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Hometown Recipes 1-22-19

Am I the only one who “went over-budget” through the Holidays??? When the boys, (my five sons), knew that one of their favorite dishes was in the fridge or keeping warm on the back burner, they, ever-so-often, couldn’t resist ‘just one little taste’. Who can say “that’d be me?” So, here are a few recipes for those “rough days”.

Apple Salad

Nona Jo Coleman

1 st part

2 eggs

1 T. flour

1 c. sugar

1 ½ c. sweet milk

Mix first part well and cook on low heat until it bubbles and thickens, stirring constantly. Then add 2nd part.

2nd part

1 ½ t. apple vinegar

1 t. vanilla

5-8 red apples, peeled and haphazardly sliced in about 1 inch slices.

Pour sauce over apples and stir together. Can be served warm or cold.

Blackeyed Pea Salad

Sylvia Sims

1 c. blackeyed peas

1 can whole kernel corn (or hominy)

1 can Rotel tomatoes

1 slice of onion, chopped

¼ c. chopped cilantro

Season to taste

Drain peas., corn, and tomatoes. (Putting into colander works well.) Place in a large bowl and add remaining ingredients. Season with salt, pepper, garlic salt or powder. Use your imagination; you know what you like.

Cheeseburger Soup

Jackie Pate

Cooking spray

1 c. chopped onion

1 c. shredded carrots

1 c. chopped celery

½ lb. lean ground beef

1 t. dried basil

1 t. dried parsley

4 c. fat-free chicken broth

4 c. chopped potatoes

¼ c. flour

1 c. skimmed milk

1 (8 oz) pkg. Velveeta light cheese

¼ c. fat-free sour cream

Saute onions, carrots, celery in cooking spray. Add beef and brown. Add basil and dried parsley, broth and potatoes. Cover and simmer until potatoes are tender.

Blend milk and flour. Add slowly to soup. Cover and simmer until it thickens. Stir in cheese to melt. Add sour cream and heat through. Do NOT boil.

Golden Carrot

Pie (Diabetic)

Diana James

2 eggs

¼ t. ground cinnamon

1 pinch salt

½ c. Fruit Sweet

1- 9inch pie shell

Dash ground nutmeg

1/8 t. ground ginger

1 c. cooked carrots, mashed

½ c. heavy cream

Beat eggs, nutmeg, cinnamon, ginger and salt until thoroughly blended. Add the carrots and stir well. Pour in the Fruit Sweet and cream; stir until completely blended.

Pour the filling into the pie shell and bake at 350 degrees for 35 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping.