We who are left how shall we look again
Happily on the sun or feel the rain
Without remembering how they who went
Ungrudgingly and spent their lives for us
Loved, too, the sun and rain?
-- Wilfred Wilson Gibson
1 ½ cups butter, softenedCream butter, gradually add sugar, beating until light and fluffy. Add eggs; one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and extract. Pour batter into greased and floured Bundt pan. Bake at 350 degrees for 1 hour, 15 minutes or until toothpick inserted comes out clean. Cool 15 minutes in pan.
3 cups sugar
3 cups all-purpose flour, sifted
1 tablespoon plus 1 ½ teaspoons lemon extract
1 tablespoon plus 1 ½ teaspoons lemon juice
¼ cup sour creamBeat the sour cream and butter until well blended. Gradually add confectioners’ sugar. Beat in lemon juice & peel. Drizzle over cake.
2 tablespoons butter, softened
2 ½ cups confectioners’ sugar
3 tablespoons lemon juice
2 teaspoons lemon peel (optional)
1 cup plus 2 tablespoons CriscoPreheat oven to 300 degrees. Grease and flour Bundt or tube pan. Beat shortening and butter till blended. Add sugar gradually and beat until fluffy. Add eggs one at a time, beating constantly. Beat in vanilla. Sift flour with the rest of the ingredients and add in thirds, alternating with thirds of milk. Pour in pan and bake for 1 ½ hours. Note: Can top with glaze or powdered sugar. Will have excess batter, so you can fill 6 cupcakes and bake.
¼ pound butter (1 stick)
3 cups sugar
3 cups flour
½ cup cocoa
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla
1 ¼ cups milk
1 cup CriscoCream Crisco, butter and sugar. Add eggs, one at a time, mixing well. Combine flour, baking powder and salt. Alternate adding flour and milk. Add flavorings. Pour into greased and floured tube pan. Bake in a preheated 325-degree oven for 1 hour and 25 minutes or until wooden pick inserted in center of cake comes out clean.
2 sticks butter
3 cups sugar
3 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon lemon extract
2 teaspoon vanilla extract
For cornbread: Combine first 6 ingredients in order listed; mix well. Pour into greased 9 x 13-inch pan. Bake at 350 degrees for approximately 30 minutes. Makes 12 squares of cornbread.3 cups self-rising cornmeal
1/3 cup sugar
1 ½ cups vegetable oil
3 cups sour cream
2 2/3 cups cream style corn
1 ¼ cups butter, softened
½ cup honey
3/4 package frozen hash browns (2-pound size)Combine all ingredients. Bake at 350 degrees for 1 hour. Let set about 20 minutes before serving. May be prepared the day before and baked later, or freezes well.
1 can cream of chicken soup
1 carton sour cream
salt and pepper to taste
1 small box Velveeta cheese
4-5 green onions, chopped
8 ears of corn (still in the husk)Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350 degrees for 30 to 45 minutes or until thoroughly warmed through.
⅔ cups heavy cream
3 tablespoons butter (salted)
½ teaspoons salt to taste
Ground pepper to taste
½ cup sugarMix flour and sugar with pineapple juice. Add pineapple chunks and cheese. Mix well and spoon into a greased 1 quart baking dish. Mix crushed crackers and butter together, and then spread over the pineapple mixture. Bake at 350 degrees for 45 minutes. 4-6 servings
3 Tbsp. flour
1 (20 oz.) can pineapple chunks, drained
3 Tbsp. pineapple juice
1 cup grated cheddar cheese
½ - 1 cup crushed buttery crackers
¼ cup melted butter
2 cups died cooked chickenCombine all ingredients except butter and cracker crumbs. Place in casserole. Mix butter and crumbs, and sprinkle on top. Bake 30-40 minutes at 350 degrees.
1/2 cup mayonnaise
1 cup cooked rice*
1/2 teaspoon salt
1 can cream of chicken soup
1 tablespoon fresh lemon juice
1 tablespoon minced onion
1/2 cup almonds
2 tablespoon butter
1 cup Ritz crackers
1 large bag of the thin spaghetti noodlesPreheat your oven to 375 degrees. Shred chicken and set aside. Fill a large pot with water, and set it to boil. After the water is boiling, put in the noodles with a little bit of oil to make sure they don’t stick too much. Stir occasionally to keep them from attaching to the bottom of your pot, and cook just past al dente. Drain about half of the pasta water, then place back on a burner over low heat. Cut Velveeta Cheese into cubes, put in pot with noodles, and stir until melted. Then add cream of chicken soup, Rotel tomatoes and Italian seasoning; stir well. Pour shredded chicken into the noodle mixture,and simmer on low until all the cheese is melted. Then pour the entire pot into a 9×13 pan and sprinkle heavily with shredded cheese. Place the pan in the oven for 15-20 minutes, or until all the cheese is melted on top and the sauce mixture is bubbling slightly. Let cool for about 10 minutes so the sauce will thicken up a bit and then serve.
4 cooked chicken breasts (or if you are pressed for time, 1 precooked, whole rotisserie chicken from the grocery store)
1 pound Velveeta cheese
2 tablespoons of Italian seasoning
2 cans cream of chicken soup
1 can Rotel tomatoes
8 ounces of shredded Mexican style cheese
Using the measuring cup in the lid, measure out enough powder for 3 quarts of lemonade. Pour in pitcher. Add sugar. Slowly add 2 quarts of water, stirring until completely dissolved. Float thin slices of lemon in the pitcher or use as a garnish on the glass. Better the next day.Large jar of Country Time lemonade1 cup sugarFresh lemons, sliced thin
2 (15 ounce) cans whole kernel corn, drained2 cups grated Cheddar cheese1 cup mayonnaise1 cup green bell pepper, chopped½ cup red onion, chopped1 (10.5 ounce) bag coarsely crushed chili-cheese corn chips
2 tablespoons butter1 medium green bell pepper, diced1 medium onion, diced2 stalks celery, dicedHalf of a 10 ¾ ounce can cream of shrimp soup (discard top half and use bottom part of soup)1 cup mayonnaise½ pound freshly grated Parmesan6-ounce can crabmeat, picked free of any broken shells, drained6 ounces shrimp, fresh or canned, drained½ teaspoon white pepper
1 cup shredded sharp cheddar cheese at room temperature8-ounce block cream cheese at room temperature4 ½ oounce can deviled ham½ cup chopped green olives½ cup finely chopped pecans
One loaf of sliced white bread – very fresh8-ounce block cream cheese – very softPickled okraDill pickles½ cup chopped fresh parsley
Mother's Day comes but once a year;It's a time of happiness and of cheerFor all those ladies who raise their "crew" --Sit down, relax, a cup of "T" you'll brew.
Life is full of all kinds of "T's" --Uncertainty -- quality -- even anxiety.To help you relax we have added for youTea leaves with flavor to get you through.
Enjoy the tea while you read the book;These apply to us -- we just have to look.May God bless you and your familyAs you look to Him for all eternity.