BUTTERSCOTCH PIE (Carmelized Sugar Method)

1 cup sugar (reserve 2 tablespoons)
1 tablespoon butter
2 tablespoons cream
4 tablespoons flour
1/4 cup milk
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups milk
Meringue:
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

After removing the 2 tablespoons of sugar, put the remaining sugar in a heavy iron skillet with the butter and cream.  On medium heat, melt and permit mixture to brown to a dark golden sirup (Yes, that is the way it is spelled in this old recipe.) Stir and watch to prevent scorching.

Combine the flour with the reserved 2 tablespoons of sugar.  Add the 1/4 cup milk and mix well.  Add the egg yolks, vanilla, and salt and remaining milk.  Pour into the sirup and cook slowly until all is melted and smooth.  If not thick enough, a little more flour mixed with a small quantity of milk may be added at this time.

Pour the mixture into a baked 10-inch pie shell.  Cover with a meringue made by beating the egg whites until stiff and gradually adding the sugar, salt, and vanilla.  Bake at 400 degrees about 10 minutes or until meringue is golden.

CHEESE CRACKER BAKED CHICKEN

My mother loved cheese crackers; I'm not so fond of them.  But then I don't eat chicken anyway.  But she taught my children to love cheese crackers, too.  This proved a good way to prepare chicken when they wanted something different.

1 lb chicken, skinned and boned
1 regular size box Cheese Nips, crushed
1 carton (8-oz) sour cream
melted butter

Crush the Cheese Nips and sprinkle some in the bottom of a greased 9 X 13-inch baking pan or dish.  Dip the chicken in the sour cream then roll in the Cheese Nips.  Drizzle melted butter over the top and bake at 350 degrees around 45 minutes until the chicken is done.

BLACK FOREST LAYER CAKE SQUARES

1 box (1 lb 2 1/4-oz) devil's food cake mix
2 tbsp all-purpose flour
1 3/4 cups water
3 eggs
1 can (21-oz) cherry pie filling
3/4 tsp almond extract
2 cups frozen whipped topping, thawed
chocolate shavings for garnish, if desired
stemmed maraschino cherries for garnish, if desired

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.  Line the bottom with waxed paper and spray the paper; set aside.

Prepare the cake mix as directed on the package uning the flour, water, and eggs.  Pour mixture into the prepared pan.  Bake at 350 degrees for 18 to 20 minutes or until the cake springs back when touched lightly in the center.  Remove the cake from the pan and remove the waxed paper.  Cool for 15 minutes.

Combine the pie filling and 1/2 tsp of the almond extract in a small bowl; mix well. 

Cut the cake in half crosswise to form two 10 x 7-inch layers.  Place 1 cake layer on a serving platter or tray.  Spread the pie filling mixture over the top of the layer; top filling with the remaining layer.

Stir the remaining 1/4 teaspoon of the almond extract into the whipped topping.  Spread the mixture over the top and sides of the cake.  Garnish with the chocolate shavings and stemmed cherries, if desired.  Serve immediately or refrigerate until serving time.

Store any leftovers in the refrigerator.

Yield: 12 cake squares

CORN FLAKE-PECAN CRUSTED CATFISH

1/2 cup corn flake crumbs
1/4 cup finely ground pecans
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp cayenne
salt and pepper to taste
1 lb catfish fillets, cut into 4 pieces
1 egg white, slightly beaten

Preheat oven to 450 degrees.
Grease a baking pan; set aside.

In a large plastic bag combine the corn flake crumbs, pecans, paprika, garlic powder, salt, pepper and cayenne. 

Dip the catfish into the egg white then shake in the crumb mixture.  Place on the greased pan.

Bake fish at 450 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.

Serve with a salad or slaw and a vegetable of your choice.

SORGHUM BARBECUE SAUCE

1 cup catsup
1/2 cup sorghum (or molasses)
1/2 cup brown sugar
1 onion, chopped
1 tsp ground dry mustard
1/4 tsp cloves
1/4 tsp cinnamon
Tabasco sauce to taste
1/2 cup water
1/2 lemon, juiced
salt to taste

Combine all the ingredients in a saucepan and cook until boiling.  Lower heat to simmer and cook 15 minutes.  Use as any barbecue sauce.

Note:  If you want your sauce to be tarter, add a tablespoon or so of vinegar.

Note: This picture is not an endorsement for this particular brand of sorghum although I am sure it is good.

NO-FAT-NEEDED APPLE OATMEAL CAKE

If you are looking for a healthy old-fashion recipe, this is it.  You can moderize and make it even healthier by replacing half the sugar with Splenda Granulated and half the flour with whole-wheat flour.

1 cup regular oats, uncooked
1 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
1/2 cup applesauce
1 egg
1 tsp vanilla
1 cup diced apple
1/3 cup English walnuts, chopped

Combine the oats, flour, soda, salt and cinnamon.  Set aside.
Combine sugar, applesauce, egg, and vanilla.  Add to dry ingredients.
Stir in apples and nuts.
Pour into greased and floured 8-inch square pan.
Bake at 350 20 to 25 minutes or until done.

file photo for reference

ROGERS ROPIN' MEAT SAUCE

Most of us know of Will Rogers the late cowboy, one of the world's greatest trick ropers, actor, writer, and humorist.   His son Jim Rogers was also an accomplished cowboy and actor who appeared along side Hopalong Cassidy in many movies.  This is one of their favorite recipes for barbecue sauce.  This is a recipe of theirs from the 1930s.

1/2 cup ketchup
1 tbsp A-1 steak sauce
1 tsp Worcestershire sauce
1 tbsp brown sugar
pinch of chili powder

Combine all ingredients well.  "It goes well with most cuts of beef, from hamburgers to T-bones."
Makes 1/2 cup