1 medium green tomato (per person)
Salt & Pepper
Self-Rising Flour
Buttermilk
Bacon drippings

Slice tomatoes about 1/4 inch thick, season with salt and pepper. Dip one at a time into buttermilk then immediately coat both sides with flour. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides.

2 cups Sugar
4 tbsp. Cocoa
1 stick Margarine
1/2 cup Pet Milk
2/3 cup Peanut Butter
1 tsp. Vanilla
3 cups Oats

Mix sugar and cocoa, set aside. Melt margarine in saucepan over low heat, add milk and sugar/cocoa mix. Mix well. Increase heat to medium. Bring to full boil and cook 1 minute.

Remove from heat and quickly stir in peanut butter, oats and vanilla. Spread in buttered pan or drop onto waxed paper.

Chicken and Dressin' Casserole

1 cup celery, chopped
1 1/2 teaspoons salt
1 teaspoon sage
3 eggs
3 cups chicken broth, thickened with 3 tablespoons
cornstarch
1 large onion, chopped
2 Tablespoons poultry seasoning
1 large loaf bread, cubed, or 1/2 corn bread and 1/2 loaf bread
3 cups chopped cooked chicken

1. Combine celery, onion and seasonings with bread cubes.
2. Mix well
3. Stir in eggs.
4. Layer dressing and then chicken in buttered large casserole.
5. Pour thicken broth over top
6. Cover and bake at 350 degrees F. for 1 hour

Yield about 6 servings

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter, softened
1 cup canned pumpkin
1 tsp. vanilla
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped nuts (optional)

Frosting

3 tablespoons margarine or butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 to 2 cups powdered sugar

Heat oven to 350*. In large bowl, cream sugar, 1/2 cup brown sugar and 1 cup margarine until light and fluffy.
Blend in pumpkin, vanilla and egg. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder, cinnamon and salt; blend well.
Stir in nuts. Drop by rounded teaspoons 2 inches apart onto ungreased baking sheets. Bake at 350* for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool.
In medium saucepan, combine 3 tablespoons margarine and 1/2 cup brown sugar; bring to boil. Cook over medium heat, stirring constantly, 1 minute or until slightly thickened. Cool 10 minutes. Add milk; beat until smooth. Beat in powdered sugar until of spreading consistency. Frost cooled cookies; allow frosting to set before storing. 5 dozen cookies.

Note: I increase the vanilla to 2 teaspoons in cookies.... And I add 1 teaspoon to the frosting.

2 1/4 cups Flour
1/2 tsp. Cinnamon
1 1/2 cups Sugar
3/4 tsp. Cream of Tarter
1 1/4 cup Butter (softened)
3/4 cup Milk
2 tsp. Vanilla
4 eggs
6 oz. German Sweet Chocolate (melted and cooled)

Mix all dry ingredients. Add butter, milk and vanilla. Beat 2 minutes. Add eggs and chocolate. Beat 1 minute. Bake at 325* for 1 hour. Cool 10 minutes. Remove from pan. Cool. Glaze with Chocolate Frosting and sprinkle with coconut.

Snickerdoodles

3 cups Sugar
1 1/4 cups Margarine, softened
1 cup Shortening
4 eggs
3 teaspoons Vanilla Extract
5 1/2 cups self-rising Flour
4 teaspoons Cream of Tarter
-------------------------------------------
2 teaspoons Cinnamon
1/2 cup Sugar
(Amount of cinnamon can be adjusted to taste)

Heat oven to 400*. Mix Sugar, margarine, shortening, eggs and vanilla. Stir in flour and cream of tarter. Refrigerate for about 30 minutes. Shape dough into 1-inch balls, then roll each in mixture of cinnamon and sugar. Place 2 inches apart on ungreased cookie sheet. Bake until set, 8-10 minutes. Immediately remove to wire rack to cool.

Makes about 6 dozen cookies.

Kentucky Jam Cake

2 1/2 c. flour
1/4 teaspoon salt
1 1/2 teaspoon cloves
1 1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 cup chopped black walnuts
2 tablespoons flour
1-cup margarine softened
2 cups sugar
5 eggs
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 cup Blackberry Jam

325-degree oven - grease and flour 3-qt. bundt or ring mold stir 21/2 cups flour, salt and spices together set aside. Dust nuts with 2 tablespoons flour set aside. Cream margarine and sugar until fluffy.
Beat in eggs one at a time and vanilla. Stir buttermilk and soda together.
Blend after each addition. Mix in jam and nuts. Pour in pan and bake 60 - 70 minutes. Cool 15 minutes and remove from pan.

Source: The Best of the Best from Kentucky

4 Tablespoons butter
1 small onion chopped
3 Tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup shredded Cheddar
1/4/cup grated Parmesan
8 slices trimmed toast
Slices of cooked chicken or turkey breast
Crisp-fried bacon, crumbled
Mushroom slices, Sautéed

Sauté onion in butter until transparent, add flour and combine add milk, salt and pepper, mix until smooth. Cook on medium heat until sauce thickens, stirring occasionally. Add cheese and continue heating until they blend. Remove from heat Put one slice of toast in each of four oven-proof individual serving dishes. Top each piece of toast with slices of chicken or turkey. Cuts remaining toast slices diagonally and place on sides of sandwiches. Ladle cheese sauce over sandwiches. Place sandwiches under broiler until sauce begins to bubble. Garnish with crumbled bacon and sautéed mushrooms slices and serve immediately

This is an OLD recipe - the candy is absolutely delicious.

2 cups butter (4 sticks)
1 cup peanut butter
1 package graham crackers (crushed)
2 boxes powdered sugar
1 package coconut

Chocolate Coating
1 package Chocolate Chips
1/4 cake paraffin
Melt in double-boiler
..............................
Melt butter, add peanut butter. Mix well. Add remaining ingredients. Blend thoroughly. Roll into balls and dip into chocolate to coat. Place on waxed paper to cool.

Key Lime Squares

6 tbsp. Margarine or Butter
1 cup Sugar
1 cup all-purpose Flour
2 eggs
2 tbsp. All-purpose Flour
1/4 tsp. finely shredded Lime Peel
3 tbsp. Lime Juice
1/4 tsp. baking powder
Powdered Sugar (optional)

In small mixer bowl beat margarine 30 seconds. Add 1/4 cup of the sugar and 1/4 teaspoon salt; beat till fluffy. Stir in 1 cup Flour. Press onto bottom of 8x8x2-inch baking pan. Bake in 350* oven for 15 minutes.

In a small mixer bowl beat eggs. Add remaining sugar, 2 tablespoons flour, lime peel and juice, and baking powder. Beat 3 minutes or till slightly thickened. Pour over baked layer. Return to oven; bake 25 to 30 minutes or till edges are light golden brown and center is set. Cool. If desired, sift powdered sugar over cookies. Cut into squares. Makes 16

1/2 c butter or margarine, softened
3/4 c firm packed light brown sugar
3/4 c granulated sugar
1tsp vanilla
2 c canned pumpkin (cooked fresh works too)
3 eggs
2 1/2 c flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c chopped pecans or walnuts
1/2 c raisins (optional)

Topping
1/4 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup nuts

Grease and flour two 9x5x2 inch loaf pans. Preheat oven to 350 F. Beat 1/2 cup butter in large bowl until smooth and creamy. Add 3/4 cup brown sugar, granulated sugar and vanilla. Beat until light and fluffy. Blend in pumpkin. Add eggs, one at a time, beating well after each addition. Mix together 2 1/2 cup flour, baking soda, baking powder, cinnamon and nutmeg. Stir into pumpkin mixture. Fold in 1 cup of pecans and raisins. Spoon batter into pans.
With fork, mix remaining butter, brown sugar, flour and pecans. Sprinkle one-half of mix evenly over each loaf; pat down lightly. Bake about 50 minutes or until a cake tester (or toothpick) inserted in center comes out clean. Cool in pan 10 minutes then remove from pan to rack to cool completely. Makes 2 loaves, 24 servings, 255 calories/serving.

Kentucky Hot Brown

2 tbsp. butter, melted
1/4 cup flour
2 cups milk
4 tsp. salt
1/2 tsp. Worcestershire sauce
1 pkg. (1 cup) grated sharp cheese
1 lb. sliced turkey
8 slices bacon, cooked
4 slices tomato
8 slices toast
4 oz Parmesan cheese

Melt butter in saucepan. Add flour, stir well. Add milk cheeses and seasonings. Cook stirring constantly until thick. Arrange turkey on toast and cover with cheese sauce. Top with tomato and bacon. Sprinkle with 4-oz Parmesan cheese.

Peppermint Crunch

Equipment needed: double boiler with lid, wooden spoon and wax paper

1 pound white chocolate or almond bark
1/2 cup crushed red-and-white-striped peppermint stick
6 drops peppermint oil
Food coloring if desired

Melt white chocolate in double boiler on medium heat. Add crushed peppermint stick and peppermint oil; stir until mixed. Pour on wax paper and spread out into thin layer and let cool, then break into pieces.

3/4 Cup Creamy Peanut Butter
1/2 Cup Crisco Shortening
1 1/4 Cups Firmly Packed Brown Sugar
1 Egg
3 Tbsp. Milk
1 Tbsp. Vanilla
1 3/4 Cups All Purpose Flour
3/4 Tsp. Baking Soda
3/4 Tsp. Salt

Preheat oven to 375°F.

Cream peanut butter, shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until smooth and creamy (about 1 1/2 minutes).
Combine flour, baking soda and salt. Add creamed mixture gradually, beating a low speed until thoroughly blended.
Drop by rounded tablespoonfuls onto ungreased baking sheets. If desired, press lightly with tines of floured fork in criss-cross pattern.
Bake at 375°F for 7 to 8 minutes or until set and just beginning to brown.
Cool slightly, then remove to cooling rack.

NOTE: For variety, add Semi-Sweet Real Chocolate Chips.

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This page was last updated 01/22/07