A home-cooked meal is always a good idea.

PECAN PIE

1 cup sugar

3/4 cup white Karo

3  eggs (beaten)

2 Tablespoons melted butter

1/4 teaspoon salt

1 teaspoon vanilla

1 cup pecans — grated or chopped

Combine sugar, Karo, beaten eggs, butter, salt and vanilla.  Add pecans and stir.  Pour in unbaked pie shell.  Bake at 325 degrees for 35 to 40 minutes.  Hope you enjoy!

— Mary Clopton

 

DEBBIE’S CHICKEN SPAGHETTI

1 lb thin spaghetti noodles

1 lb Velveeta Cheese (cubed)

1 can Le Sueur English peas

1 onion (finely chopped)

1 green bell pepper (finely chopped)

1/2 stick of butter

1 can mild Rotel tomatoes

1 rotisserie chicken (pulled and cubed)

Sauté onions and bell pepper in butter.

Cook and drain spaghetti noodles.

Add all ingredients to noodles until cheese is thoroughly melted, including juice of rotel tomatoes and English peas.

Transfer to Pyrex dish and top with sharp shredded cheddar cheese.

Bake at 350 for 20 minutes.

— Katie Nations

 

SQUASH DRESSING

1 large onion

1 stick butter

1 can cream of chicken soup

2 eggs, beaten

2 cups cooked squash, drained

2 cups cooked cornbread, crumbled

Salt and pepper

Saute onions in butter. Mix with other ingredients. Bake at 350 degrees for 35-45 minutes.

— Kim Henderson

 

24-HOUR SALAD, OR ‘STUFF’

3 egg yolks

2 Tablespoons sugar

Dash salt

1 small can crushed pineapple

2 teaspoons vinegar

1 Tablespoon butter

1 (or 2) cans mandarin oranges – drained

1 jar (or 2) Marischino cherries

1 cup heavy cream

1 bag marshmallows

Strain the juice from the crushed pineapples. In a double boiler, cook the pineapple juice, egg yolks, sugar, salt, vinegar and butter in a double boiler until it thickens. Put this mixture in the refrigerator to cool.

Whip 1 cup of crème until thickened. Drain the cherries and the mandarin oranges extremely well.  Cut the cherries in half.

In a large bowl combine the marshmallows, the pineapple mixture, cherries and oranges and the whipped cream. The mixture must sit overnight in the refrigerator before serving.

— Sen. Sally Doty