Prepared by Luz Leigh April 2007


Let’s do recipes.  The first is one that my grandchildren enjoyed when they visited me.  We used it as a learning experience.  Now they make the salad for themselves at their homes.


Not only is this a delicious salad, a little food for the brain is included following the directions.


 Mix:     ½  carton plain yogurt

 1 teaspoon honey

 Put 1 slice pineapple in each dish

 Put  1 tablespoon yogurt mixture in the middle

Eat the sunshine !!    Serves 8


What do you think?

1)         What is yogurt made from?

2)         Taste the yogurt before and after you add the honey.   Do you like it both ways?

3)         Where do we get pineapple?

4)         Why is the salad called “Sunshine?”


Try this!!

1.         Can you make an S with 2 halves of a pineapple ring?

2.         Put lettuce underneath and some nuts or seeds on top.   Give this salad a new name.



Children will need help with this recipe because of the use of a hot oven.


Mix:     1/3 cup honey

1 tablespoon oil

2 eggs

Add:  1 tablespoon grated orange rind

½ teaspoon salt

1 ½ cups oatmeal

Drop Spoonsful on oiled cookie sheet

Bake at 400 degrees for 8 – 10 minutes

Be Kind!!! Share your cookies.


What do you think?

1)         Cookies are fun to eat, but why shouldn’t we eat them often?

2)         What makes Kindness Cookies better for us than most other cookies?   Does that mean you can eat lots of them every day?

3)         Do you know some other cookie with “good for you” ingredients?


Try this!!

1)         Make Kindness Cookies again, adding one of the following:

                        ½  cup raisins or other dried fruit,  or

                        ½  cup chopped nuts,   or

                        ½  cup grated carrots or zucchini.

2.         Shape one of the cookies like a  “K”.

Now something for our more adult readers.

Beef-Broccoli Pie


1 lb. ground beef                                                       1 beaten  egg

¼  cup chopped onion                                              1 (10 oz) pkg frozen chopped broccoli,

2 Tbsp flour                                                                            cooked and well drained

¾ tsp salt                                                                    2 (9-inch) pie crusts

¼ tsp garlic salt                                                         4 oz. Monterey Jack cheese, sliced

1 ¼ cup milk                                                              Milk to rub on top of crust

1 (3 oz) pkg cream cheese, (soft)

Brown beef and onion; drain off fat.  Stir in flour, salt and garlic salt.  Add 1 ¼ cups of milk and cream Cheese to meat mixture; stir until smooth.  Stir about 1 cup hot mixture into beaten egg and return to mixture in skillet.  Cook over medium heat until mixture thickens.  Add chopped broccoli.  Stir well. Pour mixture into a 9-inch pie crust.   Top with cheese slices and cover with top pie crust.  Crimp Edges to seal.  Cut slashes for steam.  Brush top with milk.  Bake 40 to 45 minutes at 350 degrees.

Thanks to Patti Smith for sharing this with us.




1 lb. ground beef                                                                   3 eggs

½  cup chopped onion                                                          1 cup shredded Cheddar cheese

2  (1 ¼ oz) envelopes Taco seasoning mix                       ¼ head lettuce, shredded

¾  Bisquick baking mix                                                        1 tomato, diced

1 ¼  cup milk                                                                         1/3 cup sliced ripe olives

Heat oven to 400 deg.  Grease square 8X8X2-inch baking dish.  Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain.  Stir in seasoning mix; spoon into baking dish.

Beat Bisquick, milk and eggs with wire whisk until almost smooth, about 1 minute.   Pour over mixture into baking dish.  Bake until knife inserted in center comes out clean, about 25 minutes.  Sprinkle with cheese.  Bake until cheese is melted, about 2 minutes.  Cool 5 minutes.  Garnish with lettuce, tomato and olives.  If desired, add a drop of sour cream on each serving.  Yields 6 to 8 servings.

Recipe compliments of Bisquick and Luz Leigh.



Preheat oven to 425 degrees

1 Double crust pie shell (thawed)

16 oz pkg frozen blueberries (thawed)

Mix together 7 Tablespoons flour with

1 cup Splenda (more if needed)

Dash salt

Spoon ½ dry mixture over bottom crust. Add blueberries.

Spoon balance of dry mixture over blueberries. 

Sprinkle with a dash of lemon juice.

Add top crust. Cut vent holes in crust.

Bake pie in hot oven 15-20 minutes. Reduce heat to

275 degrees. Bake 50-60 minutes or until done.


We have chicken recipes for the adults and a tuna treat for the children.


1 (16 oz.) can green beans, drained   1 cup boiled or canned

½ cup potato flakes      chicken, cut in small

1 can cream style corn     pieces

1 small can chicken noodle soup

Place beans in large, greased baking dish. Sprinkle potato flakes over beans. Pour corn over this. Add chicken; pour soup over all. With spoon or knife, cut through mixture several time. Crumble a few cracker or grated cheese over top. Bake approximately 45 minutes at 350 degrees.



1 chicken, boiled, boned, and cut up  1 soup can of chicken broth

1 can English peas OR 1 can mixed  Dash of salt & pepper Chinese vegetables

1 ½ cups Bisquick

1 can celery soup     1 cup milk

1 stick margarine, melted

Put cut up chicken in bottom of large, greased casserole dish. Pour drained peas or vegetables over the chicken. (May also add drained mushrooms.) Mix soup and broth; pour over chicken/vegetables. Spread Bisquick over all; drizzle milk over all and then drizzle margarine over all. Bake at 350 degrees about 30 minutes or until browned.



1 (4 To 5 lb.) hen     2 cups Bisquick

2 stalks celery     2/3 cup milk

Salt & Pepper

Cook chicken and celery in enough water to cover until done; remove chicken from broth. Strain broth; return chicken to broth. Mix Bisquick and milk and turn out on floured board and knead until stiff enough to roll. Roll out to 1/8 inch thick and cut in strips of 2X4 inches. Drop in boiling broth and cook 10 minutes in open pot. Put lid on and cook until done.

Luz Leigh’s note: The recipe came from a 95-year old lady. I typed it just as she told it. She makes the best chicken ‘n dumplins around here (East Texas).



This is for the kiddos.


1 egg

½ can tuna

½ slice bread, crumbled

4 Tablespoons peas

Press into 6 buttered muffin tins.


¼ cup grated cheese over mixture.

Dot with butter.

Bake at 350 degrees for 15 minutes.


Note: Use fresh or frozen peas.

O.K. Here are some more recipes for the youngsters to try….
Some may need a little help from an adult.

Octopus Bubbles


1)  Pour ½ glass of pineapple juice in a glass

2) Add club soda

3) Stir

4) Drink……ooooooo this is good.

What do you think?

1. What letter is the shape of the bubbles?

2. What makes Octopus Bubbles bubbly?

3. What is a beverage?

4. Is this beverage better for you than a soft drink?

Try this!!

1. Create another bubbly beverage by mixing club soda with a different fruit juice. 

2) Name your creation.

3) Draw and write a recipe for it.



1) Put in blender

      1 egg

      1 banana

      1 cup orange juice

      1 apple, cored and chopped (Leave apple unpeeled.)

2) Blend

3) Pour into glass

4) Drink…. Wow!

What do you think?

1. Why do we leave the apple unpeeled?

2, Can you taste each ingredient?

3. Would Wake Up Drink make a good breakfast drink?

Try this!

1. Make a W for wake up out of apple pieces.

2. Make up your own drink in the blender. Choose fruit and juice plus yogurt if you like.

3. Name your drink and draw or write a recipe for it.


These recipes are taken from a cookbook published by the local library. I have used the squash dressing recipe many times; the okra & tomatoes recipe is the one I have used for years. Others just sounded good, so I’m including them.



2 cups cooked squash (fresh does better than the canned squash)

½ stick oleo, melted

1 medium onion, chopped

2 cups crumbled cornbread

1 can cream of chicken soup

Salt & pepper to taste

Combine all ingredients in casserole dish. Bake 30 to 40 minutes at 400 degrees.





2 Tablespoons butter

1 small onion, finely chopped

1 small green pepper, finely chopped

1 pound okra, cut in ½ inch slices

2 large fresh tomatoes, peeled and chopped

Salt & black pepper to taste

1 cup corn kernels (optional)

3 slices crisp fried bacon, crumbled (optional)

Melt the butter in a skillet; add the onion and green pepper. Cook over medium heat about 4 minutes until onion & pepper are tender, stirring often.

Add the okra slices and cook, stirring often, for 2-3 minutes. Add the tomatoes (and corn and bacon if desired). 

Cover and simmer over low heat for 10 to 12 minutes. Season to taste. 

Serve hot. Enjoy.




1 pound ground meat

½ green pepper, chopped

1 teaspoon salt

1 medium onion, chopped

1 teaspoon chili powder

1 can tomatoes

1 cup cooked macaroni

Combine all ingredients except tomatoes and macaroni. Cook until meat is brown and tender, stirring occasionally. Add tomatoes; simmer. Add cooked macaroni just before serving. (May use spaghetti instead of macaroni.)




1 large eggplant

1 small onion, chopped

1 box Stove Top stuffing mix

1 can mushroom soup

Cut up eggplant and cook with chopped onion until tender. Prepare stuffing mix according to directions. Drain eggplant and mix with stuffing; add soup. Stir well. Simmer for 3 minutes. Sassy’s note: I peel the eggplant before I cook it.



People who know me, know that I am queen of substitutions, but here is a tip to remember. One may use margarine in the place of butter in some recipes, but NEVER substitute in recipes for shaped, rolled, or dropped cookies; the greater shortening power of the oleo makes the cookies spread out over the baking sheet. And some cooks will threaten you if you use oleo instead of butter in their recipes.

If you need to substitute vegetable oil for butter, this may be done in most dishes EXCEPT baked goods. The amounts will be different. 1 Tablespoon butter is equal to ¾ Tablespoon vegetable oil. 1 cup butter equals ¾ cup vegetable oil.

Recipe calls for buttermilk and you have none? Not to worry. You can substitute plain low-fat yogurt. Or sour cream. However, do not use in cakes----too much butterfat.

Stir 1 Tablespoon of vinegar or lemon juice into 1 cup whole milk. Let it stand a few minutes.

Mix 1 ¾ Tablespoons cream of tartar in 1 cup milk. Either of these suggestions will provide you with buttermilk.




1 box yellow butter cake mix

1 small carton sour cream

½ cup sugar

4 eggs

¾ cup oil

Mix separately:

3 Tablespoons brown sugar

2 teaspoons cinnamon

½ cup pecans, chopped

Mix cake mix, sour cream, sugar and oil together; beat well. Add eggs, one at a time. Pour ½ of cake batter in Bundt pan (greased and floured); then sprinkle ½ of brown sugar mixture over that. Pour rest of cake batter over brown sugar mixture. Top with remaining brown sugar mixture. Bake at 325 degrees for 60 to 70 minutes. (Check with toothpick at 60 minutes.)

While hot, ice with:

1 cup powdered sugar

2 teaspoons vanilla

2 Tablespoons milk


Now something for the youngsters.


1)  Grate:

      6 teaspoons cheese

2) Add:

      2 Tablespoons butter

      10 teaspoons flour

      10 teaspoons rice Krispies

3) Form into little ball.

4) Bake at 375 degrees for 10 minutes. Yummy!!!!

Note:  This recipe is named after the storybook Yummers by James Marshall

What do you think?

1) Which ingredients are dairy products?

2) Which ingredients come from grains?

3) What happens to the cheese when you Yummers bake?

Try this!

1) Make one yummer in the shape of Y and bake it.!

2) Try a different crunchy cereal in place of rice Krispies. Choose one with very little sugar.



I know I will show my age, but folks of my generation recycle the plastic freezer bags that we use to preserve out meats or vegetables until we are ready to cook them. After removing the frozen food, using hot sudsy water, wash the bags and rinse thoroughly. Hang to dry. By doing this we will be spending less money. Another important thing to remember, one can cut down on the number of bags to be thrown in the trash to be carried to a landfill.

The plastic cartons in which our sour cream, cottage cheese, butter, etc. are packaged…. treat them like you do the plastic bags. After they are washed, the cartons are good to use for a child’s paint when he is doing art work. Or to store leftovers; store small nails, brads, etc.

Here is an excellent suggestion to help keep your African violets alive. Furnish them with reservoirs. Using a pencil, force a length of pantyhose (recycle) up through each of the pot’s drainage hole and into the soil. Using one of the plastic margarine tubs (recycle), fill it with water, cover it and punch a hole in the lid. Set your plant on top. Thread the strips of pantyhose through the hole and into the water. The nylon will draw the water





1 can apricot nectar

1 can carrot juice

equal amount orange juice

Mix well. Chill. Stir before serving

If carrot taste too strong…add tad of Splenda




1)  Pour ½ glass of pineapple juice in a glass

2) Add club soda

3) Stir

4) Drink……ooooooo this is good.

What do you think?

1. What letter is the shape of the bubbles?

2. What makes Octopus Bubbles bubbly?

3. What is a beverage?

4. Is this beverage better for you than a soft drink?

Try this!!

1. Create another bubbly beverage by mixing club soda with a different fruit juice. 

2) Name your creation.

3) Draw and write a recipe for it.



1) Put in blender

      1 egg

      1 banana

      1 cup orange juice

      1 apple, cored and chopped (Leave apple unpeeled.)

2) Blend

3) Pour into glass

4) Drink…. Wow!

What do you think?

1. Why do we leave the apple unpeeled?

2, Can you taste each ingredient?

3. Would Wake Up Drink make a good breakfast drink?

Try this!

1. Make a W for wake up out of apple pieces.

2. Make up your own drink in the blender. Choose fruit and juice plus yogurt if you like.

3. Name your drink and draw or write a recipe for it.


Today we have some vegetable dishes. Some were copied from the local library’s cookbook.


2 cans black-eyed peas, heated *   2 TBSP olive oil

1 cup chopped cooked ham    ½ tsp salt

1 cup finely chopped onion     3 cups cooked rice

½ tsp hot pepper sauce

Saute ham, onion and pepper sauce in olive oil over moderate heat for about 5 minutes, stirring frequently, until onion is soft but not browned. Combine black eyed peas, ham mixture and rice. Heat. Garnish with chopped pimento and green onion. Will serve 8.

* I recommend draining the water from the canned peas; rinse with tap water a couple times. Use tap water in place of the liquid you have drained off the peas. Then heat.

For those who do not care for ham, omit the ham. Make this a “veggie” dish.



1 pound raw beets, sliced thin   2 TBSP sugar

(or 1 No. 2 can of beets)   1 tsp. flour

3 TBSP lemon juice

Cook beets in small amount of water in covered pan until tender (about 10 minutes). Remove beets. To remaining liquid, add lemon juice and combined sugar and flour. Cook, stirring constantly, until mixture boils and thickens. Pour over beets. 

For canned beets, heat juice from can and follow directions from there.



1 (10oz) pkg chopped broccoli    1 (8 oz) jar Cheeze Whiz

½ cup butter or oleo      1 (10 ¾ oz) can cream of

1 1/3 cup cooked rice      mushroom soup 

Thaw broccoli in skillet. Add butter, cooked rice, cheese and soup; mix well. Pour into casserole dish and bake approximately 30 minutes at 350 degrees.



¼ cup chopped onion    1 can cream of chicken soup

½ cup chopped celery    1 can cream of celery (or

3 TBSP melted margarine     mushroom) soup

2 (10 oz) pkg. frozen broccoli,   ½ cup milk

      cooked and drained    1 cup grated cheese

3 cups cooked rice

Saute onion and celery in melted margarine. Add all the ingredients to rice and pour into casserole dish. Bake at 350 degrees for 30 minutes. May add a little grated cheese to top.



1 head cabbage, chopped

3 TBSP sugar or Splenda

1 medium onion, sliced

1 bell pepper, sliced

3 TBSP oleo or butter

Salt & pepper to taste

1 cup celery, chopped

1 large tomato, chopped

¼ cup water

Place oleo in large heavy skillet. On low heat, melt the oleo. Add the remaining ingredients. Place a lid on skillet. Cook just until the cabbage is tender, being careful not to overcook. Serve with cornbread. Enjoy.



1 pound fresh okra

1 cup buttermilk

1 egg

2 cups flour 

1 tsp salt

1/8 tsp pepper

2 cups vegetable oil

1 ziploc bag (half gallon or one gallon size)

Wash and trim okra. Place on paper towel to drain; pat dry. Slice okra into ¼ inch slices. Heat the oil in deep fryer or large skillet….to about 350 degrees. Mix buttermilk and egg in a bowl. In separate bowl, mix flour, salt and pepper. Pour flour mixture into the plastic bag. Place about 1/3 of the okra into the buttermilk mixture. Remove with a slotted spoon and drop into flour mixture (in plastic bag.) Repeat with remaining okra.

After okra has been placed in the bag, seal it and gently shake it to coat the pieces with the flour mixture. Open the bag and slowly pour into a colander which has been set over a large shallow pan or large bowl (to catch excess flour.) Gently shake the colander to remove excess flour from okra pieces. Deep fry okra until golden brown, about 3 minutes. Fry only about 1/3 of the okra at one time. Lift from oil with slotted spoon. Drain on paper towels and serve immediately. Serves 4 to 6 people.


Reheat Pizza

Heat up leftover pizza in a non-sick skillet on top of the stove. Set heat to med-low and heat until warm. This keeps the crust crispy. No soggy micro pizza.

Easy Deviled Eggs

Put cooked egg yolks in a zip lock bag. Seal, mash until they are all broken up. Add remainder of ingredients, reseal, keep mashing and mixing thoroughly. Cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done. Easy clean up.

Expanding Frosting

When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar/calories per serving.

Reheating Refrigerated Bread

To warm biscuits, pancakes, or muffins that have been refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Measuring Cups

Before you pour sticky substances into a measuring cup, fill it with hot water. Pour out the hot water, but do not dry the cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.

Goodbye Fruit Flies

To get rid of pesky fruit flies, take a small glass; fill it ½ inch with apple cider vinegar and 2 drops dishwashing liquid, mix well. You will find those flies drawn to the cup and gone forever!


For a lighter mashed or creamed potatoes, use hot milk.

Substitute powdered sugar for flour when preparing buttered cake pans. There will be less sticking.

To substitute in a recipe calling for “lard,” use 1 ¼ cups vegetable shortening for 1 cup lard.

Toast pound cake slices and top with applesauce and cinnamon. Sprinkle with nuts.

To ripen green pears, just place 2 or 3 in a brown bag, loosely closed, and store at room temperature out of direct sunlight.

Never put a cover on anything that is cooked in milk unless you want to spend hours cleaning up the stove when it boils over.

If soup tastes very salty, a raw piece of potato placed in the pot will absorb the salt.

Hard boiled eggs will peel easily if cracked and placed in cold water immediately after taking out of the hot water.

When rolling cookie dough, sprinkle board with powdered sugar instead of flour. Too much flour makes the dough heavy.




Given to me by Sharon & Tommy of GA.

21 October 2007

1 can evaporated milk    ½ stick butter

1 small onion, diced    3 chicken bouillon cubes

4 large or 6 medium potatoes  1 small pkg frozen broccoli

 peeled & cubed

Place milk and 3 cans water in large pot. Add all other ingredients. Boil until potatoes are soft and soup is creamy. May thicken with 3 tablespoons flour and water.

Sprinkle cheese on top.

Tommy did not say, but I am going to use a large can of milk.




1 onion      1 can beef broth

Clove of garlic     1 can chicken broth

Jalapeno      1 can tomato soup

Oil       1 ½ cans water

Meat (stew)      1 tsp cumin

1 can Ro-Tel tomatoes    1 tsp lemon pepper

1 medium can tomatoes

Sauté first 5 ingredients. Add remaining ingredients and cook slowly 1 hour. Pour into bowl with flour tortillas, avocado, and Monterey Jack cheese.

(Most of the time Jen uses chicken instead of stew meat….and uses 2 cans of chicken broth and NO beef broth. Go light on the lemon pepper.)





Mrs. Marie Underwood’s recipe

3 cups flour      3 cups sugar

1/4  tsp. soda      6 eggs

1/4  tsp. salt      1/2 pint sour cream

1/2  lb. real butter     1  tsp. vanilla

Sift flour and sift again with soda and salt together. 

Cream butter and sugar.

Add 2 eggs at a time, beating well after each addition.

Add flour alternating with sour cream. Beat well after each addition.

Add vanilla before finishing with flour and sour cream.

Pour into greased and floured tube pan.

Bake at 350 degrees for approximately 2 hours.

Sara’s note:

Yesterday I did a no-no. (ha ha) I didn’t have any real butter in the house….soooo I substituted 1 carton of Fleishmann’s olive oil spread and 1 stick of oleo. Couldn’t really tell any difference.

I reduce the cooking time to 1 and 1/2 hours. Check for doneness so as to not overcook.




            From Waverly Presbyterian Church Cookbook


1 lb. Polish sausage, sliced                                       4 potatoes (medium)

  (pan sausage can be substituted),                            1 onion (medium)

   browned and drained                                                1 cabbage head, wedged


Place on the burner a 6-quart Dutch oven and add 1/4-inch water to cover the bottom.  Evenly distribute the sliced sausage over the bottom.  Then add the sliced  onion,  sliced potatoes,  and the wedged cabbage.  Salt and pepper to taste.


Steam with lid on for 10 minutes.  I serve with cornbread.   Serves 6.





From UHBC cookbook



1 med. onion, chopped                                              2 cups chicken broth

1 lb. carrots, shredded                                             1 pound  Velveeta cheese, cubed

1 bunch celery stalks, chopped                                  3 cups milk

6 cups water                                                               1 cup flour                                       

1 to 2 Lantana Seasoned salt


Place all vegetables in a large pot and cover with water;  simmer until vegetables are tender.  Reduce heat to medium – low.  Blend flour with chicken broth until smooth; stir into vegetable  mixture.  Add Velveeta cheese and stir until melted.  Add milk and seasoning.  Simmer on low for 20 minutes, stirring occasionally.


I have never tried this, but folks at church say this lady is a good cook.  Not familiar with “lantana seasoned salt”.  Would this measurement be teaspoons, or does the salt come in cubes???  You are the expert cook….you tell me.






From Waverly Presbyterian Church Cookbook

(My cousin Charles submitted this; he’s a minister of the Gospel; would he lie?)


1 (16 oz.) pkg. frozen hash browns                                    1 can cream of chicken soup

1 Tbsp. chopped chives or green onions               1 (14 oz.) can chicken broth

1 can cream celery soup                                         3 c. water

2 c. milk                                                                      salt and pepper to taste


Combine frozen hash browns, chicken broth and water in Dutch oven and simmer for  30 minutes.  Stir in soups, milk, salt and pepper.  Heat thoroughly.


Tell everyone it took hours to prepare!  Serves 8 to 10.





From First Baptist Church, New Waverly, Cookbook


1 lb. ground beef, browned                                     1 can Ro-Tel tomatoes (mild)

1 c. water                                                                    2 cans vegetable soup (ABC Campbell’s)

1 onion, chopped                                                          1 Can Ranch Style beans


Mix all ingredients in pot.  Simmer for about 15 minutes. 


Now is that easy or what?  You know cowboys don’t have a lot of time to waste in the kitchen.  They gotta get back to the campfire.




From Waverly Presbyterian Church Cookbook


1 c. onion, chopped                                                          1 ½ qt. chicken broth (may use

1 c. celery, chopped                                                              bouillon cubes)

1 c. carrots, grated                                                 2 to 4 potatoes, cubed

1  head cabbage, grated                                     1  lb. Velveeta cheese

1 ½ sticks oleo                                                     boned, cooked chicken, cubed



Saute onion, celery, carrots and cabbage in oleo in large Dutch oven.   Add chicken broth and cubed potatoes.  Cook until potatoes are tender.  Blend in the cheese.  Add chicken if desired.   Serves 8





Cinnamon Roll Bread Pudding

  1. Cinnamon rolls (can be day-old)
  2. Eggs, beaten
  3. Cups milk

    ½   Cup sugar

  1. Thinly sliced apple (Optional) (could use canned apple pie filling)

      ½   Cup chopped pecans 

    Mix eggs, milk and sugar. 

    Spray 8X8-inch pan with non-stick spray (PAM).  Break up rolls in pieces (walnut size will work).

    Place evenly in prepared pan.

    Pour eggs, milk, sugar mixture over.

    Can place thinly sliced apples over top.   Sprinkle pecans on top.

    Bake in 350 degree oven for 45 minutes. 


    3 or 4 slices of day-old bread (dinner rolls or biscuits may be used)

    Follow above instructions.   After pouring egg mixture over bread, sprinkle cinnamon/sugar mixture over top.  Pecans are optional. 

    I seldom add the apple. 

Note: For a more moist pudding, allow the bread to sit for a few minutes in order to soak up the egg mixture.







2  eggs       1 unbaked pie shell

1 cup brown sugar minus 2 tablespoons

1 cup white sugar minus 2 tablespoons

2 tablespoons flour

Pinch salt

1 tablespoon yellow cornmeal

1/4  cup butter or oleo,  (1/2 stick)

1/2  cup evaporated milk

1 tsp vanilla extract

1/2  cup chopped nuts

1/4  cup shredded coconut 

Heat oven to 250 deg F (yep 250)

Combine sugars, cornmeal, flour & salt into bowl.  In another bowl combine eggs, butter, milk and vanilla.  Add ingredients of first bowl to second bowl.  Pour into pie shell.   Sprinkle nuts and coconut over pie.  Bake 35-40 min until light and puffy. 






1  cup baking mix (Bisquick, etc)   1 cup yellow cornmeal

1/2  tsp salt      1/4 cup sugar

2 eggs, slightly beaten    1  cup milk

1 1/2 TBSP butter or oleo, melted   1 can (8 3/4  oz) cream style

                                                corn (1 cup) 

Heat oven to 425 degrees F.  Grease  9X9X1 3/4  inch baking pan.  Sift baking mix, cornmeal, salt & sugar; set aside.  In a medium-sized bowl, combine eggs, milk, butter and corn.  Add baking mix mixture, stirring only until baking mix is moistened.   Spoon batter into prepared pan; bake 25 to 30 minutes or until cake tester inserted in center comes out clean and top is golden brown.  Cut into squares and serve hot.  Makes 12 squares. 



Dale Pmolk: RE: Homemade Bisquick

By Patty (Guest Post)

All Purpose Mix 

10 cups Flour

1 1/2 teaspoons Baking Soda

1 1/2 tablespoons Baking Powder

1 3/4 cups Powdered Milk

3 teaspoons Cream of Tartar

2 1/2 cups Vegetable Shortening 

In a large bowl, sift together all dry ingredients. Blend well. With butter

knives or a pastry blender, cut in the shortening until evenly distributed.

Mixture will be rough in texture. Put into an airtight container or large zip

baggies. Label. Store in a cool, dry place. 

Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX. 

Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of

10 cups all-purpose flour. Increase baking powder to 4 tablespoons.





Luz Leigh family recipe 

1 box yellow butter cake mix    4 eggs

1 small carton sour cream    3/4  cup oil

1/2 cup sugar 

Mix separately; set aside.

3 TBSP  brown sugar     1/2  cup pecans, chopped

1 tsp cinnamon 

Mix cake mix, sour cream, sugar and oil and beat well.  Add eggs, one at a time.  Pour 1/2  cake batter into a greased & floured Bundt pan; then sprinkle with 1/2 of the brown sugar mixture.  Pour rest of cake batter over brown sugar mixture.  Top with remaining brown sugar mixture.  Bake at 325 deg for 60-70 minutes.  (Check with toothpick at 60 minutes.) 

After emptying cooked cake from pan onto serving platter, while hot, ice with: 

1 cup powdered sugar (I sift before mixing)

2  Tbsp. milk

2   tsp vanilla









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