5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1.4 sups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2.3 cup finely chopped pecans

2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting

Garnish: pecan halves

• Beat egg whites at high speed with an electric mixer  until stiff peaks form; set aside
• Beat butter and shortening until creamy; gradually add sugar beating well.  Add egg yolks, 1 at a time, beating until blended after each addition.
• combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with four mixture.  Beat a low speed until blended after each addition.   Stir in coconut, chopped pecans, and vanilla.  Fold in egg whites.  Pout batter into 3 greased and floured 8-inch round cake pans
• Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove cake layers to wire racks, and cool completely.
• Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.  Garnish, if desired.  Store in refrigerator. 

Chocolate-Cream Cheese Frosting

1 – 8oz. package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 16oz package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans

• Beat first 4 ingredients at medium speed with an electric mixer until creamy
• combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture.  Beat at low speed until blended after each addition.  Stir in pecans.  Yields 4 cups

1 – 6oz. package Mexican Cornbread mix (regular cornbread will be fine if you need to substitue)

1 – 1oz. envelope Ranch-Style buttermilk salad dressing mix

1 small head romaine lettuce shredded

2 large tomatoes, chopped

1 15oz. can balck beans, rinsed and drained

1 – 15 1/4 oz. can whole kernel corn with red and green peppers, drained

1 – 8oz. package shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped,

• Prepare cornbread according to package directions; cool and crumble.  Set aside
• Prepare salad dressing accoriding to package directions.
• Layer a large bowl with half of each of cornbread, lettuce, and next 6 ingredianets: spoon half of dressing evenly over top.  Repeat layers with remaining ingredients and dressing.  Cover and chill at least 2 hours.

Yields 10 – 12 servings

Store the alcohol that you will be using in the jello shot in the freezer to get cold

SoCo and Lime

Lime Jello

Boiling Water (use the amount listed on the directions on the box)

Southern Comfort (Substitute the cold water for the same amount of cold liquor)

Disposable souffle cups or disposable shot glasses

Mix together jello mix and boiling water as directed on the box.  Add in the Southern comfort and mix. Immediately pour into souffle cups and and then refrigerate for at least 3 hours. 

Variations:

Margarita Jello Shots:

Lime Jello

1 cup boiling water

2/3 cup Tequila

1/3 cup Triple Sec (it will freeze so do not leave in the freezer for more than 3 hours)

Prepare same as directed above

Amaretto and Orange

Orange Jello

Amaretto

Note:  The cheaper the liquor the better, the taste doesn’t change if you use top shelf liquor

Rhubarb/strawberry Pie

pastry
3 to 4 cups cut rhubarb
1 cup sugar
3 T. flour
1/2 tsp. grated orange peel
Dash salt
2 T. butter or margarine

2 pie crusts Ann Wagner
Rhubarb/strawberry Pie

pastry

3 to 4 cups ct rhubarb
1 cup sugar
3 T. flour
1/2 tsp. grated orange peel
Dash salt
2 T. butter or margarine
2 crusts

Combine rhubarb, sugar, flour, orange peel, & salt. Fill 9 inch pastry-lined piepan; dot with butter and adjust top crust. Bake in hot oven (400) 40 to 50 minutes. Can add 1 to 2 cups strawberries. Can make as a crisp and just use top crust.

Ann Wagner

Cheddar Chowder

Soup

2 c. boiling water
2 c. chopped potatoes
1/2 c. carrot slices
1/2 c. celery slices
1/4 c. chopped onion
1 1/2 tsp salt
1/4 tsp. pepper
1/4 c. margarine
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
1 c. ham cubes

Combine water, vegetables, & seasonings. Cover; simmer 10 min. DO NOT DRAIN . Make a white sauce with margarine, flour, & milk. Add cheese; stir until melted. Add ham & un-drained vegetables. Heat. Do Not Boil. 6-8

PF Secret Valentine

Sauté meat in olive oil, breaking it into small particles as it browns.  Add the next 4 ingredients and simmer 15 min. longer.  Cook lasagna as directed on package.  Prepare a filling by mixing remaining ingredients together.  Place a little sauce in bottom of greased 9×13 pan; alternate w/ layers of lasagna, cheese filling, meat sauce, lasagna, filling and lasagna.  Cover the top with remaining sauce.  Sprinkle w/ additional Parmesan cheese, if desired.  Bake in preheated 375 degree oven for 40 min or until hot and bubbly.  Makes 8 3×4 inch servings.                       6-8      

 Mom & Helen Ott

Banana Split Cake
Dessert

4 large bananas
2 c. graham cracker crumbs
3 sticks butter
2 cups crushed pineapple, well drained
2 c. confectioner’s sugar
2 eggs
1 8oz. container Cool Whip
3/4 -1 c. chopped nuts

Mix 1 stick butter w/ graham cracker crumbs, & spread evenly over bottom of 9×13 pan. Beat together for 5 min. at high speed: 2 eggs, 2 sticks butter, & 2c. sugar. Stir in drained pineapple & spread entire mixture over crumbs. Slice bananas 1/4 in. thick, place over other mixture. Cover bananas with Cool Whip. Spread w/ nuts & refrigerate 3 hours or overnight. 10 servings

Mom

Apple Kuchen

pastry
½ c. butter
1 pkg. yellow cake mix
½ c. coconut
2 ½ c. sliced apples
½ c. sugar
1 c. sour cream
1 egg

Cut butter into cake mix and add coconut. Pat this into an un-greased 9×13 pan. Build up edges. Bake 10 min@ 350. Place apples on crust. Mix cinnamon and sugar and sprinkle over apples. Blend sour cream with egg and drizzle over apples. Bake for 25 min. @ 350. 20 min 8

Mom

Mom & Audrey Miller

Easy Cinnamon Buns (mini)

Bread

5 Tbsp. Margarine
¼ c. water
3 Tbsp. margarine, soft.
2 tsp. cinnamon
¼ c. sugar
¾ c. firmly packed brown sugar
½ c. chopped pecans (opt.)
2-8oz. cans Pillsbury Crescent Dinner rolls

Pre heat oven to 375. In un-greased 9×13 pan, melt 5 Tbsp margarine in oven. Stir in brown sugar, water, & pecans. Separate each can of crescent dough into 4 rectangles: press perforations to seal. Spread with 3 T. softened margarine. Combine cinnamon & sugar; sprinkle over dough. On shorter side, roll up each rectangle. Cut each roll into 4 slices. Place cut side-down in prepared pan. Bake 20-25 min. until golden brown. Invert immediately to remove from pan. Serve warm. To reheat, wrap in foil for 10-15 min. in oven.

Mom & Fern Roth