Author Archives: Reta

Cornbread Dressing

This was Deanna’s grandmother’s recipe.  It wouldn’t be Thanksgiving at our house without it.

1/2 loaf sandwich bread (cubed)
1 pkg cornbread (cooked and cubed) (I use a box of Jiffy cornbread mix)
I onion (chopped)
1 stem celery (cut fine)
4 hard boiled eggs (chopped)
1 to 2 T. Sage (I use more, flavor to taste)
Broth, enough to make moist

Mix all ingredients together.  Bake until light brown or onions and celery are done.  About 45 minutes at 325-350 degrees.

Ham Loaf

This recipe was from Ruth Adams

1-1/2 Lb. Ground Ham
1 Lb. Lean Ground Pork
3 C. Crushed Cereal (Wheaties or Grape Nut Flakes)
2 Eggs, beaten
1 C. Milk

Mix together thoroughly, shape into oblong loaf. Put in ungreased pan. Make a glaze of brown sugar and Ketsup to pour over top.  Bake uncovered for 1 hour at 350 degrees.

Cinnamon Rolls

This recipe was given to me years ago by a freind of mine, D’Ann Markel.

1 Plain yellow cake mix
5 C Flour
2 Pkg Yeast dissolved in 2-1/2 C warm water

For Filling: Margarine, cinnamon, sugar, brown sugar and nuts to your taste

Mix ingredients. Let Rise. Punch down. Let rise again.
Make Rolls: Kneed and put flour with it. Divide in half. Roll out each 1/2. Spread on butter, cinamon, sugar, brown sugar & nuts. Roll and slice into rolls, place in baking dishes) Let rise again and bake at 350 degrees for 20-25 minutes.

Top with a glaze or icing of your choice.

Vegetable Casserole

This recipe is one I’ve had in my recipe box for years now. It was given to me by a friend, Edna Lysinger.

1 qt Green Beans
1 pkg Broccoli (frozen)
1 pkg Cauliflower (frozen)
2 Cans Cream of Mushroom Soup
Grated Cheese
1 Can Water chestnuts

Heat vegetables. Mix in soup. Top with cheese and margarine.
Bake at 350 degrees for approximately 30 minutes.

Zucchini Bread

1 C. Oil
2 C. Sugar
3 Eggs (one at a time)
2 C. Zucchini
Sift together:
3 C. Flour
1 tsp. Cinnamon
1 tsp. Baking soda
1/2 tsp. Salt

Mix together. Pour into 2 loaf pans. Bake at 350 degrees for 40 minutes.

Fresh Apple Cake

This Recipe came from Ruthie Campbell

2 Eggs
2 C. Sugar
1/2 C. Crisco (or margarine)
1 tsp. Cinnamon
3/4 tsp. Nutmeg
3/4 tsp. Salt
2 C. Flour
2 tsp. Baking soda
4 C. Diced apples
1/2 C. Nuts ( I use pecans)
2 tsp. Vanilla

Cream sugar and Crisco. Add eggs and mix.
Sift dry ingredients. Add to mixture. Stir in apples, nuts and vanilla.
Bake at 325 degrees for 45-50 minutes.

This is really good served with whipped topping or with a butter sauce on top.

Barbarcued Beefies

This is another recipe of Ruth Adams, who was my mother-in-law, and Tanya and Deanna’s grandma. She used to make this often to take to church pot-luck dinners.

1 & 1/2 lbs. ground beef
1 & 1/2 C. milk
1 C. oats
2 T. grated onion
1 & 1/2 t. salt
1/3 t. pepper
1/2 t. chili powder

Mix and shape into small patties or balls. Put in baking pan. Pour Barbecue sauce (see recipe below) over and bake uncovered 1 hour at 350 degrees.


2 medium onions finely chopped
3/4 C. catsup
3/4 C. water
2 T. vinegar
2 T. Worchestershire sauce
1 t. chili powder
1 t. paprika

Mix all ingredients and simmer uncovered for 30 minutes.


This was a childhood favorite; I think one of the first recipes I could make by myself. It’s a good recipe for kids to learn to fix.

1 c. sugar
3 T. Cocoa
2 eggs (slightly beaten)
1 t. vanilla
3/4 C. flour
1/2 C. melted margarine

Preheat oven to 350 degrees .

Mix first 5 ingredients, then add melted margarine. You can add a dash of baking soda and a dash of salt if desired. Pour into greased or buttered 8″ X 8″ pan. Bake approximately 30 minutes.


3 ½ C .Vanilla Wafers Crumbs
¼ C. butter (melted)
¾ C. Powdered sugar (sifted)
1 C. Pecans (chopped)
½ C. Dr. Pepper
Flaked Coconut

For Icing mix together the following:
2 C. powdered sugar
2 T. melted butter
½ C. Dr. Pepper
¼ t. vanilla

Mix Crumbs, butter, sugar, pecans & Dr. Pepper and from into small balls.(6 doz)
Using a fork, dip cookies in icing and roll in coconut.

For a different taste, you can substitute Orange Juice for the Dr. Pepper. Or you can add a little rum or rum flavoring.

Hot Mulled Cider

½ C. brown sugar
1 t. whole allspice
1 t. whole cloves
¼ t. salt
Dash ground nutmeg
3 inches stick cinnamon
2 quarts apple cider
Orange wedges

Combine sugar, allspice, cloves, salt, nutmeg, cinnamon, and cider in large saucepan. Slowly bring to boiling; cover and simmer 20 minutes
Remove spices. Serve in warmed mugs with a clove-studded orange wedge in each. Serves 8.