Hometown Recipes 1-9-18

Buttermilk Pancakes

Mary Ann Curry (d)

(Bee?s Grandmother)

(I double the recipe when Grands show up.)

2 c. flour

2 t. baking powder

1 t. salt

2 T. sugar

? t. soda

2 eggs

1 ? c. buttermilk

? c. melted shortening (or butter)

Sift dry ingredients together. Beat the eggs, milk and melted shortening together. Add to dry ingredients. Yields about ten or twelve good-sized pancakes.

Hot Broccoli Dip

Helen Park (d)

1 pkg. frozen Broccoli Spears, (cooked and drained)

1 small onion

1 (6 oz.) roll Kraft Garlic Cheese

? can Cream of Mushroom Soup

Saute onion in small amount of butter. Melt cheese in top of double boiler. Add soup and heat.

Mix with broccoli and heat thoroughly. Serve warm in fondue pot. Freezes well.

Chicken Salad

(Can be served as dip.)

Honey Bee Morris

1 chicken, cut up

1 sm. onion, sliced

3-4 celery tops

1 ? t. salt

1/8 t. pepper2 c. water

1 c. chopped celery

1 c. Mayo

Simmer chicken, covered, with onion and celery tops and 1 teaspoon salt for 45 minutes. Remove chicken and cool. Remove skin and dice the meat. Combine with celery, Mayo, and remaining ? t. salt. Chill before serving.

Spice Pound Cake

Maxine Black (d)

1 pkg. Duncan Hines Deluxe Spice Cake Mix

1 pkg. vanilla INSTANT pudding mix (4 serving-size)

1/3 c. Crisco Oil

1 c. water

4 eggs

Preheat the oven to 350 degrees. Generously grease and flour pan. Blend ingredients in a large bowl; beat at medium speed for 2 minutes. Bake at 350 degrees. (Cake is done when toothpick inserted in center comes out clean.

***Tube pan: 50-60 minutes.

***Two round 9? cake pans: 35-40 min.

***One 13 X 9 oblong pan: 40-45 minutes.

***1 can Frosting Mix