2 sticks butter or margarine 2 cups sugar 5 eggs 1 tablespoon vanilla flavoring 1 (8-ounce) package chopped dates 1 (16-ounce) bag orange slice candy, cut up 2 cups pecans, chopped 4 ounces shredded coconut 4 cups sifted all-purpose flour, divided 1/2 tea

By NEMS Daily Journal

Mom’s Orange Slice
Candy Cake
2 sticks butter or margarine
2 cups sugar
5 eggs
1 tablespoon vanilla flavoring
1 (8-ounce) package chopped dates
1 (16-ounce) bag orange slice candy, cut up
2 cups pecans, chopped
4 ounces shredded coconut
4 cups sifted all-purpose flour, divided
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla. Mix dates, candy, nuts and coconut with 1/4 cup of the flour. Sift remaining dry ingredients. Alternately fold them into the creamed mixture with buttermilk. Fold in fruit and nut mixture. Spoon into a well-greased and floured tube pan. Bake at 300 degrees for 21/2 hours. Cool cake on rack, then remove from pan. For improved flavor and ease in cutting, wrap cake in aluminum foil and refrigerate at least one day before serving.
Billy’s Canned Okra
8 quarts okra, cut for frying
1 gallon water
1/2 cup vinegar
1/4 cup regular or canning salt
Place okra in a large metal dishpan or a pot. Cover with water, vinegar and salt. Bring to a boil. When okra begins to change color, start filling the jars. Fill the jars, pack down lightly and add more okra to fill. Add the liquid from the dishpan to within 1/2-inch of the top of the jar. Place lids on jars and set aside until they cool.
When ready to cook, open jars and pour okra into a colander; rinse with tap water until the slime is gone. Drain for a short while. Meal it and deep fry it for best results.
Makes 7 to 8 quarts.
Note: Aileene Roberts says when she cans, she has her cleaned jars in the oven on 200 degrees and the lids (rings and flats) in a pan of simmering water. Using tongs, she lift the jars from the oven and the lids from the hot water.
Aileene’s Tea Cakes
1 stick margarine
1 cup sugar
1 egg
1 teaspoon vanilla or lemon flavoring
2 cups self-rising flour, divided
Melt margarine in a mixing bowl in the microwave. Add the sugar and mix well. Add the egg and beat until mixed well. Add vanilla flavoring and mix. Add 1 cup of flour and stir it in. Add the second cup about 1/4 cup at a time, until enough is worked in. Don’t let dough get too stiff. Drop by teaspoons on a well-greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until the edges are lightly browned.
Makes 21/2 dozen cookies.
Note: Splenda may be used instead of sugar. The only difference is that the cookies have to be pressed down with the bottom of a glass (dipped in Splenda) before they are baked because they will not melt down and spread out. And you may not need quite as much flour.
Jamie’s Pound Cake
1 cup Crisco shortening
22/3 cups sugar
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup buttermilk
Cream the shortening and sugar until fluffy. Add the flavorings. Add the eggs, one at a time, beating after each addition. Sift flour; add salt and baking soda; sift again. Add the flour, alternately, with the buttermilk, beginning and ending with the flour. Beat in mixer, first, on low speed and then on high speed for 3 minutes.
Bake in a tube pan at 300 degrees for 1 hour and 15 minutes. Cool for 10 minutes on a rack and then remove from pan.
Note: You may also use a Bundt pan or loaf pans. Also, Aileene Roberts says her oven is slow and she bakes her cake at 325 degrees for 1 hour and 30 minutes.
Grannie’s Relish
4 cups chopped onion
4 cups chopped green tomatoes
1 to 2 hot peppers, chopped (optional)
4 cups chopped cabbage
4 cups chopped red bell pepper
1/2 cup canning or regular salt
4 cups vinegar
6 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1/2 tablespoon turmeric
Place all chopped vegetables in a large plastic, enamel or stainless steel container. Mix well. Pour salt over all and let it sit overnight. The next day, rinse the salt off and drain well.
While chopped mixture is draining, bring vinegar, sugar, mustard seed, celery seed, and turmeric to a boil. Add the vegetable mixture and bring back to a boil. Boil for 3 minutes. Pour in hot jars and seal.
Makes 7 to 8 pints.
Ronald’s Favorite
2 slices loaf bread
1 cup milk
11/2 pounds ground beef
1/4 cup chopped onion
2 eggs
1 teaspoon salt
6 tablespoons brown sugar
2 teaspoons yellow mustard
1/2 cup ketchup
Soak bread in milk. Add ground beef, onion, eggs and salt. Mix well and form into a loaf. Bake at 400 degrees for 45 minutes to 1 hour.
After meatloaf has been cooking for about 30 minutes, drain the grease off of it. Combine brown sugar, mustard and ketchup and spread this topping on the meatloaf. Place it back in the oven and cook until done.

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