Chicken Pie with Sweetpotato Crust


3 c. diced cooked chicken

1 c. diced cooked carrots

6 cooked small white onion

1 Tbsp. chopped parsley

1 c. milk

1 c. chicken broth

2 Tbsp. flour

1 tsp. salt

1/8 tsp. pepper

Arrange chicken, carrots, onion and parsley in layers in casserole dish.  Combine milk and chicken broth.  Add slowly to flour blending well.  Cook until thickened, stirring constantly. Season and pour over chicken and vegetables in casserole.  Cover with sweetpotato crust (recipe below).  Bake in moderate over (350F) about 40 minutes


Sweetpotato Crust

1 c. sifted flour

1 tsp baking powder

1/2 tsp salt

1 c. cold mshed sweetpotato

1/3 c. melted butter

1 egg, well beaten

Sift flour, baking powder and salt.  Work in mashed potato, melted butter and egg.  Roll 1/4 inch thick and cover chicken mixture.




Potato Biscuits

1 cup mashed potatoes
1 tbsp. butter
2 cups flour
1 tbsp. honey
1 cup buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
1 tbsp. brown sugar

Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400 F until golden brown.


Old Fashioned Fried Pies


3 c.  flour

1 tsp salt

3/4 c. Crisco

1 egg, lightly beaten

1/4 c. cold water

1 tsp white vinegar

Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.

The Filling:
For each cup of dried fruit, you need at least a half-cup and probably more of water, and 2 tablespoons of sugar.You can use any variety of dried fruit that you like and adding a few raisins to each fruit always add a little something special to the pie.


3 cups dried fruit (apricots, peaches, apples)

1-1/2 cups water

6 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

When simmering fruit, always use a very low setting. Now simmer the dried fruit in the water for at least 30 minutes, make take longer, you want the fruit very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly.  Stir in the sugar and spices. You may do all this a day in advance and place the mixture in the fridge overnight. Just remember to let you food come to room temperature before making your pies. You may reheat your mixture in the microwave if you like.

Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle.

Place 2 heaping tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger), and then fold over the dough, making  half-moon-shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. Don't over fill your pies, you don't want the filling oozing out. So don't overfill and make sure your edges are filled tightly.

These can be deep fried but I prefer to pan fry them.  

The second method is panfrying. Fry the pies in about a half inch of oil in an electric frying pan set to 375 F.  Gently turn you pies as they fry. You want them golden brown, not burnt though and you want them evenly cooked on both sides. Remember the dough is all you are cooking at this point. You filling is already completely cooked. Remove them from you skillet and let drain on paper towels.

While the pies are still hot, sprinkle them with sugar. Grandmother just used plain granulated sugar, but I have had them with powedered sugar, cinnamon sugar or even a mixture of brown sugar and cinnamon. So the sprinkling ingredient is just up to you.  


Easy Fried Apple Pies

2 c. self rising flour
1/4 cup Crisco
1 cup milk

4 apples
1/2 stick butter or margarine
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
powdered sugar (to top)

Combine flour, Crisco and milk; mix well. Roll into balls the
size of a walnut (should make 12). Flatten each with a rolling.
Peel and chop apples. Cook apples, margarine, spices, and brown
sugar until apples are tender. Place 1 tbsp. of this apple
mixture in the center of each flattened ball of dough.
Fold corners and press edges with fork.  Fry in oil until golden
brown on each side. Top with powdered sugar.


Red Eye Gravy

Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country cured fried ham slices, biscuits, and honey.

Sawmill Gravy

Ham, sausage, or bacon grease
Salt and pepper
3 tbsp. flour

Add flour to the grease in hot pan to brown. Thin the mixture with a little water and add milk, salt and pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over home made biscuits.


Killed Salad
(Wilted Salad)

First you break up some greens - any salad greens will do, I also add whatever needs thinning from the garden - beet greens, spinach, etc. Add some onions/scal lions. In the meantime cook about 6 slices of bacon until its crisp and crumbly. Keep the bacon drippings hot and add some vinegar, water and sugar to taste. Be sure to keep that simmering. Crumble the bacon over the greens and just before serving, pour the hot dressing over the greens. Toss quickly, serve and eat right away. The reason its called killed or wilted salad is when the hot dressing is poured over the gr eens, it very quickly wilts - thus the name killed or wilted salad. Hardboiled eggs can also be crumbled over the top. I've also added mushrooms when I think of it. It has to be eaten quite warm. You know what bacon grease turns into when it cools. Yuck! However any leftovers can be warmed in the microwave for a few seconds.

Fresh salad greens
Onions or scallions
Bacon, 6 slices
Vinegar, to taste
Sugar, to taste
Eggs, hardboiled, optional
Fresh mushrooms, optional


Truely Old Slaw Recipe:

Custard Slaw

4 cups chopped or shredded cabbage
3/4 cup vinegar
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. melted butter or margarine
3/4 cup sugar
2 eggs, beaten
3/4 cup milk

Cut cabbage and stir in the vinegar, salt and pepper. Cook milk, sugar and butter over medium heat until hot, stirring constantly. MIXTURE WILL BURN IF NOT CAREFUL. Pour a small amount over beaten eggs and add to the hot mixture and over medium heat, cook until thick, stirring constantly.
Pour over cabbage and mix well.

Shortnin' Bread

2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1/4 cup plus 2 tablespoons butter or margarine
1 cup molasses
1 egg, slightly beaten

Combine first four ingredients in a large mixing bowl. Blend well and set aside. Dissolve soda in buttermilk and set aside. Combine butter and molasses in a heavy saucepan and bring to a boil, stirring constantly. Add the flour mixture. Stir in butte rmilk and egg. Pour batter into a greased and floured 10 inch iron skillet. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in skillet for 10 minutes and invert onto plate. Slice in pie shaped wedges.


Jam Cake

1 cup butter or shortening
1 cup sugar
1/2 tsp. allspice
1/2 tsp. cloves
5 tbsp. sour cream or sour milk
1 tsp. baking soda
3 1/2 cups flour
1 cup jam

Cream sugar and butter. Add the rest of the ingredients, except jam.


Top of the Hill Sugar Pie

1 (10-inch) pie shell, baked
1 c. granulated sugar, divided
2 1/2 c. cream (grandmother just fresh cream, today I use half and half and some times I will use a mixture of half and half and heavy cream)
1 drop yellow food coloring
Dash of salt
4 Tbsp. cornstarch
1 tsp. vanilla
1/2 c. butter or margarine
Ground nutmeg

Prepare baked pie whell. Mix 3/4 c. sugar, cream, food coloring and salt in saucepan. Cook to boiling point.

Mix remaining sugar and cornstarch in another pan. Add boiling mixture gradully to pan mixture. Add vianilla. Add butter and return to heat; cook until thick.

Pour into pie shell and sprinkle with nutemg and a few extra pieces of butter.

Bake in low oven (325F) for about 20 minutes or until firm and lightly brown.

***I cook mine 20 or 25 minutes, watching it closely the last 5 minutes and even it isn't that firm, I take it out of the oven. I look for it turning that light brown color and check it. Shake the pie, if seems fairly firm, but still barely jiggles when you move it, then it is done. It firms up as it cools.

Brown Sugar Pie

2 eggs and 1/2 tsp. salt, beaten well
2 cups brown sugar, not packed
5 tbsp. melted butter
1 cup milk mixed with 1 level tbsp. cornstarch
1 tsp. nutmeg
Dash nutmeg

Mix all together and pour into a partly baked pie shell. Bake in slow or moderate oven, 1/2 hour or longer. 


Hot Milk Cake

3 eggs, beaten until light and lemon colored
1 1/2 cup sugar, added slowly to eggs
1 1/2 cup flour
2 rounded tsp. baking powder
3/4 cup milk
1/4 cup butter

Put milk and butter on stove to heat until butter is melted.
Add flour and milk alternately to egg mixture. Add vanilla. Bake in loaf or layers.


Chocolate Pecan Cream Jumbles

2 c. sifted flour (cake flour)
2 tsp baking powder
3/4 c. shortening
1 c. sugar
2 egg yolks
2 squares chocolate
1 tsp vanilla
3/4 c. heavy cream
1 c. chopped pecans

Melt chocolate. Mix flour, baking powder and salt. Cream shortening; gradually beat in sugar, then egg yolks. Add melted chocolate and vanilla. Add flour mixture alternately with cream beating well after each addition. Add chopped pecans.

Drop by teaspoonfuls onto baking sheet. Bake in moderate oven (375F) for10 min.

This will make about 5 dozen


Orange Marmalade Bars

2 1/2 c. sifted flour
3 tsp/ baking powder
1/2 tsp salt
3/4 c. shortening
1 c. sugar
3 eggs, well beaten
3 Tbsp orange marmalade
2 Tbsp grated orange rind
1 c. orange juice

Mix and sift flour, baking powder and salt. Cream shortening until soft and smooth; gradually add sugar, creaming until fluffy. Beat in eggs, then marmalade and grated orange rind. Add flour alternately with orange juice. Turn into greased baking pan, 7X11X1-inches, and bake in moderate oven (375F) for 40 to 50 min. When cold, cut in narrow strips; spread with Orange Frosting.

Orange Seven Minute Frosting

2 egg whites
1 1/2 c. sugar
dash salt
3 Tbsp orange juice
1/3 c. water minus 3 Tbsp.
1 tsp grated orange rind
1/2 tsp vanilla

Beat together egg whites, sugar, salt, water and place in double boiler; place over boiling water and continue beating for about 7 min. or until frosting thickens and holds its shape when dropped from beater. Remove from boiling water and add orange rind and vanilla. Continue beating until stiff enough to spread.


Mocha Tier Cake

2 c. sifted cake flour
2 tsp baking powder
1/2 tsp salt
1 c. shortening
2 c. sugar
1/4 tsp almond extract
1/2 tsp vanilla
4 eggs separated
3 1/2 squares chocolate, melted
1 c. strong coffee

Mix and sift flour, baking powder and salt. Cream shortening until soft and smooth; gradually add sugar, creaming until very fluffy; add flavoring and beat in egg yolks, then chocolate. Add flour alternately with coffee, beating until smooth after each addition; fold in thoroughly the stiffly beaten egg whites. Turn into 5 greased layer pans and bake in moderate oven (350F) for about 15 minutes. Put thin layers together with Mocha Frosting and spread frosting on sides and top.

This cake is good with dry macaroon crumbs thickly spread over cake.

Mocha Frosting

1/4 c. butter
2 c. confectioners' sugar
1 tsp vanilla
dash salt
3 Tbsp strong coffee
1 1/2 Tbsp cocoa

Cream butter until soft; gradually stir in 1 c. sugar and cocoa, then vanilla and salt. Add remaining sugar alternately with coffee, beating well after each addition. Adding enough coffee to make it spreadable. If you think you require more liquid than the 3 Tbsp of coffee and do not wish to add more coffee, just add a tiny bit of cream.