1 yellow cake mix
4 eggs
1 PKG lemon Jell-o
¾ C hot water
¾ C vegatable cooking oil
1 small can frozen lemonade concentrate
¾ C sugar

Temperature: 350

Beat eggs slightly and add to the cake mix, blend till moistened. Dissolve jello in the hot water, then add oil. Pour all at once into mix. Beat on low for 2 minutes. Pour into greased or floured 10″ tube or bunt pan. Bake for 1 hour. Remove from oven and pierce top with a long meat fork (tines should reach the pan bottom). Mix lemonade and sugar then pour over warm cake while it’s still in the pan. Allow cake to cool completely in the pan.

1 egg
1 TBS baking powder
1 C milk
1 TBS sugar
2 TBS vegatable oil, melted butter or margarine
½ TSP salt
1¼ C flour

Temperature:

Beat together egg, milk and oil. Mix all dry ingredients then add to the liquid mix. Stir the flour into the dry mix just until moistened. Batter should be lumpy. Pour onto hot griddle or flat pan. Cook until bubbles form on top of pancake. When bubbles begin to break, flip the pancake and cook till it is browned and center is done. Serve with honey, butter, cinnamon or pancake syrup.

4 dozen oysters and liquid
1 TSP lemon juice
1 onion (grated)
Dash cayenne
2 TBS melted butter
1 TBS flour
Patty shells
2 TBS parsley
½ can chopped mushrooms (optional)
Salt/pepper to taste
12 large or 36 party sized patty shells

Temperature: 425

Quarter or chop oysters and sauté in their water for 10 minutes then set aside. Sauté onion in butter. Blend in the flour. Add remaining ingredients. Add oysters. Cook for 5 minutes. Spoon into 12 large or 36 party sized patty shells. Bake for 10 minutes just before serving.

The patty shells are also known as vol-au-vent, and are used in many common forms of canapé.

5 LB Idaho russet (baking) potatoes
10 eggs (hard boiled)
½ LB chopped ham or ½ LB crisp bacon
1 onion (grated)
1 small jar (8oz) sweet pickle relish
mayonnaise (Hellman’s)
Salt and pepper to taste

Temperature:

Peel potatoes and cut into small ½” cubes. Boil in salted water then drain in a collander. Add grated onions to hot potatoes. Hand grate the boiled eggs coarsely then add to potatoes. Add salt and pepper gradually to taste. Mix ingredients gently – don’t mash the potatoes. Add relish. Add mayonnaise gradually to the desired consistency. Fold in ham or crumbled crisp bacon. Garnish top when serving with paprika and hard boiled egg slices and a few sprigs of fresh parsley.

1½ C sugar
¼ TSP cream of tartar
2 egg whites
¼ TSP salt
5 TBS water
1 TSP vanilla

Temperature:

Combine all ingredients except vanilla in large mixer bowl. Beat on high until well blended and sugar is dissolved. Place the bowl over a pot of simmering water (or place in the top of a double boiler) then beat with electric beater on high, until icing forms very stiff peaks. Remove from heat, add vanilla and continue to beat until slightly cooled.

2 TBS olive oil
1 onion (chopped)
½ C green onion
½ C celery (chopped)
8 cloves garlic (minced)
2 LB chicken (cubed)
1½ LB smoked sausage (andouille, etc.)
1 LB ground beef
1 LB chicken liver (pureed)
2½ TSP salt
¼ TSP black pepper
3 TBS parsley
1 PKG Lipton Cream Of Chicken Soup (dried)
3 C chicken stock
2 C long grain rice

Temperature:

Brown the chicken in a heavy 6 QT pot and set aside. Brown the sausage and set aside. Brown the  ground beef then add the chicken liver and cook through then set aside. Sauté the onion, green onion, garlic and celery in olive oil until soft and turning translucent. Return meats to the pot. Add salt, pepper, parsley and cream of chicken soup. Add 2 C chicken stock and simmer covered for 20 minutes. Add remaining 1 C of chicken stock, bring to a boil then stir in 2 C rice. Cover and simmer on low heat till rice is tender and dry, stirring halfway through (~30 – 35 mins).

Can be done in electric rice cooker – make base in pot then put in cooker with rice and water.

6 eggs
1 12 OZ can evaporated milk
1½ C sugar
1 can sweet condensed milk
½ TSP salt
4 C pureed strawberries
1½ QT milk (scalded)
1 TBS vanilla

Temperature:

Combine eggs, sugar and salt. Gradually stir in hot milk. Cook on low, stirring constantly till mix thickens and coats the spoon. Chill at least 5 hours. Add vanilla, evaporated milk and condensed milk. Stir in berries. Makes 1 gallon. Can be reduced for use in smaller, electric freezers.

3 C sugar
3 egg whites (stiffly beaten)
½ C Karo syrup
1 TSP vanilla
2/3 C boiling water
½ C nuts (chopped)
Dash salt

Temperature:

Mix sugar, Karo and water. Bring to a boil while stirring. Continue to cook without stirring till it forms a soft ball in tepid water. Pour ½ hot mix over the beaten egg whites. Beat with mixer. Continue to cook remainder of syrup to the hard crack stage. Add remaining syrup to mixture and beat for 1-2 minutes. Add vanilla and nuts. Drop by TSP onto a buttered surface (or aluminum foil). Cool.

3 egg whites
6 TBS sugar
¼ TSP cream of tartar
Dash salt
½ TSP vanilla

Temperature: 325

Beat egg whites, cream of tartar and salt on high speed till stiff peaks form. Add sugar, one TBS at a time, beating well. Continue to beat at high speed until sugar has completely dissolved and there is no longer a “grainy” consistency and the meringue stands in very stiff peaks. Add vanilla and beat another for 30 seconds. Spoon onto pie. Bake till peak tips are slightly golden and meringue is “set” – about 12 minutes.

Sauce:
½ TSP oregano
¼ C olive oil
¼ TSP thyme
1 onion (chopped)
4 cloves garlic
1 C honey
1 C catsup
1 C red wine vinegar
½ C worcestershire
1 TBS dry mustard
1½ TSP salt
½ TSP pepper

Meatballs:
3 LB ground sirloin or round
1½ C bread crumbs
1 egg
¼-½ C milk
1½ TSP salt
¼ C parmesan cheese

Temperature: 350

Mix meatballs. Form into small balls and bake on shallow pan till well done (15-20 minutes). Sauté the onion and garlic in oil. Add other ingredients. Simmer for 15-20 minutes. Add meatballs and simmer another 15 minutes. Allow to marinate in sauce for a few hours. Serve hot.