Shirley's Haven

Some of My Favorite Recipes

Cooking is one of my favorite past times. It gives me great joy to cook and share my recipes with family and friends. My family, my husbands family and friends join us in our home for all the Holiday dinners. I also enjoy gardening and do alot of canning and freezing of my vegetables. I have my Grandmother Young to thank so much for sharing her secrets of canning. I am so greatful she took the time to pass on a tradtition that I have been able to share with my family. So if you would like to try some of my recipes that we enjoy durning the Holidays.....Go ahead try them and share them with your family or friends. Email me and let me know how they turned out and if you enjoyed them. You can also visit some other recipe sites in the 2 rings I belong to.





  
  
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Shirley's Homemade Rolls 4 cups Flour
1/4 cup oil
1 pkg Yeast
2 Eggs, Beaten
1/4 cup Sugar
2 cups Real Hot Water
1 stick Butter,softened
Mix flour, yeast and sugar together. Add Butter, oil, eggs and water. Mix well. Cover and let rise 2 hours. Spoon into Greased(or lightly buttered) muffin tins. Bake on 350 degrees for 30 minutes. Makes 2 1/2 dozen. *Dough will keep in refrigerater for up to a week*

Dressing for Turkey Large Skillet(10inch) of Cornbread
6 Large Biscuits
2-3 Teaspoons Sage
1 cup chopped Onion and Celery
Salt and Pepper to taste
5 16oz Cans Chicken Broth
Saute onion and celery in butter. Put in large bowl. Crumble cornbread, biscuits and add to onion and celery. Stir in sage, salt and pepper. Heat chicken broth till hot. Pour slowly over bread mixture till all is soft, moist mixture. Stir. Bake 1 hour on 350 degrees. You may have some broth left over...*If you don't make homemade biscuit you can use Hardees Biscuits instead.*

Turkey and Giblet Gravy 14-16 pound Butterball Turkey
1 stick Blue Bonnet butter,
Salt and Pepper and Seasoning Salt to taste
Thaw in Refrigerater, wash, pull out the neck, liver and giblet package and set aside. Place in roaster pan. Spead butter over the turkey using the whole stick. Add water(about 2 quarts). Salt, Pepper and seasoning Salt to taste. Bake on 250 degrees overnight, basting with the liquid from pan several times. When I get up the next morning I turn the oven to 350 and brown the Turkey.
*Giblet Gravy*
Boil the neck and giblets
Reserve the broth
4 Boiled Eggs, peeled and sliced
Salt and Pepper to taste
Pull off the meat from the neck and chop the giblets. Use 1 cup broth from the turkey and stir in 1/2 cup flour. Stir or whip till smooth. Pour in pan, add giblets, turkey meat and 4 cups broth(from the turkey or from reserved broth .)Add Salt and Pepper to taste and sliced boiled eggs. Simmer on low till ready to serve.You may need to add more flour if you want it thicker)

Shirley's Banana Bread 2 cups Flour
1/2 cup Butter, softened
1 cup Sugar
1/2 teaspoon Vanilla
2-3 medium Bananas, sliced thin
1/2 cup chopped Dates
1/2 cup Nuts, chopped
2 eggs, beaten
1/4 cup Water
In small bowl beat bananas until smooth. In large bowl cream butter and sugar. Beat in eggs one at a time, until light and fluffy. Beat in vanilla and bananas. Add flour to banana mixture. Beat just to blend. Add water, blend. Stir in dates and nuts. Bake on 350 degrees in greased loaf pan or mufin tins.

Cranberry Wine Salad 2 3oz pkg. Rasberry jello
2 cups boiling Water
1 16oz can whole Cranberry Sauce
1 8oz. can crushed Pineapple
3/4 cup Port Red Wine
1/2 cup Walnuts
In bowl dissolve gelatin in boiling water. Stir in cranberry sauce, undrained pineapple and wine. Chill tll partially set. Fold in nuts. Pour in 6 cup mold.(or mini individual molds) Chill till firm.

Watergate Salad 1 12oz bowl Cool Whip
1 3oz pkg instant Pistachio Pudding Mix
1 20 oz can crushed Pineapples, incuding juice
1 cup Miniature Marshmellows
1 cup chopped Nuts
Mix all ingredients together. Refrigerate for 3 hours before serving.

Pink Salad 1 8oz pkg. Cream Cheese
1 12oz Cool Whip
2 tbls. Sugar
1 6oz jar Maraschino Cherries
Marachino Juice
1/2 cup crushed Pineapples
1/2 cup chopped Nuts
Mix together cream cheese, sugar, cool whip and marachino cherri juice. Beat till fluffy. Add chopped cherries, pineaplle and nuts. Let chill and serve. *I save a few cherries to decorate the top with*

Southern Green Beans with Potatoes 2 Quarts (Home canned) Green Beans enough water to cover
2 inch cube of salt pork or ham hocks
6-8 small potatoes peeled and quartered
Put in crockpot and let cook on low all day (or overnight)or on high for 2-3 hours. *If you don't have home canned green beans you can use store bought ones...just might not taste as good)

Mashed Potatoes 8-10 potatoes, peeled and cubed
Water to cover
1-2 teas salt (depends upon your taste)
1 tablespoon Crisco
1 Stick Blue Bonnet Butter
1/4 cup milk
Parsley flakes, optional
Put cubed potatoes in pan and cover with water. Add crisco and salt. Boil till potatoes are soft. Drain. Add butter and milk. Mix with mixer till smooth. May need to add a little more milk if to thick. Top with parsley flakes.

Corn Casserole 1 stick Butter
1 medium Onion chopped fine
1 Bell Pepper, Chopped
1 can Cream of Mushroom Soup
2 cans Shoe Peg Corn(or whole Kernel)
2 cups cooked Minute Rice
1 Jar Pimentos
1 teaspoon Salt
1/4 teaspoon Worchestershire Sauce
5-7 drops Tabasco Sauce(to taste)
1-2 to 1 cup Cheddar Cheese, shredded
Saute onion, pepper and pimentos in butter. Mix all other ingredients except cheese together. Pour in large casserole dish. Bake on 350 degrees for 15-20 minutes. Sprinkle cheddar cheese on top and put bake in oven till cheese is melted.

Cole Slaw 1 Head Cabbage, chopped fine
6-8 Carrots, grated
1 cup Sugar
1/2 cup oil
1/4 cup Vinegar
1 tablespoon mustard
1 teaspoon celery seed
Mix cabbage and carrots together. Set aside. Mix all other ingredients together and pour over cabbage and carrots. Stir. Refrigerate a few hours before serving. Re stir before serving.

Daddy's Favorite Cole Slaw 1 head Cabbage, chopped fine
6-8 Carrots, shredded
2-3 tomatoes, chopped fine
mayonaise
salt and pepper
1/4 cup milk
Stir all together. Refrigerate an hour before serving.

Sweet Potatoes Casserole 6-8 Sweet potatoes
1 stick Blue Bonnet Butter
1 teaspoon Cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar
1 teaspoon Vanilla Flavoring
Streusel topping
Cook unpeeled sweet potatoes in water to cover for about 30 minutes or till tender. Drain and cool. Peel and put in large bowl. Add butter, sugar , cinnamon, nutmeg and vanilla. Mix with mixer till smooth. Pour into casserole dish. Top with Streusel Topping and bake for 30 minutes.
*Streusel Topping*
1/4 cup flour
1/4 cup brown Sugar
1/4 cup Butter
1/4 cup chopped Pecans

Fresh Apple Cake 3 cups Apples, peeled and chopped
2 cups Sugar
1 cup Butter or Oil
3 Eggs
2 cups Self-Rising Flour
1 teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 cup Nuts, chopped
1 cup Raisens
1 teaspoon Vanilla
Heat oven to 350 degrees. Grease oblong pan (13x9). Place chopped apples in bowl; add sugar and mix; let stand 10 minutes. Add melted butter and eggs, beat with wooden spoon. Sift dry ingredients together and add to cake mixture. Stir in nuts, raisens and vanilla. Pour in prepared pan and bake for 55 minutes. Serve with sauce.
* Sauce* 1 cup Sugar
1/4 cup Butter
1/2 cup Evaporated Milk
1 teaspoon Vanilla
Bring first 3 ingredients to boil, stirring constantly. Remove from heat and add vanilla. This sauce is good warm or cold. Spoon over cake. Serves 8-10.

Turtle Cake 1 box German Chocolate Cake Mix
1 14 oz. bag of Carmels
1/2 cup Evaporated Milk
3/4 cup Melted Butter
2 cups Nuts
1 cup Chocolate chips
Prepare cake mix according to directions. Pour 1/2 of batter into greased 9x13 pan. bake 15 minutes on 350 degrees. Meanwhile melt carmels with milk and butter in saucepan over low heat, stirring constantly. Pour over cooked cake. Sprinkle with 1 cup nuts and chocolate chips. Pour remaining batter over filling. Sprinkle with remaining nuts. Bake 20 minutes longer.*No frosting---it is in the cake*

Friendship Cake 1 1/2 cups Starter Juice(or Brandy)
2 2/3 cups sugar
1 large can peaches and juices
Pour all together in glass gallon jar. Let set for 10 days stirring each day.
On 10th day
Add 2 1/2 cups Sugar
1 large can pineapple and juices
Let set for 10 days stirring each day
Now add 2 1/2 cups Sugar
1 large can Fruit Cocktail and juices
1 16oz jar Maraschino Cherries, Sliced and drained
Let set 10 days , stirring each day.
Drain fruit and divide into thirds
*Now to make the cake*
Pineapple cake Mix
Pineapple Pudding Mix(dry)
2/3 cup oil
4 Eggs
1/3 of the drained Fruit
1 cup Nuts, chopped
Mix all together . Grease lightly bundt pan and pour mix in. Bake on 350 degrees for 1 hour. *Freezes well* Using the other 2/3 you can make 2 more and freeze or give to a friend to make.

Cherry Crunch Cake 1 White cake Mix
1 1/4 cups rolled oats
1/2 cup butter, softened
1 Egg
1 21oz can Cherry Pie Filling
1/2 cup Nuts, chopped
1/4 cup firmly packed Brown Sugar
Heat oven to 350 degrees. Grease 13x9 pan. In large bowl combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs add 1 egg, mix until well blended. Press into prepared pan. Pour cherry pie filling over the crusts. Spread to cover. To reserved crumbs in large bowl add remaining 1/4 cup rolled oats, 2 tablespoons butter, nuts and brown sugar. Beat until throughly mixed. Sprinkle over cherry mixture. Bake on 350 degrees for 30-40 minutes or until golden brown. Cool completly. Serve with a dollop of cool whip or ice cream.

Pecan Pie Surprise Bars 1 Yellow Cake Mix
1/2 cup Butter, melted
1 Egg
1 cup chopped Pecans
*Filling*
2/3 cups Reserved cake Mix
1/2 cup firmly packed Brown Sugar
1 1/2 cups Dark Corn Syrup
1 teaspoon vanilla
3 Eggs
Grease bottom and sides of 13x9 baking pan. Reserve 2/3 cup dry cake mix for filling. In large bowl combine remaining dry cake mix, butter and 1 egg; mix until crumbly. Press into prepared pan. Bake on 350 degrees for 15-20 minutes until light golden brown. Meanwhile prepare filling. . Mix all the filling ingedients together, beat at medium speed 1-2 minutes. Pour over partially baked crust. Sprinkle with pecans. Return to oven for 30 miutes until filling is set. Cool. Cut into 36 bars. 3 Eggs

This Recipe Ringsite is owned by Shirley's Haven. Click for the [Previous] [Random] [Next Site] [Skip Next] [Next 5] Click here for info on how to join The Recipe Ring.

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[Next Site] [Skip Next] [Next 5]

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