Buy "A Southern Lady Cooks" Cookbook
It's Here! "A Southern Lady Cooks" Cookbook has arrived and is a huge hit! Be sure to get your copy Only $17 for one book.
Please call 704-677-4302 if you have any questions!
3 cans whole water chestnuts
1/2 cup your favorite barbecue sauce
1 lb bacon 1/2 cup mayo
1/2 cup brown sugar
Cut each piece of bacon in half and wrap around water chestnut; hold with toothpick. Brown in oven on broil until both sides are done (turn twice). Continue to bake 20-30 minutes in oven at 250 degrees. Cover with mixture of mayo, brown sugar and barbecue sauce.
Jackie Ottenbacher- from "A Southern Lady Cooks
Milk Chocolate Cake
I remember this cake as a child watching my mother make it. Daddy and I loved it, it was our favorite cake. He enjoyed it always with a glass of milk. We were all three chocolate lovers.
1 cup sugar
1 stick butter
2 squares melted chocolate
2/3 cup milk
1 1/2 cup flour
1 teaspoon soda
1 teaspoon vanilla
Cream butter and sugar in mixer- add eggs. Mix flour and soda together. Set aside. Add flour/soda mixture alternately with milk into mixer. Add melted chocolate and vanilla- mix well. Pour into 3 greased 8 inch round cake pans or 2- 9 inch pans and bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. Turn out onto wire racks and cool before frosting.
1/2 stick of butter
3 ounce pack of cream cheese- softened
5 tablespoons cocoa (heaping)
1 box 10X confectioners sugar
1/4 cup milk (or more if needed for consistency)
1 teaspoon vanilla
Beat cream cheese in mixer- melt butter and cocoa together and add to cream cheese mixture. Add confectioners sugar, milk and vanilla. Beat with mixer and add milk for spreading consistency. Frost cooled layers.
QUICK CHICKEN OR TURKEY DIVAN:
2 pkg (10 oz. each) frozen broccoli
1/2 tsp curry powder
2 cups sliced, cooked chicken or turkey
1/2 cup shredded Sharp process cheese
2 cans (10 1/2 oz. each) condensed cream of chicken soup
1/2 cup soft bread crumbs
1 tbs butter or margarine, melted
1 cup mayonnaise Pimento strips (optional)
1 tsp lemon juice
Cook broccoli until tender. Arrange stalks in greased 11 1/2 x 7 1/2 baking
pan. Place chicken on top. Combine soup, mayonnaise, lemon juice and
curry; spread over chicken. Sprinkle with cheese. Combine crumbs and
butter, sprinkle over all. Bake at 350 degrees for 25 to 30 minutes or until
thoroughly heated. Trim with pimento strips, if desired.
Note: A lot of Aunt laurel's recipes were not labor intensive. Be sure to catch
Laurel Little- from "A Southern Lady Cooks" cookbook.
VEGETABLE BEEF SOUP:
2 lbs stew beef with bone if possible 1- 10 oz pkg frozen limas
2 qt water 1- 10 oz pkg frozen corn
1 tbl salt 3 carrots sliced
3 1/2 cups tomatoes 3 diced potatoes
2 onions chopped salt and pepper
1-10 oz pkg frozen green beans
In large stock pot place meat, water and salt. Bring to boil and skim. Add
onions, carrots and tomatoes. Cook uncovered for 30 min. Add rest of
ingredients. Simmer covered for 3 1/2 hours. Season well. Serves 16.
Note: Delicious, just be sure to season well with salt and pepper. Nancy Little Hucks- from "A Southern Lady Cooks" cookbook.
Chicken and Salsa:
4 boneless skinless chicken breasts
1 tbs. Dijon mustard
1.5 cups salsa
3 cups hot cooked rice
3 tbs. brown sugar
Mix together salsa, sugar and mustard. Pour over chicken. Cook in oven at 400 degrees for 20 minutes or until chicken is done! Serve over cooked rice. by Jane Almond.
Note: This is delicious. I have tried this and it is truly a tasty dish. Quick and easy! Jane is a dear friend. She and her husband, Milton, have helped me so much in my real estate business. They know so many people, they recommend me to everybody they can!
Nancy Little Hucks- from "A Southern Lady Cooks" cookbook.
Cream of Broccoli Soup:
2- 10 oz packages of frozen, chopped broccoli
2- 10 ounce cans of cream of mushroom soup- undiluted
1 1/3 cups whole milk
1 1/3 cups half and half
3 tablespoons butter
1/2 teaspoon tarragon
1 chicken bouillon cube
1 tablespoon grated lemon rind
1 cup grated cheddar cheese
Boil broccoli according to package, drain well.
Add remaining ingredients, cook over low heat until thoroughly heated.
Sprinkle grated cheese on top of each serving. Salt and pepper to taste.
Fresh Cranberry Orange Relish:
I love cranberry sauce- especially during the fall season of the year. This relish recipe is great with any chicken or pork dish and especially great on the holidays like Thanksgiving time and Christmas. Great for leftovers with chicken or turkey sandwiches. This recipe has a little tart taste and is delicious!
1 medium orange
1- 12 ounce package fresh cranberries
3/4- 1 cup sugar
Slice unpeeled orange into 8 sections and remove seeds. Place 1/2 cranberries and 1/2 of the orange slices in a food processor and process until evenly chopped. Put in a bowl. Repeat with remaining cranberries and orange slices and stir in sugar. Refrigerate. Makes 3 cups.
Dora Blaine's Chicken Tetrazini
Mother served this for years in the first restaurant we owned. Men and women alike loved this casserole. Great with a salad topped with our bleu cheese or thousand island dressing.
1 chicken fryer or 4 chicken breasts
1/2 stick of butter
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1 small box vermicelli spaghetti
3 cups grated cheddar cheese
1 can mushroom soup
Cook chicken in water, salt and pepper (just cover chicken with water). Bone chicken into chunks and set aside. Saute celery, onion and green pepper in the butter. Cook spaghetti in leftover broth. Drain spaghetti and mix with vegetables, chicken, soup and 1 1/2 cups of cheese. Pour into large casserole or 2 small casserole dishes. Top with rest of cheese and bake at 350 degrees for 35-40 minutes. Freezes well.