2 tsp. Yeast
1 c. very warm water
1 tsp. salt
1 tsp. sugar
1 T oil
2 1/2 c. flour
Dissolve yeast in warm water. Blend in each ingredient until well mixed. Cover bowl with towel, and put in warm place and let rise for 20 minutes. (I turn my oven on warm as I’m mixing ingredients, then turn it off, and put the dough in warm oven to rise.) The prepare as desired. I use my favorite spaghetti sauce foe pizza sauce and add cheese and favorite toppings.
Bake pizza at 425 degree until crust is golden brown.
(All the above directions from Laura. I share this dough with you as it is the one I use for the Strawberries ‘n Cream Pizza and the Valentine’s Day Veggie Pizza I posted earlier.)~Jennie
1 Yellow or Butter cake mix (Lemon cake mix can be used for a twist)
1/2 cup oil
1 8 oz. block of cream cheese
2 c. blueberries
Allow cream cheese to come to room temperature. Mix all ingredients together except the blueberries. Add the 2 cups blueberries and bake at 325 for 1 hour in a bundt pan. Test for doneness prior to removing from oven. My oven seems to take about 10 minutes longer than expected.
(Thanks to a long time friend in Hattiesburg for the recipe, I’m able to share this with you. I suppose in so many moves the little slip of newspaper clipping I had this on and a crash of my hard drive some time back, I wasn’t able to put my hands on mine. Thanks Heather…)
~ This is a recipe I found in the Hattiesburg American at least 20-25 years ago. It has been a special cake for us. One story that stands out is that when we serving in Lucedale there was a Cake Auction to raise funds for the community. One of our parishioners had given us loads of blueberries all the time we lived there and had been a recipient of this cake on more than one occasion began the bidding with $5.00 going up until we raised $28.00 for the community from just one cake.~
1 1/2 lb. eggplant
1 can cream of mushroom soup
1/3 c. chopped onion
1 c. crushed cracker crumbs or potato chips
1/2 stick margarine
1/4 tsp. sugar
1 c. grated cheese
Soak sliced and peeled eggplant in salty water. Place in buttered baking dish. Mix soup, onion, eggs and cheese. Pour over eggplant. Top with melted butter or margarine and crumbs. Bake at 325 degrees for about 1 1/2 hours.
Mrs. Vennie Kilpatrick otherwise known as Aunt Vennie.
Aunt Vennie played a big part in Daddy’s life as he was growing up and then was in and out of our lives until she passed away probably in the 70s sometime, could have even been in the 80s, the dates are real clear on that for me. I remember when we were in Hattiesburg in the late 50s when my first sister was born. Daddy was in the Korean War at the time and I recall Mama had problems with her legs. Aunt Vennie stayed with us and took care of my brother and me so Mama could tend to the baby. That is just one story I remember of her, there are so many.
1 c. light brown sugar (packed)
1 c. white sugar
1/2 c. light cream
2 T butter
1 c. pecans
1 tsp. vanilla
Cook brown sugar, white sugar and cream to soft ball stage, stirring constantly. Add butter and pecans. Cook 5 minutes more, add vanilla and stir until setting. Drop on buttered pan.
This recipe reminds me of fun times in Grandma White’s kitchen in Chicago when I was little girl around 9 to 11. We enjoyed visiting her and Grandpa Johnny while we lived in Sauk Village during those 18 months to 2 years. They later moved to Hattiesburg and was close enough that my son Joey and I would walk to their house quite often during our morning walk, in ’72 -’75. Grandpa Johnny passed in Oct. of ’74 and then Grandma White in Feb. of ’75. They had been inseparable for many years. Joey had a special ‘Cookie Jar’ in the cabinet beside the stove that Grandma always kept stocked with his favorite cookies. I don’t know where it is now, but it was at my Mom’s for quite some time, metal or tin with pictures of a variety of cookies on it. Memories usually hold a greater fondness when many years have passed.
1 c. Love
1 c. Joy
1 c. Peace
1 c. Long Suffering
1 c. Gentleness
1 c. Goodness
1 c. Faith
1 c. Meekness
1 c. Temperance
NoteL Turn to Galatians 5:22-23
Combine with Matthew 6:33 – “Seek ye first the kingdom of God and His righteousness and all these things will be added unto you” Then you will see results in Isaiah 55:12 – “For ye shall go out with joy and be led forth with peace; the mountains and hills shall break forth before you into singing and all the trees of the fields shall clap their hands.”
You may even see directions to refer to other areas in the textbook of our lives. There are many variations to this recipe, but if followed carefully each will lead in the same direction; that is found in Hebrews 12:2 – :Looking unto Jesus, the author and finisher of our faith, Who for the joy that was set before Him endured the cross, despising the shame and is set down at the right hand of the throne of God.:
God bless you, as you dine with Jesus.
Elizabeth Tate (my Mom)
Cut or mash 2-3 very ripe Bananas
1 1/4 c. flour
1 c. sugar
1 tsp. soda
1/2 c. vegetable oil
2 shakes of ground cinnamon
Mix well and bake in a loaf pan for about 45 minutes at 350 degrees making sure center is done with toothpick or clean knife blade. Add nuts or raisins if desired.
Salt – little
Pepper – lots
Bread (Wheat = my choice)
I’ve gone to Subway Sandwich Shop for their BLT and who would think they have to ask me how to fix it. It is a B L T. That is Bacon – Lettuce – Tomato! Wheat Sub, Mayo only B L & T with pepper. Nothing else. That is a BLT.
My take on a BLT.
Over the years, most of my life I suppose, I have always loved, Loved, LOVED the first Mayonaise and Tomato Sandwich of the summer. Now that desire is growing immensely since I was with a friend yesterday who has vines loaded with tomatoes. Yes, I’ll get a couple of those delectable fruit slices very soon. Then I can fix up my sandwich just right. Mayo on white bread (yes, I know ~ should be wheat), tomato slices only, little salt and lots of black pepper, slap that top on and relish the moment, eyes closed chewing slowly. Amazing!
(bake a basic pizza crust, just done, not crispy; remove from oven and let cool)
2-3 T spreadable cream cheese
2-3 T sour cream
1/2 tsp. oregano
1/2 tsp. Italian seasoning
1/4 – 1/2 large red & green bell pepper, sliced thinly
2 large tomatoes, cubed
1/4 c. shredded mozarrela cheese
Mix cream cheese, sour cream, oregano and Italian seasoning, then spread evenly on baked and cooled crust. Carefully place over the spread the slices of red and green bell peppers, cubed tomatoes and shredded cheese. I also ground some pepper and sea salt, then added just a bit of Italian seasoning over the top. All veggies are raw.
What a big hit this was. Light and tasty!