OLD CAHABA€¦ · Morse- Pea Salas Tammy Morse ½ pack of Real Bacon 1 frozen package of peas(I like the tiny ones that come in “steam in bag”) Publix brand works great. 1 c.

OLD CAHABA

Building Community One Meal at aTime.

OLD CAHABA

Building Community One Meal at a Time.

Copyright ©2020 by the author of this book. The book author retains sole copyright totheir contributions to this book. All rights reserved.

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This cookbook is dedicated to allThis cookbook is dedicated to allThis cookbook is dedicated to allThis cookbook is dedicated to allThis cookbook is dedicated to allThis cookbook is dedicated to allmembers of themembers of themembers of themembers of themembers of themembers of the

Old Cahaba Homeowners AssociationOld Cahaba Homeowners AssociationOld Cahaba Homeowners AssociationOld Cahaba Homeowners AssociationOld Cahaba Homeowners AssociationOld Cahaba Homeowners Association

in Helena, Alabama.in Helena, Alabama.in Helena, Alabama.in Helena, Alabama.in Helena, Alabama.in Helena, Alabama.

ContributorsContributorsContributorsContributors

Kim WillinghamLisa SampsonTammy Morse

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Table of Contents

Appetizers & Beverages Soups, Stews, Salads and Sauces Main Courses: Seafood, Poultry, Pasta and Casseroles Desserts, Pies, Cakes and Cookies Index of Recipes 

    Recipe Symbol Key

Gluten FreeSlow CookerTime Saver

Appetizers & Beverages

SPICE GUIDEKeep spices in tightly covered containers, in a cool dry place. After about a year, spicestend to lose flavor so more may be needed for seasonings. Overheating can cause spicesto turn bitter. During lengthy cooking, add spices during the last half hour of cookingtime. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.

ALLSPICE:

BASIL:

BAY LEAF:

CAYENNE:

A blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.

Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.

Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinades.

Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.

CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes,

CINNAMON:

CLOVES:

CUMIN:

CURRY:

DILL SEED:

GINGER:

MARJORAM:

MUSTARD:

NUTMEG:

OREGANO:

PAPRIKA:

PARSLEY:

ROSEMARY:

SAGE:

bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables.

Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.

Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts.

Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes.

A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips.

Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.

Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressings, pickles, jams, marinades, breads, desserts.

Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies.

Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef.

Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.

Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings.

Varies from mild, slightly sweet to hot; adds color to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads.

Mild flavor. Brings out the flavor of most non-sweet foods.

Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes.

Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies, sauces.

Morse- Pineapple DipMorse- Pineapple DipMorse- Pineapple DipMorse- Pineapple DipTammy Morse

1­ 20oz. can crushed pineapple1­ 20oz. can crushed pineapple1­ 20oz. can crushed pineapple1­ 20oz. can crushed pineapple2­8oz. Cream cheese bars2­8oz. Cream cheese bars2­8oz. Cream cheese bars2­8oz. Cream cheese bars3 pks sweetener or 3 teaspoon sugar3 pks sweetener or 3 teaspoon sugar3 pks sweetener or 3 teaspoon sugar3 pks sweetener or 3 teaspoon sugar2 tsp. Coconut extract2 tsp. Coconut extract2 tsp. Coconut extract2 tsp. Coconut extract

 Personal Notes:Personal Notes:Personal Notes:Personal Notes: Drain pineapple juice and discard.Mix all ingredients and serve with Ritz crackers or any butter crackers.Refrigerate

Sampson Deviled EggsSampson Deviled EggsSampson Deviled EggsSampson Deviled EggsLisa Sampson

6 Hard Boiled Eggs6 Hard Boiled Eggs6 Hard Boiled Eggs6 Hard Boiled Eggs1/4 c. Mayonnaise1/4 c. Mayonnaise1/4 c. Mayonnaise1/4 c. Mayonnaise1 tsp. Vinegar1 tsp. Vinegar1 tsp. Vinegar1 tsp. Vinegar1 tsp. Yellow Mustard1 tsp. Yellow Mustard1 tsp. Yellow Mustard1 tsp. Yellow Mustard1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. saltdash of pepperdash of pepperdash of pepperdash of pepper

Halve hard boiled eggs length­wiseRemove yolks and mash with desired combination of seasonings.Refill egg whites

Number of Servings: 12 Deviled Eggs

Prep Time: 15 minutes

Appetizers & Beverages

- 11 -

Soups, Stews, Salads and Sauces

MICROWAVE COOKING HINTS

To speed cooking and promote even heating, use the followingtechniques:

Stir food during cooking to bring the heated outside parts to the center.

Turn food over when microwaving small items like hamburgers or chops, or when defrosting.

Rearrange foods or individual items during cooking to promote even heating.

Allow standing time to complete the cooking of roasts and baked products.

Cover foods to hold in moisture and speed cooking.

Arrange foods in a ring or circular shape to allow maximum exposureto microwave energy. Place tender or thin parts in the center and thicker pieces toward the outside.

Rotate or move food a quarter or half turn during cooking to allowfoods which cook quickly to cook evenly.

Select foods or pieces of the same size and shape because smallitems cook faster than large ones.

Food at refrigerator temperature takes longer to cook than food at room temperature.

Dense foods take more time to heat than light or porous foods.

Morse- Chicken SaladMorse- Chicken SaladMorse- Chicken SaladMorse- Chicken SaladTammy Morse

2 large cans All white meat chicken2 large cans All white meat chicken2 large cans All white meat chicken2 large cans All white meat chicken½ medium size jar of sweet relish½ medium size jar of sweet relish½ medium size jar of sweet relish½ medium size jar of sweet relish½ ­1 c. mayonnaise½ ­1 c. mayonnaise½ ­1 c. mayonnaise½ ­1 c. mayonnaise⅓ c. each, Pecans & Dried Cranberries⅓ c. each, Pecans & Dried Cranberries⅓ c. each, Pecans & Dried Cranberries⅓ c. each, Pecans & Dried Cranberries½ tsp. Celery seed½ tsp. Celery seed½ tsp. Celery seed½ tsp. Celery seedS&PS&PS&PS&P

Open cans of chicken and place in colander and rinse with cold water.Gently break down larger chunks while rinsing.Put chicken in a bowl, then add all other ingredients.Add more or less ingredient to desired taste.Serve on Croissant.

Morse- Pea SalasMorse- Pea SalasMorse- Pea SalasMorse- Pea SalasTammy Morse

½ pack of Real Bacon½ pack of Real Bacon½ pack of Real Bacon½ pack of Real Bacon1 frozen package of peas(I like the tiny ones that come in “steam in bag”) Publix brand works great.1 frozen package of peas(I like the tiny ones that come in “steam in bag”) Publix brand works great.1 frozen package of peas(I like the tiny ones that come in “steam in bag”) Publix brand works great.1 frozen package of peas(I like the tiny ones that come in “steam in bag”) Publix brand works great.1 c. of shredded mild cheddar cheese1 c. of shredded mild cheddar cheese1 c. of shredded mild cheddar cheese1 c. of shredded mild cheddar cheese1 boiled egg1 boiled egg1 boiled egg1 boiled egg½ small onion diced½ small onion diced½ small onion diced½ small onion diced1 c. mayonnaise1 c. mayonnaise1 c. mayonnaise1 c. mayonnaiseS&PS&PS&PS&P

First, boil your egg and refrigerate.Then, Dice the onion.Next, open package of frozen peas and put them in a colander and give them a quick rinse(this will thaw thepeas). It is a cold dish so peas can be really cold.Peel the egg and dice.Put peas, onion, egg, cheese & bacon in a bowl and toss.Next, add Mayonnaise and S&P then stir and refrigerate appx 1 hour.Add more or less to any ingredient if desired.

Morse- Taco SaladMorse- Taco SaladMorse- Taco SaladMorse- Taco SaladTammy Morse

1 bag Doritos1 bag Doritos1 bag Doritos1 bag Doritos2 pd. Hamburger2 pd. Hamburger2 pd. Hamburger2 pd. Hamburger2 pks. Taco Seasoning2 pks. Taco Seasoning2 pks. Taco Seasoning2 pks. Taco Seasoning1 jar Catalina Dressing(8oz)1 jar Catalina Dressing(8oz)1 jar Catalina Dressing(8oz)1 jar Catalina Dressing(8oz)­put 4oz water in dressing bottle, shake and pour in mixture­put 4oz water in dressing bottle, shake and pour in mixture­put 4oz water in dressing bottle, shake and pour in mixture­put 4oz water in dressing bottle, shake and pour in mixture2 c. shredded cheddar cheese2 c. shredded cheddar cheese2 c. shredded cheddar cheese2 c. shredded cheddar cheese1 jar salsa1 jar salsa1 jar salsa1 jar salsa1 can black olives(sliced) small can1 can black olives(sliced) small can1 can black olives(sliced) small can1 can black olives(sliced) small can1 head of lettuce1 head of lettuce1 head of lettuce1 head of lettuce1­16oz. Tub sour cream1­16oz. Tub sour cream1­16oz. Tub sour cream1­16oz. Tub sour cream2 tomatoes2 tomatoes2 tomatoes2 tomatoes6 scallions(if desired)6 scallions(if desired)6 scallions(if desired)6 scallions(if desired)

Brown hamburger and drain.Put in taco seasoning(don’t add recommended water).Mix in catalina dressing, then 4oz. Water from the dressing bottle.Smash bag of doritos while in bag into bite size pieces.Cut up the head of lettuce, tomatoes and scallions.At this point, add all ingredients together in one big bowl or pot, except for salsa and sour cream.

Soups, Stews, Salads and Sauces

- 15 -

Add those ingredients as desired to your serving. Enjoy!

Willingham French Onion SoupWillingham French Onion SoupWillingham French Onion SoupWillingham French Onion SoupKim Willingham

3 lbs yellow onions, sliced into rings3 lbs yellow onions, sliced into rings3 lbs yellow onions, sliced into rings3 lbs yellow onions, sliced into rings2 tbsp butter (salted)2 tbsp butter (salted)2 tbsp butter (salted)2 tbsp butter (salted)2 tbsp olive oil or more as needed to sautee onions2 tbsp olive oil or more as needed to sautee onions2 tbsp olive oil or more as needed to sautee onions2 tbsp olive oil or more as needed to sautee onions2 large containers of beef broth2 large containers of beef broth2 large containers of beef broth2 large containers of beef broth3 tbsp Better Than Bouillion Beef flavor3 tbsp Better Than Bouillion Beef flavor3 tbsp Better Than Bouillion Beef flavor3 tbsp Better Than Bouillion Beef flavor2 tsp pre­chopped garlic (or 4 cloves fresh, chopped)2 tsp pre­chopped garlic (or 4 cloves fresh, chopped)2 tsp pre­chopped garlic (or 4 cloves fresh, chopped)2 tsp pre­chopped garlic (or 4 cloves fresh, chopped)3 tbsp Worcesteshire sauce (or more to taste)3 tbsp Worcesteshire sauce (or more to taste)3 tbsp Worcesteshire sauce (or more to taste)3 tbsp Worcesteshire sauce (or more to taste)1 tsp ground thyme1 tsp ground thyme1 tsp ground thyme1 tsp ground thyme1/3 cup red wine1/3 cup red wine1/3 cup red wine1/3 cup red wine1 tbsp brown sugar1 tbsp brown sugar1 tbsp brown sugar1 tbsp brown sugarProvolone cheese, round sliced (1 slice per mug of soup)Provolone cheese, round sliced (1 slice per mug of soup)Provolone cheese, round sliced (1 slice per mug of soup)Provolone cheese, round sliced (1 slice per mug of soup)Mozzarella cheese, shredded (on top of Provolone, as much as desired)Mozzarella cheese, shredded (on top of Provolone, as much as desired)Mozzarella cheese, shredded (on top of Provolone, as much as desired)Mozzarella cheese, shredded (on top of Provolone, as much as desired)French bread, sliced into rounds for cups, toasted if desiredFrench bread, sliced into rounds for cups, toasted if desiredFrench bread, sliced into rounds for cups, toasted if desiredFrench bread, sliced into rounds for cups, toasted if desired

• Using the Instant Pot, sautee butter and olive oil on high until hot• Drop in onions and sautee for 30­45 minutes until all are clear and tender• Add brown sugar and let sautee another 10­15 minutes, browning as desired• Add garlic and sautee about a minute (until fragrant)• Add beef broth, bouillion, thyme, Worcesteshire, wine & salt/pepper to taste• Lock the lid and leave on sautee high setting 45 minutes and then cut down to Slow Cooker high setting(which is much lower than sautee high setting)• Cook another 3 hours• Check and add more salt or pepper as needed• Toast French bread if desired• Add soup and bread to mugs, top with cheese and bake on 400 15­20 minutes or until cheese is brownednicely.For leftovers (when soup is cold), heat soup in the mug in the microwave for 2 minutes on 40% power, thenadd bread and cheese and bake for 15 minutes on 400.

Soups, Stews, Salads and Sauces

- 16 -

Main Courses: Seafood, Poultry,Pasta and Casseroles

CONVERSION OF PAN AND UTENSIL SIZES

UTENSIL

Baking or cake pan 2 L 20 cm square 8-inch square2.5 L 23 cm square 9-inch square3 L 30x20x5 12x8x23.5 L 33x21x5 13x9x2

Cookie sheet 40x30 16x12Jelly roll pan 2 L 40x25x2 15x10x3/4Loaf panRound layer cake pan 1.2 L 20x4 8x1-1/2

9x1-1/2Pie pan 750 mL 20x3 8x1-1/4

1 L 23x3 9x1-1/4Tube pan 2 L 20x7 8x3

3 L 23x10 9x4Springform pan 2.5 L 23x6 9x3

3 L 25x8 10x4Baking dish 1 L 1 qt.

1.5 L 1-1/2 qt.2 L 2 qt.2.5 L 2-1/2 qt.3 L 3 qt.4 L 4 qt.

Custard cup 200 mL 6 fl. oz.Muffin pans 40 mL 4x2.5 1.5x1

75 mL 5x3.5 2x1-1/4100 mL 7.5x3.5 3x1-1/2

Mixing bowls 1 L 1 qt.2 L 2 qt.3 L 3 qt.

Measure(Volume)

Measure(cm)

Measure(inches)

1.9 L 23x13x7 9-1/4x5-1/4x2-3/4

Morse- Cheddar PastaMorse- Cheddar PastaMorse- Cheddar PastaMorse- Cheddar PastaTammy Morse

1 box Tri­Color pasta1 box Tri­Color pasta1 box Tri­Color pasta1 box Tri­Color pasta1 small bottle Zesty Italian dressing1 small bottle Zesty Italian dressing1 small bottle Zesty Italian dressing1 small bottle Zesty Italian dressing1 small carton grape tomatoes1 small carton grape tomatoes1 small carton grape tomatoes1 small carton grape tomatoes1 bunch fresh broccoli1 bunch fresh broccoli1 bunch fresh broccoli1 bunch fresh broccoli2 c. Cheddar cheese squares2 c. Cheddar cheese squares2 c. Cheddar cheese squares2 c. Cheddar cheese squares½ c. mayonnaise½ c. mayonnaise½ c. mayonnaise½ c. mayonnaise1 bag of Hormel Pepperoni Minis1 bag of Hormel Pepperoni Minis1 bag of Hormel Pepperoni Minis1 bag of Hormel Pepperoni Minis

 Personal Notes:Personal Notes:Personal Notes:Personal Notes: Boil Pasta as directed.Cut tomatoes in half.Cut off Broccoli stems and discard.Add all ingredients together and refrigerate for appx 1 hour.

Morse- Chicken CasseroleMorse- Chicken CasseroleMorse- Chicken CasseroleMorse- Chicken CasseroleTammy Morse

5 skinless/boneless chicken breast5 skinless/boneless chicken breast5 skinless/boneless chicken breast5 skinless/boneless chicken breast1 can cream of chicken with herbs1 can cream of chicken with herbs1 can cream of chicken with herbs1 can cream of chicken with herbs1 can cream of celery1 can cream of celery1 can cream of celery1 can cream of celery1­8oz. Container sour cream1­8oz. Container sour cream1­8oz. Container sour cream1­8oz. Container sour cream1 small bag of Pepperidge Farm Herb Seasoning stuffing mix(blue bag)1 small bag of Pepperidge Farm Herb Seasoning stuffing mix(blue bag)1 small bag of Pepperidge Farm Herb Seasoning stuffing mix(blue bag)1 small bag of Pepperidge Farm Herb Seasoning stuffing mix(blue bag)1 can chicken broth1 can chicken broth1 can chicken broth1 can chicken broth¾ stick butter, melted¾ stick butter, melted¾ stick butter, melted¾ stick butter, meltedS&PS&PS&PS&P

Put chicken in a crockpot and cover just over top with water and cook for 6­8 hours on low.When chicken is done cooking, put in a 9x13 dish.Mix soups and sour cream together, then spread over chicken.Next, Spread Stuffing on top of chicken, then pour 2 cups chicken broth over stuffing, then spread meltedbutter on top.S&P.Bake @ 350º uncovered for appx 35­45 minutes.

Morse- Tex Mex Sausage and Egg BakeMorse- Tex Mex Sausage and Egg BakeMorse- Tex Mex Sausage and Egg BakeMorse- Tex Mex Sausage and Egg BakeTammy Morse

12oz sausage12oz sausage12oz sausage12oz sausage5 c. frozen southern­style hash brown potatoes(32oz)5 c. frozen southern­style hash brown potatoes(32oz)5 c. frozen southern­style hash brown potatoes(32oz)5 c. frozen southern­style hash brown potatoes(32oz)1 can (4.5oz)chopped green chilis, undrained1 can (4.5oz)chopped green chilis, undrained1 can (4.5oz)chopped green chilis, undrained1 can (4.5oz)chopped green chilis, undrained3 c. shredded Colby­Monterey Jack cheese3 c. shredded Colby­Monterey Jack cheese3 c. shredded Colby­Monterey Jack cheese3 c. shredded Colby­Monterey Jack cheese6 eggs6 eggs6 eggs6 eggs1 ½ c. milk1 ½ c. milk1 ½ c. milk1 ½ c. milk¼ tsp salt¼ tsp salt¼ tsp salt¼ tsp salt1 c. salsa1 c. salsa1 c. salsa1 c. salsa

Spray 9x13 baking dish with cooking spray.Cook sausage and drain on a paper towel.Spread frozen potatoes in a baking dish.Sprinkle it with sausage, chilis & 1 ½ cup cheese.In a bowl, beat eggs, milk & salt with a fork or whisk until blended. Pour over potato mixture.Sprinkle with 1 ½ cup cheese. Cover & refrigerate @ least 8hours, no longer than 12hours.Bake at 350º uncovered 50­60 minutes or until knife inserted comes out clean.Cut into squares, serve with salsa.

Main Courses: Seafood, Poultry, Pasta and Casseroles

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Sampson Sausage & Egg BakeSampson Sausage & Egg BakeSampson Sausage & Egg BakeSampson Sausage & Egg BakeLisa Sampson

12 oz. Sausage­­cooked and drained (chopped / crumbled)12 oz. Sausage­­cooked and drained (chopped / crumbled)12 oz. Sausage­­cooked and drained (chopped / crumbled)12 oz. Sausage­­cooked and drained (chopped / crumbled)5 c. Frozen Hash Browns­ thawed5 c. Frozen Hash Browns­ thawed5 c. Frozen Hash Browns­ thawed5 c. Frozen Hash Browns­ thawed3 c. Shredded Cheese (Set 1 c. aside for topping)3 c. Shredded Cheese (Set 1 c. aside for topping)3 c. Shredded Cheese (Set 1 c. aside for topping)3 c. Shredded Cheese (Set 1 c. aside for topping)1 can green chilies (un­drained, chopped)1 can green chilies (un­drained, chopped)1 can green chilies (un­drained, chopped)1 can green chilies (un­drained, chopped)6 Eggs6 Eggs6 Eggs6 Eggs1½ c. Milk1½ c. Milk1½ c. Milk1½ c. Milk¼ tsp. Salt¼ tsp. Salt¼ tsp. Salt¼ tsp. Salt1 c. Salsa1 c. Salsa1 c. Salsa1 c. Salsa

Preheat oven to 350ºSpray 9 x 13 baking dishSpread hash browns in the bottom of the dishTop with cooked sausage, chilies, and cheese.

In a bowl, beat eggs, milk, and salt.Pour over hash browns, sausage, and cheese.Sprinkle remaining cheese.

Refrigerate 8 hours (no longer than 12)

Bake uncovered 50­60 minutes.

Let stand 10 minutes. Serve with salsa.

Prep Time: 25 minutes

Main Courses: Seafood, Poultry, Pasta and Casseroles

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Desserts, Pies, Cakes and Cookies

EQUIVALENTS AND SUBSTITUTIONS

1 pound shelled walnuts = 3 cups chopped walnuts

1 pound raisins = 2-3/4 cups seedless raisins

1 pound dates = 2-1/2 cups pitted dates

1 tablespoon cornstarch = 2 tablespoons flour or

4 teaspoons tapioca

1 medium clove of garlic = 1/8 tsp. garlic powder

1 cup honey = 1 cup molasses or corn syrup

1 cup ketchup = 1 cup tomato sauce plus

1/2 cup sugar plus 2 table-

spoons vinegar

1 teaspoon dry mustard = 1 tablespoon prepared mustard

1 small onion = 1 tablespoon dried onion

1 cup tomato juice = 1/2 cup tomato sauce plus

1/2 cup water

1 cup self-rising flour = 1 cup flour plus 1-1/2 tablespoons

baking powder plus

1/2 teaspoon salt

1 egg = 1 teaspoon cornstarch

1 cup liquid honey = 1-1/4 cups sugar plus

1/4 cup liquid

1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid

1 cup buttermilk = 1 cup plain yogurt

1 cup sour cream = 1 cup plain yogurt

1 cup tomato juice = 1/2 cup tomato paste plus

1/2 cup water

Morse- Berry LushMorse- Berry LushMorse- Berry LushMorse- Berry LushTammy Morse

1­20oz. Can crushed pineapple, undrained1­20oz. Can crushed pineapple, undrained1­20oz. Can crushed pineapple, undrained1­20oz. Can crushed pineapple, undrained1 large box instant Vanilla pudding & pie filling1 large box instant Vanilla pudding & pie filling1 large box instant Vanilla pudding & pie filling1 large box instant Vanilla pudding & pie filling1­8oz. Tub Cool whip(can add more)1­8oz. Tub Cool whip(can add more)1­8oz. Tub Cool whip(can add more)1­8oz. Tub Cool whip(can add more)1 small Sara Lee pound cake(refrigerated door section)1 small Sara Lee pound cake(refrigerated door section)1 small Sara Lee pound cake(refrigerated door section)1 small Sara Lee pound cake(refrigerated door section)1 small container each: strawberries, blackberries, raspberries and blueberries1 small container each: strawberries, blackberries, raspberries and blueberries1 small container each: strawberries, blackberries, raspberries and blueberries1 small container each: strawberries, blackberries, raspberries and blueberries

Place  pound  cake  on  cutting  board  and  cut  ½  inch  slices  top  to  bottom  then  side  to  side  to make  littlesquares.Mix undrained Pineapple with dry pudding mix in medium bowl. Gently stir in whipped topping.Layer cake, pineapple pudding mixture, then fruit in trifle dish.Repeat.Refrigerate appx 1 hour.

Sampson Pecan PieSampson Pecan PieSampson Pecan PieSampson Pecan PieLisa Sampson

4 Egg Whites4 Egg Whites4 Egg Whites4 Egg Whites¼ tsp. Salt¼ tsp. Salt¼ tsp. Salt¼ tsp. Salt½ tsp. Vanilla Extract½ tsp. Vanilla Extract½ tsp. Vanilla Extract½ tsp. Vanilla Extract½ c. Sugar½ c. Sugar½ c. Sugar½ c. Sugar¼ c. Brown Sugar¼ c. Brown Sugar¼ c. Brown Sugar¼ c. Brown Sugar1 c. Chopped Pecans1 c. Chopped Pecans1 c. Chopped Pecans1 c. Chopped Pecans9 oz. Graham Cracker Crust9 oz. Graham Cracker Crust9 oz. Graham Cracker Crust9 oz. Graham Cracker Crust

Preheat oven to 350º

Beat egg whites until foamy.Add salt and vanilla, beating until soft peaks.Gradually add in sugar 1 tbsp. at a time until stiff peaks form.Stir in pecans.Pour into crust.

Bake for 25­27 minutes.

Number of Servings: 8 Slices

Prep Time: 25 minutes

Willingham Peach-Blueberry PieWillingham Peach-Blueberry PieWillingham Peach-Blueberry PieWillingham Peach-Blueberry PieKim Willingham

1 c sugar1 c sugar1 c sugar1 c sugar3 tbsp Argo cornstarch**3 tbsp Argo cornstarch**3 tbsp Argo cornstarch**3 tbsp Argo cornstarch**½ tsp ground cinnamon½ tsp ground cinnamon½ tsp ground cinnamon½ tsp ground cinnamon4 medium peaches, peeled, sliced (3 cups)4 medium peaches, peeled, sliced (3 cups)4 medium peaches, peeled, sliced (3 cups)4 medium peaches, peeled, sliced (3 cups)2 c blueberries2 c blueberries2 c blueberries2 c blueberries1 tbsp lemon juice1 tbsp lemon juice1 tbsp lemon juice1 tbsp lemon juiceDouble crust pastry for 9­inch pieDouble crust pastry for 9­inch pieDouble crust pastry for 9­inch pieDouble crust pastry for 9­inch pie1 tbsp margarine or butter1 tbsp margarine or butter1 tbsp margarine or butter1 tbsp margarine or butter

Preheat oven to 425 º.In a large bowl, stir together sugar, cornstarch and cinnamon.Add peaches, blueberries and lemon juice, tossing to coat fruit.Line 9­inch pie plate with ½ of the pastry rolled to a 1/8 inch thickness, allowing 1­inch overhang.

Desserts, Pies, Cakes and Cookies

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Fill with fruit mixture. Dot with margarine/butter.Roll remaining pastry into 12­inch circle. Cut several slits to permit steam to escape.Cover pie with top crust, seal and flute edge.Bake at for 15 minutes.Reduce heat to 350 degrees and continue baking 40 minutes or until filling is bubbly.

**I used more cornstarch – double at least to get the filling as thick as it needs to be.

Number of Servings: 8 Slices

Prep Time: 25 min.

Desserts, Pies, Cakes and Cookies

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Notes

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Index of RecipesIndex of RecipesIndex of RecipesIndex of Recipes

Morse- Berry Lush - Tammy Morse   23Morse- Cheddar Pasta - Tammy Morse   19Morse- Chicken Casserole - Tammy Morse   19Morse- Chicken Salad - Tammy Morse   15Morse- Pea Salas - Tammy Morse   15Morse- Pineapple Dip - Tammy Morse   11Morse- Taco Salad - Tammy Morse   15Morse- Tex Mex Sausage and Egg Bake - Tammy Morse   19

Sampson Deviled Eggs - Lisa Sampson   11Sampson Pecan Pie - Lisa Sampson   23Sampson Sausage & Egg Bake - Lisa Sampson   20

Willingham French Onion Soup - Kim Willingham   16Willingham Peach-Blueberry Pie - Kim Willingham   23

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