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Hometown Recipes 10-16-18

Old Fashioned

Pancakes

Debra Williams

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar

1 ¼ cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Pour in the milk, egg, and melted butter, mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Flip once you see the bubbles come to the top, serve hot.

Beef Stew

Debra Williams

2 pkgs. Cubed beef stew meat

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled

4 cups water

1 teaspoon dried rosemary

1 teaspoon dried parsley

3 large potatoes, peeled and cubed

4 carrots, cut into 1-inch pieces

4 stalks celery, cut into 1-inch pieces

1 large onion, chopped

2 teaspoons cornstarch

2 teaspoons cold water

In a large pot or Dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour unto pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. Put potatoes, carrots, celery, onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 more hour.

French Coconut Pie

Winnie Belle Williams

1 stick of butter or margarine

3 eggs

1 ½ cups sugar

1 tsp. vanilla

1 tablespoons ofvinegar

1 cup angel flake coconut

Bake in a 9-inch, unbaked pastry shell. Bake in a 350 degree over for approximately 30 to 45 minutes or until firm.