Welcome!

Hometown Recipes 5-15-18

Soft Vanilla Cookies

Joyce M. Webb

1 cup butter – room temperature

1 ¼ cup sugar

2 eggs

1 tsp. vanilla

3 cups flour

1 tsp. soda

¼ tsp. salt

3 Tbsp. buttermilk

Beat first 4 ingredients until fluffy. Sift together flour, soda and salt. Add buttermilk then add to egg mixture. Blend all ingredients together well. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 for 10-12 minutes or until slightly brown on edges. Let cool then remove from cookie sheet.

Beet Pickles

Claude Moore

2 cups vinegar

1 cup water

1 cup sugar

1 tsp. cinnamon

1 tsp. cloves

1 tsp. allspice

Boil, pour over beets in jars. Seal and put in hot water bath 8 to 10 minutes.

Southern Pecan

Praline Cake

Mary Ward Trull

1 pkg. butter pecan cake mix

1 (16oz) container of coconut pecan frosting

4 eggs

¾ c. vegetable oil

1 c. water

1 c. chopped pecans

Heat oven to 350. Spray a Bundt pan with non-stick spray. Combine the cake mix with the frosting, eggs, vegetable oil, water and ½ of the pecans. Mix thoroughly. Sprinkle the remaining pecans in the prepared Bundt pan and pour the cake on top of them. Cook for 50 minutes or until toothpick inserted in center comes out clean.

Jailhouse Chili

Glenna Parrish Ellenburg

1 lb. ground meat 1 Tbsp. oil

1 pkg. chili mix 1 lg. can tomato juice

½ cup chopped onion 3 Tbsp. chili powder

½ tsp. red pepper

1 Tbsp. oil

1 lg. can tomato juice

3 Tbsp. chili powder

½ tsp. garlic powder

Brown meat and onion; put in a Dutch oven and add other ingredients. Cook slowly.

In memory of Lillian Raines Elgin