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Hometown Recipes 7-10-18

Straw-Ba-Nut

Ice Cream

Melba Huffman

2 c. sugar

6 eggs, beaten

1 can sweetened condensed milk

? tsp. vanilla extract

1 pt. fresh strawberries

2 bananas, mashed

1 c. chopped pecans

1 (8oz.) carton frozen whipped topping, thawed

Red food coloring

Beat sugar with eggs in large bowl until thick. Add remaining ingredients, mixing well. Pour into electric ice cream container. Freeze using freezer directions. Remove dasher, covering top with foil. Let stand for 1 to 3 hours in ice and salt to harden.

Coconut Pie

Rosemary Matthews

1 c. sugar

1 tsp. salt

? c. flour

3 c. milk

4 egg yolks, beaten

1 tbsp. vanilla

Mix dry ingredients. Slowly add milk and yolks. Cook on medium heat until thick and bubbly. Remove from heat; add vanilla. Pour into baked pie crust. Top with meringue.

Sausage Casserole

Carmilita Pate

1 lb. sausage

? c. onion, chopped

1 c. celery, sliced

1 ? c. white rice, uncooked

2 cans chicken broth

1 T soy sauce

Fry sausage, stirring. Do not brown. Saut? celery and onion in small amount of sausage grease. Drain sausage well and vegetables. Pour in chicken broth and soy sauce. Bake in large, 3-quart covered casserole about one hour at 350 degrees. Stir before serving.

Breakfast

Sausage Casserole

Alma Lynn Bane

1 pkg Jimmy Dean sausage

(cooked, drained and crumbled)

10 lightly beaten eggs

2 cups sour cream

1 tsp salt

1 can Rotel tomatoes

4oz cheddar cheese, grated

4oz Colby cheese, grated

Grease a 9x13 inch pan. Place eggs and sour cream mixture into the pan and bake for 10 minutes. Remove from oven and combine the rest of the ingredients. Mix well and pour over the sour cream and egg base. Refrigerate overnight. Bake for 1 hour at 350.