Directions:
In a Punch Bowl, combine the first 4 ingredients. Add ice cream, stir gently; add ginger ale, stir gently. Serve immediately.
Yield 6 Quarts.
 
Comments:
LOVE this punch!
Perfect summer refreshment.
 
 



Citrus Salad

Mattie B. Babers
 
Ingredients:
3 Oranges
1 TBSP Dijion Mustard
1TBSP snipped fresh tarragon
1/4 cup of olive oil
2 heads Bibb lettuce, torn
1 Pink Grapefruit, peeled and thinly sliced
2 clementines, peeled and separated into segments
1/2 cup unsweetened flaked coconut, toasted
 
Directions:
For the dressing, squeeze juice from 1 orange and transfer to a small bowl. Whisk in mustard, tarragon, and the oil. Peel and slice remaining oranges. Toss lettuce with dressing; gently toss in citrus slices and segments. Arrange on platter. Top with toasted coconut.
Makes 6-8 servings.

Comments:
Key Ingredients-oranges and coconuts from the classic dessert, ambrosia, are tossed with crisp lettuce for a light brunch salad.
 




Broccoli Soup

Kenneth R. Brown

Ingredients
· 1 1/2 pounds fresh broccoli (florets and top third of stalks,
 cut into chunks)
· 2 tablespoons olive oil
· 1 onion, chopped
· 2 cups chicken stock
· 1 teaspoon salt
· 3/4 cup milk or heavy cream
· ¼ cup all-purpose flour
· ½ teaspoon black pepper
· Shredded Cheddar cheese
 
Directions:
 Wash, stem, and cut broccoli into florets. In large saucepan or pot, bring stock to a boil; add broccoli. Reduce heat to medium low; cover and cook for 10 minutes. Meanwhile in a small skillet, sauté chopped onions in olive oil until tender. Stir sautéed onion into stock and cooked broccoli. Season with salt and pepper; make a paste out of flour and some milk. Gradually stir remaining milk until soup consistency. (7 minutes) Sprinkle with shredded cheddar cheese after soup is placed in individual serving bowls.
 
Comments:
Very easy and super delicious, great soup even got the kids to eat broccoli. This is made regular in the home and perfect for a cold day.
 





BUFFALO CHICKEN DIP

Sheryl Downing
 
Ingredients:
4 or 5 Chicken Breasts (cooked & cut into small pieces) I use Tyson’s precooked Fajita chicken strips or I buy a rotisserie chicken
½   stick of butter
½ to ¾   bottle of  Louisiana Hot Sauce
1  medium bottle Ranch Dressing
2 – 8oz Cream Cheese (softened)
3   cups shredded sharp cheddar cheese (or whatever you like)
 
Directions:
Sauté cooked chicken pieces, butter and Frank’s hot sauce. 
Simmer 10 minutes.
Spread cream cheese in the bottom of  9 X  13 pan. 
Top cream cheese with:  chicken mixture. Pour Ranch Dressing over that, sprinkle cheese on top and cook at 350 until cheese is melted and dip is hot and bubbling.
 
Serve with Tortilla chips.





Yeast Rolls

Sheryl Downing

Ingredients:
4 pkg. dry yeast (quick rise)
2 cup warm water
1 cup sugar
3 tsp. salt
2/3 + 2/3 cup of butter Crisco   (2=2/3 CUPS)
2 cup water
4 eggs beaten
12 cups Flour (I use King Arthur Bread Flour)
 
Directions:
Dissolve yeast in 2 cup of warm water.  Set aside.
Combine sugar, salt, shortening and 2 cup water in a small saucepan.  Heat stirring often, until shortening melts. 
Cool to 105 to 115 temperatures.  Combine yeasts mixture, shortening mixture and eggs in a large mixing bowl, gradually stir in flour.
Turn dough out and knead 5 to 8 minutes until smooth and elastic.  Place in a well greased bowl, turning to grease top, cover and refrigerate 1 ½ hour.
Punch dough down, turn out to a floured surface and roll out to ¼ inch thick.
Let rise in a warm place free from draft 1 hour or until double in bulk.  400 degrees 15 minutes or until brown.
 
**Can be frozen, but only after they are cooked**
 
 





Daddy’s stove top corn meal cakes

Ingredients:
1 cup self-rising corn meal
1 cup self-rising flour
1 egg, slightly beaten
1 cup buttermilk
3 tablespoon vegetable oil or melted margarine
 
Directions:
In a medium mixing bowl, combine corn meal and flour together. Mix buttermilk, egg and oil together. Add to flour and corn meal. Stir until just mixed well. In medium size skillet heat to medium-low with ¼ cup oil to fry bread. Drop mixture into hot grease with tablespoon for desired size cake. Fry to brown, turning to other side to brown. Serve hot.
 
Comments:
When L. V. is your dad, you’re pretty much guaranteed to grow up
a food lover.
These corn meal cakes are a modeled after the passion
 he had for food.
 
Yum! He loved it, and so did everyone else.
In Loving Memory of a Devoted Father
Loumzie V. Downing, Sr.
 
Submitted by: Anner Downing Brown
 






Cornbread Dressing

Nancy Jenkins
 
Ingredients:
2-lbs of Martha White Butter milk corn meal mix. 1-10.5oz can of Campbell’s cream of chicken. 1-10.5oz can of Campbell’s cream of mushroom soup. Boil chicken or turkey for Broth/stock of your choice,( add the meat if desired). 3-pks of seasoning blend. 1-box of Kraft stove top cornbread stuffing mix both packets. Salt and pepper to taste ½teaspoon of rubbed sage, 2-slices of dark toasted bread (white or wheat) crumbled into mixture.
 
Directions:
Mix and baked cornbread to your taste. (your way) Let cornbread cool and then crumble, combine all the ingredients except the broth/stock in a large bowl/pan. Add the broth/stock as needed to moist.
Bake at 350% for about 1½ hour or until done.
 
Serve with Ocean Spray jellied or whole berry cranberry sauce
or giblets gravy.
Makes approximately 18-20 1-cup servings    
 
Comments:
The most amazing part about this recipe is every Christmas and Thanksgiving I am the one who has to cook the dressing. We sometimes even put the menu in a bag and shake it up, but for some odd reason I still end up with the dressing. There are three individuals who travel over 30 miles just to get them a serving of my cornbread dressing.    
 







ZUCCHINI BREAD
 
Kenneth R. Brown
 
Ingredients:
3 cups all-purpose flour
1 teaspoons salt
1 teaspoon baking power
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 scant cups sugar
1 cup vegetable oil
3 eggs
1 cup raisins
2 cups grated zucchini
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (toasting the nuts enhances
the flavor)
 
Directions:
Preheat oven to 350 degrees F. In a large bowl, combine eggs, sugar, oil, and vanilla. Mix well. In a separate bowl, combine the flour, cinnamon, salt, baking soda, and baking power. Mix well. And the dry ingredients into the wet ingredients; mix well. Stir in the zucchini, raisins, and nuts. Divide the batter evenly between two 5x9-inch loaf pans and bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean. Makes 2 loaves.
 
Comments:
Yummy! Very easy and absolutely delicious!
 






MASHED POTATOES

Sheryl Downing
 
Ingredients:
Sour Cream and Chive Mashed Potatoes
· 5 russet potatoes, peeled and cubed
· 1/3 cup and 1 tablespoon warm milk
· 1/2 cup sour cream
· 4 tablespoons butter
· 1/2 teaspoon pepper
· 1/2 cup of chives
· salt to taste
alteration: add 3 tablespoons of parmesan cheese
Directions:
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.
Add milk, butter, and pepper; mash until light and fluffy.
Stir in sour cream and top with chives.
————————————————————————————
QUICK MASHED POTATOES
Ingredients:
Idaho Instant Mashed Potatoes
· 1/2 cup sour cream
· Box of Chicken Broth or Chicken Stock
· 1/2 teaspoon pepper
· Pinch of Salt
· Country Crock Margarine
6 cups of milk

Directions:
Bring Chicken Broth or Chicken Stock, 3 cups of margarine, 5-6 cups of milk to a boil.  Once hot, mix the instant mashed potatoes with mixer until fluffy.  You gauge how much potatoes you want.  Stir in sour cream. 

Comments:
Excellent!
 






GREEN BEANS

Sheryl Downing

Ingredients:
6 cups frozen or canned green beans
1 small russet potato, peeled and cubed
1-1/2 cup of water
5 tablespoons chicken stock
2 tablespoons butter
1-1/3 teaspoons granulated garlic
2 tablespoons chopped onions or 1 pkg. Golden Onion Soup Mix (your choice)
1/2 teaspoons crushed red pepper
4 tablespoons sugar
Salt and pepper to taste


Directions:

1. In a medium pot, bring water, butter and chicken stock to a boil.
2. Add garlic and potatoes.
3. Boil until potatoes began to soften, approximately 10 minutes.
4. Reduce heat, and add green beans, onions, red pepper and sugar.
5. Simmer at 10 minutes or until green beans are tender
 
 




COLLARD GREENS

Sheryl Downing

Ingredients:
1-1/2 pounds of collard greens (stems removed)
1 cup of smoked turkey chopped
1/4 cup chopped garlic
1 teaspoon salt
3 tablespoons sugar
1 tablespoon pepper
2 tlbs of Accent’ Seasoning
1 tablespoon crushed red pepper
1/2 cup water
3-1/2 cups of low sodium/fat chicken broth
3 tablespoons virgin olive oil

Directions:
1. Wash greens in cold water and rinse.
2. Stack several leaves of greens on top of each other and roll length wise (like a hot dog), and cut roll into inch-wide sections (thumb size).
Repeat until all greens are sliced.
3. In a large sauce pan, add olive oil and heat to medium high. Add turkey and garlic and fry until turkey is brown; around six minutes.
4. Add water, vinegar and chicken broth, and bring to a boil. Add salt, black and red pepper and greens, and allow to boil a few minutes. Stir and cover.
5. Allow to cook on medium high heat for 30 minutes, and then reduce heat to medium.
6. Add sugar, then cover, and cook for an hour or less







MACARONI & CHEESE

Sheryl Downing

Ingredients: 
1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 ounce size) evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese
 
Directions
Heat oven to 350 degrees F.

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside.

In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.
 






Fried Corn

Emma Lou Downing
 
Ingredients:
6 medium fresh ears of corn
2 slices bacon or Salted Pork
1 medium yellow onion, chopped
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup evaporated milk

Directions:
Cut kernels off fresh corn. Measure 3 cups corn.
 
In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
 
Add the corn and onion to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned.
 
Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened.
 
 
 

 

Sirloin Steak with Garlic Butter

Cynthia Downing
 
Ingredients:
½ cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
Salt and pepper to taste
 
Directions:
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, melt butter over medium-low heat with
      garlic powder and minced garlic. Set aside.
3.  Sprinkle both sides of each steak with salt and pepper.
4.  Grill steaks 4 to 5 minutes per side, or to desired doneness.     When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
 
Comments:
I learned to cook on a grill in restaurants as a manager before I was truly an expert cook at home. This steak recipe often saved me from having to cook when I could make a steak that taste this good.
 




Smothered Pork Chops

Cynthia Downing
 
Ingredients:
1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
1/2 cup water
1/3 cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

Directions
1. Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
2. Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.
 
Comments:
After spending hours in a restaurant managing and feeding others the last thing I wanted to do when I got home was be in the kitchen for hours cooking. (If I did not bring something home from work) This quick and easy recipe got me in and out of the kitchen while still serving delicious food.
 









Simply Saucy Garlic-Herb  Bacon-Wrapped Pork Loin

Mr. and Mrs. Kenneth Brown

Ingredients:
4 pounds boneless center-cut pork loin roast (fat and silver skin trimmed) 1 ½ teaspoon kosher salt 2 ½ teaspoon cracked pepper garlic & herb rub 8 to 9 bacon slices 1 tablespoon olive oil
1 cup barbecue sauce

Directions:
Preheat oven to 450 degrees F. Season pork with salt and cracked pepper garlic and herb rub. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 min. Transfer to plate, cool for 10 min. Wrap bacon slices around roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck bacon ends under string. Place on rack in roasting pan, tucked-end side down. Roast 15 min. Turn pork over, reduce temperature to 350 degrees F; roast for 15 min. Remove rack and return pork to pan, tucked-end side up. Roast turning occasionally for about 50 min., until bacon is browned and thermometer inserted in center of roast reads 145 degrees F. Remove from oven and let stand for 10 min.
Skim fat from pan juices, leave browned juices in pan. Add barbecue sauce and your preferred ingredient (see Simple Sauces*). Simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 min. Remove strings, carve pork and serve with sauce.

*Simple Sauces
Savory: Whisk 2 tbsp. Dijon mustard into sauce
Fruity: Stir 8.25 oz. can crushed pineapple, drained, into sauce

Comments: Be Inspired: Great food brings family together
Mr. & Mrs. Kenneth Brown
 








Salmon Croquette


Cyntoria Downing
 
Ingredients:
1 (14.75 ounce) can salmon, drained and flaked (remove any bones)
2 eggs
2 green onions, chopped
1 celery stalk, diced1/2 cup diced onion
1/2 cup bread crumbs
 1/2 teaspoon minced garlic
 1 teaspoon prepared mustard
1 tablespoon vegetable oil
 
Directions
1. Mix salmon, eggs, green onions, celery, onion, bread crumbs, mustard, and garlic in a bowl; shape into 5 patties.
2. Heat oil in a large skillet over medium heat. Tilt skillet to coat bottom of skillet completely with oil. Cook the patties in the skillet until cooked through and lightly browned, about 10 minutes per side.
 
Comments:
 My grand daddy loved fish and we would often have salmon Croquette for breakfast. As a kid I remember watching my grandmother make these. My granddaddy would even make them himself some times. This recipe is slightly altered and may not be as good as theirs but real close and I know better than my moms (lol).
 






Kathy’s Easy Italian Sausage Lasagna

Kathy Smith

Ingredients
1 pound Italian Sausage
1 jar pasta sauce (26 oz)
1 can tomato sauce (15 oz)
1 package of lasagna noodles, uncooked (8 oz)
1 container ricotta cheese (15 oz)
1 teaspoon Italian seasoning
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tbsp. olive oil
 
Directions:
Cook the lasagna noodles in plenty of boiling salted water about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
 
In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
 
Comments:
My Family and I absolutely love this lasagna!
     Delish!!!
 







HONEY GLAZED FRIED CHICKEN

Sheryl Downing

Ingredients:
Fried Chicken (For Honey Hot Chicken)
· 2 teaspoons salt
· 2 teaspoons ground black pepper
· 1 1/2 teaspoons paprika
· 4 teaspoons granulated garlic powder
· 2 cup all-purpose flour
· 1 cup milk
· 2 egg
· 1 cut frying chicken (8 pieces)
· 1-2 cups vegetable oil for frying

Directions:
Rinse chicken in cold water.
In medium bowl mix together flour, salt, pepper, paprika, and garlic.
In a separate bowl beat eggs, add milk and whisk together.
Heat oil in skillet to 350 degrees.
Utilizing the largest pieces first (breast, thighs etc.), dip chicken in egg and milk mixture and then place in seasoned flour, toss and coat completely. shake off excess and place in hot oil.
Let cook for 10-12 minutes on each side until the juices run clear.

Honey Hot Chicken Glaze
· 2 cups sugar
· 2 cups hot sauce
· 4 tablespoons honey
· 1 1/2 sticks butter
· 1 teaspoons of lemon juice

Directions:
Melt butter in a medium sauce pan.
Add hot sauce, sugar, honey and lemon juice and stir over medium heat till sugar is dissolved.  Take fried chicken and toss in glaze sauce and serve.


 




Sausage-Rice Casserole
 
 Kijuanda P. McLendon
 
Ingredients:
 
3/4 cup raw long-grain converted rice
4 cups water
1 pound bulk sausage
1 envelope (1 ½ oz.) dry chicken soup mix
2 stalk celery, chopped
1/3 cup slivered almonds
Kosher salt and freshly ground black pepper
 
Directions:
 
In skillet, brown the sausage; drain well. Combine all ingredients in lightly greased Crock-Pot; stir well. Cover and cook on low setting for 7 to 10 hour (on High setting for 3 to 4 hours or until rice is tender). Taste and season with salt and pepper, if necessary.
 
 
Comments:
 
It's easy and quick to prepare and it's very filling.
 






Chicken and Yellow Rice
 
Angel Downing-Southward

 INGREDIENTS:
1½  pound of chicken wings, may also use backs and necks
1 tablespoon of olive oil (if need as chicken wings makes its own fat)
1 cup of rice (preferably Authentic Spanish style)
2¼ cup of chicken broth (add water, if need to make cup quantity)
 
DIRECTIONS:
 
Thoroughly clean chicken. Wash hands.
Add chicken to a large pot, preferably soup pot.
Add cold water, until chicken is covered.
Cover and bring to a boil. Turn heat to medium.
Cook for about an hour, preferably until chicken falls out the bone.
Cool to room temperature and remove ALL bones.
In the pot bring chicken broth to a boil, add rice and olive oil. Boil for about 2 minutes.
Add chicken to rice; cover and return to boil for 1 minute. (stir, occasionally)
Reduce heat to low and simmer for 20 minutes or until liquid is absorbed.
Remove from heat and keep covered for 5 minutes.
 
Comments:
My story behind this recipe is at EVERY family gathering whether it was a holiday, Sunday Dinner, Birthday, etc. I was always ordered to make the chicken and rice, as this DIRECTIVE came from someone who was and still is dear too my heart. Even though as years past I feel like its not worthy to make anymore, I’ll always know it was one of his favorite dish and one of my favorite memories. So, here’s to my FATHER, the Late L.V. Downing, Sr.
 
 







Anner’s BEST EVER Meatloaf

Anner Downing Brown
 
Ingredients:
· 2 tablespoons butter
· 1 large onion, chopped
· 1 rib celery, finely chopped
· 1/2 red bell pepper, finely chopped
· 2 teaspoons minced garlic, plus 1 teaspoon
· 1 teaspoon chopped thyme leaves
· 1 teaspoon chopped rosemary
· 1/3 cup chopped fresh parsley
· 2 eggs
· 1 1/2 teaspoons Dijon mustard
· 1/2 cup ketchup, plus 1/4 cup
· 2 tablespoons plus 1 teaspoon Worcestershire sauce
· 1/2 cup Heavy cream
· 2/3 cup Breadcrumbs
· 1 pound ground chuck
· 1/2 pound pork sausage (breakfast sausage)
· 1/2 pound ground turkey
· 1 1/2 teaspoons salt
· 2 teaspoons plus 1/4 teaspoon freshly ground black pepper
· 4 slices bacon, cut in half
· 2 tablespoons red wine vinegar
1/2 cup canned crushed  tomatoes
 
 Directions:
In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
Preheat the oven to 350 degrees F.
 
When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground turkey, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not over mix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce be slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.
 
Comments:
Nothin' makes memories like the smell of home-cooked meals; my family absolutely loves meatloaf and there is never any that goes to waste, from leftovers to sandwiches, it is the best!
 







Chicken Andouille Gumbo

Gloria Baylor

Ingredients:
3 Tbsp Olive Oil
1/3 Cup Flour
1 Red Bell Pepper
1 Celery Rib sliced
1 Medium Onion chopped
1 Large Tomato chopped
4 Gloves of Garlic chopped
1 Tsp Dried Thyme
½ Tsp Crushed Red Pepper
Salt and Pepper to taste
4 Cups Low-sodium chicken broth
1-10 oz pack cut Okra
1-8 oz smoked precooked Andouille Sausage, sliced
1 Rotisserie Chicken about 2 ½ Pounds (remove skin and bones)
½ Pound Medium Shrimp (optional)
2 Tsp Gumbo File` or to taste

Directions:
1. Heat oil in a dutch oven or large saucepan over medium heat, add the flour ad cook, stirring constantly until pale golden brown, about 5 minutes. Stir in bell pepper, celery, onion, tomato, garlic, thyme, and crushed red pepper. Season the vegetable mixture with salt and pepper. Cook and stir until vegetables are tender-crisp, about 10 minutes. 2. Add the broth, okra, and sausage. Bring to a boil. Stir in cut up chicken pieces and shrimp, continue cooking until heated through. Stir Gumbo File` and adjust seasoning to taste. Serve with Parslied Brown Rice.
 







CROCKPOT GUMBO

Sheryl Downing

Ingredients: 
3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice
3 cups water

 Directions:
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice
 







Italian Vegetable Hoagies

Mary Estell Jenkins Turpin
 
Ingredients:
¼ Cup thinly sliced red onion, separated into rings
1-14 oz can of Artichoke Hearts, rinsed and coarsely chopped
1 Medium Tomato seeded and diced
2 Tbsp Balsamic vinegar
1 Tbsp Extra Virgin Olive Oil
1 Tsp dried Oregano
1-16 to 20 Inch long baguette, preferably whole grain
2 slices Provolone cheese(about 2 ounces) halved
2 Cups shredded romaine lettuce
¼ Cups Pepperoncini (optional)

Directions:
Place onions rings in a small bowl and add cold water to cover. Set aside while preparing the remaining ingredients. Combine artichoke hearts, tomato, vinegar, oil, and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry. To assemble sandwiches divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with onion, lettuce, and pepperoncini. Cover with baguette tops. Serve immediately.

Comments:
It’s delightfully easy and somewhat a messy sandwich, it packs a punch with the sweet balsamic vinegar. It can be either for Dinner or lunch. If you’re packing hoagies to take along, keep ingredients separate and assemble right before eating to avoid soggy bread. It’s a healthy choice. This recipe was in my Church’s News Gazette.
 






BAKED TURKEY WINGS

Sheryl Downing
 
Ingredients:
4 turkey wings
Season with:
Lawry’s seasoning salt
Paprika
black pepper
2 tablespoons of granulated garlic
1 box of Golden Onion Soup Mix
½ stick of pure butter

Directions:

1. Wash wings under cold water. Pat dry.
2. Combine seasoning: salt, pepper, and garlic. Season wings with mixture and set aside.
3.  Place the seasoned turkey wings into the roasting pan; add the golden lipton onion soup mix over the meat.
4.  Add onions on top (optional) – add butter in chunks on meat.
5.  Put ½ cup of water in bottom of pan.
6. Cover the dish with foil or lid.
7. Bake at 375 for 2 hours until tender touched with fork.  
 
Comments:
**You can increase the quantity of meat for larger crowds**
 







Camp Stew (Dad’s Way)

Emma Jean Downing
 
Ingredients:
2 Cans of Pork or Fresh Pork Head
1 Whole Chicken (deboned)
2 Cans of tomatoes
2 Cans of whole kernel corn
1 lbs of potatoes cubed
2 Cups Okra
Hot Sauce to taste
Salt and Pepper to taste
 
Directions:
Bring chicken to a boil let cool and debone. Add pork, chicken, tomatoes, corn, okra, and hot sauce, simmer on low heat. Boil potatoes cubed let cool add to pot. Bring to a boil let simmer, add hot sauce, salt, and pepper to taste.
 
Comments:
Tastes really good when all the flavors settles. 
 






Sheryl’s Smothered Gravy & Pork Chops

Sheryl Downing
 
Ingredients:
1/2 teaspoon ground black pepper
1teaspoons granulated garlic powder
1 small onion sliced julienne
1/2 cup all-purpose flour
5 center cut pork chops
1/3 cup vegetable oil for frying
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk

Directions:
1. Place flour in a large reseal able plastic bag. Add chops two at a time, and shake to coat.
2. Heat oil in a large skillet over medium-high heat, and fry chops until brown on both sides. Remove chops from Skillet, add onions, garlic and pepper and reduce heat to medium and sauté.
3. Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary.
4. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.
 
 

Pound Cake

Juanica Rivers

Ingredients:
1 ½ cup butter (Land O’ Lake- sweet creamy salted)
2 ½ - 3 cups sugar
5 hen eggs
3 cups flour (White Lilly- all purpose)
1 cup milk
1 tsp. baking powder
½ tsp. l1emon extract
½ vanilla extract

Lemon Cream Cheese Glaze
4 ounce cream cheese, softened
Juice from 1 large lemon
1 cup powdered sugar (if too watery add more sugar)
1-2 tbs. milk

Directions:
Cream butter and shortening together
Gradually add sugar, mix until fluffy
Add eggs on at a time (mix well)
Add all dry ingredients
Pour in milk and both extracts (mix and blend on high)
Preheat oven to 350 *
Grease and flour Bundt pan
Bake for 1 hour 20 minutes
Cool for 10 minutes then drizzle lemon glaze on top.

Comments:
Daughter of the late Jannette Rivers, Grand-daughter of Mr. Fred Rivers and Mrs. Lula B. Jenkins Rivers, Great Grand-daughter of the late Mr. Johnnie Jenkinsa and Mrs. Channie B. Calhoun Jenkins.
 


 


Banana Pudding

Sheryl Downing


Ingredients:
· 12 oz. vanilla wafers (approx. 1 box, may use more for trimming the bowl)
· 4-6 bananas
· 1 box of Jello instant vanilla pudding
· 1 box of Banana instant pudding
· 1/2 cup of sugar
· 2 Tbsp. vanilla flavoring
· 1 cup of whole milk
1 large 16oz tub or 2x 8 oz. tubs of Cool Whip


Directions:

Mix the sugar and pudding in a bowl with the milk and the vanilla flavoring. Let thicken.

Add 1/2 the tub of Cool Whip or more you decide until you get thickness. Stir well until fluffy.  It may take the entire tub.

Layer bottom of a trifle bowl or 9 x 13 pan with vanilla wafers.
Next layer is 2 or 3 cut bananas
Next layer is 1/2 of the pudding mixture.
Next layer is vanilla wafers.
Next layer is the last 2 or 3 cut bananas.
Pour rest of pudding mixture over that.
Top with a final layer of Cool Whip.
Chill and serve!






Hummingbird Cake

Sheryl Downing
 
Ingredients:
3 Cups self-rising flour
2 Cups granulated sugar
3/4 Cup vegetable oil
1/2 cup chopped pecans
2 very ripe large bananas – mashed
1 can (8oz) crushed pineapple
1 tsp. vanilla extract
1 tsp. ground cinnamon
4 large eggs, beaten

ICING RECIPE
1 pound box confectioners’ sugar
8oz package cream cheese- room temp
6 tlbs butter, softened
1 tsp. vanilla extract
1 tlbs milk, more if needed
1/2 cup finely chopped pecans

Directions:
Preheat oven to 325*
Grease and flour three 8 inch round cake pans.  In a large bowl, combine flour, sugar, oil, 1/2 cup pecans, bananas, pineapple, vanilla, cinnamon and beaten eggs.  Stir well until smooth – do not use beater because it makes the cake tough.
Pour batter into the 3 pans and bake for 26-28 min, or until tops spring back.  Let cool in pans for 10 min.  Then cool on racks completely. 
 Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tlbs milk in a large bowl with an electric mixer.  Mix until smooth.  If needed add more milk, 1 tsp. at a time for proper spreading consistency.  Ice between each layer and on the top and sides.  Sprinkle the top with pecans.  Keep refrigerated.
 
 






KEY LIME POUND CAKE

Sheryl Downing

Ingredients:
1 box lemon cake mix
1 1/3 c. vegetable oil
4 eggs
One 3oz. package of lime flavored gelatin mix
3/4 c. orange juice
 
Mix all together and pour into a 13x9 pan. Bake according to instructions on cake box.
 
Frosting:
1/2 c. butter (1 stick)
One 8oz. package cream cheese
3 tbsp. fresh lime juice
4 c. confectioners’ sugar
 
In a large bowl, beat the butter and cream cheese till fluffy...add the lime juice and beat together, then add the confectioners’ sugar and beat.

From the baker: (This is A LOT of frosting...if you are a frosting lover, this will be great, but I use about 2/3 of it and that's good for me) In a large bowl, beat the butter and cream cheese until fluffy. Add the lime juice and beat together, then add the confectioners’ sugar and beat.
 






1-2-3 Peach Cobbler

Angel Downing-Southward
 
INGREDIENTS:
1/2  tsp ground cinnamon
1  tbsp  vanilla extract
2  tbsp cornstarch
1  cup peach nectar
1/4 cup  each juice (can used juice reserved from canned peaches)
2 16-oz cans  peaches, sliced, packed in juice, drained (or 1-3/4 lbs fresh)
1 tbsp  margarine, preferably tub
1 can  non-stick cooking oil spray (for baking dish)
1 cup   pancake mix, dry
2/3 cup all-purpose flour
1/2 cup sugar
2/3 cup evaporated milk
 
Topping:
1/2 tsp nutmeg
1 tbsp  brown sugar
 
DIRECTIONS:
Combine cinnamon, vanilla, cornstarch, peach nectar,
Peach juice in a saucepan over medium heat. Stir
Constantly until mixture thickens and bubbles.
Add sliced peaches to mixture.
Reduce heat and simmer for 5 to 10 minutes.
In another saucepan melt margarine and set aside.
Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.
In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.
Quickly spoon this mixture over peach mixture.
Combine nutmeg and brown sugar. Sprinkle mixture on top of batter.
Bake at 400*F for 15 to 20 minutes or until golden brown.
Cool and enjoy.
 








Teena’s Cheesecake with Strawberry Topping

Katina Rivers
 
Crust:
50 vanilla wafer cookies, crushed
¼ cup sugar
¼ cup butter, softened
In a bowl, combine all ingredients and press into the bottom of a spring form pan.
 
 Filling:
3 (8-ounce) packages cream cheese softened
½ cup sour cream
1 cup sugar
3 eggs
1 teaspoon vanilla     
In a mixing bowl beat together cream cheese, sour cream and sugar.  Add one egg at a time, betting well after each, and then add vanilla.  Pour filling over crust and bake at 325 F for 50 minutes.  Cool and refrigerate 8 hours to overnight.
 
Glaze
1 (10 to 12 ounces) jar strawberry jam
Fresh sliced strawberries
In a small saucepan, heat jam on low until melted.  Set aside to cool.  Pour half of cooled jam over cheesecake.  Arrange fresh sliced strawberries over cheesecake.  Top with remaining jam, ensuring fresh strawberries are covered in jam to prevent discoloration.
 
 
 
Comments:
Daughter of Mr. Fred Rivers, Jr. & Mrs. Lula B. Jenkins-Rivers
Grand-daughter of the Late Mr. Johnnie Jenkins & Mrs. Channie B. Calhoun-Jenkins
 






5 Flavor Pound Cake

Cassandra Richards Thompkins
 
Ingredients:
1 Cup Butter
1/2 Cups Shortening
3 Cup Sugar
 5 Eggs beaten
 3 Cups Flour
 1/2 Tsp Baking Powder
 1 Cup Milk
 1 Tsp Coconut Extract
 1 Tsp Lemon Extract
1 Tsp Rum Flavor Extract
1 Tsp Buttered Flavor Extract
 1 Tsp Vanilla Extract

Directions:
Preheat oven to 325 Grease and flour a 10 inch tube pan. In a small bowl combine flour and baking powder, set aside. In a measuring cup combine the milk and 1 Tsp of each extract; set aside. In a large mixing bowl cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Bake for 1 1/2 –1 3/4 hour or until cake test is done. Cool in pan on wire rack for ten minutes.









Chocolate Cake

Lillie White
 
Ingredients:
4 Cups Flour
1 1/2 Cups Sugar
6 Eggs
3 Tsp Baking Powder
1 Cup Melted Butter
2 Cups Milk or half and half
Icing: 1 Cup Hershey Cocoa, 1/2 sugar and 1/2 Cup melted butter
 
Directions:
Preheat oven to 350 (Bake 30-40 Minutes)
Combine flour, sugar, eggs, baking powder, butter and two cups milk together, beat until smooth while adding the milk slowly.
Mix thoroughly. Pour into prepared cake pans.
 
 
 
 

Carmel Cake

Lillie White
 
Ingredients:
6 Cups of Flour
4 Tsp Baking Powder
2 Sticks Butter/Margaring
3 Cups Milk
6 Eggs
1 Tsp Vanilla Extract
 
Carmel Icing:
3 Cups Sugar
2 Cans Pet Milk
6 Egg Yolks
 
Directions:
Cream butter, sugar, and vanilla extract with electric mixer then add baking powder, add milk to sugar mixture and beat until creamy. Pour into prepared pans and bake 350 for 45 minutes remove and let cool before icing.
To make icing heat the pet milk and egg yolks, add sugar slowly, cook on medium heat until smooth creamy golden brown. Let cool then frost cake.
 





Red Velvet Cake

Crystal Downing Beharie

Ingredients:
2 1/2 Cups of Flour
2 Cups Sugar
2 Cups Oil
2 Eggs
1 Tsp White Vinegar
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Cocoa
1 Cup Buttermilk
2 Tsp Vanilla Extract
1 oz Red Food Coloring

Cream Cheese Frosting
1– 8 oz Cream Cheese Softened
1 Stick Butter
1-lb Box Confectioners Sugar
1 Tsp Vanilla Extract

Directions: Sift together flour, salt, baking soda, and cocoa. Set aside, in another bowl cream oil , sugar, eggs, then add vinegar. Pour sugar mixture with flour mixture, then add buttermilk, 1 Tsp of Vanilla Extract, blend until smooth, next add food coloring until well incorporated, then add 1 Tsp Vanilla Extract. Pour into 3 cake pans that are dusted with flour. Bake at 350 for 30 minutes. For frosting mix all ingredients until smooth and frost cooled cake.