Filling:
1 can (15 OZ) sweetened condensed milk (Eagle brand)
3 egg yolks
3 egg whites (used for meringue topping)
½ C fresh lemon juice
½ TSP grated lemon peel

Crust:
Vanilla wafer crumbs

Temperature:

Loosely pack the vanilla wafer crumbs in bottom and up sides of a 9″ pie plate (metal or oven-proof ceramic). Stand a layer of whole wafers around the sides of pan. Beat egg yolks slightly then mix into milk. Stir in lemon juice with a spoon. Let stand 5-10 minutes or till thickened. Pour into crust. Top with meringue or Cool Whip. Pie requires no baking unless meringue is used. Chill 5 hours before serving. Also good for cake filling. Keep refrigerated.

1 bar (4 OZ) sweet chocolate (German’s)
1/8 TSP salt
¼ C butter
2 eggs
1 12 OZ can evaporated milk
1 TSP vanilla
1½ C sugar
3 TBS cornstarch
1+1/3 C (7 OZ) PKG coconut (Angel Flake)
½ C chopped pecans
1 unbaked pie shell

Temperature: 375

Melt chocolate and butter together. Beat milk, sugar, cornstarch and salt in mixing bowl. Beat in eggs and vanilla. Blend into chocolate mixture gradually till all is smooth. Pour into unbaked pie shell. Mix coconut and pecans then sprinkle over filling in pie shell. Bake for 45 minutes till it’s puffed-filling is soft, but sets as it cools. Cool 4 hours at room temperature before serving.

2 egg whites (beaten stiff)
2/3 C sugar
6 OZ semi-sweet chocolate chips
1 C pecans (chopped)
1/8 TSP salt
1 TSP vanilla

Temperature: 350

Gradually add sugar to stiffly beaten egg whites then beat till very stiff and sugar dissolves. Add vanilla and salt, beat for 30 seconds. Fold in nuts and chocolate chips. Drop by TSP onto ungreased or parchment lined cookie sheet. Place in a pre-heated oven then immediately turn off heat. Leave cookies in oven overnight.

3 eggs
1 C cake flour
1 C sugar
1 TSP baking powder
1/3 C water
¼ TSP salt
1 TSP vanilla
2/3 C jam or filling (lemon, chocolate, almond, cream, etc.)
Confectioners xxx powdered sugar

Temperature: 375

Beat eggs on high till thick – about 5 minutes. Gradually beat in sugar till it dissolves and mix is light and fluffy. Blend water in on low speed. Mix all dry ingredients then add to batter gradually on low till barely blended. Line a 15x10x1″ pan with parchment. Pour batter evenly into the pan then bake for 12-15 minutes. Invert warm cake onto a cloth towel that has been sprinkled with powdered sugar then roll it. Cool completely. Unroll, spread with jam or filling then re-roll. Sprinkle with powdered sugar or frost with icing – especially for cream or chocolate filled. Powdered sugar is best for jam or lemon filled cakes.

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.