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Hometown Recipes 8-13-19

Jambalaya

Charlene Smith

1 ? lbs. sausage or cubed beef

(Salt and pepper beef)

2 med. onions, chopped

2 T. chopped parsley

2 c. rice

? T. red pepper

3 T. flour

3 t. bacon drippings

2 cloves garlic (minced)

1 bunch green onions

2 ? c. water

2 t. salt

(Use salt, pepper and drippings only with beef.)

Brown meat, set aside. Melt drippings in skillet. Add flour and stir constantly until brown.

Add parsley, onions and garlic. Cook until soft. Add rice, salt, pepper and browned meat. Stir, then add water. Boil until rice is tender.

Honey Glazed

Chicken

Amy Gaskin

? c. honey

2 T. vegetable oil

2 T. prepared mustard

2 T. lemon juice

? t. lemon peel

? t. salt

2 ? lb. cut up chicken

Mix ingredients together. Put on chicken 2 or 3 times while cooking. Mmm good!

Cole Slaw

Brenda Harriman

Cabbage, shredded

1 onion, sliced & chopped

1 bell pepper, chopped

1 c. each: vinegar, sugar, Wesson oil

Shred and chop vegetables. Mix together vinegar, sugar, Wesson oil. Pour on top and mix well. Chill before serving.

Butter Finger Bars

Lou Chestnutt

1 c. butter

2 c. flour

? t. salt

2 t. sugar

4 eggs, well beaten

2 c. pecans

2 c. brown sugar

? t. baking powder

1 c. coconut

Mix butter, flour, salt and sugar until crumbly. Press into a 9X13 pan. Bake in preheated oven (375 degrees) for 10-15 minutes.

Mix eggs, pecans, brown sugar, ? c. flour, baking powder, coconut together. Spread over cooked pastry. Bake 15 minutes at 375 degrees. Cool.

Icing:

3 c. powdered sugar

6 T. butter

? c. cream

2 t. vanilla

Combine, mix well, frost cooled bars. Yum!