11/2 sticks margarine
1 cup chopped pecans
11/2 cups all-purpose flour
2 (8-ounce) packages cream cheese
1 (16-ounce) box powdered sugar
1 (8-ounce) carton Cool Whip
4 egg yolks
2 cans Eagle Brand sweetened condensed milk
1 cup lemon juice
Melt margarine. Combine pecans and flour and add melted margarine until crumbly. Press mixture into a 9×13-inch dish. Bake at 350 degrees for about 20 minutes until golden brown. Let crust cool.
Beat cream cheese and powdered sugar until creamy. Add Cool Whip. Spread over cooled crust.
Add egg yolks to sweetened condensed milk and mix well. Add lemon juice and mix again. Spread over second layer. This layer will look liquidy, but will gel after being refrigerated for a while. Cut into squares when ready to serve.
11/2 cups uncooked elbow macaroni
1 stick margarine or butter, melted
1 pound Velveeta processed cheese, cubed
8 ounces Cheddar cheese, grated and divided
2 eggs, beaten
21/2 cups milk
Salt and pepper to taste
Preheat oven to 350 degrees. Cook macaroni in boiling water until tender. Drain and place in a large mixing bowl. Add butter, Velveeta and Cheddar, leaving some Cheddar for topping. Add beaten eggs, milk, and salt and pepper and gently stir all ingredients together.
Place mixture in a greased 9×13-inch casserole. Sprinkle reserved Cheddar on top. Bake for 45 to 50 minutes or until top is lightly browned.
Note: For variety, add a can of drained Ro-tel tomatoes or drained pimientos to the casserole.
11/2 cups self-rising cornmeal
1/2 cup self-rising flour
11/2 cups chopped onion
3/4 to 1 cup buttermilk
1/2 teaspoon black pepper
1/2 teaspoon salt
Oil for frying
Combine all ingredients, except oil, and let stand for 20 to 30 minutes to let rise. This makes hushpuppies lighter and fluffier.
Heat oil to a depth so that the hushpuppies will float. Drop by teaspoonfuls into hot oil. Don’t crowd too many hushpuppies in one batch. They’ll usually flip over by themselves in the oil if given enough room, or you can flip them yourself so all sides brown. Remove from grease and drain. Cook in batches.
Note: If there’s any hushpuppy mixture left over, heat an iron skillet and make hushpuppy cornbread for later.
Peanut Butter Pie
1 cup creamy peanut butter, plus 3 tablespoons, divided
1 (8-ounce) block cream cheese, softened
1/2 cup sugar
41/2 cups whipped topping, divided
1 prepared chocolate cookie pie crust
1 (11.5-ounce) jar hot fudge topping, divided
In a medium bowl, combine 1 cup peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell using a spatula and smooth mixture to edges of pie. Reserve 3 tablespoon of hot fudge topping and place remaining hot fudge topping into a microwave-safe bowl and microwave for 1 minute. Stir.
Spread fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread remaining whipped topping over hot fudge layer, being careful not to mix the two layers. Place reserved 3 tablespoons of hot fudge in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle fudge over pie. Follow the same procedure for the remaining 3 tablespoons of peanut butter.
6 slices bacon
2 medium onions, chopped (Vidalia are best)
1 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 tablespoons brown sugar
2 tablespoons vinegar
2 (16-ounce) cans Italian green beans
Fry bacon until crisp; remove from pan and drain. Sautampé onions in bacon grease until golden.
In a small bowl, combine cornstarch, salt, mustard, brown sugar and vinegar. Add liquid from the canned beans and stir until smooth. Add this mixture to the sautampéed onions and boil until thickened slightly. Add beans and stir well.
Pour mixture into a greased casserole dish. Crush bacon and sprinkle on top of casserole. Cover and bake at 350 degrees for 45 minutes to 1 hour.