Considering that a pretty piece will not help you if you are hungry we started a page with unique delicious recipes for a daily cooking.

                             Recipes, Ideas, and comments are always welcome.

11. Banana Nut Bread

12. Cherry Dump Cake

13. Cranberry Salad

14. Cheese Dip

15. Black-eye pea & Corn Bread

16. Hash Brown Casserole

17. Shoe Peg Corn Salad

18.

19.

20.

                                                                                                                                                       

                             Banana Nut Bread

                                (From Kay’s Kitchen)

                    Preheat oven to 350 Degrees        

                                Grease pan              

                           3/4 Cup Margarine  

                           1 1/2 cups Sugar       

                           2 1/4 Cups self rising flour

                           2 eggs well beaten               

                           1 cup mashed bananas

                           1 tsp vanilla

                           1 tsp baking soda               

                           1 cup chopped nuts

             Crean butter and sugar well.  AddIn a 

           separate bowl mash bananas well. eggs.

          Add vanilla and Baking soda to sugar and butter.

         Then add other ingredients. Bake for 1 hour



                                  #11

                       Cranberry Salad

                               (From Kay’s Kitchen)

                       1 Small package Raspberry jello

                       1/2 pack knox geletin

                       1 Cup hot water

                       Put in a pan and stir until dissolved.

            Add:

                      1 can whole cranberries

                      1 can crushed pineapple  drained

                      1/2 cup Orange juice

                      1/4 cup pecans                   

                             Refridgerate until set.
                         

                                          #13



              Black-eyed Pea Corn Bread

                        (From Kay’s Kitchen)
                                           

                  Preheat oven to 350 degrees
                    Grease a 9-by13-inch pan


                   1 lb. pork sausage                            

                   1/2 cup vegetable oil

                   1 Onion, chopped           

                   1 (4-oz.) can green chilies, chopped

                   1 1/2 cups corn meal mix                                        1  can cream style corn

                   1/2 cup self-rising flour                          

                   2 cups grated cheddar cheese

                   2 eggs, slightly beaten                           

                   1 (15-oz.) can black-eyed peas, drained,

                   1 cup buttermilk or any reg. milk                         

                   I use Trappey’s w/ Jalapeño peppers
       

    Cook sausage and onion in a large skillet

    until browned. 

    Drain and set aside.

    Combine corn meal mix and flour in a lrge bowl.

    In another bolw, beat together eggs,milk and oil. 

    Mix with dry ingredients.  Add sausage, onion,

    chilies, corn , cheese and peas. 

    Pour into pan and bake for 50 to 55 minutes.   

    This travels well, I did not bake it completely,

    put it in the fridge and then just popped it back in

    the oven the next day for about 15 minutes. 

    Hot and Yummy. It is also good topped

    with a spoonful of Salsa to your liken.

                                          #15

                                        Shoe Peg Corn Salad

                                (From Kay’s Kitchen)

 
                     1/4 cup White Vinegar       

                     1/2 cup oil       

                     1 cup sugar       

                     1 Tblsp Water

                     1 Tsp Salt          

                     1 Tsp Pepper

      Heat together until sugar dissolves.  

      Set aside to cool.

      Toss together:

                    2 cans Lesuer english peas (Drain)   

                    2 cans white shoe-peg corn (drain)
                    1 small jar chopped pimeintos       

                    5 fresh onions with green tops (Chop)
                    6 Celery stalks (chop)           

                    1 green bell pepper (chop)

    In a small sauce pan mix together:

    Pour cooled marinade over vegetables.

    Mix together. Put in jar or bowl with air tight lid

    and refridgerate for 24 hours.

                                 ENJOY!




                                          #17

                                       more soon

                       Cherry Dump Cake

                          (From Kay’s Kitchen)

                   Preheat oven to 350 degrees  

                         

                         1 can crushed pineapple

                         1 stick of butter

                         1 can cherry pie filling

                         1 cup pecans, chopped

                         1 box yellow cake mix

            Empty pineapple (with juice)

            into a 9x13 pyrex dish.
            Dump Cherry pie filling.
            Dump Dry cake mix on top of pie filling.
            Slice the stick of butter into little pats;
            place evenly over cake mix.
            Dump pecans on top.

            Bake until golden brown.
            Great with Ice Cream on top.

             Bake for 45 minutes

                                           #12

                           Cheese Dip

                                (From Kay’s Kitchen)

                                 8 oz. Sharp Cheddar        

                                 8oz. Med Cheddar           

                                 8 oz. Cream Cheese

                   Let Cheese come to room temperature

                                  1 Med. onion               

                            Maynonaise until creamy       

                                   4 hot peppers

                                Blend in the blender.

                       Put in the dish you will serve it in

                            and refregerate overnight.

                                           #14

                  Hash Brown Casserole

                        (From Kay’s Kitchen)

                         Thaw hash brown potatoes

                         2 Lbs. Breakfast Sausage                   

                         2 cups Shredded cheddar cheese

                         1 can (10-3/4 oz.) Cream of chicken soup       

                         1 cup sour cream

                         1 (8oz) French onion dip                   

                         1 cup chopped onion

                         1/4 cup ea. green and red bell pepper           

                         1 (30 oz) Package frozen hash brown

                         shredded potatoes

   Salt & pepper to taste                       

   Brown sausage in a skillet, drain well and set aside. 

   In a large mixing bowl, combine the cheese,

   chicken soup,

   sour cream, french onion dip, chopped onion,

   bell  peppers,

   salt and pepper.  Fold in thawed hash brown

   potatoes and cooled sausage.  Mix well. 

   Place mixture into the baking dish.

   Bake until casserole is golden brown.

   I like to prepare this ahead of time. 

   Cover well and put in the refrigerator overnight.

   You can partially bake it and then refrigerate

   so that the next morning you can just pop it into

   the oven to finish the cooking.

   9x13 greased baking dish

   Preheat oven to 350 degrees    

   Bake for 1 hour 

                                            #16

                                       More soon