Hometown Recipes 5-22-18

Sunny Lemon Punch

Joan Copeland

2 c. sugar

1 ½ c. lemon juice

2 qtr. Ginger ale, chilled

1 pt. lemon sherbet

2 c. water

4 Tbsp. grated lemon peel

2 c. cream, chilled

1 pt. orange sherbet

Combine sugar and water. Stir over low heat until dissolved. Then boil 10 minutes. Then chill. To serve, pour syrup into a chilled punch bowl. Blend in all ingredients (all of which have been chilled). Top with small scoops of sherbet. Serve immediately. Makes 24 servings.


Mary Ansley

½ lb. margarine

4 eggs

2 c. flour

½ to 1 c. pecans

2 ½ c. sugar

4 tsp. cocoa

1 tsp. vanilla

Blend together all but pecans until smooth. Mix in pecans. Pour entire mixture into pan and bake at 350 until set.

Yam Bake

Norma Moore

6 medium sweet potatoes

1 ½ c. sugar

2 Tbsp. butter

1 tsp cinnamon

1 tsp. vanilla

1 c. crushed pineapple

1 c. coconut

1 c. chopped pecans

2 c. marshmallows

Cook sweet potatoes in boiling water until tender; drain. Peel potatoes; slice. Arrange in a casserole dish. Combine sugar, butter, cinnamon and vanilla in a saucepan. Heat until butter is melted. Add pineapple, coconut and pecans. Pour over sweet potatoes. Bake at 350 for 20 minutes. Top with marshmallows and bake until marshmallows are brown.

Chicken and

Wild Rice

Brenda Harriman

3 c. cooked chicken, diced

1 box Uncle Ben’s Wild Rice, cooked

1 can cream of celery soup

½ c. real mayonnaise

1 can French style green beans

1 can sliced water chestnuts, optional

1 sm. onion, diced

Salt and pepper

Grated Cheddar cheese

Mix together. Add cheese on top. Bake at 350 degrees for 30 minutes.