty Casserole by Jo Alice Houston

1 Pd. Bacon (enough to cover bottom of a casserole dish) 1-2 Pds. Ground Beef (enough to make two layers in casserole dish) Thinly Sliced Potatoes (enough to make a layer in casserole dish) Chopped Onions and Celery (enough to make a very thin layer in casserole dish) 1 Can Golden Mushroom Soup 1-2 Cups Grated Cheese Cover bottom of casserole dish with bacon strips. All layer of raw ground beef. Add layer of vegetables. Add another layer of raw ground beef. Pour soup over top. Cover pan and bake at 350 for 30 minutes. Uncover and bake 20 more minutes. Add grated cheese and bake 20 minutes. Drain carefully and serve.

Hamburger Casserole by Helen Houston

1 Lb. Ground Chuck 1 Cup Shredded Cheese 1L5757575757575757575757575757LM575757575757575757575757575757 1 Onion, Chopped 1 Can Cream Mushroom Soup 5 Oz. Egg Noodles - Cooked Bread Crumbs 1 Cup Milk 1/2 Cup Butter - Melted 571 Brown meat with onion, drain. Heat soup and milk and add to meat. Stir in noodles. Pour into casserole dish and sprinkle cheese on top, then bread crumbs. Drizzle butter over all & bake at 350 for 30 minutes.

Beef Dishes
Germantown Kensington Steak by Marie Brown
3 Pounds Beef Tenderloin 3 Pkgs. McCormicks Meat Marinade 3 Cups Pineapple Juice 2 Cups Red Wine (Burgundy is best) 1/2 Cup Soy Sauce 2 Tbsp. Sugar - Brown Sugar, Karo Syrup or Maple Pancake Syrup, whichever you have Mix all marinade ingredients and whisk together well. Pour into a large bowl or a ziploc bag. Add meat and sealor cover then refrigerate. We cube the meat but for marinating, but you can use on individual whole cuts if you like. If you dont have as long to marinate or you want it very flavorful, cube the meat and then skewer for kabobs. This way the marinade can soak through all the meat quicker. The minimum time for marinating is 6 hours. We usually do ours a day ahead - sometimes 1 1/2 days. Dont leave it in longer than 2 days though. Grill and serve!

Meatloaf by Jo Alice Houston

1 1/2 Pds. Ground Beef 1/2 Pound Ground Sausage 2 Eggs Salt & Pepper to taste Either: 1 Cup Corn Flakes, Crushed * 3/4 Cups Uncooked Oats * or 3/4 Cups Crushed Crackers 1 Small Onion, Chopped 1 Cup Tomato Sauce, or Catsup 2 Tbsp. Flour 1 Packet Meatloaf Seasoning Mix 1/4 - 1/2 Cup Uncle Bobs Sauce (or another tomato-based steak sauce or cooking sauce) Directions: Combine all and bake in loaf pan or baking dish in 325 degree oven for 1 hour. *Note - Can also be used for stuffed peppers Topping: 1/4 Cup Catsup 1/2 tsp. Dry Mustard 3 Tbsp. Brown Sugar 1/8 tsp. Allspice At about 45 minutes cooking time, combine above, remove meatloaf from oven & drain off grease. Puncture the top with a fork and pour topping over. Continue baking until lightly browned.

Italian Dishes
Lisas Lasagna by Lisa Brown
1 Pd. Ground Chuck 1 Pkg. Johnsonville Italian Sausage Links 1 Onion, Chopped 1 Tbps. Minced Garlic 1 Tbsp. Oregano 1 Tbsp. Basil 1 Tbsp. Thyme 1 Jar Spaghetti Sauce 1 Small Can Tomato Paste 16 Oz. Pkg. Lasagna 1 Large Container Large Curd Cottage Cheese 2 Cups Shredded Mozzarella 2 Eggs, Beaten Grated Parmesan

Remove sausage from links by slicing down middle & pulling off casing. Add sausage & beef to skillet with chopped onion & garlic. Brown adding seasonings as you go. Drain. Add back to skillet and pour sauce and tomato paste over. Stir well & return to boil. Reduce heat. Cover. Cook for 30-45 minutes, checking and stirring occasionally. While meat sauce is simmering cook lasagna according to package directions. Spray large casserole pan with non-stick spray & start layers with lasagna making rows that overlay slightly, next add layer of sauce, dot with cottage cheese, sprinkle mozzarella, then repeat until all is used. Last layer must be pasta. Sprinkle parmesan on top. Bake at 350 for 1 hour. Let cool for 15 minutes.

Eggplant Italiano by Lisa Brown

4 Eggplant 2 Eggs 1 Cup Buttermilk 2 Cups Flour 1 Tbsp. Season Salt Vegetable Oil 1 Cup Fresh, Chopped Basil (or 2 Tbsp. Dried) 1 Lb. Mozzarella or Provolone, Sliced 1/2 Cup Parmesan Cheeese 1/4 Lb. Prosciutto or Deli Shaved Ham Salt & Pepper, Fresh Ground if possible 6 Large Ripe Tomatoes, Chopped 1 Tbsp. Olive Oil 1 Tbsp. Minced Garlic

Slice eggplant into 1/2 slices. Sprinkle heavily both sides of each slice with salt and place in a colander for an hour to sweat out the bitter taste. While eggplant is sweating, in a dutch oven or stock pot, saute garlic in olive oil over medium high heat for 3 or 4 minutes. Dont let garlic get too brown. Pour in chopped tomatoes and continue to saute, adding salt & pepper to taste, and basil. After tomatoes have started to break down, about 5 minutes, reduce heat to medium-low, cover and simmer about 20 minutes. Once eggplant has finished sweating, in a large skillet, pour 1/2 deep with oil and heat to 375 degrees. Rinse salted eggplant. In a bowl, beat eggs and buttermilk. In another bowl, mix flour and season salt. Once grease is heated, dredge each slice through the egg and milk wash then through the batter and place them in the skillet. Brown each side and drain on plate with paper towels. Preheat oven to 350 degrees. Spray a 13X9 casserole dish with non-stick spray and begin to build layers, beginning first with a layer or eggplant. Layers do not have to be1L5959595959595959595959595959LM595959595959595959595959595959 neat. Next, pour some of tomato sauce over, then layer of mozzarella. Add a layer of prosciutto/ham, then start over. End with eggplant layer and sprinkle the parmesan over top. Bake at 350 for 30 minutes. Let it set for about 15 minutes and serve! 591

Chicken Dishes
Houstons Fried Chicken by Lisa Brown
1. Choose your chicken -You can use whatever type you like. Nanny uses a country cut up fryer pack with both dark and white pieces. I dont use the big split breasts that are packaged at the store with bone and skin because they are too thick and its hard to get them done all the way through - those are best for boiling or baking. My boys like fried chicken two ways. I either fry all chicken drumsticks or; I use skinless boneless breasts and slice them into strips to make chicken fingers and they dip in various sauces. 2. Soak - Nanny soaks her chicken in a bowl of salt water for several hours or overnight. Just sprinkle about 2 Tsp. into a large mixing bowl full of water, stir and place your chicken down in it, cover and refrigerate. What I do is a little different and I learned part of this from Miss Barbara down the road. Those of you from around here know her from Miss Barbaras Home Cooking restaurant. Those of you not from around here dont know what youre missing! I use half salt water and half buttermilk and soak it at least 2 hours, its best overnight. (Put it in when you get up for church and itll be ready for frying when you get back!) I think the buttermilk gives it an extra zing and added juiciness. Once its done soaking, rinse and pat dry. 3. Assemble your bowls - Make an assembly line next to your stove with three bowls. On the farthest end you have your bowl of rinsed chicken, then make up a bowl with 2 beaten eggs mixed with 1/4 cup of water and 1/4 cup of milk. Thats your wash. Then, closest to the stove have a bowl with 2 cups of flour mixed with 1 Tsp. Salt, 1 Tsp. Pepper, 1/4 Tsp. Garlic Powder and 1/8 Tsp. Ground Red Pepper. You can use just plain salt and pepper (a Tsp. of each) like Nanny does if you dont want it too spicy. My boys like it a little spicy. Also, if I want to make it extra crispy I use half self-rising flour and half all-purpose flour. For regular just use all-purpose. 4. Heat your grease - A cast-iron large skillet is the best to fry in because it gets the meat so much more brown and also, the seasoning from your skillet makes for a tastier end product. If you dont have one, go to Wally World or the next garage sale you pass, call your grandma or somebody, but in the meantime, use an electric skillet if you have that. If you dont have one of those, you can think of something but it wont be as good as mine. Pour grease almost 1 deep in your skillet. You can use vegetable oil, but peanut oil really makes for the best taste if you can afford it. Heat the oil to about 350 - 360 degrees. If you are inexperienced, use a meat thermometer. If you can trust your instincts, after about 10-12 minutes on medium high heat, sprinkle a little cold water off your fingertips into grease and if it pops, then youre ready to go. You dont want it too cool because your chicken will soak up too much grease. You need to sear in the juices when you put the chicken down into the hot grease. 5. Dredge and Fry - Take each piece of chicken and dip it into your wash with one hand and drop it into the bowl of flour. WITH THE OTHER HAND, turn and pat to coat it all over then drop it into the skillet. Once all your chicken is in the skillet, it should take about 10 minutes for the down-side to get brown. Gently turn the chicken and let the other side brown. It wont take as long as the first side. Turn again if you want it browner, but the less you turn it or mess with it, the better. Once chickens brown, pour off about half of the grease and tightly cover with a lid. Cook about 5 more minutes. This will juice it up. When done, drain on a large platter with paper bags or paper towels. Let sit about 10 minutes and serve!

Chicken Dishes
Aunt Marsha

Marsha King and Gary Houston Wedding Picture , 1972

Marsha King Miss Kenton, 1972

Sweet n Sour Chicken by Marsha Houston

1 Bottle Russian Salad Dressing 1 - 101L6161616161616161616161616161LM616161616161616161616161616161 Oz. Jar Apricot Preserves 1 Envelope Liptons Onion Soup Mix 8 Chicken Breasts Mix the dressing, preserves and soup mix. 611 Place chicken breasts in a baking dish and pour mixture over the top. Cook uncovered at 325 degrees for 1 hour 15 minutes, basting occasionally.

Chicken Dishes
Chicken Casserole by Helen Houston
1 - 5 Oz. Can Diced Pre-Cooked Chicken 1 Cup Celery, Finely Chopped Celery 2 Tsp. Chopped Onion 1/2 C. Walnuts, Coarsely Ground 1 Can Cream Chicken Soup 1/2 Tsp. Salt 1 Tbsp. Lemon Juice 1/4 Tsp. Pepper 1 1/2 Cups Cooked Rice 3/4 Cup Mayonnaise 3 Hard Boiled Eggs 2 Heaping Cups Potato Chips- 5 oz. pkg.

Combine all ingredients except eggs. Slice eggs and fold in gently. Turn mixture into 9 pan. Top with crushed chips. Bake at 450 for 15 minutes. Best if made day ahead. If refrigerated cook 25 minutes.

Coy & Jewell Their Four Boys Larry, Reece, Glennon & Billy

Chicken Pie by Jo Alice Houston

3 chicken breasts, boiled until done and cut into bite size pieces 2 9-inch pie crusts 1 can cream of chicken soup 1 can cream of mushroom soup 1 can Veg-all, drained 1 cup shredded cheese 1 beaten egg yolk Prick bottoms of frozen pie crusts with a fork and bake them for about 10 minutes in a 350 degree oven. Mix other ingredients and pour into one of the crusts. Invert the other crust over the top and cut small slits in it to allow steam to escape. Brush top of crust with a beaten egg yolk and bake at 375 degrees until golden brown.

Chicken Dishes
Mrs. Halls Poppy Seed Chicken by Amanda & Dotty Hall
6 Chicken Breasts, Cooked, Chopped 2 Cans Cream of Chicken Soup 16 Oz. Sour Cream 1/2 Stick Butter, Melted 1 Sleeve Ritz Crackers 2 Tbsp. Poppy Seeds Spread chicken in bottom of a greased casserole dish. Mix soup and sour cream together and spread over chicken. Crush crackers and mix with poppy seeds. Spread this over top of casserole. Last, drizzle butter over all. Bake at 375 for 30 minutes. Authors Note: Mrs. Hall was my second grade teacher and her daughters, Melanie and Amanda and their cousins,the Weaver girls, were my playmates all through childhood. Mrs. Hall went to school and grew up with my Dad, too. And, our grandparents and great-grandparents were friends. So, you see, we go way back! I am so thankful that the Weaver clan girls are still my friends today - and that they all live here in Nashville. I hope our children keep the friendship chain going.

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Chicken Dishes
Southern Comfort Chicken by Lisa Brown
Chicken & Broth Ingredients: 1 - 5 Pd. Chicken or Hen 4 Stalks Celery, Chopped 4 Carrots, Chopped 2 Tsp. each of Salt & Pepper 2 Bay Leaves 2 Chicken Bouillon Cubes 1 Onion, Quartered 2 Cloves Garlic, Chopped Other ingredients needed: 6 Tbsp. Butter Bisquick Milk Flour 3 Eggs, Beaten 1 Sleeve Crackers, Saltine or Ritz 2 Tbsp. Melted Butter 1/4 Cup Sliced Almonds

Combine above ingredients in a large stock pot that is 3/4 full of water. Bring to a boil, reduce to medium, cover & cook for 1 1/2 to 2 hours. In sink place a large mixing bowl with a strainer on top. Remove chicken from pot a set in a colander to cool. Pour broth through the strainer into your bowl. Discard vegetables. Measure out 6 cups of broth to keep and whisk in 6 Tbsp. Butter to it, set aside. Preheat oven to 400 degrees. Prepare biscuits dough according to box directions. Roll out dough onto floured surface into a large circle 1/2 thick. Place this disc onto a greased baking sheet. Bake 20 minutes. While biscuit disc is cooking, pull chicken meat off bone in bite size pieces. Whisk beaten eggs into cooled broth. When biscuit is done, break or crumble into bite size pieces. Spray a 13X9 baking dish and layer chicken and biscuit until all is used. Pour broth over all. In a food processor or blender, pulse until crushed and blended the crackers and nuts, pour in butter and pulse. Sprinkle this topping over casserole. Sprinkle with parsley, if desired, and bake at 375 for 20 minutes. Cooks Note: I devised this recipe from a similar one I made from a Southern Living article, courtesy of Mama Dipp in Chapel Hill, North Carolina. I love it because you can make so many varieties with it by using whatever you have on hand for the topping or flavoring your broth. Its a lot of fun and the kids absolutely love it!! This is one of those dishes, like dressing, that if you make it up and put it in the fridge for a few hours or overnight before you bake it, the flavors get a chance to marry together better. You can even freeze it uncooked and pop it in the oven after a hard days work, or if you have unexpected company! Picture - Harrison William Brown 2006

Chicken Dishes
Chicken n Dumplins by Lisa Brown
CHICKEN: I use a medium size hen, but you can use any chicken you want, but skinless is not suitable because you need the fat from the skin to make good broth. Place your chicken in a large stock pot 3/4 full of water. Add 1 chicken bouillon cube, 2 bay leaves, 1 Tsp. Poultry Seasoning, 2 Tsp. Salt. Boil on low until chicken falls off the bone - about 1 hr. Remove chicken from broth and let cool. Strain broth and return to pot and start to boil again. While chicken is cooling, make dumplins below. DUMPLINS: This amount is standard for about 4 servings or 1 pound of chicken. Multiply according to amount of chicken you will be using: 1 Cup All-Purpose Flour 1/2 Tsp. Salt Ice Water - About 1 Cup Mix together flour and salt and pour water in, making a dough. Turn onto floured board and roll out thin, about 1/8. Cut into thin strips about 1 wide by 3 long. Dust with sifted flour on top and bottom. PUTTING IT ALL TOGETHER: When strained chicken broth returns to a rolling boil drop in dusted dumplins one at a time. Reduce slightly and boil on medium for 15 minutes. Pull off chicken from the bone and break into bite size pieces. Drop into broth. Reduce again and cook on low for 15 more minutes.

Miss America, Olivia Mae Melsa

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Chicken Dishes
Chicken Pot Pie by Francie Harrison
Ingredients: 2 Cans Mixed Vegetables, Drained 2 Cups Chicken, Cooked and Cubed 2 Cans Cream Chicken Soup 1 Can Chicken Broth 1 Stick Butter (1/2 Cup), Melted 1 Cup Milk 1 Cup Flour Directions: Mix chicken, vegetables, soup and broth. Turn into casserole dish. Mix butter, milk and flour. Pour on top of casserole. Bake at 400 degrees for 1 hour.

Authors Note: This is the recipe that I always prepare for a sick friend or someone who is in need of some comfort food. It is super easy and quick!

Chicken Breast Supreme by Beverly Grady

8 Chicken Breasts - Boneless and Skinless 8 Bacon Strips 1 Pkg. Thin Smoked Beef 1 Can Cream Mushroom Soup 1 - 8 Oz. Carton Sour Cream Wrap breasts individually in bacon, tucking bacon ends under the bottom. Arrange beef slices in 13 X 9 glass dish and place chicken on top. Mix soup and sour cream. Pour over top. Cover with foil and bake 3 hours at 275 degrees.

Rice and Chicken Casserole by Lisa Brown

4 Large Chicken Breasts, Cooked and Chopped into Bite Size Pieces 1 Box Uncle Bens Wild Rice, Cooked According to Pkg. Directions 1 Can Chicken Broth 1 Can Cream of Chicken Soup 1/2 Onion, Chopped Fine 1/2 Cup Fresh Basil, Chopped Fine (If you dont have fresh, use 2 Tsp. Dried) 1/2 Cup Fresh Oregano, Chopped (same thing as above, use 2 Tsp. Dried) Salt & Pepper, to Taste 2 Cups Crumbled Plain Potato Chips 1/2 Cup Grated Parmesan Cheese Mix all but last two ingredients in a large mixing bowl until all is incorporated well. Turn mixture into greased 13X9 casserole dish and spread evenly. Sprinkle crumbled chips, then parmesan cheese on top. Bake at 350 for 30 minutes. Let rest at least 10 minutes before serving.

Soups
Taco Soup by Marsha Houston
1 Pound Ground Beef 1 Large onion, Chopped 3-16 Oz. Can Chili Beans, Undrained 1-16 Oz. Whole Kernel Corn, Undrained 1-16 Oz. Chopped Tomatoes 1-15 Oz. Tomato Sauce 1/2 Cups Water 1-4.5 Oz. Chopped Green Chilies 1 Package Taco Seasoning 1 Envelope Ranch Salad Mix Toppings, Optional: Corn Chips Shredded Cheddar Cheese Sour Cream

Cook ground beef and onion. Stir in all other ingredients; bring to a boil. Rreduce and simmer 15 minutes. Serve with toppings you desire.

Spicy White Chili by Lisa Brown

1 Large Onion, Chopped 1 Tbsp. Oregano 1 Tbsp. Olive Oil 4 Cups Water 4 Cups Chicken Broth 1 Clove Garlic, Minced 1 Tsp. Ground Cumin 1/2 Tbsp. Cilantro 1/4 Cup Canned, Chopped Green Chilies 1 Pd. Boneless, Skinless Chicken Breasts 6 C. Canned Great Northern Beans 1/2 Cup Cornstarch 1/2 Cup Cold Water Garnishes: Fresh Cilantro Monterey Jack Cheese Sour Cream

Clean chicken and place in baking dish. Salt & Pepper breasts and drizzle with Olive Oil. Bake at 325 degrees for 20-30 minutes until cooked throughout. After chicken cools, chop into bite size chunks. Set aside. Saute onions, garlic, oregano and olive oil in a soup pot. After 5 minutes or when onions are transparent add water, broth,, cumin, cilantro and chiles. Bring to a boil, reduce heat and simmer for 30 minutes, covered.. Add chicken and beans. Return to a boil, reduce again and simer 15 more minutes. Blend cornstarch with cold water, add to pot. Continue to simmer until thickens. Serve with garnishes that your family likes! 1L6767676767676767676767676767LM676767676767676767676767676767 Cooks Note: This is not to be confused with my White Chicken Chili which is also great. To make that I buy the McCormick Spice Packet of White Chicken Chili Seasoning and follow the directions on the packet. Look 671 for this where the regular Chili seasoning packets are. These are spicy, but hearty soups to make on crisp fall days!

Soups
Tomato Soup by Lisa Brown
5 Large Tomatoes 2 Cups Cherry or Grape Tomatoes 1 Red Bell Pepper 1 Large Onion 4 Cloves Garlic Oregano, Basil, Thyme 1/4 Cup Olive Oil Salt & Pepper 4 Tbsp. Butter 2 Tbsp. Flour 1 Pkg. Onion Soup Mix 10 Cups Milk

Preheat oven to 450. 1. Spray a large roasting pan with non-stick spray. Quarter large tomatoes and slice small ones in half. Lay out in roasting pan. Remove stem and seeds from bell pepper and slice in 8 lengths. Place pepper slices in with tomatoes. Remove skin from onion and slice in 8 pieces. Sprinkle over tomatoes and peppers. Chop garlic and sprinkle over all vegetables. Sprinkle basil, oregano and thyme over all to your taste. Sprinkle salt very well over all vegetables and pepper to taste. Next, sprinkle olive oil over everything. Roast 30 minutes. 2. About 10 minutes before vegetables are done, start your roux by melting butter in a large stockpot on medium heat. Whisk in flour and cook 3-4 minutes. Add 1/2 cup milk, whisking briskly to incorporate so doesnt get lumpy. Add another half cup and stir well. Add remaining milk slowly. Bring to a low boil. Add onion soup mix and incorporate well. Simmer low while doing next step. 3. Remove roasted vegetables from oven and pour all into a food processor or blender and puree. (Takes a couple batches to get all pureed.) Add puree slowly into soup. Return to low boil and cook 15 minutes. 4. Place another large stockpot in sink and place a strainer on top. Take soup and pour slowly into strainer. You may have to help liquid through strainer with a wooden spoon by pushing vegetables against strainer. Once all soup is strained and into the other pot, return to heat and bring back to a boil. Simmer on low 15 minutes. Serve with grilled cheese or salad and french bread! This is one of Parkers favorite meals!

*Fall 2007 - All Jans (Marmies) grandkids at Leipers Fork (everybody except Houston)

Soups
Broccoli Cheese Soup by Marie Brown
1 Stick of Butter 1 Onion, Chopped Fine 1/2 Cup Flour 3 Cups Milk 2 Small Cartons Heavy Cream 4 Cans Chicken Broth 1 Large Bunch Fresh Broccoli, Chopped About 4 Regular Size Carrots, Chopped Salt & Pepper, to Taste 1 Pd. Sharp Cheddar, Grated

In a large stock pot, saute onion in butter until transparent. Reduce heat to medium and slowly whisk in flour, stirring constantly until thickened - about 3-5 minutes. Salt and pepper to taste as its cooking. Next, slowly stir in milk and cream and whisk until there are no lumps. Once that is incorporated well and heated, stir in broth the same way. Bring all to low boil, reduce heat and simmer 20 minutes, stirring frequently to avoid sticking. After 20 minutes, add broccoli and carrots. Salt & Pepper again. Return to boil, reduce heat, cover and let simmer for another 20 minutes. Cut off burner and pour soup in batches into a blender and puree. Then return all to pot again. Over low heat add cheese and stir until all melted. Serves 8.

Baked Potato Soup by Lisa Brown

1/2 Cup InstantMashed PotatoFlakes 4 Cans Chicken Broth 1 Cup Butter 1 Cup Flour 6 Cups Milk 6 Baked Potatoes, Skin on, Diced 1/2 tsp. Garlic Powder 1/2 tsp. White Pepper 1/2 tsp. Sugar Salt and Pepper to Taste Suggested Toppings: Cheddar Cheese Bacon, Crumbled Green Onions, Chopped

In mixing bowl, combine potato flakes with chicken broth. Set aside. Melt butter in very large stock pan. Whisk in flour and cook on medium heat until browned. 1L6969696969696969696969696969LM696969696969696969696969696969 Slowly whisk in milk until smooth. Cook, stirring continuously until thick. Add potato/broth mixture and baked potatoes. Add seasonings. Simmer until soup isdesired consistency. Top each serving with toppings of your choice. 691 Makes 8 servings.

Kids Favorites
Mrs. Peppers Tamale Pie by Lisa Brown
1 - 28 Oz. Can Tamales 1 - 25 Oz. Can Chili (with or without Beans) 1/2 Chopped Onion (optional) 1 1/2 Cup Shredded Cheddar Cheese Fritos Layer ingredients in order above in a casserole dish. Bake at 350 degrees for 30 min. Serve with Fritos (Scoops are best.) Cooks Note: When Houston was a baby, we bought our first little house on Reese Street in East Memphis. My elderly neighbor gave me this recipe as I was starting out my career as a housewife. Kids love this dish - and so does Sister Helen!

Parker, our house on Reese St Memphis - 1995

Houstons First Easter 1990, at the log cabin with Nanny & Reece

Kids Favorites
Pepperoni Rigatoni by Amy Melsa
Rigatoni Pasta - 16 Oz. Bag Pepperoni Slices 1 Medium Onion, Finely Chopped 1 Green Bell Pepper, Finely Chopped 1/4 Cup Basil, Finely Chopped 2 Cloves Garlic, Finely Chopped 1 Jar Pasta Sauce 2 Cups Shredded Mozzarella Cheese Topping: ParmesanCheese Cook pasta according to package directions. In a greased 9X13 casserole dish, layer half of each of the ingredients in layers in order they are listed above (except parmesan). Repeat layers and top with parmesan. Bake at 375 for 25-30 minutes. Cooks Note: This is a great dish that someone brought me after I had one of my babies and now I make it all the time. Its one of those that you can alter to your liking! Olivia Mae Melsa, 2006

Lumpy Pan Pizza by Amy Melsa

1 Can Flaky Biscuits 1 Can Pizza Sauce 8 Oz. Finely Shredded Mozzarella Cheese 16 Slices Pepperoni Cut each biscuit in 8 pieces. Place in bowl and add sauce and 1 cup of cheese. Toss to coat. Spoon into ungreased 9 square baking dish. Top with pepperoni and remaining 1 cup cheese. Bake at 375 for 22-28 minutes or until brown. Cooks Note: My kids love this dish and it is super easy! Ryder Coy Melsa, 2006

1933 Lexington, Tennessee *Otto Melsa - 3rd from Left 1L7171717171717171717171717171LM717171717171717171717171717171 bottom row in overalls. Before they settled in Jackson, the Melsas lived in Lexington for a 711 while. Papaw remembers his teacher here fondly and says he thought she was so pretty!!

Southern Spaghetti
Basic Spaghetti by Glenda Caudle
1 Tbsp. Olive Oil or Vegetable Oil 1 Small Onion, Chopped 1 Green Pepper, Remove Seeds andInner Membrane and Chop 2 Pds. Ground Beef (The cheaper the meat the more it will cook away, so adjust accordingly.) 2 tsp. Garlic Salt 1 tsp. Pepper 1 tsp.Oregano (optional) 2 tsp. Sugar (optional) 1 Sm. Can Tomato Paste 2-4 16 Oz. Cans of Tomato Sauce (Depending on how soupy you like your sauce) Water - Fill tomato paste can with water, scraping the sides for adding to thicken sauce 1 Pkg. Spaghetti Noodles Cover bottom of heavy pan (Dutch oven works best) with oil and place on stove eye that is heated to about medium. Add onions and peppers, cooking until onions are clear. Add beef and brown. Drain and then return to pan. Add seasonings and cook on medium till reheated. Stir in tomato sauce, paste and water, mixing well. Let that come together until ready to boil and turn down to very low, cover and cook about 1 hour or so. Check periodically to prevent sticking. Cook spaghetti according to package directions. *I usually break them into pieces as I put them in the water. Drain and toss with a fork. You can combine cooked spaghetti with sauce to serve or top with sauce. * For leftovers,combine sauce and spaghetti as spaghetti doesnt do well in the fridge by itself.

Houston Family Portrait 1972

Glenda Houston Caudle - sitting far left beside me her brother David Houston is on my other side. *To say that Glenda is a hero to many people would be an understatement. She is highly active in her church and her community and has raised 5 terrific children and has the best heart in the world! When I asked her for assistance with this cookbook and to retrieve some of her Mothers recipes (Aunt Jo) she responded in her usual extraordinary way. I guess thats why she is such a gifted newspaper writer - shes a great researcher! Aunt Jo has passed on to heaven in recent months and I can not thank Glenda enough for doing this so that we can remember how much we love Aunt Jo every time we read her many wonderful recipes in our Cookbook. I hope that it will be an opportunity for younger generations to get to know and love her through her Classic Southern cooking.

Southern Spaghetti
1 Tbsp. Olive Oil or Vegetable Oil 1 Small Onion, Chopped 1 Green Pepper, Remove Seeds and Inner Membrane and Chop 1-2 Pds. Ground Beef (Remember, cheap meat cooks away quickly and adjust accordingly.) 2-4 Jars Flavored Spaghetti Sauce, Depending onhow soupy you like it 1 Pkg. Shredded American Cheese -or- Several Slices of American Cheese 1 Pkg. Shredded Mozzarella Cheese -or-Several Slices of Mozzarella Cheese Grated Parmesan Cheese 2-3 tsp. Garlic Salt 2 tsp. Sugar 1 tsp. Pepper 1 tsp. Oregano (optional) 1 pkg. Spaghetti

Church Spaghetti by Glenda Caudle

Cover bottom of heavy pan with oil or cooking spray. Place over medium heat, add onions and peppers. Cook until onions become clear. Add meat and brown. Drain and return to pan. Lower heat to low and add seasonings and spaghetti sauce. Stir then allow to simmer. Cook spaghetti according to directions on package while sauce is simering. Drain spaghetti and combine with the sauce. If you think you need more sauce, add another can or plain tomato sauce. Ive even used can of tomato soup in a pinch! You want it to be fairly soupy. Put half the mixture in a 9X13 casserole dish, sprinkle or layer all three cheeses, add rest of spaghetti and repeat cheese layer. Cover pan with foil and cook at 350 for about 30 minutes. Add salad and bread for a complete meal! Cooks Note: Use any kind of sauce to make this that your family likes, or combine flavors. Sometimes I make a really big recipe of my basic spaghetti sauce (see previous page) and save part of it for later to use in this recipe instead of the canned sauce.

Reece and Helen Houston - Kenton Cumberland Presb. Church 1994 *Nanny says that people take time about and bring food to church for the Sunday Dinners. That means they 1L7373737373737373737373737373LM737373737373737373737373737373 take turns. This recipe reminds me of the CP church because they would 731 always have it among the big spread of food.

Mexican
*Cotton Pickin Time in Kenton* Left to Right - Mary Margaret, me, Luke, Helen & Lolly (I think Jim Coy was lost in the inner rows somewhere!) We loved it when Reece would make us towsacks and let us pick cotton! He can make anything fun!

Lolly, Mary Margaret, Helen & Jim Coy

Taco Salad by Mary Margaret Read

1 Head Lettuce - Cut Up 1 Pkg. Shredded Cheddar Cheese 6 Green Onions - Chopped 1 Small Box Cherry Tomatoes - Halved 1 Can Kidney Beans - Drained 1 Bag Doritos 1 Bottle Kroger Creamy Italian Dressing Mix first five ingredients. Fold into casserole dish. Scatter Doritos on top and add dressing.

Mexican
My Best Friend
Julie and me sitting on Charlottes lap - 1975 Mom and Charlotte were friends when they were pregnant with Julie and me. The story goes that they decided whoever was born first got the name, Lisa. Obviously, I won out on that one - I was born on July 4th and Julie on July 30th. Shes still mad about it! Julie and I have been best friends since that July in 1969. Julie was an only child and spent a lot of time at my house when she was little and I spent a lot of time at her house when we were teenagers. Even though I left Jackson when I was 13 she was always in Memphis with me or I was in Jackson with her most weekends through high school. We will always be sisters and Charlotte is like a mother to me. I love them both very much! We have had a lot of good times together and seen each other through the roughest times. Not many people can say that they have a lifelong best friend like that. Truly a blessing!

Julies Taco Toss by Julie Butler Dyke

1 Bag Tortilla Chips, Crushed 1 Head of Lettuce, Shredded 1 Onion, Chopped Fine 4 Tomatoes, Chopped 2 Cans Chili Beans - Hot 2 Cups Shredded Cheese 1 Bottle Creamy Italian Dressing Layer ingredients in oder above and chill 3-4 hours. Toss before serving.

Texas Casserole by Amy Melsa

1 Can Ranch Style Beans, Drained 1 Lb. Hamburger 1 Lb. Grated Cheddar Cheese 1 Bell Pepper, Chopped Tortilla Chips 1 Medium Onion, Chopped 1/2 tsp. Salt 1 Can Cream of Chicken Soup 1/4 tsp. Pepper 1 Can Rotel, Drained 1L7575757575757575757575757575LM757575757575757575757575757575 Brown meat seasoned with salt and pepper. Drain, then add soup, rotel and beans. In a long pan (7X12X2 is best) layer chips, then meat mixture, then cheese. Repeat until all ingredients are used. Top 751 with cheese and bake at 350 for 20 minutes.

Mexican
Chicken Enchiladas by Amy Melsa
1 Small Can Mild Old El Paso Enchilada Sauce 1 Can Cream of Chicken Soup 8 Oz. Sour Cream 1 Can Rotel, Drained Boiled Chicken 1 Bag Shredded Mexican Cheese Flour Tortillas Preheat oven to 350 degrees. Coat bottom of casserole dish with enchilada sauce.Mix sour cream, chicken, soup, 1/2 can of Rotel and 3/4 of cheese together in a bowl.Spread mixture into tortillas and wrap like burritos and place in pan.Drizzle with Rotel and sprinkle rest of cheese on top. Bake 20-30 minutes until done.

Luke:

always the sports fan -

particularly of baseball. These days, with 4 kids, he is spreading his wings a little bit - coaching soccer and lifting babies to keep those arms in shape! Below right picture, Luke and Helen at a Houston Astros game 1985. Of course, I couldve been good at sports too, but Luke and Dad would never let me play with them because Dad said I threw like a girl. Im still proud of Luke though.

Dressing
Dressing & Giblet Gravy by Helen Houston
Dressing Ingredients: 10 Biscuits 1 Skillet Cornbread Cooked and Crumbled 1 1/2 Cup Chopped Onion 1 1/2 Cup Chopped Celery 6 Eggs 1 Stick Butter 2 Can Cream Chicken Soup 2 Heaping Tsp. Sage Broth of Chicken - About 8 Cups Salt & Pepper to Taste Dash Sugar (Optional) Poultry Seasoning to Taste Gravy Ingredients: Turkey Giblets 1 Medium Onion, Chopped 3 Celery Stalks, Chopped 1 Qt. Water 1/2 Tsp. Salt 1/4 Tsp. Pepper 4 Tbsp. Butter 4 Tbsp. Butter 4 Tbsp. Flour 2 Hard Boiled Eggs, Chopped

*Optional* - for Chicken & Dressing or to get good broth - Boil a hen in a large pot of water with salt & pepper for at least 1 hour. Remove hen and strain broth. Use broth for dressing and pull chicken from the bones and fold into dressing before cooking. Dressing Instructions: Saute onion and celery in butter. Add soup to broth and bring to boil. Beat eggs and add to soup slowly. Stir in onion and celery. Add seasonings. Add breads. Pour in baking dish. Cook on 350 for 45-60 minutes with foil gently laid over top. Remove foil and cook 30 more minutes or until brown. Gravy Instructions: Bring 1st 6 ingredients to boil in 2 qt. saucepan. Reduce to low and cook till tender for 1-2 hours. Remove meat from neck bones & chop liver, gizzard & heart. Set aside. In a pan melt butter over medium heat. Whisk in flour, stirring constantly 2 minutes. Add broth from giblets& cook until thickened. Add meat & eggs. *1st two steps you may do in advance & refrigerate.

Chicken and Dressing Casserole by Glenda Caudle

1 Whole Chicken or Similar Amt. of Chicken Pieces 1 Can Cream of Chicken Soup 1 Can Cream of Celery Soup 1 Pkg. Pepperidge Farm Cornbread Stuffing 1 Cup Chicken Broth (Either save from boiling chicken or use canned broth) 1 Cup Water 1L7777777777777777777777777777LM777777777777777777777777777777 1 Stick Butter Cook chicken in boiling water until tender. Cool chicken and remove from bone. 771and spread over chicken. Top with Place in bottom of Pyrex dish. Combine soups cornbread stuffing crumbs. Bring broth, water and butter to a boil and pour over crumbs. Bake at 350 for 45 minutes.

Dressing
Turkey Dressing by Grandma Thompson
4-6 Cups Turkey Broth 1 Pan Cornbread 5-6 Pieces White Bread 1 Tube Crackers 3 Cups Celery, Cooked Tender in Broth 2 Large Onions, Chopped, Cooked Tender in Broth 4-5 Eggs, Beaten Parsley Salt & Pepper, to Taste Sage

Combine first 6 ingredients, mash to soupy texture. Add parsley, salt & pepper & sage. Add beaten eggs. Whip till fluffy. Bake at 400 degrees for 30-40 minutes. Authors Note: My husbands maternal grandmother, Grandma Thompson, was a wonderful cook. We enjoyed many holiday meals at their farm in Mississippi that included this fluffy dressing.

Houston & Me, 1993 Grandma & Pop Thompsons Farm

The Brown Family

On Right Marie Brown & Parker, 2001 Our Lakehouse Tuscaloosa, Alabama

My mother-in-law Maries special activity to do with our boys is fishing. Marie is probably the only woman in Memphis that you can see driving down Walnut Grove in her Mercedes with a weenie dog hanging over her arm, the boys in the back seat and fishing poles sticking out the back onher way to Herb Parsons Lake!! The boys have the fondest memories of fishing with Mimi!

1L7979797979797979797979797979LM797979797979797979797979797979 Houston, Meredith and Todd 791Log Cabin Thanksgiving 1993

Houston, Just Another Day on the Lake, Pickwick 1993

Fish
Thai Salmon and Noodles by Lisa Brown
Pictured Far Right Reece Houston World War II South Pacific Tour

*This was a picture Reece mailed Nanny from the warfront. She was so mad when she got it - notice the bottle stuck up under the sailor on the far lefts shirt!! She would have been really mad if shed only known that he also got a couple of tattoos at this port-of-call. I dont know what her reaction to that was when he came home. All I know is he can still make the hula girl on his bicep dance by flexing his muscle. All us kids have always thought it was cool!

*Recipe serves 4 - multiply according to how many people you are serving. 2 Lbs. Salmon Filets, Cut in 4 Pieces (8 Oz. serving pieces) 1/3 Cup Sesame Seeds 8 Oz. Pkg. Spaghetti, Cooked according to package directions 1 Cups Peanuts - Pulsed in Food Processor or Blender, Coarse Marinade for 2 to 3 Pds. Salmon: 1/2 Cup Teriyaki Sauce 1/2 Cup Orange Juice (or fresh squeezed) 1/4 Cup Lemon Juice (bottle or fresh squeezed) 2 Tbsp. Sesame Oil

Noodle Dressing - per 8 Oz Spaghetti: 2 Tbsp. White Vinegar 2 Tbsp. Lime Juice 1 Tbsp. Soy Sauce 2 Tbsp. Sesame Oil 1/4 Cup Peanut Oil Crushed Red Peppers toTaste 1/2 Cup Chopped Green Onions

Whisk together the first five ingredients of the Noodle Dressing. Add green onions then fold cooked spaghetti into the dressing. Add red peppers and salt and pepper to taste. Refrigerate at least 2 hours. Make salmon marinade by combining all four ingredients. In a ziploc bag pour marinade and add salmon, seal and refrigerate at least 2 hours. Remove salmon from marinade and shake dry. Sprinkle sesame seeds on a plate and press salmon into seeds to coat. Salt & pepper to taste. Grill skin side down until mostly done, then turn to toast sesame seeds. To serve, plate up a serving of cold marinated noodles, place fish on top and sprinkle a few of the ground peanuts over all.

Fish
Junior League Fried Catfish by Lisa Brown
5 or 6 Catfish Fillets Vegetable Oil Soak Ingredients: 4 Cups Water; 1/4 Cup Vinegar; 3 Tbsp. Salt Dredge Ingredients: 1 1/2 Cups Cornmeal; 1/2 Cup Flour; 1 Tsp. Salt; 1 Tsp. Pepper; 1/4 Tsp. Onion Powder, and; 1/4 Tsp. Garlic Powder, plus; 1/4 Tsp. Ground Red Pepper (optional) Mix soak ingredients in a large bowl and submerge fish, cover and refrigerate 4-5 hours. The vinegar will make the fish flaky. When time is up, rinse fish. In a large iron skillet or electric skillet pour oil about 1 deep and heat to 375 degrees. You can also use a deep fryer or a dutch oven. While grease is heating, mix dredge ingredients in a large bowl and place near your skillet. Once grease is ready, dip each piece of fish into the dredge and press to coat thoroughly on each side. Drop into heated grease. Brown on each side - about 5-7 minutes. Let cool about 10 minutes before serving. Serve with tartar sauce or ketchup! Cooks Note: Houston Brown would do almost anything to get me to make this fried catfish. He is an expert beggar and can promise the world in order to get his favorite foods. Sometimes he starts begging several days in advance and works me over good until I give in. I got the tip for soaking in vinegar from my Junior League cookbook and preparing this always reminds me of the rewarding volunteer projects and good friends I made during my 3 years in the Junior League of Memphis.

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811 Houston & Parker, Junior Leage of Memphis House, Christmas 1998

Fish
Salmon Patties by Lisa Brown
2 Cans Pink Salmon, Drained 1 Sleeve Saltines, Crushed 2 Eggs, Beaten Salt & Pepper, to Taste 1 Tbsp. Minced Onion - Can use a vidalia onion or green onions, but mince fine Break up salmon in a mixing bowl and remove bones. Add remaining ingredients and pat out into small patties about 3 wide and 1 1/2 thick. In a skillet, heat grease to 375 degrees. When grease is heated, drop patties in and brown on both sides. Takes about 5 minutes each side. Serve with ketchup! Cooks Note: Salmon patties in West Tennessee is pronounced with the L instead of a silent L. I didnt know that other people didnt pronounce salmon like we did until I was an adult. And to be honest, fried salmon patties, fried fish from the Tennessee River or Reelfood Lake and fried shrimp was the only fish I was ever exposed to until I was grown. And, fried shrimp was only eaten on vacation - my cousin ordered it at Shoneys whenever she wanted, but I was too conscious of the price to order decadent food like that. That was just plain bad manners! But come to think of it, so was the plate of 21 fried shrimp I boldly ordered one time in Gatlinburg - and ate every one of them, too!! Papaw Otto, Luke, Me, Mamaw & Papaw Melsa

Creamed Tuna by Marie Brown

2 Cans Tuna, Drained 1 Tbsp. Butter or Margarine 2 Heaping Tbsp. Flour 1 Cup Milk Salt & Pepper, to Taste Toasted Bread - any kind you have on hand Authors Note: This is one of the most requested dishes my kids ask their grandmother to make. You can use chicken instead of tuna and fold in some green peas & pimentos and it becomes chicken ala king.

In a skillet over low heat, melt butter. Whisk in very fast the flour and stir until lumps are gone. Slowly add in the milk, whisking to incorporate paste until all lumps are gone and sauce becomes thickened. Salt & pepper, to taste. Stir in tuna and mix well. Serve over toast.

Fish
Scampi n Grits by Lisa Brown
Scampi Ingredients: 3 Pds. Shrimp 1 Stick Butter 1/2 Tbsp. Olive Oil 3 Cloves Garlic, Minced Salt & Pepper, Fresh Cracked is best Parsley, 1/2 Cup Fresh if you can get it, if not, 1 Tbsp. Dried Grits Ingredients: Quick Grits (not instant) 2 Tbsp. Butter Dash of Garlic Powder

Prepare grits first by measuring out water and salt for 6 servings according to the directions on the back of the box. Once water is boiling, add grits, reduce heat to low and stir for a couple minutes. Add butter and stir, then put dash of garlic powder. Continue to stir until they are done, about 3 or 4 more minutes. Remove from heat and let cool while you prepare shrimp. Peel and devein shrimp. You can leave the tails on, but we do not since they slow you down when youre shoveling it in! In a large skillet or a stock pot or dutch oven, melt butter and olive oil on medium heat. Saute garlic for 2-3 minutes. Add shrimp and saute. Salt & Pepper as they are cooking. Sprinkle parsley over all. Shrimp is done when it loses its translucency and turns white. Do not overcook shrimp or they will be chewy. It only takes a few minutes. Remove from heat immediately. To serve, plate up a large heap of grits for each person. With a ladel, scoop up shrimp and a little of the juice and pour over grits. Serve with french bread and salad or a steamed vegetable. This is a great, fast meal to prepare at the beach since you can use fresh shrimp! Serves my family of 5 1/2 - serves 6 - 8 normal people. The Three Little Pigs...

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831

chapter four: vegetables and side shows

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*The picture on the cover of this chapter was taken in 1958 in Memphis of Reece and Helen with their children, Gary, Beverly and Janet at The Mid South Fair . *The above picture was taken in 1996 of them at Reece & Helens 50th Anniversary Party in Nashville at the Gaylord Opryland.

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871

Potatoes
Potato Salad by Helen Houston
4 Medium Potatoes 2 Boiled Eggs, Chopped 1/4 Cup Sweet Pickles, Chopped 1/4 Cup Mayonnaise 1 Tbsp. Mustard 2 Stalks Celery, Chopped Cut up potatoes and boil until tender. Drain and let cool. Add salt & pepper, to taste. Fold in pickles, mayonnaise and mustard, then gently bring in the eggs.Top with paprika. Authors Note: This is Nannys basic potato salad that she always serves with holiday meals. I make it in the summertime and my kids love to take it out on the boat for picnics together with fried chicken and biscuits.

Hot Potato Salad by Beverly Grady

4 -6 Red Potatoes, Peeled & Chopped in Bite-Size Pieces 3 Tbsp. Salad Dressing 2 Boiled Eggs Salt & Pepper, to Taste Scant of Sugar Boil potatoes until tender and drain water. Place potatoes immediately in serving bowl. Mix mayonnaise into potatoes with a spoon and they will crumble slightly. Fold in the eggs and sugar. Add more mayo if needed. Salt & pepper to taste. Requires lots ofsalt - taste before serving. Serve hot. Authors Note: This is Mary Margarets requested side dish that Aunt Beb makes with her birthday meal. Aunt Frances made this for dinner every day of the world!

Scalloped Potatoes and Vegetables by Helen Houston

1 - 10 Oz. Can Condensed Cream Celery Soup 1 Cup Milk 1 - 26 Oz. Pkg. Frozen Shredded Hashbrowns 1 - 16 Oz. Pkg. Frozen Mixed Vegetables 2 Cups Shredded Cheddar Cheese (8 Oz.) Stir together soup and milk in large bowl. Stir in potatoes, vegetables and half of cheese. Turn into 3 quart rectangular baking dish. Bake covered in 350 degree oven 45 minutes. Sprinkle remaining cheese and return to oven 15 more minutes.

Potatoes
Potato Casserole by Beverly Grady
Potatoes - Enough Sliced Thin to Fill Bottom of Long Rectangular Dish 1 Cup Chopped Onion 2 Cans Cream Mushroom Soup 2 Small Cartons Sour Cream 1 - 8 Oz. Pkg. Colby Cheese - Grated 1/2 Cup (1 stick) Melted Butter 1 Cup Ritz Crackers - Crumbled Lay out potatoes in bottom of a 13X9 casserole dish thats been greased. Sprinkle onions on top of layer of potatoes. Mix soup and sour cream. Add cheese to soup mixture. Mix and pour over potatoes and onions. Cook at 350 for 1 hour. Mix butter with crackers and pour on top of casserole. Bake 30 more minutes or until brown. Memphis 1999- Nanny, Me, Aunt Beb, Mother

Mashed Potatoes by Glenda Caudle

Red Skin Potatoes 1 Stick Butter Milk Salt & Pepper, to Taste You may peel potatoes or leave skin on, whichever your family prefers. Either way, wash them well and cut out any eyes or ugly spots. Slice across so they come out in round pieces about 1/16 thick. This is hard to explain...at any rate, this is just so they cook fairly quick but dont get really water-logged. Cover with water and cook on medium heat, allowing water to come to a boil. Test with fork and when they are soft, drain well. Melt butter and heat about a half cup of milk in the microwave just to warm. Add1L8989898989898989898989898989LM898989898989898989898989898989 butter to the potatoes and begin to mash them, working the butter in. They will be stiff, so start adding the milk a little at a time, mashing after each addition. When they are the consistency you like, add salt and pepper. Cooks Note: Dont use new potatoes for891 this. They will get gummy. Also, you can use either regular milk or evaporated milk.

Potatoes
Mothers New Potatoes by Glenda Caudle
New Potatoes *These are little red potatoes, not the larger ones used in mashed potatoes. 2/3 Stick Butter or 1 Tbsp. Bacon Grease 2 Tbsp. Plain Flour Scrape the skin off potatoes and unless they are larger than a ping pong ball, just leave them whole. If they are bigger, cut them in half. Put in a heavy saucepan with enough water to cover about half of them. Add salt and pepper and butter or bacon grease. Cover and bring to a boil, checking to see when tender with a fork. You dont want them too hard in the middle but not as soft as for mashed potatoes. Reduce heat to simmer. Using an empty mason jar with a lid, make a paste of cold water and about 2 tablespoons of flour. Do this by putting flour and water in a jar, putting the top on and shaking it until flour is dissolved. Next, add some of hot water from the potatoes to the jar a little at a time and shake after each addition. Add enough water to thin, then pour into the pan with potatoes. Toss gently to coat. The liquid should begin to thicken up around the potatoes. Add salt and pepper. If it gets too thick, simply add milk a little at a time to thin it.

Herb Roasted Potatoes by Lisa Brown

10 or 12 Red Potatoes 1/3 Cup Olive Oil Salt & Pepper 2 Cloves Garlic, Minced Herbs - Use any kind you have that are fresh or use dried - I use Rosemary, Basil & Oregano. If you use fresh, use 1/2 Cup and for dried, use 1 Tablespoon. Wash potatoes and cut off eyes. Slice 1/4 thick lengths. In a ziploc bag add potatoes and olive oil. Shake until potatoes are coated with oil. In a small bowl mix all herbs and pour into bag of potatoes and shake again. Turn out into a greased 13X9 casserole dish or a roasting pan. Salt & Pepper to taste and sprinkle garlic over all. Bake at 400 for 30 minutes. Cooks Note: Even though Id never heard of olive oil or basil when I was growing up cooking with my grandmothers and great-grandmothers, I cook a lot with these ingredients since Ive been married. I love italian food! And, I love to grow my own herbs. When I am cooking I will ask the children to go out and pick them for me to make my dishes taste as fresh as possible.

Corn
Corn Pudding by Lisa Brown
1 Can Cream Corn 1 Can Corn Niblets - Undrained 1 Cup Sour Cream 1/2 Stick of Butter, Melted 1 Egg - Beaten 1 Box of Jiffy Corn Muffin Mix 1 Cup Shredded Cheese

Preheat oven to 350. Mix all ingredients well except cheese and pour over butter. Sprinkle cheese on top. Bake 30 minutes or until firm and starts to brown around edges. I usually double this recipe and make in a 9X13 pan. Baking time will be longer.

Amy Melsa loves this Corn Pudding

I left off a couple of ingredients when I gave it to her over the phone, so here it is in its entirety, Amy! Youll have to make it for Luke - everyone knows how much Luke loves corn. He used to hide under the dinner table when he was little and eat as much corn as he could before Mother caught him. She said he used to give off a yella color because he ate so much corn! *My friend, Francie Harrisons mother, once served this at a luncheon at their home in Holly Springs and I asked for the recipe. My children absolutely gobble it up! Since it is composed of a lot of basic staples that I keep on hand, I make it quite often and the kids think it is such a treat.

Picture - Mother, Luke and me, 1976 This picture was part of an article featured in The Jackson Sun newspaper. Mother was interviewed about putting her nursing career on hold to be a stay-at-home 1L9191919191919191919191919191LM919191919191919191919191919191 mom. Those were the happiest years of her life. (*This was our Cherry Tree where we picked cherries for Mamaw Melsas kolaches - see Sweet Treats 911 chapter.)

Corn
Fresh Corn Put up by Helen Houston
15 Cups Corn, Fresh Cut off Cob 5 Cups Ice Water 3/4 Cup Sugar 1/8 Cup Salt Mix all ingredients and let set for 20 minutes. Stir it again and bag. Freeze immediately.

Coy Reece Houston, 1944 Chicago

Mary Helen Wiley, 1944 Rutherford, Tn

The first time Reece ever asked Helen out , she said
I wouldnt go with you if you were the last boy on earth! (My sister, Helen, loves this story!)Later, when she resolved herself to accept his offer, they would go to the cafe in Rutherford where Reece would put a nickel in the juke box and play Hank Williams. Talking about those times, still today, she remembers them so fondly that she starts to laugh and talk really fast and her face comes to life and you can almost see her as she looked in this picture.

Corn
Shoepeg Corn Salad by Jo Alice Houston
1 Can Shoepeg Corn or Other Whole White Corn, Drained (dont use cream style) 1 Can LeSeur or Other Miniature Green Peas, Drained 1/2 Cup Oil 1 Can French Style Green Beans, Drained 1 Tsp. Black Pepper 1 - 2 Oz. Jar Pimentos, Drained 1 Green Pepper, Chopped 1 Cup Sugar 1/2 Cup Celery, Chopped 3/4 Cup Vinegar 1 Cup Onion, Chopped 1 Tbsp. Water Bring sugar, vinegar, water, oil & pepper to a boil for the dressing. Set aside to cool. Mix remaining ingredients, tossing gently & pour cooled dressing over all. Cover and refrigerate overnight. Stir again before serving. If too much liquid collected, drain some off.

Fried Corn by Lisa Brown

Sweet Corn - Fresh is best; Can also use frozen or canned. Bacon Butter Salt & Pepper Ground Red Pepper Iron Skillet For every cup of corn, use 1 piece of bacon, 1 Tbsp. Butter & 1 Tsp. each of Salt & Pepper. If using fresh corn, blanch it, let it cool and cut off cob. If using frozen, thaw. Fry bacon in skillet and remove pieces. Add corn to hot grease and stir to coat. Salt & Pepper to taste and sprinkle dash of ground red pepper. Saute 3-5 minutes. Add butter. When butter is melted, stir, reduce heat, 1L9393939393939393939393939393LM939393939393939393939393939393 cover & simmer on low 20 minutes. Top Houston and Harrison Brown, 2007 with crumbled bacon before serving. Cooks Note: This is another dish that Houston begs me to make. We usually have this with fried chicken and mashed potatoes and gravy on Sundays after church. His favorite meal!! It seems I never 931 make enough because everyone always wants seconds.

Sweet Potatoes
Yum-Yum Sweet Potatoes by Helen Houston
3 Cups Sweet Potatoes, Cooked and Mashed 1/2 Cup Sugar 2 Eggs 1/2 Tsp. Salt 1/2 Stick Butter, Melted 1/2 Cup Milk 1 1/2 Tsp. Vanilla 1/2 Cup Brown Sugar 1/3 Cup Flour 1 Cup Pecans, Chopped 1/3 Stick Butter, Melted

Mix together well first 7 ingredients. Spoon into casserole dish. Mix remaining ingredients and spread on top. Bake at 350 degrees for 30 minutes. (You can sprinkle top with raisins if desired.)

Sweet Potato Souffle by Lisa Brown

3 Cups Mashed Sweet Potatoes (Baked or canned) 1 Cup Raisins 1 Cup Sugar 1/2 Tsp. Salt 2 Eggs 1/2 Cup Butter 1/2 Cup Whipping Cream 1/8 Tsp. Ginger 1/2 Tsp. Nutmeg 1 Tsp. Cinnamon 1/2 Tsp. Cloves 3/4 Cup Brown Sugar 1/3 Cup Flour Marshmallows 1 Cup Nuts (optional) Parker & Me, 1998

Melt 1/4 cup butter and set aside. Blend sweet potatoes, raisins, optional nuts, sugar, salt, eggs, 1/4 cup (unmelted) butter, milk, ginger, nutmeg, cinnamon and cloves together. Put in 2 quart baking dish. Combine brown sugar, flour and melted butter. Sprinkle on top of dish. Cook at 350 degrees for 20 minutes. Remove from oven. Cover top of casserole with marshmallows. Bake 10 more minutes.

Squash
4 Squash, Sliced 3 Tbsp. Margarine 1/2 Can Cream Mushroom Soup 3 Eggs, Separated

Squash Casserole by Helen Houston

1 Cup Grated Cheese 1 Medium Onion, Chopped

Place squash and onion in a skillet and add water just to cover. Cook until water is cooked out. While hot, beat squash, egg yolks, butter and cheese. Add soup. Beat egg whites. Fold into mixture. Top with more cheese or buttered cracker.

Squash Casserole by Glenda Caudle

1 Pd. Yellow Summer Squash 1 Small Onion 1 Tsp. Sugar 1/2 Cup Mayonnaise 1 Egg, Beaten with a Fork 1 Cup Grated American Cheese 1/2 Stick Butter, Melted Salt & Pepper, to Taste 1 Sleeve Cracker Crumbs - Ritz or a Buttery Snack Cracker are best

Wash squash, slice into 1/4 thick slices. Clean small onion, removing outer layers, cut in half and slice each half into small strips. Put squash and onion in heavy saucepan and cover with water or canned chicken broth. (The latter adds a good buttery taste without the calories.) Bring to a boil and reduce heat, cooking until the squash is tender when you poke it with a fork. Drain this mixture. Mix mayonnaise, sugar, salt and pepper, and egg and add to squash and onion mixture. Place in casserole dish and top with cracker crumbs. Cover with grated cheese and pour melted butter over all. Bake at 350 degrees 35-40 minutes.

Reecie & Ryder, 2007 * I think he loves her so much its scary!!

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Squash
Squash Dressing by Beverly Grady
2 Cups Cooked Squash 3 Cups Crumbled Cornbread 1/2 Cup Chopped Onion 1/2 Cup Green Pepper 1/2 Cup Celery 1/2 Cup Melted Oleo 1 1/2 Cup Sweet Milk 1 Can Cream Mushroom or Chicken Soup 1/4 Tsp. Salt 1/4 Tsp. Pepper 1 Tsp. Sage

Mix first five ingredients and pour into casserole dish. Warm soup and milk, stir in oleo slowly. Add salt, pepper and sage. Pour soup mixture into casserole dish. Dont stir. Cook at 450 for 50 minutes. We miss you Glennon. Billy, Reece & Larry, 1995

Fried Squash and Boiled Squash by Glenda Caudle

Fried - Wash and slice yellow crookneck or summer squash in round pieces about 1/8 thick. Lay out on sheets of paper towels and sprinkle with salt and pepper, letting them set until water droplets start to form on the surface. Add about 1 1/2 cups of corn meal, plus salt and pepper to taste, to a plastic resealable bag or a paper bag. Shake it up to blend the spices and then begin dropping a few squash slices in at a time. Shake again to coat pieces thoroughly and then fry in hot oil, turning once carefully to brown on both sides. Drain on paper towel. Dont mount these up in the frying pan or the coating will come off. Boiled - Wash and slice yellow squash. Slice onion in half and then cut into strips. Add enough canned chicken broth to heavy saucepan to cover squash and onions about half-way and cook on medium heat until squash is fork-tender. Drain off most of the broth and add a little butter and salt and pepper to taste. Using a fork, mash the squash a little.

Southern Fried Veggies

Nannys Fried Veggies by Helen Houston
About 4 Cups of Vegetables Sliced 1/4 thick - You can use okra, squash, zucchini or eggplant 3 Cups Milk + 2 Tbsp. (If you have buttermilk, always use that instead of sweet milk.) 2 Eggs 2 Cups Flour Salt & Pepper, 1 Tsp. Each Vegetable Oil 3 Large Gallon Size Ziploc Bags 1. Prepare veggies - Pour 3 cups milk and veggies in a ziploc, seal and refrigerate for an hour. If you are doing eggplant, you will need to soak that in a saltwater bath instead of milk. It takes the bite out of it. Use about 1 Tsp. salt per 2 cups water and it also has to be in there for an hour minimum. If you dont have ziplocs, use a large mixing bowl. 2. Heat your grease - Once your vegetables have soaked, pour oil into a skillet about 1/2 deep. You can use a deep fryer also - set on 400 degrees. Heat grease in skillet grease to 375. 3. Batter - In a small bowl, beat 2 eggs with 2 Tbsp. Milk. Pour this into a ziploc and add veggies. Shake vigorously to coat. In another ziploc pour flour, salt & pepper, seal and shake to mix. Empty the veggies from the egg mixture into the flour mixture, seal and shake again to coat. 4. Fry - Once oil is heated, gently empty out vegetables into grease and spread evenly. You may have to do two batches, but dont pile them up, do a single layer. Be careful and dont let grease pop on you! Turn when brown on the bottom. Once browned on both sides, drain on paper towels or paper bags. Let sit about 10 minutes and serve with ranch dressing or dipping sauce of your choice.

Fried Green Tomatoes by Helen Houston

4 or 5 Large Green Tomatoes 2 Cups Corn Meal Salt & Pepper, to Taste Vegetable Oil 1L9797979797979797979797979797LM979797979797979797979797979797 Slice tomatoes about 1/4 thick. Salt & pepper slices. Roll in meal to coat. Heat grease about 1/2 thick in the bottom of a skillet to 375 degrees. Key is to make sure oil is exactly the right temperature, so they dont absorb too much grease or they will be soggy instead of crispy. Drop slices in heated oil carefully and turn as they brown. When browned both sides, drain on paper towels or paper bags. 971

Southern Fried Veggies

Mamaws Fried Sweet Potatoes by Glenda Caudle
Id give anything to know how she did this, but its probably a good thing I cant duplicate it or its all I would eat! Mother says the best she recalls Mamaw would peel them, slice them in rounds (not too thin - these arent potato chips) and add them to a heavy skillet with hot bacon grease or lard in it for frying. She also says she just mounded them up instead of spreading them out nicely in the pan for even browning. If I tried this, Id end up with a big orangey lump, but hers always came out fine. They were still soft in the middle but had a nice satisfying browned edge that was a little crunchy. Talk about eating yourself silly!!

Helen, Luke and Me - 1978

I am so thankful to have such a wonderful brother and sister. Papaw Otto always told us that besides God family is the most important thing. I find myself indoctrinating my own children with this value and trying to teach them how much they should love each other and be there for one another throughout their life.

Helen, Luke and Me - 2007

Beans
Reeces Dinner Beans by Reece Houston
White Beans, leftovers - about 4 cups 1/4 Cup Onion, Chopped 1/4 Cup Ketchup 2 Tsp. Mustard 1/4 Cup Molasses 2 Strips Bacon, optional Salt & Pepper, to taste Authors Note: Around 1951 when Nanny was working at Witherspoons Frozen Food Locker in Kenton making $5 a day - and her grocery bill at the end of the week was always more than her pay - Reece was farming . The deal was that he would take care of the kids at home while she was working in town. Mostly, they just rode around on the tractor and turned up rabbits in the field to chase. (We wont mention that time Uncle Gary threw the cat down the well. ) And, the kids loved these beans that he made when Nanny worked late.

In an iron skillet, mix beans and onion, ketchup, mustard and molasses. Lay strips of bacon over top if you want bacon. Salt & pepper. Place in oven uncovered on about 325 for about an hour.

Gary, Beverly & Janet, 1960

Mother and Aunt Beb, 1950 *Notice Mother pleating her dress. Even today, when she gets nervous or upset she will pleat. Its really cute. 1 Small Bag White Beans 1 Small Piece Saltmeat 1 Hot Pepper Salt & Pepper, to Taste

Garys White Beans by Helen Houston

Soak beans according to package. Put on stove, add saltmeat and salt & pepper and cover with cold 1L9999999999999999999999999999LM999999999999999999999999999999 water 1 1/2 above beans. Bring to boil and cut to low, cover. DO NOT STIR. Simmer 2 hours, adding hot pepper last 30 minutes. 991 Authors Note: Uncle Gary loves these and Nanny makes them for him a lot. He has to eat them with cornbread, because you cant eat white beans without cornbread - I think thats one of the 7 deadly sins!!

Beans
The Green Bean Thesis A Disertation by Glenda Caudle
Summation: If you buy fresh green beans in season, wash them, snap off the ends and break into the size pieces you want. If there are no good fresh choices, buy canned beans, drain them and rinse and drain again. This helps get rid of the canned taste. I dont even deal with frozen green beans from the store. Ive never been able to get the right texture. Drop beans into a lot of boiling salted water to which you have added either a good heaping tablespoon of bacon drippings or a big piece of seasoning meat. This is available in grocery stores as fat back or hog jowl or ham hock. If you use the meat, add it to the water and let it boil for a while before you put the beans in. You can also drop in a whole small onion with the skin removed. Water should pretty well cover the beans. Season with salt and pepper to taste, although I usually dont add the salt until Im ready to serve the beans and Ive tasted them. The fat meat or bacon drippings will add salt to the taste and you dont want to over-do it. Reduce the heat to a simmer. If beans are fresh, cook until they are tender. If theyre canned, cook at a low heat until youre ready to eat. If you want to add new potatoes, dont put them in until the beans have cooked for a while or they wil get mushy. I sometimes add a pod of red or green pepper to this, too. Just drop it in while the beans cook and remove it before serving. Authors Footnote: Everyone knows green beans are my favorite and I claim to be able to eat a tractor-trailer full of them if I had an opportunity to do so. I was excited to get Glendas exacting instructions on how to prepare this dish like my relatives because mine never taste as good as theirs. I will be doing some research and testing. Thank you, Glenda, for taking the time to explain this to the women of my generation and to those who live outside our area.

Cooking with Chicken Broth by Glenda Caudle

Chicken broth, especially the kind packaged in resealable cartons, is a wonderful healthy boon for Southern cooks. I cook butter beans (also known as lima beans), squash and other veggies that I want to have a buttery taste in this broth instead of water. It cuts down dramatically on the amount of salt and/or butter you would normally season with. Just substitute the broth for water and follow package directions for butter beans (if theyre frozen) or add enough to cover fresh beans.

Beans
Green Bean Casserole by Mary Margaret Read
1 Can White Shoepeg Corn, Drained 1 Can French Green Beans, Drained 1 - 8 Oz. Tub Sour Cream 1 Cup Grated Cheddar 1 Can Cream of Celery Soup 1 Sleeve Ritz Crackers 1 Stick Butter, Melted 1/2 Cup Sliced Almonds In a 2 quart casserole dish, layer corn and beans. Mix soup, sour cream, cheese in separate bowl. Spread creamy mixture on top of vegetables. Crumble Ritz crackers and mix with butter. Cover top of casserole with crackers. Sprinkle almonds on top. Bake 30 minutes at 350 degrees.

Picture - Mary Margaret, Mother & Lolly 1998

Hot Sweet n Sour Green Beans by Janet Melsa

6 Slices Bacon 7 Tbsp. Sugar 2 Cans French Style Green Beans, Drained 1/2 Cup Vinegar 1 Small Onion, Chopped 1/2 Cup Water Fry bacon and remove, leaving grease in skillet. 1L101101101101101101101101101101101101101101LM101101101101101101101101101101101101101101101 Add onion to skillet and saute until onion is clear. MIx green beans, vinegar, water and sugar and add to onions. Stir well but gently. Salt & pepper to taste. Reduce heat, cover & simmer 1011 20 minutes. Serve with crumbled bacon on top.

Slaw
Freezer Slaw by Helen Houston
2 Heads Cabbage - Grated 1 Green Bell Pepper - Chopped 1 Small Onion - Chopped 1 Carrot - Grated (Optional) 2/3 Cup Vegetable Oil (Wesson) 3/4 Cup Vinegar 1 1/2 Cup Sugar 1 Tsp. Salt Mix vegetables in large bowl. Bring oil, vinegar, sugar and salt to rolling boil. Pour over vegetables. Let set for 1 hour before stirring. Chill and serve. Better to make a day or two ahead of time.

Coleslaw by Helen Houston

1 Head Green Cabbage, Grated Salt 1/2 Onion, Minced 1 Carrot, Grated 2 Tbsp. Sugar 1/4 Cup Vinegar Salad Dressing

Mix all ingredients and salt to taste. Refrigerate and serve.

Sweet n Sour Coleslaw by Lisa Houston Montgomery

1 Lb. Coleslaw Mix 2 Bunches Green Onion 1/2 Cup Sunflower Seeds 1 Cup Slivered Almonds 2 Packages Beef Ramen Noodle Soup 1 Cup Safflower Oil 1/3 Cup White Vinegar 1 Cup Sugar Seasoning from Ramen Noodle Soup Layer slaw mix, chopped green onion, sunflower seeds, almonds and noodles from ramen soup package in this order and refrigerate. Mix together oil, vinegar, sugar, and beef seasoning from ramen noodle soup. Pour over coleslaw mixture 1/2 to 1 hour hour before serving. When ready to serve, mix all the ingredients well and serve. Cooks Note: This recipe was given to me by someone else but I made a few changes to it. I didnt particularly care for the crunchy ramen noodles so I mixed the night before so the noodles would be a little softer. But either way its good. Also, I used whatever oil I had on hand, red wine vinegar and only 2/3 cup of sugar. I figured the less sugar the better. My mother has made it with Sweet n Low instead of sugar. And yes, you need all those onions to make it good!

Broccoli
8 Slices of Bacon, Fried & Crumbled 1 Bunch Broccoli Florets, Chopped into Bite Size Pieces 1/2 Cup Red Onion, Finely Chopped 1/2 Cup Celery, Finely Chopped 1/2 Cup Raisins 1/2 Cup Nuts, Your Choice, Chopped 1 Cup Mayonnaise 1/4 Cup Sugar 3 Tablespoons Red Wine Vinegar

Chilled Broccoli Salad by Lisa Brown

Combine half the bacon with broccoli, onion, celery, raisins and nuts in a large serving bowl and mix well. Whisk together mayo, sugar and vinegar in a small bowl. Pour over broccoli mixture and stir well to coat all. Chill, covered for at least 1 hour. Garnish with remaining bacon prior to serving.

Harrison Brown, Beach Bum

Broccoli Casserole by Glenda Caudle

2 Pkg. Frozen Chopped Broccoli (or Broccoli Spears) 1 Can Cream Mushroom Soup 1 Cup Mayonnaise 2 Eggs, Beaten with a Fork 1 Medium Onion, Chopped 3/4 Cup Chopped Pecans -or- 1 Sm. Can Sliced Water Chestnuts 1 Cup Grated American Cheese 6-8 Slices White or Whole Wheat Bread 1 Stick Butter, Melted

*Since Mother threw Harry in the deep end of the pool when he was 2, hes been obsessed with swimming and he especially loves taking the boat to Destin. All the way there he anticipates diving for hermit crabs and digging a big hole in the sand on the beach. Theres never been a child that loves the water like Harry!

Mother & Harry, 2001

Cook broccoli according to package directions. Drain well. Mix soup, mayonnaise, beaten eggs, onion and pecans or water chestnuts. Add to cooked broccoli. Place in casserole pan and top with cheese. Cut bread into small cubes and soak in melted butter. Spoon over top of 1L103103103103103103103103103103103103103103LM103103103103103103103103103103103103103103103 casserole and place in 350 degree oven for 30-45 minutes. 1031

Turnips
Turnip Greens by Helen Houston
Big Bunch of Greens Hamhock Salt & Pepper Wash your greens very well and de-stem if you have the patience. Boil ham hock in a large pot of water for a while until it gets very tender. Punch your greens down in the pot of water. Salt & pepper as you cook. Cook down for at least an hour. Serve with pepper sauce. Authors Note: I apologize for the vagueness of this recipe. This is the best I could get out of her!! Also, Mother says that the old fashioned way to serve them is with cut up boiled eggs folded in with the greens.

Helen Houston (Nanny) 2007

Turnips by Helen Houston

Clean, peel and dice turnips. Place in a pot of hot water with a pork chop and a hot pepper. Boil till tender. Drain, reserving a little of the liquor, remove pork chop and pepper. Mash with salt & pepper and a tad bit of sugar. Authors Note: Again, my apologies but you will have to follow this as best you can...

Sides

Spaghetti Salad by Lonnie Grady

1 Bag Cabbage Slaw Mix 1 Cup Krogers Creamy Cucumber Salad Dressing 1 Can English Peas, Drained 7 Oz. Pkg. Pasta, Cooked 1 Cup Sugar 1/4 Cup Vinegar Red Onion, to Taste 1 Tbsp. Salad Dressing Salt & Pepper, to Taste Season Salt, 1 Tsp. Mix all ingredients and toss well. Refrigerate overnight is best.

Above Picture - Coy and Jewells Family Portrait 1978

*Authors Note: Uncle Lonnie & Aunt Beb took me with them to Biloxi around the time of the above picture. I was the only one that Mary Margaret would let brush her hair. She loved me - see how shes clinging on to me in 1L105105105105105105105105105105105105105105LM105105105105105105105105105105105105105105105 the picture. Uncle Lonnie & I both love shrimp and we ate it on the way to and from and at Biloxi. We still love to talk about it; about when were going to eat it next; about how well eat it; about how many were going to eat; and 1051 Lonnie and Beverly Grady, 1996 just anything about shrimp that you can think of...Bubba... I hold the record for # of shrimp eaten at one time: 24 Fried!

Sides
Eggplant Casserole by Faye King
1 Medium Egg - Beaten 1/2 Cup Milk 2 Tablespoons Melted Margarine 1 Small Onion - Chopped 1 Cup Dry Bread Crumbs 1/2 C. Buttered Bread Crumbs or Cracker Crumbs 1 Medium Eggplant

Cook eggplant in salted water for 8 minutes. Drain. Layer eggplant in a casserole dish. Sprinkle onion over top. Mix together egg, milk and butter. Pour that over dish. Sprinkle dry bread crumbs then buttered bread crumbs or cracker crumbs on top. Bake 350 degrees for 30 minutes. Mother, 1948 - Columbia, South Carolina Mama Wiley sent this fancy stroller carriage to Mother and Nanny would stroll her up and down the streets of Columbia while Reece went about his military duties in Fort Jackson. Mama Wiley never knew what happened to that stroller and everyone would change the subject quickly when she would inquire as to why they didnt come back to Tennessee with it. There are several stories that have been told from Reece losing it in a bet to selling it for milk. Whatever the truth, MamaWiley was protected from it like she was protected from a lot of things so she wouldnt worry! Im sure there just wasnt enough room for it in the car when they came home. Reece always did like to start trouble - especially with Mama Wiley.

Nanny and Mother, Columbia

Sides
Cush by Glenda Caudle
2-3 Pieces Cooked Cornbread 3-4 Cooked Biscuits Milk to Cover Mixture 1 Heaping Tbsp. Chicken Fat, Butter or Bacon Drippings 1/2 Medium Onion, Chopped Poultry Seasoning, to Taste Sugar, to Taste Black Pepper, to Taste 1 Egg, Slightly Beaten 2-3 Hardboiled Eggs, Sliced

Crumble up breads in iron skillet and cover with milk. Add fat and stir. Add onion and seasonings and combine well. Cook on top of stove, stirring constantly. Just before removing from heat, add beaten egg and stir thoroughly until the mixture sets. Place in serving dish and cover top with sliced boiled eggs. Cooks Note: This is a very old recipe from Creeda Smith, my great-grandmother.

Picture - Marie & Parker Brown, 1999

Bacon-Wrapped Asparagus by Parker Brown

1 Large Bunch of Asparagus 1/4 Cup Olive Oil 2 Cloves Garlic, Minced 7 Strips of Bacon (You may need more or less depending on how many spears you have.) 1/2 Tbsp. Basil 1/2 Tbsp. Oregano Salt & Pepper,to Taste 1L107107107107107107107107107107107107107107LM107107107107107107107107107107107107107107107 Rinse asparagus and trim ends. Take 3 spears and wrap with a bacon piece around the middle. Lay bunches in a roasting pan and sprinkle with garlic, olive oil, basil, oregano and 1071 salt and pepper. Bake at 400 for 25 minutes.

Sides
Wild Rice Pecan Casserole by Lisa Brown
1/2 Cup Butter 1/2 Pound Fresh Mushrooms, Sliced 1 Onion, Chopped 2 Tbsp. Green Bell Pepper, Chopped 1 Clove Garlic, Minced 1 Cup Chopped Pecans 2 Boxes of Uncle Bens Wild Rice 3 Cups Chicken Broth

Melt butter in skillet. Add mushrooms, onion, green pepper and garlic. Cook until onion is transparent - about 5 minutes. Add pecans and cook 1 minute. Add rice to mushroom mixture, then broth. Bring to boil then add seasoning packets. Turn into well-greased 2 quart flat casserole dish. Cover and bake at 350 degrees for 1 hour.

Nanny, Lane & Me - Austin 1998. I will never forget that trip that Nanny & I took together to go see Cameron when he was born. We had such a good time! She is a wonderful travelling companion and she loves to meet people and will get anybody to tell her their life story. Mother, Sister Helen and I have the same gift - we call it the Oprah Syndrome because people always want to spill their guts out to us (like they do to Oprah) for some reason, we cant figure it out.

Sides
The Brothers Brown Gatlinburg 2007

1 Vidalia Onion 1 Tsp. Beef Bouillon Crystals 1 Tsp. Butter or Margarine

Baked Onion by Jo Alice Houston

Cut off ends of onion and remove outer skin. Place on large square of aluminum foil. Sprinkle with bouillon and butter. Close foil in packet around onion. Bake at 350 for 45 minutes.

Mamaws Summer Stuff by Glenda Caudle

This is one of those only-in-the-summertime dishes, because it relies on having good home-grown, juicy tomatoes. Mamaw seemed to always serve it for Sunday dinners when the weather was hot. Its also one of those dishes that can go on forever, since leftovers can be added to it as needed. Start by cutting up good ripe, juicy tomatoes in chunks, add bite-sized pieces of green pepper that has been seeded and had the inner membranes removed, slices of cucumber that have been peeled, and sliced green or red pepper, depending on just how hot and spicy you want this. You may have to experiment to see just how much 1L109109109109109109109109109109109109109109LM109109109109109109109109109109109109109109109 heat you can take from the peppers. Make a dressing of water, vinegar and sugar and pour over the vegetables, completely covering. Serve with meals that include peas or with sandwiches and such. Whatever is left after a meal can be refrigerated. As you serve tomatoes and/or the other vegetables at other meals, simply add those leftovers to the mix. This will keep for several days in the fridge. Make the dressing according to your familys 1091 and vinegar and adding the sugar (you can even use taste, but basically it is like this - you just start mixing water Splenda and I bet no one can tell) until it gets to be the right zingy taste you want.

Mac n Cheese by Olivia Mae

1 - 16 Oz. Pkg. Lg. Elbow Macaroni 1 Stick of Butter, Cubed 1 Pd. Velveeta, Cubed 1 - 12 Oz. Can Evaporated Milk Salt & Pepper Cook macaroni and drain. Pour in greased casserole dish. Top with cubed butter & cheese.Pour evaporated milk over all. Salt and pepper to taste. DO NOT STIR. Bake at 350 for 30 minutes - halfway through cooking time, stir it up. Olivia and me, Thanksgiving 2006 at their home in Bartlesville, Oklahoma making mac n cheese. Olivia is very special to me and we love to do things together like art and do our makeup - and cook. Below Picture - Sophie and me at her Kindergarten play. We sewed this Little Miss Muffet outfit together and now she loves to sew. We love to cook together and do arts n crafts, too!

Hashbrown Casserole by Sophia Grace

1 Bag Frozen Shredded Hashbrowns, Thawed 8 Oz. Sour Cream 1 Cup Milk 1 Can Cream of Chicken Soup 1 Stick Butter, Melted 1/4 Tsp. Garlic Powder 1/4 Tsp. Pepper 1/2 Tsp. Salt 1 Cup Shredded Cheese 1/2 Sleeve of Ritz Crackers, Crushed Preheat oven to 350. Spray a 13X9 casserole dish with non-stick spray. Whisk together sour cream, milk, soup, butter, half of cheese & seasonings. Fold in hashbrowns. Pour into casserole dish. Sprinkle remaining cheese on top, then crackers. Bake 50-60 minutes.

chapter five: sweet treats

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Previous Page Picture Sophia and Annabella at the Seashore, 2004

Sweet Hugs n Sloppy Kisses

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Cookies
Cut-Out Sugar Cookies by Lisa Brown
1 1/4 Cups Sugar 2 Eggs 1 Tsp. Grated Lemon Zest Canned White Frosting - Dye Colors You Want Cookie Cutters All ingredients need to be at room terperature - set out about 30 minutes. Mix flour, baking powder and salt and set aside. In mixer beat butter, margarine and sugar until fluffy. Add eggs, one at a time. Add vanilla and lemon zest and mix on low speed add flour mixture in three additions. Turn dough onto floured surface and shape into a ball. Divide in half and flatten each ball into a disk. Wrap disks separately in plastic wrap and refrigerate at least an hour or as long as overnight. Generously flour 2 cookie sheets and roll out the dough directly onto sheets. Should be about 1/4 inch thick. Get kids to help cut cookies and remove scraps. Roll up scraps and refrigerate unused dough between batches. Bake cookies for 12-15 minutes at 400 degrees.Use a thin metal spatula and immediately remove cookies and transfer to wire rack to cool. When cookies are cooled, decorate! Makes 20 to 24 cookies. 2 1/2 Cups All-Purpose Flour 1 1/2 Tsp. Baking Powder 1/2 Tsp. Salt 1 Cup Butter

Cousins - Olivia, Sophie & Reecie, 2007 *Authors Note: At our house we always make these sugar cookies and decorate at holidays. The boys love to decorate them and cut them out. I usually get stuck doing the cleaning up, though! Warning Its quite a project and I usually underestimate the amountof energy required to carry this out...

Peanut Butter Cookies by Janet Melsa

2 1/4 Cups Flour 1/2 Cup Margarine 1 Cup Peanut Butter 2 Eggs 1L115115115115115115115115115115115115115115LM115115115115115115115115115115115115115115115 2/3 Cup Honey 1/2 Tsp. Baking Powder 1/2 Cup Granulated Sugar Mix butter,sugar and honey. Add in eggs, one at a time, then peanut butter. In a separate bowl, mix flour and baking powder, then add slowly to mixture. Shape 1151dough with hands into 1 1/2 balls. Place 3 apart on a baking sheet and press down lightly with a fork, just enough to make impression of the fork. Bake at 350 for 15 minutes.

Cookies
Snickerdoodles by Lisa Brown
2 Cups Flour 2 Tsp. Cream of Tartar 1 Tsp. Baking Soda 1/4 Tsp. Salt 1 Cup Butter, Softened 1 3/4 Cups Sugar 2 Eggs 4 Tsp. Cinnamon

Sift first 4 ingredients together. Beat butter and 1 1/2 cups sugar till fluffy. Add eggs. Add flour mixture slowly. Pinch off dough and roll into 1 1/4 balls. Place on greased cookie sheet

Scotch Shortbread by Beverly Grady

1/2 Lb. Butter 2 Cups Plus 3 Tbsp. Flour 3/4 Cup Powdered Sugar - Sifted 3/4 Tsp. Vanilla Blend ingredients with hands. Flatten batter on a heavy cookie sheet or pan to 14depth. Bake at 325 degrees about 40 minutes until light brown on top. Cut into squares. Prick each square with a fork. Let cool in the pan. Dust with sugar. The Cookie Monster Club/Annabella Rose & Olivia Mae *Both these beautiful babes hide cookies & candy under their beds. No lie. They have a sweet tooth!

Oatmeal Cookies by Beverly Grady

2 Cups Shortening 2 Cups Brown Sugar 2 Cups White Sugar 4 Eggs 2 Tsp. Vanilla 3 Cups AP Flour 2 Tsp. Baking Soda 2 Tsp. Salt

Cream shortening and sugar thoroughly. Add beaten eggs and vanilla. Sift flour, salt and soda together. Stir into creamed mixture. Mix in oats and raisins. Drop in heaping tablespoons onto ungreased cookie sheet. Bake at 350 for 10 minutes.

Cookies
Chewy Chocolate Chip Cookies by Dana Kay Kelley
2 Cups Butter 2 Cups White Granulated Sugar 2 Cups Brown Sugar 4 Eggs 2 Tsp. Vanilla 4 Cups Flour 5 Cups Oatmeal 1 Tsp. Salt 2 Tsp. Baking Powder 2 Tsp. Baking Soda 1 - 24 Oz. Bag Chocolate Chips 1 - 8 Oz. Hershey Gar - Grated 3 Cups Chopped Nuts Cream together first three ingredients. Add eggs and vanilla. Mix flour, baking powder and soda. Measure out oatmeal and blend in the blender or food processor. Combine oatmeal with flour mixture. Add slowly into creamed mixture. Add chocolate chips and candy bar then nuts. Make golf ball sized cookies 2 apart and bake at 375 degrees for 10 minutes. Makes 112 cookies.

Lonnie, Beverly and Mary Margaret Grady

Authors Note: Dana Kay is the well-known cousin of Lonnies who is a fabulous cook - shes an even better comedian! She cracks us up! I use this recipe every time I make chocolate chip cookies for the kids - they are really good!

Dream Bars by Lisa Brown

4 Tbsp. Butter, Softened 2 Tbsp.Sugar 1 Egg Yolk 1/4 Tsp. Vanilla 3/4 Cup Flour 1 1/2 Cups (6 Oz.) Pecans or Walnuts 1 Cup Sweetened Coconut 2 Eggs 1 Cup Packed Light Brown Sugar 1 1/2 Tbsp. Flour 1/4 Tsp. Baking Powder 1/8 Tsp. Salt 1 1/2 Tsp. Vanilla Icing: 2 Tbsp. Butter 2/3 Cup Powdered Sugar 2 Tsp. Lemon Juice 1/2 Tsp. Vanilla

Line a 7X11 baking pan with foil, allowing it to overhang two of the ends by 2 (so you can pull out bars easily when done). Mix first 4 ingredients together light and fluffy. Add 3/4 Cup flour till incorporated. Press this mixture into bottom of the pan to form a smooth, even bottom layer. Bake on 350 degrees for 10 minutes. 1L117117117117117117117117117117117117117117LM117117117117117117117117117117117117117117117 In a baking pan, spread nuts and coconut and bake 7-10 minutes or until coconut is lightly browned. Set aside. Beat together the 2 eggs, brown sugar, 1 1/2 Tbsp. flour, baking powder, salt and vanilla. Add coconut mixture. Spread evenly over the baked bottom layer dough. Bake at 350 for 20-25 minutes until top is firm and toothpick inserted comes out slightly wet. Remove from oven. While 1171cooling to warm, mix icing together. Add more lemon juice if too thick to spread evenly over the top. Ice while warm. Let stand till cooled completely before lifting the bars out with overhanging foil and carefully remove foil from bars before cutting.

West Tennessee Strawberries

est Tennessee Strawberry F estival *The W West Festival in Humboldt has been a tradition for 70 years. Mother remembers riding in a covertible with the Queens Court in High School and I marched in the parade when I was young with my dance class from Jackson. It is still a big deal around WestTennessee today!
Before the parades, school got out for a different reason. People had to pick the strawberries. This was their livelihood, and my great-great-grandfather, Samuel Benjamin Houston had many acres of berries. At pickin time, the field hands would pick the berries and turn them in at the wagon and would receive a strawberry ticket in return. At the end of the work day, they would turn in their tickets for cash. Below are some of these tickets from our farm.

Strawberry Festival 1973 - Me, far right

Strawberry Shortcake by Jo Alice Houston

1 Quart of Strawberries, Fresh 2 Cups Sugar 1 Can Redi-Whip Whipped Topping 2 Frozen Pie Crusts Vanilla Ice Cream - Optional Cut off tops of srawberries and wash well. Place in large bowl. Add sugar and stir. Mash berries slightly to encourage juices to flow. This will give juice for sugar to turn syrupy. Let sit at least 30 minutes for flavor to set. While this is setting, bake pie crusts in oven at 375 degrees for 15 minutes or until brown. Remove from oven and break crusts into chunks. Stack hot crust piecesinto 6 serving bowls. Scoop berries and juice on top of crust. Top with whipped topping. If serving with ice cream, place scoop of ice cream on top of pie crusts, then berries

Strawberry Preserves By LuAlice Dodd

3 Rounded Cups Fresh Strawberries, Capped 3 Cups Sugar Pat of Butter In a thick saucepan, place berries and pour sugar over. DO NOT STIR. Put butter on top.Turn heat on low until sugar melts. When mixture begins to boil in a rolling fashion around inside edges of pan, turn up to Medium-Low. DO NOT STIR. Let cook 25-30 minutes. To test for doneness, take a spoonful and put in freezer for a minute. If it gels, its done. Remove from heat when done and pour into a crock pot or dutch oven-like thick pot and leave overnight sitting on counter covered with a cloth. The next day, jar.

Fudge
Fudge by Carolyn Spencer
3 - 12 Oz. Pkgs. Chocolate Chips 1/2 Lb. Margarine 2 Cups Nuts 2 Tbsp. Vanilla 1 Tall Can Carnation Evaporated Milk 4 1/2 Cups Sugar

Mix first 3 ingredients in a large bowl. Cook the evaporated milk and sugar in a saucepan on medium heat. Boil 6 minutes, stirring constantly. Pour at once into mixture in bowl, stir until dissolved. Pour into a buttered pan. Let cool. Makes 4 pounds. Cooks Note: Make at night & cut the next morning. I make his fudge for two of my girlfriends at Christmas every year. I got it from one of my friends that I went to school with, Jeannette Wetting.

Chocolate Fudge by Hessie Wiley

3 Cups Sugar 2 Tbsp. Cocoa (rounded) 1/2 Cup Light Corn Syrup 1 Cup Sweet Milk 1/3 Stick Butter 1 Cup Pecans

Mix sugar and cocoa. Add milk and syrup, mix well. Bring to boil over low flame and cook until a firm ball can be made in cup of cool water. Remove from heat and add butter. Let stand few minutes then heat until thick. 1L119119119119119119119119119119119119119119LM119119119119119119119119119119119119119119119 Add pecans and pour on buttered platter. Cut while warm. 1191 Parker Edward Brown, Fudge Face

Fudge
Chocolate Fudge by Glenda Caudle
3 Cups Sugar 4 Squares Bakers Chocolate 3/4 Cup, Plus 2 Tbsp. Milk 4 Tbsp. Crisco 4 Tbsp. Butter 2 Tbsp. White Corn Syrup 1/2 Tsp. Salt 2 Tsp. Vanilla Combine all except vanilla in saucepan and bring to boil, stirring constantly. Boil 2 minutes, then add vanilla. Beat with mixer until thick and pour into greased platter. Allow to cool and cut into squares.

Merry Cherry Fudge by Helen Melsa

36 Maraschino Cherries 12 Oz. Pkg. Semi-Sweet Chocolate Chips 1 Oz. Square Bittersweet Baking Chocolate 14 Oz. Can Condensed Milk Spray a square 8X8 pan with cooking spray. Combine chocolates in saucepan and melt over low heat. Remove from heat and stir in milk. Add little of cherry juice from jar of cherries. Pour into pan. Press cherries into fudge half way, leaving top of cherry exposed. Cover and chill before cutting.

Parker Brown Log Cabin, Age 3

Cocoa Fudge By Lisa Brown

1- 1/2 Cups Milk 2/3 Cup Cocoa 1/4 Cup Butter or Marganine 3 Cups Sugar 1 Tbsp. Vanilla 1 Tsp. Salt Thouroughly combine cocoa,sugar,and salt in a 4 quart sauce pan. Gradually add milk. Bring to a bubbly boil on medium heat stimming constanrtly. Continue to boil,without stirring to 234 degrees or until a small amount of mixture forms a soft ball when dropped into cold water. Remove saucepan from:heat and add butter and vanilla. DO NOT STIR!Cool at room temp. Beat by hand until fudge thickens and loses some of its gloss. Quickly spread fudge in a lightly buttered 8-or-9-inch square pan.Cool. Makes about 3 dozen squares.

Pineapple Casserole by Jo Alice Houston

1 - 20 Oz. Can Pineapple Chunks or Tidbits, Drain and Reserve the Juice 3 Tbsp. Flour 1/2 Cup Sugar 1 Cup Sharp Cheddar Cheese, Grated 1/2 Cup Butter 1/2 Cup Ritz Cracker Crumbs

Combine 3 Tablespoons drained pineapple juice with sugar and flour and stir until smooth. Add pineapple and cheese. Combine all and pour into greased casserole dish. Melt butter and add to cracker crumbs and spread over top of casserole. Bake at 350 degrees for 20-30 minutes.

The Log Cabin, Easter 1993 Me, Houston, Marsha, Jim Coy, Gary, Reece & Lolly *Easters are wonderful at the Log Cabin. There is always terrific food and the azaleas are gorgeous! The kids and Reece have fun hiding eggs around the yard and in the orchard beside the house. Everyone sits around on the front porch and watches the hunt and greets the occasional visitors that stop by and say hello throughout the day.

The Gary Houston Family

Jim Coy, Gary, Lolly & Marsha, 1996 *Look at the difference in height Jim Coy made in those three years. He was a few 1L121121121121121121121121121121121121121121LM121121121121121121121121121121121121121121121 inches shorter than Uncle Gary now he is a few inches taller. It is a strange feeling when your own son exceeds your height (I can tell you that from experience!) Lolly1211 and Jim Coy are both such beautiful people!

Kolaches by Lisa Brown

2 1/2 Cups Milk 1 1/2 Pkgs. Yeast 1/2 Cup Sugar 1/2 Cup Crisco 1 Tbsp. Salt 2 Eggs 2 Egg Yolks 6 1/2 Cups Flour Filling (see below)

Warm milk to 120 degrees. Place yeast in a mixer and pour milk over, let dissolve. Add sugar, shortening, salt, eggs, egg yolks, then slowly add flour. Turn dough into an oiled bowl and turn to coat sides of dough ball. Cover and place in a warm spot. Let rise till doubled - about 1 hour. Using a spoon as measurement, dip into dough and roll into balls. Place balls in greased pans and brush tops with melted butter. Let rise till doubled again, same way. Flatten the balls with your finger by making a depression in the centers. Fill the depression with filling. Bake at 375 degrees for 15 to 20 minutes till lightly browned. Filling - You can use any fruit for the filling that you like. Mamaw Melsa always used cherries from our tree or prunes. Other fruits that work good are apples, peaches and apricots. Fresh Fruit - Combine 2 cups fresh fruit & 2 cups sugar in saucepan and cook low until just boiling. Dried fruit - cover 2 cups fruit with water in saucepan and simmer until tender. Mash, then add 3/4 Cup sugar - or more, to taste. Add 1 tsp. Cinnamon and 1 tsp. Vanilla to cooked fruit and mix. Place by spoonful on kolaches. **Tips - You can also use almond extract/flavoring instead of vanilla.You can use ready-made preserves. Cooks Note: Mamaw Melsa made these Czech treats for Papaw Melsa who was Bohemian. I remember sitting patiently at the kitchen table while she would make these and they smelled so wonderful in the oven. Sometimes she would make the filling from blackberries Id pick up on the fence row in the pasture or cherries from our tree. Cherry was my favorite! They were so tart my mouth would curl up! Papaw Otto & I have been trying to find a place to buy them for years & I did a lot of research to find this recipe. Its not the same as her making them, but it is better than the frozen ones Papaws cousin sends him from Kansas. Picture - Mamaw (Lena) Melsa at their house in Jackson. I have many fond memories of that house, like roller skating on the front porch, sitting with them in the evenings watching Lawrence Welk and crocheting, and playing in the attic.

Aunt Jos Banana Puddin

Old Fashioned Banana Pudding by Jo Alice Houston
1/2 Cup Sugar 2 Tbsp. Flour 1/4 tsp. Salt 2 Cups Milk 3 Eggs, Separated 1 tsp. Vanilla Flavoring 1 Box or Bag of Vanilla Wafers Fresh Bananas Combine sugar, flour and salt in top of a double broiler. Add milk to slightly beaten egg yolks and then stir this mixture into the dry mixture, continuing to cook until the mixture thickens to the consistency of custard. Stir in vanilla, remove fromheat and cool. Layer bottom of serving dish with vanilla wafeers, slice a banana to cover this layer and pour on part of the custard. Repeat layers, ending with cookies for an icing. (You can leave bananas as part of the top layer, too, but they begin to turn brown pretty quickly

Me - Union City, 1971 - The coffee shop in the background of this exotic parking lot Llama ride was where the Houston brothers, Larry, Glennon and Reece would gather and talk regularly. Sometimes I would tag along, sitting on Reeces lap. I remember Uncle Glennon and Uncle Larry both loved having me there.

New Fashioned Banana Pudding by Jo Alice Houston

2 Large Boxes of Instant Vanilla Pudding Milk 1 Can Sweetened Condensed Milk 1 - 8 Oz. Carton Cool Whip 2 Bags or Boxes of Vanilla Wafers Bananas 1L123123123123123123123123123123123123123123LM123123123123123123123123123123123123123123123 Prepare pudding according to package directions, using about 1/2 cup less milk than the box directions indicate. Add condensed milk and blend completely. Stir in Cool Whip with wooden spoon or a spatula. Layer cookies and bananas in pan, pouring on pudding last then repeating until you use it all up. This makes a very large banana pudding. The pudding part can be saved a couple of days if you dont need 1231 it all, but it will begin to set more like regular pudding. Just stir it up good and it will do for another round with fresh cookies and bananas!

Divinity Candy by Hessie Wiley

3 Cups Sugar 3/4 Cup Light Corn Syrup 1/2 Cup Water 1 Tsp. Vanilla 2 Egg Whites 1 Cup Pecans Mix sugar, water and syrup thoroughly. Boil until mixture will form a ball in cool water. (Takes a few minutes.) Beat egg whites until stiff peak forms. Pour over hot syrup slowly beating constantly until thick. Add vanilla and pecans. Continue to heat until stiff enough to drop from spoon onto buttered platter.

Five generations - 1990 Mama Wiley, Nanny, Mother, Me & Houston *This picture was taken at Aunt Frances and Uncle Harolds anniversary party at the church in Rutherford in an upstairs room of some sort, I remember. Mama Wiley couldnt climb the stairs so Reece carried her up to the party. I guess she had climbed as many stairs as she was going to climb by then. (I am not a natural blonde and should never try to be how embarrassing!)

Nanny holding newborn Harry, 1999 *Mama Wiley loved babies more than anything and so does Nanny! We all do, actually! Mama Wiley always had a baby in her arms and raised many of her grandchildren. Nanny always came to help me when my babies were born and she says the only thing she will miss when she leaves this world for Heaven is the little children.

Aunt Bebs Ice Cream

Banana
4 Eggs, Beaten 8 Bananas, Mashed 2 1/2 Qts. Milk (use 2 Cans Pet Milk and the rest sweet) 2 3/4 Cups Sugar 1/2 Tsp. Salt 4 Tbsp. Vanilla

Vanilla
4 Eggs, Beaten 3 Cups Sugar 1/2 Tsp. Salt 2 1/2 Qts. Milk (use 3 Cans Pet Milk, the rest sweet) 4 Tbsp. Vanilla

Chocolate
4 Eggs, Beaten 2 3/4 Cups Sugar 3/4 Cups Cocoa 1/2 Tsp. Salt 2 1/2 Qts. Milk (use 2 Cans Pet Milk, the rest sweet) 2 Tbsp. Vanilla

Strawberry
4 Eggs, Beaten 2 Cups Sugar 1L125125125125125125125125125125125125125125LM125125125125125125125125125125125125125125125 1/2 Tsp. Salt 3 Cans Frozen Berries 2 1/2 Qts. Milk (2 Cans Pet Milk, the rest sweet) 1251

Ice Cream
6 Junket Tablets 3 Cups Sugar 1 Can Evaporated Milk 1 Carton Half & Half 1 Small Carton Whipping Cream 3 Cups Fresh Fruit, Pureed - Fresh Strawberries are ideal!

Homemade Ice Cream by Marsha Houston

4 1/2 - 5 Cups Milk 8 Oz. Cream Cheese 1 1/2 Cups Sugar 3 Vanilla

Dissolve Junket tablets in Ice Cream Maker freezer. Mix next 5 ingredients in saucepan over low heat till warm. Do not boil. Pour into freezer with tablets. Stir. In a mixer add fruit, cream cheese, sour cream and 1 1/2 cups sugar. Beat 3-5 minutes. Add fruit mixture to freezer and finish ice cream according to manufacturers instructions.

Quick Mix Vanilla Ice Cream by Jo Alice Houston

5 Eggs, Beaten 2 1/2 Cups Sugar 1 Tbsp. Vanilla 1 - 14 Oz. Can Pet Evaporated Milk 2 Qts. Whole Milk Mix all ingredients and pour into ice cream freezer container. Pack freezer with ice and ice cream salt and freeze according to your freezers directions.

Basic Ice Cream by Jo Alice Houston

4 Eggs, Beaten 2 1/2 Cups Sugar 2 Tbsp. Vanilla 4 Cups Heavy Cream 6 Cups Whole Milk 1/2 tsp. Salt Beat eggs with mixer until they are light in color. Add sugar, beating until the mixture thickens. Add milk and cream, vanilla & salt. Pour into ice cream freezer. If desired, add flavor by cutting up and mashing any fresh fruit on hand and stirring it in before pouring mixture into the freezer. If using strawberries, add another 1/2 cup sugar.Freeze according to your freezers directions.

Brownies
4 Eggs 2 Cups Sugar 2 Sticks Butter 3 Tbsp. Cocoa 1 1/2 Cups Sifted Plain Flour

Heavenly Brownies by Glenda Caudle

1/2 Cup Chopped Nuts 1 tsp. Vanilla Flavoring 1 Jar Marshmallow Creme

Beat eggs and sugar with mixer. Melt butter and cocoa together and add this to sugar and egg mixture, alternating with sifted flour. Add chopped nuts and flavoring and mix. Prepare greased and floured 9X13 pan and pour mixture in. Bake at 350 for 30 minutes. Top with spoonfuls of marshmallow creme as soon as cake comes out of the oven and gradually spread in layer over brownies as heat from brownies softens the creme. Allow to cool completely, then top it all off with chocolate frosting below: Frosting: 1 Stick Butter 2 Tbsp. Cocoa 1 Box Powdered Sugar 2 Tbsp. Milk Pecan Halves

Melt butter and cocoa together. Add powdered sugar and beat with mixer. Add milk slowly, continuing to mix until reaches consistency that will spread easily over cooled brownies. If too thick, it will be hard to spread, so add more milk. Spread over brownies and top with pecans. Cooks Note: These are from a recipe that Mother found. It was an absolute necessity for any picnic and almost always went along on trips to Gatlinburg!

Caramel Brownies by Glenda Caudle

1 Box German Chocolate Cake Mix 3/4 Cup Butter, Melted 2/3 Cup Pet Evaporated Milk 1 Egg 1 Cup Chopped Pecans 1 - 14 Oz. Pkg. Individual Wrapped Caramels 1 Small Bag Chocolate Chips

Combine and stir by hand cake mix, butter, 1/3 cup milk, egg and pecans. Press half of this mixture into a 9X13 greased and floured pan. Bake at 350 1L127127127127127127127127127127127127127127LM127127127127127127127127127127127127127127127 for 6 minutes. While thats in the oven, melt caramels in the remaining 1/3 cup milk, stirring constantly over low heat. Spread caramel-milk mixture over baked brownies and sprinkle with chocolate chips. Put remaining brownie batter on top and return to oven and bake 15-18 minutes. Cover and cool in fridge for an hour before serving. 1271 Cooks Note: Dont eat too many caramels as you unwrap them or there wont be enough!

Krispy Kreme Bread Pudding by Mary Margaret Read

Pudding Ingredients: 2 Dozen Donuts, Cubed in Large Bowl 1 Can Condensed Milk 2 Cans Fruit Cocktail, Undrained 2 Eggs, Beaten 1 Box of Raisins 2 tsp. Cinnamon Butter Rum Sauce Ingredients: 1 Stick Butter, Melted 16 Oz. Box Confectioners Sugar Rum, to taste

Georgia Anne Read, January 2007 (4 mos. old) *She is absolutely beautiful -and those cheeks!...Nanny says she could just eat her up!

Directions: Mix donuts with other ingredients and allow to soak. Bake for 45 minutes at 350. Mix Sauce ingredients and top hot pudding.

Cinnamon Crescent Bake by Mary Margaret Read

2 - Tubes Crescent Rolls 2 - 8 Oz. Pkgs. Cream Cheese 1 Stick Butter 1 Cup Sugar Cinnamon & Brown Sugar Layer one tube of crescent rolls on bottom of a baking pan. Mix cream cheese with one cup sugar and spread on top. Add second tube of crescent roll to cover top. Cut up stick of butter and dot on top. Sprinkle cinnamon and brown sugar over all. Bake 15-20 minutes at 350 degrees.

Chess Bars by Leslie Kidd

1 Box Yellow Cake Mix 1 Stick Butter, Meltedr 1 Egg 8 Oz. Cream Cheese, Softened 1 Box Powdered Sugar 3 Eggs Mix cake mix, butter and egg and spread in bottom of a greased cake pan. Mix remaining ingredients and spread on top of cake mix. Bake 400 degrees for 25 minutes.

Houston, Marie & Mikey Brown, Pickwick 1992 Parker and Lucy Brown, Pickwick 1997 *Leslie & Robbie Kidd spent many funfilled weekends with us on our houseboat at Pickwick and were our very best friends. Leslie was a great cook and we sure miss them since they moved to Virginia to pursue their medical careers!

Boiled Custard by Jo Alice Houston

1/2 Gallon Whole Milk 1/2 Pint Whipping Cream 5 Egg Yolks 1 1/2 Cups Sugar Vanilla Flavoring Put milk and cream in top of large double boiler. Bring milk to high temperature but 1L129129129129129129129129129129129129129129LM129129129129129129129129129129129129129129129 do now allow to boil. Beat eggs with mixer until they are light in color. Add sugar to the eggs and mix well. Thin this egg and sugar mixture with a little of the hot milk. Slowly stir sugar and eggs into rest of milk, stirring constantly until the mixture thickens. Cool the custard. If there are lumps, pour1291 it through a strainer. Add vanilla to taste. Cool and serve.

Apple Dumplins by Helen Houston

2 Granny Smith Apples 1 Can Crescent Rolls Cinnamon 1 Tsp. Vanilla 1 Cup Sugar 1 Stick Butter 1 Cup Orange Juice Preheat oven to 350 degrees. Peel and slice each apple into quarters. Unroll and separate crescent rollsinto 8 sections. Wrap 1 crescent roll around each apple quarter. Place in baking dish. Sprinkle with cinnamon lightly. Mix vanilla, sugar, margarine and orange juice in a sauce pan and bring to boil. Pour over dumplins. Bake 30 minutes.

Christmas in Kenton 1973

Mother, Reece, Marsha, Gary, Nanny, Beb, Me

Reece & Me with Mimi

Cobbler
Lazy Peach Cobbler by Janet Melsa
1/2 Cup Butter 1 Cup Self-Rising Flour 2 Cups Sugar 1 Egg 3/4 Cup Milk 1 Large Can Sliced Peaches 1 Tsp. Vanilla

Melt butter in baking dish. Mix flour, just 1 cup sugar, egg and milk together and pour over butter. Dissolve remaining cup of sugar in peaches, add vanilla & pour on top of batter. Bake at 350 for 1 hour.

Mother and Newborn Harrison

Easy Peach Cobbler by Jo Alice Houston

5 or 6 Ripe Peaches, Peeled and Sliced -or- 1 Bag Frozen Peaches 1 1/2 Cups Sugar 2 Tbsp. Plain Flour 1 Egg 1 Stick Butter, Melted 5-6 Slices Day-Old Bread 1L131131131131131131131131131131131131131131LM131131131131131131131131131131131131131131131 Place fruit in square baking dish that has been coated on the bottom and sides with butter. Cut crusts off bread and cut each piece into four strips. Place these on top of peaches. Mix sugar, flour, egg and melted butter and pour over bread and fruit, gently spreading to completely cover. Bake 35-40 minutes at 350 degrees. 1311 Cooks Note: Recipe may be doubled and placed in 9X13 pan. Great topped with ice cream!

Christmas Present Truffles by Lisa Brown

1 - 12 Oz. Pkg. Semisweet Chocolate Chips 4 Egg Yolks 1/4 Cup + 2 Tbsp. Butter, Cubed 1/4 Cup + 2 Tbsp. Powdered Sugar 1/4 Tsp. Mint Extract 16 Oz. Chocolate Candy Coating 4 Oz. Vanilla Candy Coating Festive Gift Boxes and Tissue Paper Ribbon for Bows and Fancy Gift Tags

Above: Ryder Coy, Lane Olivia and Cameron Melsa, 2006

In a double boiler, bring water to a boil in bottom with chocolate chips in top. Reduce heat to low and cook until chocolate melts. Remove top boiler from bottom. Beat egg yolks until thick. Stir about 1/4 of hot chocolate into yolks slowly; add to remaining chocolate, stirring constantly. Add butter, sugar and mint extract. Beat at medium speed in mixer until butter melts and mixture is smooth. Cover with paper towel and set in cool, dry place for 1 hour. Dont refrigerate. Shape mixture into 1/2 balls and place on cookie sheet lined with parchment paper. Chill 1 hour. Place chocolate candy coating in top of double boiler; bring water to boil. Reduce heat and cook, stirring, until candy melts. Remove top and bottom boiler from heat. Dip each ball of chocolate into coating and place back on parchment paper. Chill until hard. Melt vanilla candy coating and drizzle over balls decoratively. Chill. Line festive little boxes with tissue paper.. Place truffles in mini-cupcake/candy liners and arrange in boxes.Secure with fancy bows and personalized gift tags for special friends and loved ones. Makes 6 Dozen. Cooks Note: Houston and I have made these together every Christmas since I can remember. He makes them for girls now and they think he is the sweetest boy in the world!

chapter six: cakes

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Previous Page Picture -Parker eating his birthday cake at his 3rd birthday party

West Tennessee Weddings

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Icing Recipes
Lemon Curd Glaze: Lisa 1/2 Cup Sugar 2 Tbsp.Cornstarch 1 Tbsp. Butter 2 Tsp. Lemon Zest Juice of 1 Lemon *Combine sugar, starch & water in saucepan & cook on low till sugars dissolved. Add remaining ingredients & cook over medium until thick. Poke holes in cake with a fork or toothpick and pour over while cake and icing are warm. Pineapple Icing for White or Yellow Cake: 1 Stick Butter, Softened Celia 1 1/2 Cup Sugar 2 Eggs 1 Small Can Crushed Pineapple Boil ingredients till thick. Quick Cocoa Frosting: 1/2 Cup Margarine 2 Cups Sugar 3 Tbsp. Cocoa 1/2 Cup Milk 3 Tbsp. Cocoa 1/2 Cup Milk Cream Cheese Frosting: Janet 1 Cup Butter, Softened 1 - 8 Oz. Pkg. Cream Cheese, Softened 1 - 16 Oz. Pkg. Powdered Sugar 2 Tsp. Vanilla Milk (can also use buttermilk or heavy cream) 1 Cup Nuts, Chopped (optional) *Beat butter and cream cheese on medium. Slowly add powdered sugar and vanilla. Add milk until desired consistency. Orange Variation: Add 2 Tbsp. thawed orange juice concentrate in place of vanilla. Great on store bought sponge cake or any white cake. Decorate with fresh berries. Birthday Perfect Marshmallow Frosting: 1 1/3 Cup Sugar 1/2 Cup Water 1 Tbsp. Karo Syrup (Light Color) Janet 1 Egg White 1 Cup Mini Marhsmallows (about 60) Beat egg white until stiff. Bring syrup, water to boil. Fold in marshmallows till melted. Boil 1 minute. Add back to mixer until firm. Shiny Vanilla Icing: 2 1/2 Cups Powdered Sugar 1/4 Cup Hot Water Lisa 1 Tsp. Lite Corn Syrup 1/4 Tsp. Vanilla Powdered Sugar Glaze: 2 Cups Powdered Sugar 4 Tbsp. Milk Lisa 1 Tsp.Vanilla

Janet

*Cream margarine and sugar in mixer. Bring milk to a boil. Stir in cocoa. Add to creamed mixture. Blend, then add back to saucepan and bring to boil.

Beat until smooth,adding more *Beat all ingredients. If too thick, add more hot water. Tint with food milk if necessary. coloring if desired. Can ice cakes or sugar cookies!

Marshmallow Frosting - No Cook: Old Fashioned Caramel Icing: Easy Caramel Icing: Lisa 2 Egg Whites 1 Cup Brown Sugar 1 Cup Brown Sugar J o Alic 1/4 Cup Sugar 1/4 Cup Heavy Whipping Cream e 1 Cup Granulated Sugar 3/4 Cup White Karo Syrup 2 1/2 Cups Powdered Sugar 1/2 Cup Evaporated Milk 1 1/4 tsp. Vanilla Flavoring 1/2 Cup Butter Jewell 1 Tsp. Vanilla Add salt to egg whites, beat until forms 1 Tsp. Vanilla 1L137137137137137137137137137137137137137137LM137137137137137137137137137137137137137137137 soft peaks. Gradually add sugar, a Melt butter in saucepan; add brown *In iron skillet, bring sugars, milk Tbsp. at a time. Beat until smooth and and butter to a boil over high. Boil sugar, cook over low, stirring until glassy looking. Slowly add Karo and for 1 minute and remove from heat. sugar dissolves. Do not let boil. flavoring and beat until firm peaks hold 1371 Beat on high with mixer about 15 Remove from heat. Stir in cream. up. May be tinted with food coloring. Add powdered sugar & vanilla; minutes till icing reaches desired beat with mixer on high till smooth. consistency. Add vanilla on last.

Tea Cakes by Beverly Grady

1 Cup Sugar 2 Eggs 1 Stick Butter 1 Tsp. Vanilla 2 Cups Flour Cream sugar and butter. Add eggs and vanilla. Mix in flour. Drop spoonfulls onto cookie sheet and bake at 350 degrees for 5 to 7 minutes. Parker, Lane & Houston - Old Country Store, Jackson, 1998 *The Old Country Store in Jackson has been a gathering place as long as I can remember. Mr. Shaw, the owner, is a friend of the family. We have many memories there, from Lukes 3rd birthday party in the ice cream parlor to Reece enjoying the live bluegrass music out in the pavillion. I remember him tapping his toe and Nanny bouncing a baby on her knee.

Honey Bun Cake by Jo Alice Houston

1 Box Yellow Cake Mix 3 Eggs 1 Cup Buttermilk 3/4 Cup Oil 1 Cup Sugar 1 Tsp. Cinnamon Combine the four ingredients using a mixer. Pour 1/2 of batter in a 9X13 rectangular pan or a tube pan. Combine sugar and cinnamon and sprinkle half of it over the batter. Add remaining batter and sprinkle rest of sugar blend. Swirl the mixture with a fork and bake at 350 degrees until done. (See cake box instructions for cooking times.) Glaze: 1 Cup Powdered Sugar 2 Tbsp. Milk 1 Tsp. Vanilla Flavoring Combine glaze ingredients with mixer and pour over top of cake after it has cooled slightly.

Baby Plum Cake by Hessie Wiley

2 Cups Sugar 2 Cups Sifted Self-Rising Flour 1 Tsp. Nutmeg 1 Cup Cooking Oil 3 Eggs 2 Small Jars Plum Baby Food (can substitute baby food with individual servings of apple sauce) 1 Cup Chopped Nuts (optional) Mix oil and eggs, add sugar. Add nutmeg, then baby food. Gradually add in flour then nuts. Pour in tube pan that has been greased and floured. Bake at 345 degrees 1 1/2 hours. Authors Note: We found this recipe recently in a stack of papers after Mama Wiley passed. She had written this on a piece of pink stationary. The words were almost faded off. I am so glad it was rescued because it is the most wonderfully moist cake I have ever tasted! Be warned though, it is hard to find plum baby food now-days for some reason.

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1391

Chocolate
Chocolate Shock Cake by Jo Alice Houston
Cake Ingredients: 2 Cups Plain Flour 2 Cups Sugar 1 Stick Oleo or Butter 1/4 Cup Crisco 4 Tbsp. Cocoa 1 Cup Water 1/2 Cup Buttermilk 2 Eggs, Slightly Beaten 1 Tsp. Baking Soda 1 Tsp. Vanilla Icing Ingredients: 1 1/2 Sticks Oleo or Butter 6 Tbsp. Milk 4 Tbsp. Cocoa 1 Tsp. Vanilla 1 Box Confectioners Sugar 1 Cup Chopped Nuts 1 Sm. Can Coconut or Sm. Pkg. Frozen

Sift together flour and sugar. In saucepan, melt oleo and Crisco and add cocoa and water. Bring to a boil, stirring frequently, and pour over the flour and sugar mixture. Mix well with mixer and add buttermilk, eggs, soda and vanilla, combining well. Pour into well-greased and floured 9X13 pan and bake at 350 until tests for doneness. For icing, melt oleo and add milk, cocoa and vanilla, bringing to a rapid boil and stirring frequently. Remove from heat and add confectioners sugar, vanilla, nuts and coconut, beating well. Spread over the cake while both cake and icing are hot.

Glennon, Reece and Billy Houston in the 30s. In 1948 when Nanny & Reece lived in this house that
Reece grew up in Nanny was pregnant with Mother. When she went into labor, Reece had to carry her out of the house to go to the hospital because she couldnt maneuver that high step there in front of the door in her precarious condition. Then, the car was marred up in the mud and it took them a while to get out. Then, they had to go to town and wake up some man to put some gas in the car to get to Martin. Then, Reece couldnt pay for the gas and he had to talk him into giving it to him anyway... Its a really funny story when he tells it...

Chocolate
Mother with Mary and Lolly, 1997 *When people ask Mother how she stays so healthy, she replies that prayer and hard work is the answer. That must be true because she eats so much chocolate, it cant be her diet. She and Reece are the only two people I know who can eat so much chocolate and never get fat! My Houston is the same way and he loves this cake for his birthday!

Hot Fudge Cake by Lisa Brown

Cake: 1 Cup All-Purpose Flour 1/4 Cup plus 2 Tbsp. Cocoa 1/2 Tsp.Baking Soda 1/4 Tsp. Salt 1/2 Cup Butter, Melted 1 1/4 Cup Brown Sugar 2 Eggs 1 Tsp. Vanilla 1/2 Cup Hot Water Ganache Icing: 8 Oz. Chocolate Chips 1 Cup Heavy Cream Toppings: Whipped Cream, recipe below Marischino Cherries Nuts Vanilla Ice Cream

Position oven rack to the lower third and heat to 350 degrees. Grease bottom of a round cake pan. Whisk flour, cocoa, baking soda and salt in small bowl. In a large bowl, combine butter and brown sugar. Add eggs and vanilla; stir until well blended wtih wooden spoon or rubber spatula. Add dry mixture and stir just until moistened. Pour hot water in batter and stir just until smooth. Pour batter into pan. Remove from oven when a toothpick inserted comes out clean - 30-40 minutes. Let cool for 10 minutes then invert to a rack to completely cool. Pour ganache on top as prepared below. Ganache: Pour cream into a double boiler on medium heat. Just when it starts to boil, remove from heat. Add chips, stirring to melt until smooth. Pour over cake in layers, letting each one dry - the more layers the better! This will make plenty for topping individual servings as instructed below, too. 1L141141141141141141141141141141141141141141LM141141141141141141141141141141141141141141141 To Serve: Put a slice of cake in a bowl, top with ice cream and pour remaining ganache on top of ice cream. Add any toppings you like! 1411 Whipped Cream: Beat 1 cup of cream with 4 Tbsp. sugar until fluffy.

Skillet Cake by Glenda Caudle

1 Cup Sugar 1/2 Cup Butter (1 Stick) 2 Eggs 1 Cup Self-Rising Flour 1/2 Cup Milk 1 tsp. Vanilla Flavoring

Melt butter in iron skillet. Mix other ingredients and pour in melted butter. Mix well. Pour everything back into skillet and bake at 350 degrees until it is brown on top and a knife inserted in center comes out clean. Cooks Note: This recipe is from June Smith of Kenton.

Reece & Helens 50th Anniversary, 1997

Oma Lee Cake by Jo Alice Houston

1 Box White or Yellow Cake Mix Ingredients Required on Cake Box 1 Can Eagle Brand Milk 1 - 12 Oz. Carton Cool Whip Fresh or Frozen (thawed) Grated Coconut Prepare cake according to package directions in 9X13 pan. Remove from oven and immediately poke holes in cake with the end of a wooden spoon. Pour can of condensed milk over the cake. Allow cake to cool and spread Cool Whip over the top. Mary and David with Newborn Georgia, 2006 Sprinkle coconut to completely cover the top. Store cake (covered) in fridge. Authors Note: Everyone in our family loves this cake. Mary Margaret always requests it for her birthday. Im sure Georgia will be sking for it soon!!

Pound Cake
Old Fashioned Pound Cake by Hessie Wiley
1 Box Powdered Sugar 1 Cup Crisco Shortening 1 Cup Milk 2 1/2 Cups All Purpose Flour 1 Heaping Tsp. Baking Powder Cream sugar and shortening. Add milk. Mix separately flour and baking powder. Add dry ingredients slowly to wet mix. Bake at 325 degrees for 1 hour & 15 minutes.

5 Flavor Pound Cake by Lynn Dement Payne

3 Cups Flour 1/2 Tsp. Baking Powder 1 Cup Milk 1 Tsp. Each of the Following Flavorings/Extracts: Coconut, Butter, Vanilla, Lemon and Rum 2 Sticks Butter, Softened 1/2 Cup Crisco 3 Cups Sugar 5 Eggs, Well Beaten

Cream Crisco, butter and sugar until light & fluffy. Add eggs. Sift flour and baking powder; add to creamed mixture, alternating with milk. Add flavorings. Pour into greased & floured Bundt pan. Bake at 325 degrees for 1 1/2 hours. Glaze: 1 Cup Sugar, 1/2 Cup Water and 1/2 Tsp. Each of the above Five Flavorings. Boil all until sugar is well dissolved and pour over warm cake.

Flossies Special Pound Cake by Helen Houston

1 - 8 Oz. Cream Cheese 3 Sticks Butter 3 Cups Sugar 2 Tsp. Vanilla Dash of Salt 2 Tsp. Butter Flavoring 6 Large Eggs 3 Cups AP Flour

Cream together first three ingredients. Add next three ingredients. Add eggs one at a time. 1L143143143143143143143143143143143143143143LM143143143143143143143143143143143143143143143 Add in flour slowly. Bake in large tube pan at 325 degrees for 1 and 1/2 hours. Authors Note: Flossie was a friend of Nannys when they worked together at Libbys dress shop in Union City. Flossie was the seamstress there and brought this cake to work often and Nanny fell in love with it!1431 It is wonderful!

Carrot Cake
Carrot Cake by Janet Melsa
1 1/2 Cup Grated Carrots (about 2 big ones) 1 1/3 Cup Water 1 1/2 Cup Brown Sugar 1 Cup Raisins 2 Tbsp. Butter 1 Tsp. Cinnamon 2 Tsp. Baking Soda 2 Cups Flour 1/2 Tsp. Salt

Cook carrots, water, sugar, raisins, boiling 7 to 8 minutes. When tender, add butter and cinnamon. Sift dry ingredients, add to first mixture. Bake at 375 degrees for 45 minutes.

Thanksgiving Carrot Cake by Lisa Brown

Larry, Helen & Janet Melsa *Thanksgiving, 1980 Cake Ingredients: 1 1/2 Cups Vegetable Oil 2 Cups Sugar 4 Large Eggs 2 Tsp. Ground Cinnamon 2 Cups Self Rising Flour 2 Cups Grated Carrot 1 - 8 3/4 Oz. Can Crushed Pineapple - Drained 1/2 Cup Chopped Pecans Icing Ingredients: 1 Cup Butter, Softened 1 Pkg. Cream Cheese, Softened 1 - 16 Oz. Pkg. Powdered Sugar 2 Tsp. Vanilla 1/8 Tsp. Salt 1 Cup Chopped Pecans

Cake Directions: Spray the bottom and sides of 3 - 9 inch- round cakepans with non-stick cooking spray . Line bottoms of pans with wax paper that has been sprayed and floured. Mix first 4 ingredients. Add flour slowly. Stir in carrots, pineapple then pecans. Pour into pans. Bake at 350 degrees for 25 minutes. Check with toothpick to avoid overcooking. Cool on wire rack 10 minutes then remove from pans and cool completely on wire racks. Spread icing between layers building up cake, then ice top and sides. Icing Directions: Cream butter and cream cheese.Add salt, vanilla then powdered sugar. Fold in pecans.

Fresh Apple Cake by Dana Kay Kelley

1 1/2 Cups Salad Oil 2 Cups Sugar 2 Eggs 1 Tsp. Salt 1 Tsp. Soda 2 Tsp. Baking Powder 1 Tsp. Vanilla 2 1/2 Cups AP Flour 1 Cup Chopped Pecans 3 Cups Finely Chopped Tart Raw Apples

Peel apples, chop and set aside. Measure salad oil into large mixing bowl, add sugar and eggs. Beat until creamy with low speed on mixer. Sift flour, measure and sift again with salt, soda and baking powder. Add small amount of flour mixture at a time to creamed mixture. Beat well after each addition. When all flour has been added, remove electric mixer. Fold in chopped pecans and chopped raw apples. Spread evenly in 9 X 13 pan lined with paper and greased. Bake in moderate oven - 350 degrees - for about 55-60 minutes. Turn onto cake rack - remove paper - frost with caramel icing.

Caramel Icing: 1 Stick Butter 1 Cup Brown Sugar 5 Tbsp. Milk 1 Box Powdered Sugar Heat butter and sugar till butter melts and sugar dissolves. Add half milk then powdered sugar. Add remaining milk. Pour over cake while cake is still warm. Mother and Parker Apple Tree Swinging Log Cabin, Easter 1998

Famous Gold Cake by LuAlice Dodd

1/2 Cup Shortening 1 3/4 Cup Cake Flour 1 Cup Sugar 2 Tsp. Baking Powder 1 Tsp. Lemon Extract 1/3 Tsp. Salt 4 Egg Yolks 1/2 Cup Milk 1L145145145145145145145145145145145145145145LM145145145145145145145145145145145145145145145 1 Whole Egg Beat shortening until creamy. Work in sugar and add flavoring. Beat in yolks till lemony. Combine dry ingredients in separate bowl, then sift. Add to wet mixture alternately with milk. Pour in shallow, oiled 1451 bundt pan. Bake at 350 for 30 min. or until firm.

Jam Cake
Two of Aunt Frances Daughters Melinda & Harolyn 1973 * Mama Wiley, Aunt Beb, Me, Nanny, Uncle Gary, Mother

For 50 years Mama Wiley and Aunt Frances made this cake every Christmas together. After they passed
on, Aunt Beb and Nanny took up the torch. Last year, I was allowed to be the partner with Nanny and she inducted me into the Jam Cake Club. I was honored, but it is not easy to make and I see now why they have to have a partner. I hope 50 years from now that I am passing the torch to my daughters-in-law or my nieces.

Filling: 2 Cups Sugar 8 Egg Yolks 1 1/2 Cups Butter 1 Tsp. Vanilla 2 Cups Pecans 2 Cups Raisins 1 Cup Shredded Coconut Prepare batter first: Cream butter and sugar. Add eggs, one at a time. In separate bowl, sift flour and add spices. In another bowl mix buttermilk and soda. Add dry and wet mixes alternately to creamed mixture in mixer. Fold in jam and raisins. Pour into 3 cake layer pans or a large bundt pan. Cook at 350 for 30-35 minutes for layer pans and 50-60 minutes for bundt pan. Remove from oven and poke holes with toothpick or fork in cake and pour coconut milk over top(s). Let cool at least an hour. 6 Whole Eggs 1 Tsp. Each: Cloves, Cinnamon, Allspice 2 Cups Jam 2 Cup Raisins 1 Cup Coconut Milk (optional) Prepare filling next: Put pecans and raisins through a meat grinder. Separate yolks into a bowl and whisk until buttery yellow and set aside. Cook sugar and butter in a heavy pot over medium until butter melts and sugar dissolves. Add spoonful of hot mixture to eggs and whisk in, repeat. Slowly add yolks to pan, stirring constantly until incorporated. Continue cooking over medium until thick - about 5-7 minutes. Remove from heat. Add remaining ingredients and mix well. If using bundtpan, slice cooled cake into layers. Ice layers, top and sides. .

Cake Batter: 2 Cups Sugar 1 1/2 Cups Butter, Softened 1/2 Cup Buttermilk 2 Tsp. Baking Soda 3 1/2 Cups AP Flour

Amalgamation Jam Cake by Hessie Wiley and Frances White

Jam Cake
1978 Blue Ribbon Jam Cake by Leta Sellers
Cake: 1 Cup Shortening 2 Cups Sugar 3 Eggs 1 Cup Buttermilk 1 Cup of Jam, Strawberry or Blackberry 3 Cups Flour 1 Tsp. Baking Soda 2 Tsp. Baking Powder 1 Cup Chopped Nuts 1 Cup Chopped Raisins Icing: 2 Cups Sugar 2 Tbsp. Flour 1 1/2 Cups Milk 1 Cup Margarine 1 Cup Chopped Nuts 1 Cup Chopped Raisins 1 Cup Shredded Coconut 1 Apple, Grated

Cake Directions: Mix ingredients in order listed and bake at 350 degrees about 30 minutes. This will make three 9-inch layers. Icing Directions: In a large heavy saucepan, combine sugar, flour, milk and margarine. Cook until thickens. Remove from heat and add remaining ingredients and stir well. Cool slightly. Cut cake into layers and ice all 3 layers then outside.

Julie & Me Madison County Fair 1976

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Anna, Reecie, Sophie Williamson County Fair 2006

1471

Red Velvet Cake by Glenda Caudle

1/2 Cup Butter 2 Eggs 2 Tbsp. Cocoa (heaping) 2 1/4 Cups Cake Flour 1/2 Tsp. Salt 1 Tbsp. White Vinegar 1 1/2 Cups Sugar 1/4 Cup Red Food Coloring 1 Cup Buttermilk 1 Tsp. Vanilla 1 Tsp. Baking Soda

Frosting: 3 Tbsp. Flour 1 Cup Granulated Sugar 1 Cup Butter 1 Cup Milk 1 Tsp. Vanilla

Cream butter, sugar, eggs. Make a paste of food coloring and cocoa, add to creamed mixture. Add alternate buttermilk with flour & salt, then add vanilla. Add soda to vinegar. HOLD OVER THE BOWL, AS IT FOAMS! Add soda & vinegar to the mixture, blending instead of beating. Bake 25-30 minutes at 350 degrees in two 8 greased & floured pans. Cool on racks. Using very sharp knife or dental floss (yes, dental floss!) split each layer into 2 layers. Frosting: Blend flour in little of the cold milk, then add rest of milk & cook, stirring constantly. Cook flour & milk till thick. Let cool. Cream sugar, butter & vanilla till fluffy. Add to first mixture.

Best-Ever Fruitcake by Hessie Ann Wiley

3 1/2 Cups Mixed Diced Fruits & Peels 1 1/4 Cup (8 ozs.) Dark Seedless Raisins 1 1/4 Cup (8 ozs.) Chopped Walnuts 1 Cup (4 ozs.) Chopped Pecans 3 Cups Sifted Enriched Flour 1 Tsp. Baking Powder 1 Tsp. Salt 1 Tsp. Cinnamon 1 tsp. Allspice 1/2 Tsp. Nutmeg 1/2 Tsp. Cloves 1 Cup Shortening 4 Large Eggs 3/4 Cup Grape Juice *Madeline Grace Eldridge, 2008 - 4 mos. old Is she an angel or what?!

Mix fruits and peels, raisins and nuts. Sift together flour, baking powder, salt & spices. Sprinkle 1/4 cup over fruit mixture, mixing well. Thoroughly cream shortening and sugar. Add eggs, one at a time, beating well after each. Add sifted dry ingredients to creamed mixture alternately with grape juice. Beat after each addition. Pour batter over fruits and mix well. Pour in 10 inch tube pan. Bake at 275 degrees for 2 1/2 hours. Makes 6 pounds. *Have a pan containing 2 cups of water on bottom shelf of oven. Cake will have greater volume, moist texture, shiny glaze.

CheeseCake
Georgias Peabody Cheesecake by Lisa Brown
Cooks Note: Georgia came to take care of our family in 1994 and was a part of our lives until we left Memphis in 2001. Of the many wonderful Southern dishes she cooked this one was our favorite.Whenever we would rave about it she would brag that Mr. Jack Belz wanted to patent it and sell it at The Peabody. She was militant about not letting me see how she made it but I searched to the ends of the Earth and found this recipe which is a close match. Hope youre not mad Georgia! Helen Houston & Georgia Brown, 1998 Cheesecake: 2 Pkgs. 8 Oz. Cream Cheese - Room Temperature 1 Cup Sugar 3 Eggs 1 tsp. Vanilla Graham Cracker Crust (store-bought) Filling: 1 Cup Sour Cream 1 Tbsp. Sugar 1/4 tsp. Vanilla or Almond Extract Topping: 16 Oz. of Cherry Pie Filling

Directions: Mix cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Turn into the pie crust and bake about 40-45 minutes at 350 until center is firm to the touch. Let cool completely. Mix filling ingredients & spread on top of cheesecake. Spread cherry topping on top.

Fast & Fancy Chocolate Cheesecake by Lisa Brown

2 - 8 Oz. Packages of Philadelphia Cream Cheese, Softened Fancy Part/Garnish Options: 1 Cup Sugar Chocolate Shavings, or 2 Eggs Chocolate Covered Strawberries, or 1/2 Cup Sour Cream Whipped Cream 6 Oz. Chocolate Chips, Melted 1 Teaspoon Vanilla 1L149149149149149149149149149149149149149149LM149149149149149149149149149149149149149149149 1 Graham Cracker Crust Mix cream cheese and sugar until fluffy. Add eggs. Add sour cream and vanilla. Mix well. Pour in melted chocolate and mix thoroughly. Pour in pie crust. Heat1491 oven to 400 degrees and place large pan of 8 cups boiling water on bottom shelf. Bake on top shelf at 400 degrees for 15 minutes. Leaving pie in oven turn down to 225 degrees and cook another 45 minutes. Let cool on wire rack then garnish before serving.

Lemon Cream Tea Cake by Lisa Brown

1 - 8 Oz. Pkg. Cream Cheese, Softened 1/2 Cup Butter (1 Stick), Softened 1 1/4 Cup Sugar 2 Eggs 2 1/2 Cup Self-Rising Flour 3/4 Cup Milk 2 Tbsp. Lemon Juice, Fresh Squeezed 1 Tbsp. Lemon Zest Glaze Ingredients: 2 Tbsp. Lemon Juice 1/3 Cup Powdered Sugar 2 Tbsp. Evaporated Milk 2 Tbsp. Butter Prince Harry Brown at the Queen Mothers House

Cream butter, cream cheese and sugar till fluffy. Add eggs, one at a time. Add flour and milk, adding alternately - beginning and ending with flour. Mix in lemon juice and zest. Pour into a well greased and lightly floured bundt cake pan. Cook at 350 degrees for 40 minutes. Remove from oven and turn onto serving dish. Immediately prepare glaze as below, cool for 10 minutes and serve - best warm. Glaze: Melt butter and evaporated milk in small saucepan or microwave just to boiling. Mix in powdered sugar, whisk till smooth. Add lemon juice and pour over cake.

Pineapple Upside Down Cake by Janet Melsa

1 Can Pineapple Slices in Heavy Syrup 1 1/2 Sticks Butter 3/4 Cup Brown Sugar 1 Cup Flour 1 Tsp. Baking Powder 1 Tsp. Baking Soda 1/4 Tsp. Salt 1 Cup White Sugar 2 Eggs 1 Cup Buttermilk 1 1/2 Tsp. Vanilla 1/2 Tsp. Rum Flavoring Maraschino Cherries 10 Iron Skillet

Over medium heat, melt 1/2 the butter in the Iron Skillet. Add brown sugar and stir to combine. Turn heat up a little and cook about 2 minutes till bubbly. Arrange 5 pineapple slices in bottom of the skillet and cook a few more minutes until sugar mixture turns amber in color. Turn pineapple over and remove from heat. Prehat oven to 375 degrees. Mix dry ingredients in a bowl and set aside. With a mixer, cream remaining butter and white sugar till fluffy. Add eggs, one at a time. Add dry ingredients and buttermilk, alternately, a little at a time. Add flavorings. Pour batter over pineapple slices in the skillet. Bake about 40 minutes. Remove from oven and let cool for 5 minutes, then turn out onto serving plate. Arrange cherries in middle of pineapple slices. Serve warm.

My Christmas Present 2007 Miller Patrick Brown

Mother, Me & Nanny Thanksgiving 2004

Cooks Note: Every holiday season I make this recipe in small aluminum cake pans.I pour the glaze on the top and wrap in cling wrap and tie with bows for gifts to teachers and special people who have touched our lives over the year. Its my own holiday tradition.

Gingerbread Pound Cake by Lisa Brown

1 Cup Butter or Margarine, Softened 1 Cup Sugar 5 Eggs 2 Cups All-Purpose Flour 1/2 Tsp. Baking Soda 1 Tsp. Ginger 1 Tsp. Cloves 1 Cup Molasses 1/2 Cup Sour Cream Powdered Sugar Glaze Ingredients: 1/2 Cup Sugar 2 Tbsp. Cornstarch 1 Cup Water 1 Tbsp. Butter or Margarine 2 Tsp. Lemon Zest Juice of 1 Lemon

Cream butter and sugar. Add eggs, one at a time. Combine flour, soda and spices. In a separate bowl, comine molasses and sour cream. Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour. Grease and flour a 10-inch 1L151151151151151151151151151151151151151151LM151151151151151151151151151151151151151151151 bundt pan. Bake at 325 degrees for about 1 hour. Sprinkle with powdered sugar. Prepare glaze by combining first 3 ingredients in a saucepan; stir till smooth. Cook over medium till thick, stirring frequently. Add remaining ingredients; cook till butter melts, stirring. Glaze can be served either poured over cake or over individual 1511 slices. Best served warm.

Coconut Cake by Dana Kay Kelly

1 White Cake Mix Filling: 1 - 12 Oz. Pkg. Frozen Coconut 1 Cup Sour Cream 1/2 Cup Pineapple, Drained 1 Tsp. Vanilla Extract Icing: 1 1/2 Cup Sugar 1/2 Tsp. Cream of Tartar 1/4 Tsp. Salt 1/2 Cup Hot Water 5 Egg Whites 3/4 Tsp. Coconut Extract 1/2 Tsp. Vanilla Extract

Cook cake according to box directions in three round 8 cake pans. Let cool. Mix filling ingredients and place filling between layers and assemble cake. In a heavy saucepan combine sugar, cream of tartar, salt & hot water. Cook on medium heat stirring until sugar is dissolved and mixture is clear. Cook without stirring on medium -low and let reach 240 degrees or soft ball stage. Use a candy thermometer to test. Then, in a large bowl beat egg wites until soft peak forms - may take a few minutes. Slowly add in hot mixture. Then add flavorings while continuing to mix. Stiff peaks will form then spread on cake and sprinkle with coconut.

Mary Margaret & Aunt Beb Marys Wedding 1999

Papaw Otto & Parker Parkers 5th Birthday 1999 * Papaw taught Parker how to play tennis when he was about this age. Papaw also loved to watch Houston play sports and came to his games often in Memphis. Papaw was active in the Senior Olympics until he was 80 and we have many ribbons and medals from his victories! Harrison has a basketball trophy of Papaws from the mid 1950s and he keeps it with his own recent basketball trophies in his room. Papaw is a great encouragement to my boys & their athletic endeavors.

Old Fashioned Caramel Cake by Lisa Brown

1 1/2 Cup Butter 3 Cups Sugar 5 Cups Flour 4 1/2 Tsp. Baking Powder 1 1/2 Cup Milk 1 1/2 Tsp. Vanilla 12 Egg Whites, Beaten till Stiff Caramel Frosting: 4 1/2 Cups Light Brown Sugar 3 Cups Milk 6 Tbsp. Butter 1 Tbsp. Vanilla

Cake: Cream butter and sugar till fluffy, add vanilla. Sift flour and baking powder; add to creamed mixture, alternating with milk a little at a time. Last, FOLD in egg whites. Pour into three greased and floured round cake pans. Bake at 350 for 30 minutes or until toothpick inserted comes out clean. Turn out on wire racks to cool completely before frosting. Frosting: Combine sugar and milk in saucepan and bring to a boil on medium heat. Cook, stirring frequently, until temperature reaches about 235 degrees with a thermometer. If you dont have a thermometer, you can test by dropping a bit into a cup of cold water and if it forms a soft ball it is done. If it dissolves into the water, its not done yet. Takes about 15 minutes. Remove 1L153153153153153153153153153153153153153153LM153153153153153153153153153153153153153153153 from heat, add butter and vanilla and beat with a mixer until consistency of frosting. Add very hot water to thin if it gets too thick. Immediatley spread caramel frosting over top of one cake layer, then build cake up, frosting the sides last. You have to work fast or the frosting will get too thick - if it does, add very hot water and beat again for a few seconds, then continue 1531 frosting.

Mississippi Mud Cake by Lisa Brown

2 Pkgs. Store-Bought Brownie Mix 1 Bag Mini Marshmallows 1 Small Bottle Caramel Sauce (like you put on ice cream) 1 Cup Chocolate Chips 1 Cup Dry Roasted Peanuts (or Peanut Butter Baking Chips) Frosting: 1/2 Cup Butter 1/3 Cup Cocoa 1/3 Cup Milk 1 - 16 Oz. Pkg. Powdered Sugar 1 Tsp. Vanilla

Todd & Houston, Lake Catherine/Hot Springs 1992 *This was our first family vacation...so special! Houston adores this recipe.

Prepare brownies according to package directions and bake in a 13 X 9 cake pan. As soon as they come out of oven, heat caramel sauce and drizzle on top. Next sprinkle marshmallows. Prepare frosting by combining first three ingredients in a saucpan and heat over medium heat till butter is melted. Cook 2 more minutes, stirring until thickens a little. Beat in powdered sugar and vanilla till smooth. Pour over top of brownies. Immediately sprinkle chocolate chips and peanuts over all.

Todds Birthday Cake by Lisa Brown

Cake: 2 Cups Sugar 4 Eggs 1/2 Cup Crisco 2 Cups Flour, Sifted 2 Tsp. Baking Powder 1 Tsp. Vanilla 1 Cup Whole Milk Frosting: 1 Tsp. Vanilla 1 Tsp. Almond Extract 1/2 Cup Water 1 Cup Crisco 2 Pkgs. Powdered Sugar 3/4 Cup Flour, Sifted

*Todd loves birthday cake - just plain white on white like this one. His mother offered him birthday cake throughout the year because he loved it so much when he was young. Picture - Someone brought Todd this sombrero from Mexico and gave it to him for his birthday - it was not a joke. He only wore it the one time...

Mix all cake ingredients together in order listed. Grease and flour 2 round cake pans or a 13 X 9 sheet cake pan. Pour and bake at 350 for 30 minutes. Frosting: Add flavorings to water, set aside. Mix flour and salt, set aside. In a mixing bowl or stand mixer, cream Crisco then add powdered sugar and water alternately, slowly mixing till each addition is incorporated and creamy. Add flour mix last.

Lemon Poppy Seed Loaf/Muffins by Lisa Brown

3 Eggs 1/4 Cup Milk 1 Tsp. Vanilla 1 1/2 Cups Flour 3/4 Cup Sugar 1 Tsp. Baking Powder 1/4 Tsp. Salt Zest of 1 Lemon 2 1/2 Tbsp. Poppy Seeds 13 Tbsp. Butter, Softened Glaze Ingredients: Juice of 2 Lemons 1/3 Cup Sugar

My First Birthday at Nannys

Spray with non-stick spray & flour either a loaf pan or muffin tins and preheat oven to 350. Beat eggs, milk and vanilla in a bowl and set aside. In large mixing bowl or stand mixer, blend all dry ingredients, including zest and seeds. Mix in butter thats been cut in chunks. Once incorporated well, add wet mixture gradually. Pour into pan and bake about 50 minutes until toothpick inserted comes out clean. Turn out on serving plate. Glaze: Immediately after taking cake out of the oven, heat glaze ingredients and bring to a boil, stirring until sugar dissolves. Poke holes in cake with a toothpick and pour half of glaze over top, covering all. Let sit 15 minutes and pour remaining glaze over again. Let sit for at least 1 hour before serving.

Strawberry Cupcakes by Lisa Brown

2 Cups AP Flour 1/2 Tsp. Salt 2 Tsp. Baking Powder 1 Tsp. Cinnamon 1/4 Tsp. Allspice 1/2 Tsp. Nutmeg 1 Cup Sugar 3 Eggs 1 Cup Strawberry Preserves (use Nannys if you have any) 2/3 Cup Buttermilk

When I was little we went to Wades Pick n Pay in Kenton to get our berries. Nanny always uses Tommy Wades strawberries to make her preserves. You havent lived till you taste them!

Mix dry ingredients in a mixing bowl and sift; set aside. Cream shortening and sugar. Beat in the eggs, then preserves. Add dry ingredients, alternating with the milk. Pour into sprayed/greased muffin tins or a loaf pan and bake at 350 for 20-30 minutes, depending on what size pan/tins you use - check frequently 1L155155155155155155155155155155155155155155LM155155155155155155155155155155155155155155155 for doneness and dont overcook or they will be too dry. (Makes 2 Dozen.) Icing: When cupcakes cool, top with cream cheese frosting - store bought or see icing recipe page. If making your own, add in about 1/2 cup of Strawberry Preserves and back out some of the sugar if you want more strawberry taste. You can also make a 1551 fluffy icing by combining 1/2 Cup Preserves, 1 Pkg. Cream Cheese, 1 Box Confectioners Sugar, 1 Tsp. Vanilla and 1 Small Container of Cool Whip.

a e h chapterX seven: X pies

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Previous Page Picture - JimCoy Houston and Mary Margaret Grady, 1985

When my brother, Luke,married a Texas girl, we were a little confused. Even though were
descendents (rumored) from Sam Houston, he was just there to bail them out in that Alamo trouble - he was born in Virginia but moved to Tennessee when he was a mere child, so there you go. But, we quickly understood Lukes decision and fell madly in love with Texas and with Amy and her family, too. We love to visit and have made many great memories in that great country - our state-in-law, Texas.

Texas

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Pecan Pie
Aunt Karons Karo Pecan Pie by Karon Gravette
1 Cup Pecans 3 Eggs 3/4 Cup Light Karo Syrup 1 Cup Sugar 1 Tbsp. Flour 2 Tbsp. Butter or Oleo, Melted 1 Tsp. Vanilla

Beat eggs, add sugar and flour. Next add syrup, melted butter and vanilla. Add flour then fold in pecans. Prick bottom of thawed pie shell with a fork several times abd bake about 10 minutes in preheated oven at 350. Pour pie filling in baked pie shell and bake at 350 until it does not shake in middle. Authors Note: This is the recipe I always use and I receive compliments on it every time!

Luke & Amys Wedding, Austin 1995

1 Cup Sugar 1 Cup Dark Karo Syrup 3 Eggs 1/3 Cup Melted Butter

Fool-Proof Pecan Pie by Lisa Brown

1 Tsp. Vanilla 1/2 Tsp. Salt 1 Cup Pecans

Beat eggs; add sugar, salt, Karo and butter, mixing well. Add nuts last and pour into unbaked pie shell. Bake at 350 degrees for about 45 minutes.

Chess Pie
Chess Pie by Glenda Caudle
1 Stick Butter 1 Cup Sugar 3 Eggs 1 Tbsp. Vinegar or Lemon Juice 1 Tsp. Vanilla Flavoring 1 Frozen Pie Crust Melt butter in microwave or on the stove and add sugar, stirring until blended well. Do not use a mixer! Add eggs one at a time, stirring well after each. Add vanilla and vinegar. Stir well for a rich, yellow mixture. Pierce pie crust with a fork several times and cook at 350 about 5 minutes. Then, pour filling in crust and return to oven for about 30 minutes. It will be slightly jiggly when you take it out. Let sit 30 minutes before serving.

Chess Pie by Helen Houston

3 Eggs 1 1/2 Cup Sugar 1 Tsp. Vinegar 1 Tbsp. Cornmeal 3/4 Stick Oleo (Melted) 1 Tsp. Vanilla Beat the eggs, add sugar and other ingredients. Mix well and pour into unbaked pie shell. Bake at 350 degrees until firm - about 40-45 minutes.

Holiday Chess Pie by Mary Margaret Read

4 Eggs 2 Cups Sugar 2/3 Cup (1/2 stick) Butter 1 Tsp. Flour 1/2 Cup Hot Water 1/4 Tsp. Nutmeg 1/2 Tsp. Vanilla Mix ingredients and bake at 350 degrees about 50 minutes in deep pie crust. *Pictures - Amy took these darling pictures - she is so talented ! We visited them Thanksgiving 2006 when they lived in Bartlesville, Oklahoma. These were taken at Woolaroc Ranch, Oil Baron Frank Phillips estate.

Chocolate Chess Pie by Lisa Brown

Lemon Chess Pie by Carol Lowe

6 Tbsp. Butter 2 Cups Sugar 1/4 Cup Butter, Melted 3 Eggs, Beaten 1L161161161161161161161161161161161161161161LM161161161161161161161161161161161161161161161 1/4 Cup Cocoa 1 Tbsp. Flour Juice of 1 Lemon 1 Tsp. Vanilla 1 3/4 Cup Sugar 1 Tbsp. Corn Meal 1/4 Cup Milk 2 Tbsp. Corn Meal 1/4 Cup Milk 4 Eggs *Melt butter and add cocoa. Add remaining ingredients 1611 in order listed; mix well. Pour in baked pie shell. *Mix all ingredients together. Pour into 2 unbaked shells. Bake at 350 - 45 min. Bake at 350 for 1 hour.

Coconut Pie by Beverly Grady

3 Eggs, Beaten 2 Cups Sugar 3/4 Stick Oleo, Melted 1 Can Evaporated Milk 1 Tsp. Coconut Extract 2 Cups Flaked Coconut Mix all ingredients as listed. Pour into 2 pie shells and bake at 350 degrees for about an hour. Top with meringue and brown.

Lolly Lynn Houston

2 Cups Milk 3 Eggs, Separated 1 Cup Sugar 1/3 Cup Flour

Cream Pie by Celia Spence

1/3 Cup Cocoa 2 Tbsp. Butter or Oleo 1 Tsp. Vanilla

Mix sugar, flour & cocoa in a saucepan. Add milk & cook until thick, stirring constantly. Whisk in a little of the hot mixture to beaten egg yolks. Stir in the rest of hot mixture. Add vanilla and butter/oleo. Cook until thick. Put in baked pie shell. Beat egg whites until stiff, adding 1/4 cup sugar. Place on top of pie & bake until brown. Aunt Celias Note: You can use pineapple, coconut or bananas instead of cocoa.

Buttemilk Pie by Hessie Wiley

1/2 Cup Buttermilk 3 Eggs 2 Cups Sugar 3 Tbsp. Butter 2 Tbsp. Corn Starch 1/2 Tsp. Vanilla Mix sugar and butter until fluffy. Add eggs one at a time. Mix corn starch with buttermilk. Add buttermilk mixture. Mix in vanilla. Pour in pie crust. Bake 350 degrees until firm.

Lollys Daughter, Madeline Grace 08

Pumpkin Pie by Helen Houston

1 - 15 Oz. Can Pumpkin 1 - 12 Oz. Can Evaporated Milk 1 Cup Sugar 2 Eggs 1 Tsp. Cinnamon 1/2 Tsp. Ginger 1/2 Tsp. Nutmeg

Mix all ingredients as listed. Pour into pie shell and bake at 425 degrees for about 15 minutes. Turn down oven to 350 and bake 30 more minutes.

Cow on Right - Lane Melsa 96 Bottom - Lane & Reecie - October 07

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Raisin Nut Pie by Helen Houston

1 Stick Butter, Melted (Oleo) 1 1/2 Cup Sugar 3 Whole Eggs, Beaten 1 Tbsp. Vinegar 1 Tsp. Vanilla 1/2 Cup Nuts, Chopped 1/2 Cup Raisins Mix all ingredients and pour into pie shell. Cook about an hour at 350 degrees until firm.

Egg Custard Pie by Helen Houston

1/4 Lb. Butter 1 Cup Sugar Pinch of Salt Nutmeg 5 Eggs, Room Temperature 2 Cups Milk, Room Temperature 1 Tsp. Vanilla Helen & Reece Houston, Kenton, 50s

Cream butter with sugar and salt. Add eggs and mix well. Add milk and vanilla. Pour into 9 partially baked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees for 25 minutes or until filling is firm.

Favorite Sweet Potato Pie by Lisa Brown

1 1/4 Cup Cooked, Mashed Sweet Potatoes 3/4 Cup Sugar 1/2 Cup Brown Sugar 1 Pkg. French Vanilla Instant Pudding Mix 3/4 Cup Evaporated Milk 2 Eggs 6 Tbsp. Butter, Softened 1 Tbsp. Vanilla Mix ingredients as listed above. Beat at medium speed until well blended. Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce to 350 and bake 40 minutes. Cool on wire rack. Garnish with whipped cream.

Old-Fashioned Apple Pie by Helen Houston

2 Pie Crust Shells 2/3 Cup Sugar 1/4 Cup AP Flour 3/4 Tsp. Cinnamon 1/4 Tsp. Nutmeg 1/8 Tsp. Salt 6 Cups Peeled and Thinly Sliced Cooking Apples 1 Tbsp. Butter, Softened Preheat oven to 400 degrees. Invert 1 crust onto wax paper and allow to thaw until flat. Trim crimped edge off. In large bowl, combine dry ingredients. Add apples; stir until evenly coated. Spoon into bottom crust; dot with butter. Place top crust over apples. Recrimp edge to hold both crusts. Cut several slits in top crust. Bake 40-45 minutes. *Authors Note: Before baking, I paint the top crust with milk then sprinkle a little sugar on top to make it shiny and sparkly.

Parker & Houston - 1999 Red Apple Inn, Heber Springs, AR

Lemon Mousse Pie by Faye King

1 Can Carnation Pet Milk, Chilled 1 Cup Sugar 3 Whole Eggs 3 Lemons, Juiced Graham Cracker Pie Crust

Whip pet milk; add sugar, eggs, lemon juice. Beat till frothy. Pour in crust and freeze.

Fresh Peach Pie by Jo Alice Houston

4 Cups Fresh Peaches, Peeled and Cut into Bite-Size Pieces 1 Cup Sugar 1 Tbsp. Wesson Oil 4 Tbsp. Plain Flour 1/2 Tsp. Ground Cinnamon 1L165165165165165165165165165165165165165165LM165165165165165165165165165165165165165165165 2 Frozen or Homemade Pie Crusts Mix first five ingredients. Pour into 1 pie crust after pricking the bottom first with a fork several times. Top with second pie crust. Mash edges of1651 crusts together and cut slits in top crust so steam can escape. Bake at 425 degrees until top browns.

Angel Wing Meringue

Sister Helen and I have had the hardest time learning how to make meringue! We tried lots of different methods from beating it for 30 minutes to adding water but we just couldnt get it as high as Nannys! At last, Nanny admitted I wasnt using enough egg whites (even though I was using as many as she told me to originally...) and that seemed to get that volume I was looking for. But, I cant get that fluffy angel wing look to mine like Nanny does. I will keep trying though! Cindys Mile High Meringue: 5 Egg Whites 8 Tbsp. Sugar In a mixer beat egg whites until peaks start to form. Add sugar 1 tablespoon at a time. Beat few more minutes. Spread on pie and bake at 375 until meringue browns on top.

*A Tip From Nanny*

Sprinkle a little sugar on top of the meringue after you put it on your pie and it will crystalize as it is cooking and give it a glittery look. Mamaw Houston always did this.

Aunt Bebs Version: 4 Egg Whites, Room Temp 1/2 Cup Sugar 1/4 Teaspoon Cream of Tartar 1/2 Teaspoon Vanilla Beat egg whites until frothy. Add cream of tartar then add sugar very gradually and beat until stiff. Add vanilla. Spread meringue on pie. Bake at 325 degrees until lightly browned 20-25 minutes.

Picture on Right - Aunt Beb with newborn Miller, 2007 - Poor Aunt Beb & Uncle Lonnie risked life & limb in the flood that came the day after Miller was born trying to get to the hospital to see him. She just had to get there and hold that baby!

Sister Helen, Annabella, Sophia and Aunt Lisa in Memphis at the Peabody, 2004

Reeces Favorite Pies

Chocolate Pie by Helen Houston
3 Squares Chocolate 1 Cup Sugar 1/2 Cup Margarine 1/3 Cup Light Karo Syrup 1 Tsp. Vanilla 1/4 Tsp. Salt 1/4 Cup Flour 3 Eggs

Creamy Chocolate Pie by Helen Houston

1 1/2 Cup Sugar 2 Tbsp. +/- Flour 3 Tbsp. Cocoa 1/2 Tsp. Salt 15 Oz. Pet Milk 4 Egg Yolks, Beaten 2 Tbsp. Butter, Melted 2 Tsp. Vanilla

Melt margarine in medium pan over low heat. Add chocolate, stirring until melted. Remove from heat. Mix in sugar, Karo syrup, vanilla. Beat in eggs one at a time. Slowly mix in flour. Pour in unbaked pie crust. Bake at 425 for 5 minutes. Reduce heat to 350 and bake 25-30 minutes.

Warm Pet Milk over low heat. Mix in sugar. Add flour slowly. Add cocoa. Add beaten egg yolks. Mix in melted butter and vanilla. Continue to cook on low heat, stirring, until thickened. Pour in unbaked pie crust. Top with meringue if desired. Bake at 350 degrees for 20-25 minutes.

Worlds Best Grandparents

Harrison, 1999 Cameron, 1998 Miller, 2008

Caramel Pie by Jewell Houston

2 Cups Sugar 2 Cups Milk 3 Egg, Separated 2 Tbsp. Butter 1 Tbsp. Vanilla 4 Tbsp. Flour

Caramel Pie by Hessie Wiley

1 Cup Sugar 3 Tbsp. Flour 4 Egg Yolks 1 Stick Butter + 2 Tbsp. 2 Cups Milk

Bring sugar and butter to a low boil in iron Caramelize 1 cup sugar in iron skillet by getting skillet, stirring constantly until brown. Mix eggs, sugar very hot until it gets dark. Then take off as 1L167167167167167167167167167167167167167167LM167167167167167167167167167167167167167167167 flour and milk; thicken in saucepan on low, soon as all dissolves, stirring constantly. Cook in stirring. Pour caramel mixture into saucepan separate pan 1 cup sugar, the flour, egg yolks and and mix together. Pour in cooked pie crust. butter until thick. Add caramelized sugar and Beat egg whites and spread on top. beat well. Pour into pie crust. Make a meringue 1671 Cook...(this was left blank so I assume do like with egg whites and put on top of pie. Brown in the other recipe on left). the oven.

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Nannys Famous Lemon Icebox Pie by Helen Houston

1 - 14 Oz. Can Condensed Milk 5 Eggs, Separated Juice of 5-6 Lemons 4 Tbsp. Sugar Beat condensed milk, egg yolks and lemons until creamy. Pour in a graham cracker crust. Beat egg whites on high. When peaks start to form add sugar, one Tbsp. at a time. Beat on high until fluffy. Spread on top of pie. Bake at 375 degrees until meringue starts to brown. Cool. Place in freezer until firm - 3 to 4 hours is best. Keep refrigerated while not serving so as not to let pie melt.

Christmas 1973 - Me and Nanny in the kitchen. That was the beginning...and this is the end...of the cookbook.