1/2 cup mashed bananas 1 tsp lemon juice 1/3 cup butter or oleo 1 lb box powdered sugar 3 tbsp milk 1 cup coconut, toasted 1/2 cup chopped pecans Combine the bananas and lemon juice; set aside. Beat butter or oleo until creamy; add the powdered sugar, bananas and milk, beating until fluffy. Add additional milk if necessary. Stir in coconut and pecans. Add a drop of liquid yellow food coloring, if desired. Use to frost your favorite white, yellow, or banana cake. file photo for reference only   ..read more

I've had this recipe so long I don't even remember where I got it. 2 cups Corn Chex cereal 2 cups Rice Chex cereal 2 tsp Italian seasoning blend 1 tsp parsley 1 tsp garlic salt 1/4 cup margarine, melted 3 lb skinless chicken pieces Paprika Preheat oven to 375 degrees. In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture ..read more

1/2 cup regular rice, uncooked 1 can whole kernel corn 1/4 tsp salt 1/8 tsp black pepper 2 cans (8-oz each) cans tomato sauce 3/4 tomato sauce can of water 1/2 cup chopped onion 1/2 cup chopped green bell pepper 3/4 lb ground beef, crumbled, browned, drained 4 strips bacon, cut in half 1/2 cup shredded cheddar cheese, if desired Preheat oven to 350 degrees. In a casserole dish, cover the bottom with the rice and add a layer of corn. Layer the ground beef over the corn; sprinkle with the salt and pepper. Layer the onion then bell pepper over the beef. Pour the tomato sauce and water over al ..read more

  LIME SHERBET PUNCH An old recipe from my childhood. This recipe is for large crowds. One recipe of this punch will serve 125 people. 5 lbs sugar 2 gallon water 4 cans (46-oz each) pineapple juice 4 large cans frozen orange juice 4 bottles (2 liters each) ginger ale 1 gallon lime sherbet In a Dutch oven or stockpot over medium heat, dissolve the sugar in the water. Bring mixture to a boil; remove from heat and allow to cool. Add the pineapple juice and orange juice; mix well. Chill punch thoroughly and also keep ginger ale in the refrigerator. Just before serving, stir in the ginger al ..read more

This recipe is from the neighborhood where my school was located. (My elementary, junior high, and high all in one building!) 4 medium zucchini 1/2 lb sausage, crumbled, fried, and drained 1 onion, chopped 1/2 cup fine bread crumbs 1/4 cup tomato sauce 1 beaten egg 1/4 tsp salt 1/4 tsp dried thyme 1/4 tsp dried oregano 1/4 tsp pepper Parmesan cheese for topping Preheat oven to 350 degrees. Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage ..read more

2 lbs red cabbage 1/4 lb margarine 1/2 cup chopped onion 1/2 cup red wine vinegar 4 tbsp brown sugar 1 tsp salt 1/2 tsp pepper Shred cabbage and soak in very cold water for 30 minutes; drain. Place drained cabbage in a large saucepan and add vinegar, onion, salt and pepper. Cover the pan and bring cabbage to a boil. Lower the heat and simmer until the cabbage is just tender, stirring often. Add the margarine and sugar, stirring well to melt. file photo ..read more

Jean was a great cook and mother in the area where I grew up in the 1950s. 1 unbaked 9-inch pie shell 1 cup brown sugar 1 cup white sugar 1/2 cup flour 1 tsp cinnamon pinch of salt 1/2 cup half-and-half cream milk Preheat oven to 450 degrees. In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes. Note: To keep crust from b ..read more

This is an old recipe from my childhood. 1/4 cup butter 1/2 cup corn syrup 3/4 cup sugar 4 cups popped corn 1 cup unsalted peanuts In a 2-quart heavy-duty saucepan, combine butter, syrup, and sugar. Cook mixture, stirring occasionally, until it comes to a boil. Reduce the high slightly and continue cooking to 260 degrees on a candy thermometer. Put popcorn and nuts in a large glass bowl and stir to mix well. Pour candy mixture over popcorn and nuts; mix well. Butter hands and form mixture into small bite-sized balls.  This is a file photo for reference ..read more

This recipe is from an old Texas newspaper clipping. 2 pkgs active dry yeast 2 cups warm water 5 to 6 cups all-purpose flour 1 1/4 cups enriched cornmeal 2 eggs 1/3 cup sugar 2 tsp salt Coarse salt, optional for garnish TOPPING: 1 egg, beaten 1 tbsp water Dissolve yeast in 2 cups water in large mixing bowl. Add 5 cups of the flour, cornmeal, eggs, sugar, and salt. Beat with electric mixer on medium speed for about 2 minutes; stir in enough additional flour to make the dough stiff. Shape dough to form a ball and place in a greased large bowl. Turn once to coat the surface of the dough. Cove ..read more

This is another old recipe from my childhood. 1 cup pecans, chopped fine 1/2 cup butter, softened 1/4 tsp lemon peel 3/4 cup sugar 1 egg, beaten 2 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 8.5-oz can crushed pineapple, undrained 1/4 cup milk Preheat oven to 350 degrees. Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside. In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar m ..read more