Thursday, May 24, 2018


3 eggs
2 tbsp light brown sugar (more if using fresh yams)
2 tsp grated orange peel
1 tsp salt
1/4 tsp nutmeg
3 cans (16 oz each) yams or 6 yams, cooked, peeled and mashed
2/3 cup light cream or milk
2/3 cup chopped pecans
6 tbsp butter, melted
miniature marshmallows for garnish
pecan halves for garnish
maraschino cherry halves, drained, for garnish

As early as 8 hours before baking, beat eggs, sugar, orange peel and seasonings in a large mixing bowl until light and fluffy. Stir in yams, cream, pecans, and butter. Chill in baking dish. Bake at 325 degrees, in a 1 1/2-qt casserole dish for 50 minutes. Garnish by alternating marshmallows, pecan halves, and cherry halves around top of casserole.

Tuesday, May 22, 2018


2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for 15 to 20 minutes.

 Note: File Photo

Sunday, May 20, 2018


1 lb dry pinto beans
8 cups water
2 onions, sliced
2 garlic cloves, minced
2 tsps salt
1/2 lb fresh pork, diced
1/2 lb beef stew meat
1/2 cup tomato sauce
1/2 cup water
1 1/2 tbsp chili powder
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp Mexican sage
1/4 tsp cumin

Check beans and discard any bad beans, small rocks, dirt, etc. Rinse beans, cover with water and soak overnight.

Next day drain the beans. Place in a large heavy stockpot that has a lid. Add the 8 cups of water, 1 of the sliced onions, 1 of the garlic cloves, and 1 teaspoon of the salt. Place the beans over medium-high heat (or campfire) and bring to a steady simmer.

While the beans simmer, place the pork in a skillet with a little oil and brown lightly. Add the beef, the other onion, the other garlic clove and cook slowly until the onion is tender but not browned. Mix the tomato sauce with the 1/2 cup of water and add to the meat mixture. Add the chili powder, pepper, oregano, sage, and cumin; cook about 5 minutes. Add to the beans in the stockpot and cook together slowly for 2to 3 hours. Add extra water during cooking if necessary to keep beans from getting too dry. Add more seasonings if necessary to suit your taste.

Thursday, May 17, 2018

Wednesday, May 16, 2018


3 cups cooked, mashed potatoes
1 egg, separated
1/2 cup shredded low-fat process American cheese
1/2 small green bell pepper, finely chopped
1 tbsp finely chopped green onion
1/2 tsp celery salt
1 egg white
1/2 tsp paprika
2 tbsp shredded low-fat cheddar cheese, if desired

Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.

In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.

In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.

Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.

Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.

Yield: 6 to 8 servings
 Note: This Betty Crocker photo for reference only.


1 cup water
1/2 cup old-fashion oats
dash of salt, optional
2 teaspoons brown sugar
2 tablespoons fresh blueberries*
1 tablespoon cream

In a small saucepan bring the water to a boil; stir in oats and the salt, if using (best for you to omit salt if you can). Stirring constantly, cook over medium heat for 5 minutes.

Sprinkle the Splenda Brown Sugar Blend and the blueberries over the hot oatmeal. Drizzle with the cream.

*May substitute frozen blueberries that have been thawed.

Yield: 1 serving


1 can tomato soup
1/2 cup vinegar
1/2 cup oil
1/4 cup sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp prepared mustard
1 small finely chopped onion
1/2 tsp celery seed

Beat all ingredients together and store in a covered jar in the refrigerator. Makes 3/4 quart.

Note: Blender works great for blending this dressing.

 File Photo


This is another old recipe clipping my late mother had taped onto a page in an old spiral notebook.