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I am posting this one in memory of my Aunt Ethel, who always made this for me. It's a bit old fashioned but it's very good!

Orange Gelatin Salad

• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 (6 ounce) package orange flavored Jell-O® mix
• 16 ounces cottage cheese
• 8 ounces frozen whipped topping, thawed
• Add all ingredients to list

• Prep: 10 m
• Ready In: 40 m
1. In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
2. Add cottage cheese to fruit; stir to mix.
3. Gently fold in whipped topping; chill and serve.
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A favorite


Cheeseburgers with Grilled Onions

1 pound lean ground beef
1 clove garlic, minced
¼ teaspoon slat
1/8 teaspoon black pepper
¼ cups shredded sharp cheddar cheese, low-fat can be used
½ small red onion, cut into 4 thin slices
½ teaspoon olive oil
1/8 teaspoon dried oregano
4 hamburger buns
1 small tomato, cut into 8 thin slices


Preheat grill to medium-hot heat

In a medium bowl, combine beef, garlic, salt and pepper and form into four ½ inch patties. Place on grill and cook 4-5 minutes on one side then flip and cook to desired doneness. Sprinkle each burger with 1 tablespoon of cheese. Cook until cheese melts, about a minute.

Meanwhile, brush both sides of onions with olive oil. Grill until bottom is slightly browned, about 3-4 miubtes, Flip onion and sprinkle with oregano. Grill for 2-3 minutes more.

Lightly toast open-faced buns on grill. Place burgerson buns and top each with onion and tomato slices.
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My mother made this one and called it Sonker, which is a local word for cobbler. This county in NC is about the only place in the world that uses that term. anyhow, this is the easiest thing in the world to make. Notes on the recipe are from the website, not mine. Our favorite variation is fresh or frozen blackberries.


Posted on September 21, 2008 by The Southern Lady

I have made this recipe for years using different canned fruit pie fillings. You can also make it with fresh fruit but if you use fresh fruit, I would put the fruit on and boil it with a little sugar and water to make like a filling before putting it into the recipe.
Easy Fruit Cobbler
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick melted butter
1 can fruit pie filling of your choice
Mix first 4 ingredients and pour into a baking dish. Drop pie filling by spoonfuls into the filling. Bake at 350 degrees until brown on top about 35 to 40 minutes. Serve with cool whip or ice cream of your choice. Note: If using a 9 x 13 inch baking dish double this recipe and use a 29 ounce can of peaches. The recipe above is made with one regular sized can of sliced peaches and a 9 x 9 baking dish. Enjoy!. Note: I did add a couple tablespoons of the peach juice to the batter and sprinkled about a tablespoon of cinnamon on top. Just use your imagination with this quick and easy recipe and you can come up with all kinds of different cobblers!
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Don't tell my mother-in-law i shared this one!

Grandma Williams’ Chocolate Pound Cake

3 sticks margarine
5 eggs
½ t. baking powder
½ t. salt
4 T. cocoa
1t. vanilla
3 c. sugar
3 c. plain flour
1 c. milk
Cream sugar and softened butter together. Add eggs one at a time. Add sifted dry ingredients alternately with milk. Add vanilla. Mix. Pour into a greased and floured tube pan. Bake in a preheated oven at 325 degrees for 1 hour and 20 minutes.
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1 Tortilla Wrap (I used multi-grain, use what ever you prefer)
2 ounce of smoked turkey
1/2 slice sharp American cheese (or cheese of your choice)
2 slices cooked bacon*
1 tablespoon Ranch dressing**
2 tomato slices
Romaine lettuce (you could also use baby spinach)

Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.

Fold sides in and then roll up.

* Bacon can be cooked in skillet, oven, or microwave.
** I use Hidden Valley Ranch mix plus milk and mayo as directed on package.
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I am not crazy about green beans but I really liked this one.


2 pounds fresh, frozen or canned green beans (If fresh, remove ends and break into pieces and wash the beans)
6 or 7 red potatoes, cut in pieces (I have made this using any kind of potatoes)
1 to 2 cups chicken broth or 1 (14.5 ounce) can (You don’t have to use the chicken broth. I just think it makes them better)
1 ham hock (Can use cooked ham, bacon, pork jowl or salt pork about a half cup, chopped)
2 to 3 cups water
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup finely diced onion (Optional)
1 teaspoon minced garlic (Optional)
Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down. You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.
Note: You can add a couple teaspoons bacon drippings if you are just using ham. This will add flavor to the beans.
Makes 8 to 10 servings. Enjoy!
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Patty’s Turkey Dressing

12 Pillsbury Southern Frozen biscuits, baked according to instructions
1 bag Pepperidge Farm Seasoned Bread Stuffing Mix
1 dozen eggs.
Broth from turkey
2-4 14.5 oz. cans Chicken broth
2 sticks margarine or butter, melted
1-3 Tablespoons sage


Heat oven to 350 degrees.

Crumble the biscuits in a large bowl, mix Pepperidge Farm crumbs in with it. Add sage. Add eggs, broth and melted butter. Sprinkle with salt. Stir until you have a rather thin batter, maybe a little thinner than cake batter though it will not be smooth. You can taste this if you are not afraid to taste raw eggs. My mother always smelled to see if it smelled like it should.

Pour into 1-2 Pam sprayed cake pans and around bird. It should be about ¾ an inch to an inch deep. Bake 45 – 60 minutes or until a toothpick inserted in the middle comes out clean.

Cut into squares and serve.
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Patty’s Thanksgiving Turkey

1 10 -15 pound turkey


Thaw the turkey according to package instructions. Remove neck and giblets from cavity and wash. Baste with butter if it is not already basted. I try buy to the self basting Butterball turkeys. Heat oven to 325 degrees and wrap turkey in thick foil. Seal it completely and cook 20-25 minutes per pound in the oven. When turkey is done, open foil and drain broth off for use in dressing or gravy. If making dressing around the bird, remove it from the foil and set it in the pan uncovered. Pour dressing around it and let it bake at 350 degrees while the dressing bakes. I put a tent of foil over it for all but about 20 minutes then remove it so the turkey skin will bake to a nice golden brown.

Let the turkey set a few minutes and carve.
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This is simply delicious!!
Sweet Potato Casserole

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)


Preheat oven to 350 degrees.
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
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1 ¼ c. Wesson Oil
3 c. sifted flour
3 eggs
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. vanilla
1 c. chopped walnuts
1 c. raisins
3 c. peeled chopped apples

Beat all ingredients except the apples, nuts and raisins until well blended. Stir in apples nuts and raisins. Pour into well greased and floured tube pan. Bake at 325 for 1 hour 20 minutes.

* This is my best tasting cake. It is often so moist that it crumbles when cut.
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Almond Rice Pudding

I do not measure this because I make it quite often. However, lady hands are always good for measuring and I have two of them!


One handful of sugar, plus a little bit more if you like sweetness.

Two - three handfuls of dessert rice – pudding rice.

1 handful of flaked almonds – or more if you really love almonds.

10 – 15 cardamoms

1 litre or 2 pints of milk


Set oven to 350°F, 180°C or Gas Mk 4.

Take on ovenproof dish capable of holding all the ingredients with room to spare – 2 litre or 3 pint capacity.

Peel the covering away from the cardamoms and put the seeds into the ovenproof dish.

Put rice, almonds, sugar and milk into dish and stir.

You can float a knob of butter on top if you want but it doesn’t really add anything to it.

Cook in oven for 1 ½ to 2 hours, stirring every thirty minutes.

After 1½ hours test a grain of rice to see if it cooked and if not put back in oven.

If mixture starts looking a bit dry add some more milk.

This is lovely served hot or cold :D

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My Cottage Pie

This cottage pie is nearly traditional, but for a couple of additional ingredients.


1 lb or 500g of low fat minced beef (Ground Beef)

1 onion

1 beef stock cube – I use oxo

Worcestershire sauce

1 415g or 15oz tin of Heinz beans , or other beans you like.

2 garlic cloves


Mashed potato

3 or 4 Finely chopped spring onions (scallions)

Half a pound of grated strong cheddar.

Salt and pepper.


Set oven to 350°F, 180°C or Gas Mk 4.

Chop the onion and fry it in the oil until coloured but not burnt.

Break the minced beef up and fry it quickly with the onions until cooked through.

Add crushed garlic cloves and cook for a minute or so.

 Add the stock cube, the tin of beans, as much Worcestershire sauce as you like and enough water to stop the meat filling from sticking to the bottom of the pan. Season if needed.

Cook for a few minutes and then slap the whole lot into a wide flat casserole dish. Let it cool for a while, so it firms up slightly.

Mix chopped spring onions into potato, season with salt and pepper and spread over meat.

Spread grated cheese evenly on top and bake in oven for about 30 – 50 minutes or until cheese is golden brown.

Variation: Sometimes I salt and fry a medium size, sliced aubergine (eggplant) and layer it with the meat. It works quite well!

Do not share. Makes four portions so you could eat one half after making it and take the rest to work for your lunch the next day.

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Larry’s Chili with Beans

1 lb. hamburger
2 T. peanut oil
1 large yellow onion, peeled and chopped
3 gloves garlic, peeled and crushed
2 T hot commercial chili powder (or to taste)
1 T. whole cumin seeds
1 T. Worcestershire sauce
1 large can (28 ounces) tomatoes, Pureed in a blender OR
1 large can crushed tomatoes
1 green bell pepper, chopped
1 lb cooked black beans (or your bean of choice)

Brown the beef in the oil, along with the onion, garlic, and chili powder. When the meat is brown and the onion clear, drain the fat and add remaining ingredients, including the beans. Simmer for at least 1 and 1/2 hours. You can add seasonings as you wish.
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Porcupine Meatballs

1 ½ lbs. ground beef
½ c. cooked rice (I use Minute Rice)
1 tsp. Salt
½ tsp. Black pepper
1 medium onion, chopped fine
1 smallish green pepper, diced fine
1 cup tomato paste (I use the 6 oz. can since that’s the size it comes in)
I medium sized can tomatoes or tomato juice (12 oz.)

Cook rice and set aside to cool first. Mix the first seven ingredients together. Shape into medium to large sized meatballs and place in heavy skillet. Cover with the canned tomatoes or tomato juice and cook over low to medium low for about 45 minutes.

This is my mother’s recipe and she took Porcupine Balls to our family Christmas dinners on her side of the family for as long as I can remember. This year, I made them in her stead.


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June 2017



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