Sweet Potato Pie

1 medium sweet potato (cooked)
2 eggs
½ tsp. nutmeg
1 c. sugar
1 c. evaporated milk
1 stick butter

• Preheat oven to 375 degrees.
• Mix all the ingredients with a mixer.
• Pour into unbaked pie shell.
• Bake about 45 minutes.
  
  Myrna Witherington
  My grandma told the sweet potato story for 30 years. In last 10 years her lived, she told this story to everyone who came to see her, repeating it about 10 times during the visit, laughing each time as though it was the first time she had ever told it. It became so funny because the more she told it, the more you would laugh. The she’d wait a few minutes and tell it again. The story goes likes this: Her husband used to love sweet potato pies. One time when she was in bed after childbirth, the neighbors and church people started bringing food in to help out. Her husband commented to someone that he loved sweet potato pies, but his wife never baked him one. Every able body in Hampton was soon at the door with a sweet potato pie. He had all the sweet potato pies he wanted and never asked for another one. She said it wasn’t true that she never baked him one. This was her recipe.
  

Ricotta Cheese Pudding

½ c. part-skim ricotta cheese
1 tsp. almond extract
1 tsp. Splenda

• Mix all the ingredients until smooth.
  
  Sheila Witherington
  I learned to make this single-serving dessert when I started losing weight on the South Beach diet. You can also replace the almond extract with vanilla extract and add 1 tsp. of cocoa.
  

Homemade Vanilla Ice Cream

2 cans sweetened condensed milk
Milk to fill ice cream freezer
1 tsp. vanilla

• Mix condensed milk with a small amount of milk until dissolved.
• Finish filling up the freezer container with milk.
• Add vanilla.
• Place plastic whip inside container. Secure top to container and place in freezer.
• Start electric freezer before adding ice.
• Fill freezer with ice, consistently sprinkling ice with ice cream salt.
• Continue process until freezer shuts off when ice cream is frozen.
• Carefully remove whip from inside container.
• Either serve immediately, or close container, cover with ice, and allow to set for 30 minutes for a firmer ice cream.
  
  Sheila Witherington
  This is the recipe my parents used when I was growing up because it didn’t require using raw eggs. Another favorite is adding bananas. You can also add fresh strawberries or peaches.
  

Easy Peach Cobbler

12 tbsp. melted butter
3 c. peeled, thinly slice peaches or canned peaches
½ tsp. salt
2/3 c. sugar
½ c. milk
1 egg
1 ½ c. flour
2 tsp. baking powder

• Preheat over to 375 degrees.
• Spread 4 tbsp. melted butter evenly in 8 x 8 square pan and place peaches over it.
• Mix half the salt with ¼ c. of sugar and sprinkle over the peaches.
• Pour remaining butter into a bowl with milk and egg, and mix well.
• Mix the remaining dry ingredients in a bowl.
• Stir in milk and egg mixture until smooth.
• Scoop batter by ¼ c. clumps over the peaches.
• Bake for 30-35 min. If cobbler starts getting to brown, cover with a piece of foil until toothpick comes out clean.
  
  Sheila Witherington
  Aunt Wada used to make these cobblers on the spur-of-the-moment. You can also use other fresh or canned fruits for this cobbler, such as fresh sliced apples, berries, or canned cherry pie filling.
  

Sheila's Camping Breakfast

Propane gas camping burner
Bacon
Eggs
Canned Biscuits
Major Midwestern Storm

• When camping out, always cook the bacon first because you will need the bacon grease to cook the eggs and biscuits.
• Next, you have to decide whether to cook the eggs or the biscuits next, especially if a major Midwestern storm is moving into your campsite.
• If you cook the eggs next, they will get a little cold while the biscuits fry.
• If you cook the biscuits next, they will get a little cold while the eggs fry.
• The main thing to remember is that when finished, do not place them in the front seat of the vehicle while everyone is breaking camp in the pouring rain, lightning, and thunder.
• Someone is likely to jump into the car, soaking wet, and sit on the whole stack of breakfast, without looking.
  
  Sheila Witherington
  In June and July 1998, Bridget, Carmen, and I made a cross-country camping trip out west in a tent. We traveled in my red 1992 Mercury Topaz, loaded to the gill with all the camping equipment. One of our campsites was a beautiful place in xxxx. The weather was wonderfully pleasant all through the evening, night and next morning. We were leisurely discussing whether to spend another night in the same site, when I started cooking breakfast early the next morning. Just as I started cooking, a breeze came up, then storm clouds blew in, and Bridget and Carmen started rushing around packing up things in the car before everything got wet. They started squealing that maybe we should just break camp and move on. I was cooking and said that was fine with me and we’d go just as soon as we ate breakfast. They were moving ninety to nothing taking down the tent, rolling up sleeping bags, and packing up supplies, and it started raining big huge drops. The wind started blowing everything around. I had just finished cooking the bacon, and I asked out loud, “Should I cook the eggs or the biscuits first?” By this time, it was raining quite hard. They started laughing at me trying to cook breakfast in the rain, but my thinking was that we had to eat, and I had it all started, I may as well finish it. They have mocked me ever since, “Should I cook the eggs or the biscuits next?” I don’t remember which I cooked next, the eggs or the biscuits, but when I finished all it in the pouring rain, I rushed it over to the car, covered in paper plates and set it in the front passenger seat, so we could eat once everything was loaded and we were on our way. I helped the girls get everything else in the car. It was pouring blankets of rain, the wind was blowing fiercely, and the lightning and thunder were frightening. It was a storm that just came out of nowhere. Just as we all piled into the car and got back out on the highway, we settled down from our laughing, and I said, “Ok, hand me my breakfast.” Bridget and Carmen looked at each other in puzzlement said, “What breakfast? You have the breakfast.” I said, “I put the breakfast in the front passenger seat. Carmen, are you sitting on the breakfast?” She replied, “I don’t know.” She unlatched her seat belt, and lo and behold, there was our camping breakfast squished and soaked between several paper plates. We laughed until our sides hurt and ate it anyway.
  

Thai Stir-fry and Jasmine Gelatin

1 lb. beef roast or steak, pork, ham, poultry, shrimp, or tofu
2 tbsp. olive or canola oil
1 tsp. crushed garlic
2 tbsp. red curry paste (more or less to taste desired)
2 tbsp. sweetened condensed milk or 1 can coconut milk
1 pkg. jasmine gelatin (available at some Asian food markets)
1 can rumbatan fruit
Ice cubes

• In an 8 x 8 pan, mix jasmine gelatin according to package a few hours before planning to serve meal.
• Slice protein into bite-sized pieces.
• Brown meat until seared and tender. If using tofu, make sure the tofu is browned in hot oil before adding other ingredients.
• Add crushed garlic and heat slightly.
• Mix curry paste and milk together and simmer protein to absorb the flavors of spices.
• When gelatin is firm, cut into one-inch squares.
• Mix gelatin pieces, rumbatan, and ice cubes in large bowl to make cold soup.
• Serve hot curry dish with rice.
• After first serving, serve cold gelatin soup to cool the taste buds.
• Serve hot curry dish with rice again as desired.

Alice from Thailand
Sang Yong Lee from South Korea lived with me for eight months and introduced me to a student named Alice from Thailand. She came to my house and cooked dinner for us one night. She taught me the Thai style of cooking. She used coconut milk, and the next time I tried to make it, I sent Bridget and Carmen to the grocery store for coconut milk. They couldn’t find it (you find it in the Mexican food section) so they brought in flaked coconut. I improvised and used the coconut and a can of condensed milk. It turned out great and I started using just the condensed milk after that for a special flavor that everyone likes. This recipe is the basic formula for cooking a protein dish. You can also add vegetables or make this into a vegetarian dish. Serve this with plenty of steamed rice.

Roasted Ham

Big uncooked ham, bone in
(If a ham is cooked, all you have to do is wrap it in foil and heat it thoroughly.)

• Preheat oven to 350 degrees.
• Remove wrapping (notice cooking time recommendations) and wash ham.
• Wrap ham in foil and place in/on baking dish. There is no need to season a ham because it has already been cured and seasoned.
• Bake in hot oven. Follow cooking time recommended on ham packaging.
  
  Sheila Witherington
  I learned the value of cooking a big ham with bone in from my cousin Jean Jordan. Bone-in hams are usually one of the cheapest forms of meat, and there is much you can do with the ham once it is cooked. Watch for sales, and grab one when they are on sale. When done, slice and store in freezer bags for quick meals. This ham is great for any meal, even breakfast. Don’t throw out the ham bone. Put it in a crock pot with a cup of dried beans and four or five cups of water, and let it slow cook for several hours. The bone will fall apart and meat will season the beans. Lima beans, navy beans, or great northern beans are especially good cooked with a ham bone.
  

Pot Roast

Large beef roast
2 tbsp. canola oil
2 tbsp. flour
2 c. water
4 large potatoes, peeled, cut into chunks
4 large carrots, cut into chunks
2 large onions, quartered
2 tsp. salt
1 tsp. black pepper
More water as needed

• Brown roast in large stew pot in canola oil.
• Brown flour in pot with roast and oil. When flour is mixed with oil, add water ¼ cup at a time to make gravy.
• Cover roast with water and cook about 1 hour.
• Add potatoes, carrots, and onions to pot and cover meat and vegetables with water.
• Season with salt and pepper.
• Cover and cook slowly over medium heat until roast is tender.

Brenda Sims
Brenda made this pot roast several times when she invited me to dinner. You can also make this by putting all the ingredients in crock pot and cooking on high for 4 to 6 hours. Eliminate the flour when using a crock pot.

Pork Roast

Lean pork roast or pork tenderloin
Garlic cloves
Rosemary

• Preheat over to 350 degrees.
• Cut large gashes into pork roast and stuff whole garlic cloves into the deep gashes.
• Sprinkle rosemary over roast, making sure some of it gets into the gashes as well.
• Cover and bake for about 1 hr. or more, depending upon size of roast. Check after 1 hr. and cook until done.
• Remove cover and continue to bake uncovered for 15 minutes to brown roast.
  
  Carolyn Pittman
  Carolyn served this roast one night when I was invited to dinner. I was amazed because she had claimed she could not cook. This roast is marvelous.
  

Meatballs & Spaghetti Sauce

MEATBALLS
1 lb. ground beef
2 eggs, beaten
Salt and pepper
1 c. bread crumbs
½ c. parmesan cheese
½ c. milk
2 onions, chopped
1 tsp. crushed garlic

SAUCE
1 onion, chopped
2 tbsp. canola oil
1 #2 can tomatoes
2 6-oz. cans tomato paste
3 c. water
1 tsp. each, salt and pepper
2 tbsp. parsley flakes
4 bay leaves
1 tbsp. sugar
2 tbsp. crushed garlic

1 8-oz pkg. spaghetti

• In a large pot (6 qts.), brown onion in three tbsp. of oil.
• Add tomatoes, tomato paste, water, salt, pepper, parsley flakes, sugar, crushed garlic, and bay leaves. Cook over low heat for one hour.
• To one pound of ground meat, add eggs, pepper, salt, bread crumbs, parmesan cheese, milk, onions, and crushed garlic. Mix thoroughly. Form into small balls and brown in hot oil until done.
• Add meatballs to sauce and cook over low heat 15 minutes.
• Cook spaghetti as directed on package.
  
  Bill & Wanda Witherington
  Daddy and Wanda started preparing this recipe as one of their favorite meals. They made it every time we visited because we all loved it so much. This recipe serves about four people. It is really good with garlic butter French bread and a green salad.
  

Korean Stir-fry

1 lb. beef roast or steak, pork, ham, poultry, shrimp, or tofu
4 c. raw vegetables, peeled, sliced (possibly onions, potatoes, sweet peppers, carrots, broccoli, celery, cabbage, peas, green beans, spinach, etc.)
2 tbsp. olive or canola oil
1 tsp. crushed garlic
½ tsp. salt
½ tsp. black pepper

• Slice protein into bite-sized pieces.
• Wash, peel, and slice vegetables into bite-sized pieces.
• Heat oil in wok.
• Brown meat until seared and tender. If using tofu, make sure the tofu is browned in hot oil before adding other ingredients.
• Add crushed garlic and heat slightly. Add sliced vegetables, first the ones that take longest to cook, such as potatoes, carrots, green beans, and broccoli. Add vegetables that cook quickly last, such as onions, cabbage, peppers, and spinach.
• Season with salt and pepper and any other herbs and spices to add variety.
• Do not overcook vegetables.

Sang Yong Lee from South Korea
Sang Yong Lee from South Korea lived with me for eight months and was the first Asian student to share meals with me. I learned many new cooking styles from her. This recipe is a general form of cooking for all meals in South Korea. It is important to cut all the meat and vegetables before cooking in order to eat with chop sticks. Serve with either steamed rice or noodles. You can also season this style of cooking with soy sauce, sesame oil, cumin, and hot curry.

Italian Sausage Pasta

1 lb. Italian sausage (I like the hot variety, but it also comes in sweet version)
2 tsp. olive oil (or canola oil)
1 tsp. crushed garlic
1 jar of spaghetti sauce
8 oz. spaghetti

• Cut sausage link in 1-in. chunks.
• Fry sausage chunk in skillet with 2 tsp. olive oil.
• Add crush garlic to sausage.
• Add spaghetti sauce when sausage is thoroughly cooked and simmer.
• Boil spaghetti in separate pot.
• Drain spaghetti.
• Serve sausage sauce over spaghetti.
  
  Eleanor Novek
  I learned to substitute Italian sausage for ground beef in making spaghetti from my friend Eleanor in the early 1990s. You can also add other desired ingredients to the sausage cooking stage, such as chopped onions, sliced fresh mushrooms, or basil. Sometimes you can find fresh Italian sausage cheaper than ground beef, and it is much tastier. You can also substitute spaghetti for other pasta, such as penne or macaroni. Top with grated cheese, if desired. Serve with crusty French bread and a green salad.
  

Homemade Chili

1 lb. ground beef, cooked
1 onion, chopped
2 tbsp. canola oil
1 tsp. crushed garlic
4 tbsp. chili powder
2 tsp. ground cumin
1 tsp. cinnamon
1 can chili beans
1 tsp. salt
1 can crushed tomatoes
1 can tomato paste, plus 6 cans water

• Cook ground beef in soup pot.
• Add chopped onion to cooked beef and cook until tender.
• Add each ingredient to the beef, mixing gently over simmering heat.
• Simmer chili at least 30 minutes to blend flavors. Taste during the cooking and add spices to desired taste.
  
  Sheila Witherington
  This recipe is not nearly as spicey as the chili my mother used to make, but this one is good. You can also substitute tomato juice for the tomato paste and water. Add more chili powder, plus cayenne for a spicier chili. Serve with corn chips, crackers, grated cheese, sour cream, and other toppings as desired.
  

Homemade Burritos / Enchiladas

1 lb. cooked beef or chicken
1 c. chopped onions and bell peppers
1 can refried beans
2 c. grated cheese
8 flour tortillas
1 c. salsa
Canned chili, as desired
Sour cream for topping

• Preheat oven to 350 degrees.
• Shred cooked beef or cooked chicken into small pieces.
• Spread each tortilla with refried beans
• Divide meat equally on each tortilla. (1/8 lb. each)
• Layer onions and peppers on tortilla, for individual taste.
• Sprinkle half the grated cheese inside tortillas.
• Roll tortillas and place in 9 x 13 baking dish.
• Spread salsa on top of rolled tortillas.
• Top with remaining grated cheese.
• Bake for 20 minutes or until warm thoroughly and cheese melts and slightly browns.
  
  Sheila Witherington
  The difference between burritos and enchiladas is enchiladas have more cheese and chili melted inside and outside. You can add more of desired ingredients or leave off what is not wanted.
  

Fried Squirrel

2 squirrels, cut into pieces at major joints
2 c. seasoned flour
1 c. canola oil for frying

• Hopefully, someone else has skinned and gutted the squirrels.
• Since most hunters shoot squirrels with a shotgun, be sure to check squirrel pieces carefully to remove all the buck shot that can be hidden in the flesh.
• A squirrel can be cut into several major pieces: four legs with thigh, upper body, lower body, and head. A few people (like my mom) love to eat squirrel brains, but not me. I throw the heads away. There is not much meat on a squirrel, so leave the pieces big. You’ll get six pieces from each squirrel.
• Wash squirrel pieces and while meat is still wet with water, coat each piece in seasoned flour. The secret to frying squirrel is to get it floured really well in all the little creases and crevices, then fry it slowly over medium heat. This will make a nice crispy crust all around. So much of the taste is crust, since the meat is dark and lean.
• Fry pieces in hot oil.
  
  Sheila Witherington
  Since I was married to a hunter early in life, I learned to cook squirrels before I turned 20. I never did dip squirrel in buttermilk, just water, because I thought the thicker crust would overpower the small portions of meat on a squirrel. I always thought one would fry a rabbit the same way, but I never fried a rabbit. Whenever Bobby killed a rabbit, he took it to Lady Bug because she loved them so much. I’m thinking I’ll raise and cook rabbits someday though. I think I might cook them like this sometimes.
  

Fried Deer Steak

Deer steak, sliced thinly
buttermilk to cover meat to soak
another 1 c. buttermilk for every lb. of meat at time of cooking
2 c. flour for every lb. of meat
Salt and pepper
1 c. canola oil for frying

• Steak should be sliced very thin. Tenderize steak using the mouth of a glass soda bottle. Beat steak until it falls apart.
• Soak tenderized steak in buttermilk, overnight if possible. The longer it soaks, the more it draws the wild taste from the meat.
• Start with fresh buttermilk to coat meat before frying.
• Salt and pepper the flour.
• Heat oil in cast iron skillet.
• Dip each piece of steak in buttermilk, then coat in flour mixture, and fry on medium heat until crispy and tender.
  
  Sheila Witherington
  Cooking deer steak was one of the first meals I learned to cook after I married and Bobby returned from Vietnam. He liked to deer hunt and we always had plenty of deer meat. Sometimes I made it crispy and crunchy, and other times, I simmered the crispy steaks into white milk gravy with sliced onions for about 10 or minutes. I served either mashed potatoes or skillet fried potatoes with this. Steamed rice would be good with deer steak, but since Bobby had to eat rice every day in Vietnam, he never wanted it again after that. I don’t make deer steak anymore because I don’t know anyone who deer hunts. But I would make it if I had it.
  

Chicken Fried Steak

4 tenderized beef minute steaks
1 c. flour, salt and peppered
1 c.milk or buttermilk for dipping
½ c. canola oil for frying

• Purchase the cubed steaks already tenderized.
• Heat oil in cast iron skillet.
• Dip each steak in milk.
• Coat each steak with seasoned flour, getting flour into the crevices.
• Fry steaks in hot oil until browned.
• Reduce heat and simmer until tender.
  
  Sheila Witherington
  This is a basic way to flour, brown, and tenderize minute steaks. The secret is to brown the crust, but then lower the heat and cover to simmer for a tender meat. Once the meat is finished, you can remove the steaks, make gravy and return the steaks to the gravy to simmer even longer, if you desire. You can also add sliced onions to the gravy, if desired.
  

Breaded Pork Chops

4 large pork chops
1 c. flour, salt and peppered
½ c. canola oil for frying

• Wash chops and coat in seasoned flour.
• Fry in oil over medium heat in cast iron skillet.
• Once browned, cover skillet and simmer on low heat for 10 minutes, until tender.
  
  Sheila Witherington
  This is a basic way to flour, brown, and tenderize chops. The secret is to brown the crust, but then lower the heat and cover to simmer for a tender meat. Once the meat is finished, you can remove the chops, make gravy and return the chops to the gravy to simmer even longer, if you desire.
  

Fish Croquettes

Canned tuna, salmon, or mackerel
Cornmeal, equal parts to match amount of fish
1-2 eggs
1 tsp. crushed garlic
½ tsp. black pepper
Canola oil for frying

• Mixed cornmeal into canned fish.
• Add eggs and stir gently into fish mixture.
• Season with garlic and pepper.
• Heat oil in flat skillet.
• Form patties and cook in hot oil until brown and cooked through and through.
  
  Sheila Witherington
  Fish croquettes have been a staple in my home ever since I first learned to cook them early in my marriage. My Aunt Mae made them on the spur-of-the-moment once when I visited, and it impressed me that it was an easy dish to make when guests stopped by. They are easy to mix and fry in a hurry. Cooking them in a cast iron skillet makes a crispier crust on the cakes. These also keep well in a covered container, and I have been known to eat them cold for breakfast or a snack. You can add a chopped onion to the mix, if you wish. Also a teaspoon of horseradish makes them spicier. It is also possible to make fish croquettes from fresh leftover fish. Just add a little oil to the mixture.
  

Breaded Cod

4 servings cod or other white fish
1 c. milk
2 c. crushed bread crumbs seasoned with salt/pepper
1 stick of butter

• Preheat oven to 375 degrees F. Butter cookie sheet.
• Prepare cod servings one at a time in the following process.
• Melt ¼ stick butter in skillet. Keep skillet hot and ready for prepped fish.
• Dip piece of fish in milk thoroughly.
• Immediately transfer milk-coated piece of fish to plate of seasoned bread crumbs, coating it with crumbs thoroughly.
• Transfer breaded piece of fish to hot butter skillet and brown thoroughly on both sides.
• Transfer browned breaded fish to buttered cookie sheet.
• Wipe buttered skillet and start over with another ¼ stick melted butter to brown the next piece of fish.
• Repeat this coating and browning process for each piece of fish.
• Once all pieces of fish are coated and browned, bake on cookie sheet in hot oven for 15-20 minutes, until fish is done. Cooking time may vary depending on thickness of fish.
  
  Sheila Witherington
  I found this recipe online when I lived in Kansas City, and it is really good. You can change the taste slightly by using different spices in the bread crumb mixture. The milk and butter help the crumbs make a crunchy outer crust.
  

Boiled Shrimp Salad

1 lb. boiled ready-to-eat shrimp, peeled and tails removed
2 boiled eggs, chopped
½ c. mayonnaise
1 stalk celery, diced
1 small onion, diced (optional)
1 tsp. mustard
2 tsp. sugar
2 tsp. olive oil
1 tsp. dill seed (optional)
Juice of 1 lemon
Grated lemon rind

• Combine cooked shrimp with other ingredients.
• Cover and chill before serving.
• Keep refrigerated once eggs and mayonnaise are mixed.
  
  Sheila Witherington
  I first ate this dish at a restaurant in Ruston, Louisiana, when we stopped for a meal on a return trip from Pineville back to Bearden. This was one of the best dishes I had ever eaten. I especially like it with the chopped onion, but many people prefer to omit the onion. Serve with French bread, crackers, pita bread, or on a bed of lettuce. If you don’t have the dill or lemon, it is still good.
  

Vegetable Beef Soup

1 lb. ground beef
¼ c. canola oil
1 can diced tomatoes
1 tsp. crush garlic
1 large onion, chopped
1 stalk celery, chopped
1 carrot, diced
1 potato, diced
1 tsp. salt
2 tsp. jalapeño peppers
½ tsp. black pepper
2 quarts water

• Brown ground beef.
• Combine other ingredients with cooked beef in a soup kettle. Cover kettle and simmer vegetables until almost tender (about 10 minutes).
• Add water and heat quickly.
• Taste for seasoning, and add additional spices as desired.
  
  Sheila Witherington
  This is a basic vegetable beef recipe, but you can add different vegetables, such as green beans, English peas, corn, okra, tomatoes, and beans or peas. Broccoli and cabbage will change the taste significantly.
  

Potato Soup

1 stick butter
4 tbsp. flour
1 large onion, chopped
4 cups milk
4 large potatoes, peeled, diced
1 tsp. crush garlic
1 tsp. horseradish sauce
1 tsp. salt
½ tsp. black pepper

• Melt butter, and brown flour in butter. Be sure to get the lumps out at this point of the cooking.
• Add 1 cup of the milk slowly to make thick gravy.
• Add onions and potatoes and heat thoroughly.
• Add remaining milk and spices and bring to light boil.
• Reduce heat to simmer and cook slowly until potatoes are creamy.

Sheila Witherington
This is another soup that Aunt Nita made many times because it uses basic ingredients she had on hand. The secret to making this soup is to make the roux first and remove the lumps from the flour before adding the milk. Some people add a sliced carrot to this recipe. It is also good with a little olive or canola oil added to it. You can garnish it with bacon bits or grated cheese.

Gazpacho

4-5 large tomatoes, or 1 tall can of tomatoes
1 cucumber, diced
1 onion, chopped,
1 stalk celery, chopped
1 bell pepper, chopped
1 tsp. crushed garlic
¼ c olive oil
¼ c. red wine or red wine vinegar
4 c. cold water
1 tsp. salt

• Chop tomatoes into bite-size pieces.
• Add all the other ingredients.
• Mix thoroughly.
• Cover and refrigerator before serving.
• Serve cold.
• Keep covered in the refrigerator and it will keep for two or three days.
  
  Sheila Witherington
  I first discovered gazpacho at a restaurant in El Dorado, Arkansas, called SAC Lunch. It was owned and operated by the South Arkansas Art Council to support the fine arts. It was my first experience with gourmet dining. I would stop by there when I was selling ads for Neighbors Magazine or when I was attending counseling sessions. I make this soup often. One of my favorite gazpacho servings was at The White Dog in Philadelphia. It is a great gourmet soup, always served cold.
  

Cream of Tomato Soup

½ stick butter
2 tbsp. flour
2 c. milk
1 small onion, chopped
1 tsp. crushed garlic
1 small potato, diced
1 large can tomato juice
1 tsp. salt
½ tsp. black pepper

• Melt butter, and brown flour in butter. Be sure to get the lumps out at this point of the cooking.
• Add milk slowly to make thick gravy.
• Add onion, garlic, and potato, and heat thoroughly.
• Add tomato juice, salt, and pepper.
• Bring to a slight boil, and reduce heat to simmer.
• Cook over low heat until potato and onions are tender.

Sheila Witherington
My Aunt Nita used to make a version of this soup and serve with buttered rice and cornbread. This is such a great comfort food and so little is needed to make it. If you don’t have a tall can of tomato juice, you can make the same thing from a small can of tomato paste by diluting it in two quarts of water. Just add more salt to taste. You can make this creamier by adding more butter or a heavier cream instead of milk. Served with brown rice, this is a very nutritious meal.

Corn Chowder

4 ears of fresh corn
1 small potato, diced
1 small onion, chopped
2 c. milk
1 tsp. butter
1 tsp. salt
½ tsp. black pepper
1 tsp. crushed garlic

• Cut the corn from the cobs, using a sharp knife, reserve all the corn, juice, and pulp to include in the soup.
• Heat the milk and butter, then add the corn and other ingredients.
• Bring all the ingredients to a light boil, then reduce the heat to simmer until potatoes and onions are tender.
• Stir occasionally to keep from sticking.
  
  Sheila Witherington
  This soup makes a great meal in itself. You can eliminate the potato and onion, if you wish.
  

Beet Soup

3-4 fresh beets, peeled, sliced
1 large carrot
½ onion, sliced
1 tsp. salt
½ tsp. pepper
1 tsp. crushed garlic
1 ½ quarts water

• Wash, peel, and sliced beets, carrot, and onion.
• Combine all the ingredients.
• Cover ingredients with water and bring to a boil.
• Cover and reduce heat to simmer.
• Cook until vegetables are slightly tender, about 15 minutes.
  
  Eleanor Novek
  Eleanor made this soup when I visited her in Cortland, New York while she was teaching at NYU-Cortland. I had never cooked fresh beets before, and the taste and color was delightful. The weather was so cold, and the hot soup was just perfect. Add more garlic when you have a bad cold, and it helps open sinuses and relieve congestion.
  

Beef Barley Soup

½ lb. uncooked beef, sliced
2 tbsp. canola oil
1 small onion, chopped
2 quarts water
1 small potato, chopped
½ c. pearled barley
1 tsp. salt
½ tsp. black pepper
1 tsp. crushed garlic

• Brown the beef in the oil, reserving all liquids.
• Once beef is browned and cooked thoroughly, add chopped onion, and simmer the onions to release flavors.
• Add water and bring to a boil.
• Reduce heat to simmer and add remaining ingredients.
• Cover and simmer for about 30 minutes to cook barley thoroughly.
  
  Sheila Witherington
  This soup is better with beef roast or steak sliced into small pieces, but you can also use ground beef to make this soup. Some people add small amounts of sliced carrots or a few English peas. Do not drain the meat when you cook it because the juices and oil are what make the soup so good. Otherwise, you will need to use beef broth instead of water. I have also made this soup with leftover roast beef.
  

Vegetable Dip

1 c. sour cream
1 c. mayonnaise
1 tsp. horseradish sauce
1 tsp. cumin
1 tsp. curry
1 tsp garlic

• Mix all ingredients together.
• Cover and chill.
• Serve with raw vegetables, chips, pita wedges,
  
  Sheila Witherington
  I created this dip on the spur-of-the-moment when I was taking some raw vegetables to Bible study. Everyone commented on how good it was, so I guess it was a hit. You can also increase or decrease the proportions of sour cream and mayonnaise depending upon how creamy you like the dip. More mayonnaise makes it thicker and creamier.
  

Guacamole

2 large ripe avocados
1 clove garlic, crushed
3 tbsp. lemon juice
2 heaping tsp. salsa
¼ tsp. black pepper
Salt to taste

• Peel and mash avocados.
• Add other ingredients.
• Mix by hand thoroughly or blend in electric blender.
  
  Sheila Witherington
  This recipe is easy to make and is a good dip with chips or raw vegetables, but it is also good as a spread for wraps, crepes, or sandwiches. Can be served with a salad, or with rice and pasta dishes. Avocados are rich in amino acids, and the fat is the good kind of fat, especially when added with whole grains. The lemon juice helps keep the avocados from turning brown.
  

Fruit Dip

1 8-oz. pkg. cream cheese
1 small carton whipped cream

• Blend both ingredients until smooth.
• Serve with wedges of fresh fruit, such as apple slices, strawberries, melon, and bananas.
  
  Sheila Witherington
  This is especially good with fresh apple slices. Kids love it. It keeps several days in a covered container in the refrigerator. I bet it would be good on crêpes as well
  

White Nut Cake

6 egg whites, whipped
2 c. sugar
¾ c. butter
3 c. flour
1 tsp. salt
1 ½ tsp. cream of tartar
1 tsp. soda
1 c. milk
1 tsp. vanilla
1 tsp. almond extract
2 c. nuts

• Preheat oven to 350 degrees.
• Whip egg whites and set aside.
• Cream sugar and butter.
• Sift flour, salt, and cream of tartar in a separate bowl.
• Mix milk, vanilla, and almond extract, cream into sugar and butter mixture.
• Mix nuts in flour mixture, then slowly add flour to the creamed mixture.
• Add whipped egg whites last.
• Pour mixture into two greased and floured loaf pans.
• Bake 1 hour, checking carefully the last 10 minutes, until toothpick comes out clean in several spots.
• Remove cakes from pans and cool. Then wrap in plastic.
  
  Myrna Witherington
  This is my rendition of the famous Myrna Witherington White Nut Cake that was served at my grandma’s house every Christmas when my daddy was growing up. It was the cake that was left out for Santa Claus on Christmas Eve, and on Christmas morning the cake was half gone. My daddy loved the cake so much that he told my grandma to make another kind of cake and leave it out for Santa and not to leave the White Nut Cake because Santa ate too much of it. My parents made the cake every Christmas when I was growing up, too. I have changed it a little bit to make it a less dry than the original version.
  

Sweet Potato Casserole

4 sweet potatoes, peeled, sliced, and boiled
½ c. brown sugar
2 eggs, beaten
1 tsp. vanilla
2 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
1 tsp. allspice
1 can condensed milk (or evaporated milk)
½ c. nuts, chopped
½ c. brown sugar for topping

• Preheat oven to 350 degrees.
• Mash potatoes, and mix with sugar and eggs.
• Add spices and thoroughly blend.
• Add canned milk. Condensed milk will make it very rich and sweet. Evaporated milk will make it creamy and slightly sweet.
• Spoon into oven-proof casserole dish.
• Mix chopped nuts and sugar together and sprinkle on top of the casserole.
• Bake for 30 minutes.
  
  Sheila Witherington
  Altering the spices will change the flavor slightly, according to desired taste. Some people add marshmallows or marshmallow cream to this recipe instead of brown sugar and top it with marshmallows, but I removed it from my cooking when Carmen developed an allergy to marshmallows. This is very good without marshmallows. You can also substitute granulated sugar for the brown sugar, or use Karo syrup or other sweetener. There are several ways of making this sweet. You can also use a sugar substitute.
  

Roasted Turkey

Big turkey

• Preheat oven to 375 degrees.
• Rinse turkey, and remove metal and giblet bag.
• Place giblets back into turkey cavity.
• Rub turkey with butter, crushed garlic, salt, and pepper.
• Either bake in cover roasting pan or roasting bag.
• Follow cooking times on turkey packaging or roasting bag instructions.
• Reserve broth for dressing either now or freeze for later.
  
  Sheila Witherington
  Roasting your own turkey is not that difficult and provides a cheap source of protein for great meals. When baking a turkey for a larger crowd, estimate about 2 lbs. of turkey for each person, maybe a little less.
  

Refrigerator Roll Cookies

1 stick of butter (1/2 lb.)
1 tsp. vanilla
2/3 c. brown sugar
1/3 c. sugar
1 egg
1 ½ c. flour
1/24 tsp. cream of tartar
1 tsp. salt

• I usually double the recipe to make 120 cookies, which don’t last long.
• Preheat oven to 350 degrees.
• Mix all ingredients with electric mixer.
• Form dough into several rolls about 1 1/2 to 2 inches in diameter.
• Wrap rolls in plastic wrap and store in refrigerator until firm enough to cut into slices. Sometimes I will place them in the freezer to chill, if I am in a hurry.
• Remove wrapped rolls one at a time, and slice cookies off about ¼ inches thick.
• Cookies can be pressed into holiday sprinkles, sugar, or other toppings suitable for the season or occasion.
• Place on buttered cookie sheet and bake about 8-10 minutes.
  
  Sheila Witherington & Luca Mosley-Sims
  I discovered this recipe in Kansas City from Carmen’s Fannie Farmer cookbook, and Luca and I started making them for all sorts of special occasions. They make great Christmas cookies, but also are a perfect dough for basic roll cookies.
  

Pumpkin Bread

3 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
½ tsp. salt
3 c. flour
2 tsp. baking soda
1 c. nuts, chopped
1 c. canola oil
4 eggs, beaten
1 can (13 oz) pumpkin
2/3 c. water

• Preheat oven to 350 degrees.
• Grease and lightly flour two loaf pans.
• Mix dry ingredients and nuts together until thoroughly blended.
• Add oil, eggs, pumpkin, and water, and beat until smooth.
• Pour mixture equally into two loaf pans.
• Bake 1 hour or until toothpick comes out clean at several stick points.
• Remove from pans immediately; cool on rack.
• Wrap in plastic.
  
  Sheila Witherington
  I started making pumpkin bread in Salt Lake City when I owned and operated RedBug Homestay. I tried several recipes and improvised until I came up with this version. The cloves make this very special. You can use pecans or walnuts.
  

Papoose Pie

4 c. graham cracker crumbs
2 sticks butter, melted
3 bananas
1 can crushed pineapple
2 8-oz pkgs. Cream cheese
1 container whipped cream
1 can sweetened pie filling (cherry, blueberry, apple, sweetened fresh strawberries, etc.)

• Make graham cracker crust in 13 x 9 serving dish by mixing cracker crumbs (crush your own and buy them already crushed) with the melted butter. Press mixture to make a thin crust on the bottom and all sides of the dish.
• Slice bananas to make a thin layer on the bottom and sides of the dish on top of the crust. Even set sliced bananas on the sides to fully line the crust.
• Spread the can of pineapple evenly over the bananas, including the sweetened pineapple juice.
• With mixer, whip cream cheese and whipped cream until smooth. Spread mixture over the pineapple.
• Top cream mixture with the can of pie filling.
• Cover and cool until ready to serve.
• This gets better as it sits because the flavors blend into the crust.
  
  Mary Nell Mosley
  This is one of the first desserts I learned to make from Mary Nell after I married. She got the recipe from some of the women she worked with out in the Area (defense plant) where she worked at the time. My favorite is cherry pie filling. But it is really good with fresh sweetened strawberry topping, as well. In fact, all of them are good. Nobody knew why this was called Papoose Pie. I used to take it to family reunions or to church when we had lunch. Sometimes I would make it at home, but we ate so much of it that I usually waited until there were more people to help us eat it. I could eat the whole thing.
  

Million Dollar Fudge

½ lb. marshmallows or 1 jar marshmallow cream
3 6-oz. pkgs. Chocolate chips
2 c. nuts, chopped
1 c. butter
1 tsp. vanilla
4 ½ c. sugar
1 large can evaporated milk

• Mix marshmallows, chocolate chips, nuts, butter, and vanilla in large bowl; set aside.
• Mix sugar and evaporated milk in large saucepan. Bring to a boil; boil exactly 12 minutes, stirring constantly.
• Pour over marshmallow mixture; stir until well mixed.
• Place in 13 x 9 x 2 inch pan.
• Chill for at least 24 hours.
• Yields: 5 pounds
  
  Janis Hopper
  Janis starting making the same Christmas goodies every year when her children were very small. They became family traditions. The traditions carried over, and I started making them for my own family’s Christmas celebration.
  

Karo Nut Pie

3 eggs
½ c. sugar
1 ½ c white Karo
1 tbsp. butter
1 tsp. vanilla
1 c. chopped pecans

• Preheat oven to 350 degrees.
• Beat eggs.
• Add sugar, Karo, butter, and vanilla.
• Beat well and add nuts.
• Pour into raw crust and bake slowly for 1 hour.
  
  Wanda Witherington
  Wanda always made the best pies. This is her recipe.
  

Holiday Cookies from the Package

• Pkg. holiday cookies in refrigerator section in supermarket
• Find a child who loves to make cookies.
• Open the package.
• Let the child place the cookies on a cookie sheet.
• Let the adult bake the cookies in the oven.
• Let the adult place baked cookies on the plate to cool.
• Let the child eat all the cookies they want.
• Convince the child to share the cookies with everyone.
  
  Breck Mosley &
  Luca Mosley-Sims
  Breck and Luca first made cookies at Thanksgiving 2005 when Bridget bought them at Kroger. It made everyone very happy.