Ice Box Fruit Cake

Ice Box Fruit Cake
from Mrs. Johnston (friend I(Julie) had in Abilene in the 1940's from Essie Pearl)

Ingredients:
1 lb graham cracker crumbs
1 lb marshmallows
1 lb dates
1 lb pecans
1 box shredded coconut
1 bottle maraschino cherries
1/2 pint whipping cream

Method:

Cut up marshmellows, dates and cherries.  Mix with pecans and coconut. Roll out crackers and add with fruit mixture.
Fold in cherry juice and cream.  Makes into 2 loaves wrap in waxed paper and chill. Can be cut 1 hour after chilling

Ellis Christmas at Shack in Snyder in 1999

Wayne's Firehouse Chicken

Wayne's Firehouse Chicken

(Tried 11-21-92)

1 fryer-cut up skin removed (or chicken breast)

1 envelope dry onion soup

1/2 cup catalina dressing

1/2 apricot preserves

Heat preserves and dressing in microwave. Add onion soup. Place chicken in baking dish and spoon apricot sauce over for about 1 hour. Remove cover for last 15 or 20 minutes.

From Sandy Ellis

Sandy 1976

Strawberry Shortcake

Lynn 1978 fishing at Canyon Creek

Strawberry Shortcake

served May 24, 1993 on Lynn's 68th birthday

1 quart strawberries, sliced

1/4 to 1/2 cup sugar

1/2 cup butter of margarine, softened and divided

2 cups all-purpose flour

1 tablespoon plus 1tsp baking powder

1/4 tsp salt

1/4 cup sugar

Dash of ground nutmeg

1/2 cup milk

2 eggs, seperated

1/4 cup sugar

1 cup whipping cream

1/4 cup sifted powered sugar

whole stawberries

Combine sliced stawberries adn 1/4 to 1/2 cup sugar; stir gently, and chill 1 to 2 hours. Drain.

Butter two 9 inch round cakepans with 1/2 tablespoon butter each; set aside.

Combine flour, baking powder, salt, 1/4 cup sugar, and nutmeg in a large mixing bowl; cut in remaining butter with pastry blender until mixture resembles course meal. 

Combine mild and egg yolks; beat well. Add to flour mixture; stir with a  fork until a soft dough forms. Pat dough out evenly into cakepans. (Dough will be sticky; moisten fingers with water as necessary.)

Beat egg whites (at room temperature) until striff but not dry. Brush surface of dough with beaten egg whites; sprinkle evenly with 1/4 cup sugar. Bake at 450 for 8 to 10 minutes or until layers are golden brown. Remove from pans, and let cool completely on wire racks. (Layers will be thin)

 Beat whipping cream until foam, gradually add powder sugar, beat until soft peaks form.

place 1 cake layer on serving plate.   Spread half of whipped cream on layer, and arrange half of sliced strawberries on top. Repeat procedure with remaining layer, whipped cream, sliced strawberries,

reserving a small amount of whipped cream.

Garnish top of cake with remaining whipped cream and whole berries.

 

Texas Hash

1 cup chopped onion
2 tablespoons shortening
1 lb ground beef
1 cup chopped green pepper
2 tsps salt
1/4 tsp pepper
1 1/2 tsps chili powder
1/2 cup uncooked rice
1 12 ounce package frozen English peas
1 No. 2 1/2 can tomatoes

Saute onions in shortening in a 10 inch skillet until brown.  Add beef and cook until brown.  Stir in green pepper, salt, pepper, chili powder and rice. Place peas in center of mixture.  Pour tomatoes over mixture.  Cover and bake.  Serves 6

Sweet Potatoes

April 1988

From Texas Department of Agriculture:

Sweet potato story:

Sweet potatoes have been around for a long time. Christopher Columbus found this tasty root being cultivated in Central America by the Indians.  He took the roots to Spain  where they flourished in the warm climate. The sweet potato became a favorite food among royalty and by the 16th century it was widely known throughout western Europe. 
The sweet potatoes are on of the most nutritious foods found.  Their carbohydrates, protein, vitamina and mineral content makes them a well balanced food.  A medium boiled sweet potato contains around 140 calories providing twice the recommended daily allowance for vitamin A.  It is also high in vitamin C, fiber, iron ad thiamine.
Store potatoes in a cool place away from direct sunlight. Once they are cooked they can be held in the refrigerator from 5 to 7 days.

Sweet Potato Balls

3 c cooked sweet potatoes                                          1/4 c butter

3/4 c brown sugar                                                         2 Tbsp milk

1/4 tsp salt

1/4 c cornflakes,crushed                                              1/2 tsp grated orange rind

Mash potatoes: add butter, sugar, milk, salt and orange rind.  Shape about 1/4 cup of potato around marshmellow.  Roll in cornflakes; place on buttered dish.  Cover with foil and freeze. Makes about 8.  When ready to serve bake until marshmallows ooze out (about 20 minutes) at 350.

Pumpkin pie

Charlsy Elizabeth in October 2009

                                                  

Impossibly Easy Pumpkin Pie

Betty Crocker--GM

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup Original Bisquik mix

1/2 cup sugar

1 cup evaporated milk

1 Tbsp butter or margarine, softened

1 1/2 tsp pumpkin pie spice

(if don't have the use:

1tsp cinnamon

1/2 tsp ginger

1/2 tsp cloves)

1 tsp vanilla

2 eggs

Whipping topping, if desired

1.  Heat oven to 350. Grease 9- inch pie plate.

2.  Stir all ingredients except whipped topping until blended. Pour into pie plate.

3.  Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled.Serve with whipped topping. Store covered in refrigerator.

Preserve Choice Children

1900 Chandler family at Haskel, Tx near Rule

Othal and Allen Dan fishing 1978 at Canyon Creek

Bertha 1978 fishing at Canyon Creek

                                                                   1 large grassy field

2 or 3 small dogs

pinch of brooks and some pebbles

1-2 dozen children

Mix children and dogs together well and put them in the field, stirring constantly. Pour the brook over the pebbles, sprinkle the field with flowers, spread over all a deep blue sky and bake in the hot sun. When thoroughly brown, remove and set away to cool in a bathtub.

Fried Okra

Fried Okra

(Serves 4)

Fried okra pods are dipped into beaten egg, coat with cornmeal and then cooked in shallow oil. A squirt of fresh lemon juice accentuates the flavor.

1 lb small okra

1 cup yellow cornmeal

1 tsp salt

2 large eggs

Vegetable oil

4 lemon wedges

1. Rinse the okra and pat dry. Combine the cornmeal and salt in a pie dish and whisk to blend thoroughly.

2. In a small bowl, whisk the eggs with; 1 tablespoon of vegetable oil. Dip the okra into the beaten eggs and then roll in cornmeal.

3. Pour vegetable into a large skillet to the depth of 1/2 inch, add the okra in small batches and fry until crisps. Drain on absorbent paper and serve with lemon wedges.

(From Judy Gorman's Vegetable Cookbook, pg 219)

Bread

3 cups self-rising flour

3/4 sugar
1 twelve ounce can of beer

Preheat oven to 350

Mix all together and place in large greased loaf pan. Bake for 30 minutes. Pour 1/2 stick butter melted over top and bake another 15-20 minutes till golden brown on top.

Successful Marriage Recipe

Forrest Lynn Fox and Julia Eva Ellis were married January 22, 1947 in Snyder, Tx at the farm.

Recipe for Successful Marriage
1 cup consideration
2 cups flattery, carefully concealed
2 cups milk of human kindness
1 gallon faith in God and in each other
1 reasonable budget, mixed with a generous dash of cooperation
1 cup each confidence and
encouragement
2 cups praise
1 small pinch of in-laws
3 teaspoons pure extract of "I'm sorry"
1 cup contentment
1 large or 2 small hobbies
1 cup of blindness to the other's faults

For extra flavor add recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper or criticism. If you like a sweeter product, add a generous portion of Love. Keep warm with a steady flame of devotion. Never serve with a cold shoulder or a hot tongue. Add to the recipe the presence and love of God and you will have quite a home.