Family Recipes Along the Way

1 brownie mix 4 tablespoons unsalted butter, melted 1/2 cup confectioners' sugar 3/4 cup smooth peanut butter 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract Mix brownie mix according to directions. Pour into a 13" x 9" pan that has been sprayed with Pam. Mix peanut butter filling. Drop by spoonfulls onto brownie batter and then swirl with a butter knife. Bake according to brownie mix directions.

1 pound sweet Italian sausage 2 1/2 pound lean ground beef 1 large onion chopped 2 cloves garlic, crushed 2 (28 ounce) can crushed tomatoes 4 (6 ounce) cans tomato paste 1 (6.5 ounce) cans canned tomato sauce 2 tablespoons white sugar 3 teaspoons dried basil leaves 2 teaspoon Italian seasoning 1 tablespoon salt 1/2 teaspoon ground black pepper 8 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 2 pound mozzarella cheese, sliced 1 1/2 cup grated Parmesan cheese Directions In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce. Season with sugar, basil, Italian seasoning, salt, pepper, and parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In

2 cups self-rising flour 1 T sugar 1/2 cup shortening 3/4 cups buttermilk melted butter In large bowl stir together flour & sugar. Cut in shortening. Make a well in the center & add buttermilk. Stir until the dough clings together. Turn onto a lightly floured surface and knead 10-12 times. Roll to 1/2 inch thickness and cut with a biscuit cutter and place on a ungreased cookie sheet. Brush tops with melted butter and bake at 400 degrees for 15 minutes or until golden brown.

The Frostop in Petersburg was well known for their coneys. This is their recipe. We have enjoyed this recipe in our family for years. 3 lb. hamburger 1 cup chopped onion 2 bottles of Del Monte catchup 3 T sugar 1 T vinegar 1 T Worcestershire sauce In a large pan brown meat and onion in water until very fine and no longer pink. Drain off water and grease and return to the pan. While draining mix remaining ingredients in the pan. Add beef and simmer. Serve on hot dogs or plain on a bun.

2 boneless, skinless chicken breasts (cut into bite sized pieces) 1 onion, cut into 1" pieces Broccoli Fresh Mushrooms, sliced one large carrot, sliced 1/2 cup almonds 1/2 cup chicken broth 1/2 t ginger soy sauce corn starch Mix 1 T oil, 2 t. soy sauce and 1 t. cornstarch in a bowl and add chicken pieces. Stir to coat and store in the refrigerator for at least 30 min. Mix chicken broth, ginger, 3 t soy sauce and 2 t cornstarch and set aside In a non-stick skillet cook chicken in a little bit of oil until it is no longer pink. Add vegetables and cook until tender-crisp. Add chicken broth mixture and cook for a minute or until thickened. Can serve with rice or alone. You can also use any vegetable you like.

1 stick butter 2 pkg. chocolate chips 1 can Pet milk 1, 7oz jar marshmallow cream 1 lb. milk chocolate 3 1/2 cups sugar Combine butter, milk and sugar in large pan and boil for 5 min. Combine chocolate chips, chocolate and marshmallow in a large mixing bowl. Pour cooked ingredients over this and mix until chocolate has dissolved. Add nuts if desired and pour into a greased 13"x9" pan.

This recipe comes from Dorothy Watts, a sweet lady in the church we served at in Lake Charles, LA. She was known for her amazing ability to cook! 2 large cans sweet potatoes, drained 1/2 stick oleo, melted 1/2 cup sugar 1/2 cup brown sugar 1 t. nutmeg 1 t. cinnamon 3 eggs 1 t. vanilla Topping: 1 stick oleo, melted 3 cups crushed corn flakes 3/4 cup brown sugar 1 cup chopped pecans Mash or whip potatoes. Add remaining ingredients and mix well. Place in a buttered 13x9 baking dish. If the mixture is too thick you can add some mild. Mix the topping and spread over the potato mixture. Topping will be like a crumb crust. Bake at 350 degrees for 30 min. Serves 8 Like Dorothy, I use more cinnamon and vanilla

3-4 pound whole chicken  3 cups flour  1/2 t salt  1/2 cup shortening  3 cartons of chicken broth  Pinch of turmeric for coloring   2/3 cup + 1 T water   Place chicken in a large pot and cover with water. Salt & pepper to taste and cook over medium-high heat until chicken is tender.   While chicken is cooking mix flour & salt in a medium bowl.   Cut in shortening until it resembles pea-sized balls.  Mix in water (one tablespoon at a time) until dough sticks.   Turn onto floured surface and roll out to about 1/4 inch thickness. Cut into squares.   When the chicken is done, cool it and then tear into bite-sized pieces. Save the water from the pot and add chicken broth to it one carton at a time as needed. Add chicken to a pot of chicken broth and bring to a boil.  Add turmeric  and then slowly add dumplings making sure they do not stick together. Add in salt & pepper to taste. Simmer until dough is thoroughly done.