Favorite Recipes 

It is important to nourish the soul and the body.  And, we all like to eat!  I hope you enjoy the recipes on this page--they are best enjoyed in the company of friends and family. Happy eating!

 

Bourbon (or rum) Balls

Easy to make! These have a very strong taste, but are delicious.

3 ½ cups crushed vanilla wafers (12 ounces)

1 cup finely chopped pecans

6 ounces semisweet or bittersweet chocolate (about 1 cup morsels, or 6 squares of baker’s chocolate)

½ cup bourbon or rum

Powdered sugar

 Combine crumbs and pecans. Melt chocolate in microwave or over low heat. Add bourbon and chocolate to cookie crumbs and stir to mix evenly. Form the mixture into 1-inch balls. Roll in powdered sugar. Keeps 3 weeks. They improve with time. Makes 3 dozen.

 

Lemon Bars

A favorite for any occasion!

Crust:

2 C. flour

2 Sticks butter

1/2 C. sugar

Filling:

4 eggs

2-6  t. Lemon zest (optional)

2 C. sugar

1 t. baking powder

4 Tbsp. all-purpose flour

6 Tbsp. lemon juice

powdered sugar to garnish top

Combine all ingredients for crust and press into a 13" x 9" baking pan. Bake for 20 minutes at 350'. Meanwhile, beat remaining ingredients and then pour over crust. Return to oven and bake 20 minutes. Remove from oven and sprinkle with powdered sugar while warm.  Cut into bars and refrigerate. Makes about 2 Dozen.

 

Note: The recipe included below was handed down to Colista Ledford (wife of dulcimer maker, the late Homer C. Ledford and mother of Cindy Lowy Fess) from her mother, Mattie Spradlin. Author and folksinger/musician Michael Jonathan used it in his book, Woodsongs. Michael also wrote a song called “Colista’s Jam” and used it as his theme song for his WoodSongs Old Time Radio Hour broadcast on 402 radio stations world wide.

Colista’s Kitchen Jam

(from WoodSongs by Michael Jonathon; website: www.woodsongs.com )

from an old family recipe

            Take my advice…

            …bring your family out to a nearby berry farm, or a grove with blackberry bushes or strawberry plants and pick your own berries.

            You gotta have fresh berries to make homemade jam. And it’s a wonderful chance to let your kids feel real earth and farm soil.  Let them touch what the land grows, and feel what it’s like to connect with nature. For crying out loud, too many kids actually think food comes from the grocery store. Besides, nothing will enhance the flavor of any food more than a little hard work.

            This is a simple, sweet country recipe that Moms and Dads and kids should make together on a Saturday morning. Then let the kids shove off to school on Monday with home packed lunches made with ingredients they helped create.

            The recipe has worked well for generations in Colista Ledford’s family, and I can’t think of a single reason why your family won’t be better off after trying this out. I can guarantee lots of laughter, smiles, and full bellies for the effort.

            Oh, one more thing…

            Don’t be worried about calories and stuff from partaking of this jam recipe. Homer Ledford is the skinniest human I know, so it obviously hasn’t hurt him none.

            You can interchange the berries, like strawberries, raspberries or whatever suits your fancy. Personally, I vote for the blackberry. Just make sure you select firm ripe berries. Rinse and drain.

           

            Measure:    3-4 cups of sugar, depending on personal taste

                   6 cups of fresh berries into a pot

 

Put over a low heat until sugar and berries are well mixed, stirring occasionally. When the mixture is fairly consistent, continue boiling over high heat. Mash the berries once you get a good boil going.

Colista’s Jam is ready when you dip a spoon into the pot and have two or three big drops clinging on the spoon side by side. If, for some odd reason, the jam don’t jell, you can still use it as a great topping on ice cream, desserts or pancakes. Pour contents into Mason jars and chill. And, you’re done! Best served on hot, homemade bread with me as a guest invited over for a taste test.

 

Low-fat Hummus Dip

A healthy alternative to regular dip with high protein content and low fat.

One 15- or 16- ounce can chickpeas (1  3/4 cup)

2 to 3 tsp. fresh lemon juice (to taste)

2 to 3 cloves fresh garlic

1 to 2 tblsp. chickpea liquid from can

Salt to taste

2 tblsp. extra virgin olive oil

Drain chickpeas and reserve liquid. Combine them with remaining ingredients, except olive oil, in blender or food processor, adding only 1 tblsp. liquid from can. Cover and process at high speed until completely smooth. (Add more liquid, if desired).  Refrigerate until serving time, then spoon the extra virgin olive oil over the top and serve with warm pita bread, torn into dippers (or sesame crackers or breadsticks, etc.) Makes 1 3/4 cups, 31 calories per tablespoon. ***Health food stores carry hummus dip mixes that are very easy and quick to make if you need a quick dip mix to have on hand. You only need to add oil and water.

 

Chocolate Cherry Jubilee Cake 

Thanks to Nancy Foster for this delicious contribution!  

Combine the following ingredients and mix well.

Pillsbury Chocolate Cake Mix (pudding in the mix)

2 eggs beaten

1 tsp. Almond extract

Stir in:

30 oz. can Cherry Pie filling (use the best quality for best results)

Bake @ 350 degrees until toothpick comes out clean.

Frosting

 Combine the following and bring to boil:

1 cup sugar                                               

5 tblsp. margarine

1/4 c. milk

Add: 1 c. chocolate chips (stir into batter)

Pour frosting over hot cake.

 

Although I include a lot of high-fat recipes, I limit the amount fatty and sugary foods I eat. Vegetarian foods and foods low in fat & high in fiber promote good health. Exercise is also important for good health and inner peace.  I enjoy exercise almost every day such as walking, aerobics/ yoga (great for flexibility, strength and serenity). I wrote some short verses you may find helpful. I hope they help you as much as they help me.

I take time to savor

And enjoy the flavor. 

************

Instead of eating when I feel stressed

I treat myself to a little rest.

*************

To fill me up, water is ideal.

The more I drink, the better I feel.

**************

I need only a taste

to appreciate.

***************

I'm not going to starve so there's no need to gorge.

If I'm hungry later I can always eat more.

*************

For a waistband that doesn't feel  tight

half a portion is just right.

************

TOP                I hope these help. Feel free to copy them and carry in your purse or wallet.

Chili Cheese Spread

Very easy and delicious!

6 cans chopped green chilis

1 pkg. sharp cheddar cheese slices (Cracker Barrel brand  recommended)

4 eggs

4 tblsp. milk

1) Whip the eggs and milk together.

2) Spread the green chilis in a 13" x 13" baking dish.

3) Layer the cheese slices over the top.

4) Pour the egg/milk mixture over the top.

Bake 30 minutes @ 350 degrees.

Get-togethers (parties) are fun and don't have to be a lot of work. Many people are just happy to be invited out for an evening, so pick up the phone, call some people and put out some easy snacks and drinks.

 

Pi Phi House Frito Salad

1 head of lettuce, chopped

1 large tomato, seeded and chopped

1/2 bunch green onions, chopped

1 can black beans, drained and rinsed

1 can of sliced black olives

2 ribs of celery, chopped

1 cucumber, seeded and cut into small cubes

1 can of yellow corn, drained and rinsed (optional)

1 package shredded cheddar cheese

Catalina dressing

crushed Frito's

Combine first 8 ingredients into large salad bowl. Add dressing and toss salad well.  Top with crushed Frito's.  Serves 4-6.

Don't forget to bless your food. It really does raise its energy level, which in turn raises yours! I like to bless everything I can think of, including my house, my car, my possessions, my friends and family, and more.  ~Cindy

 

Aunt Mattie's Corn Bake

Courtesy Mattie Conkwright (Cindy's sister) Thanks Sis!

Combine the following ingredients & mix well.

1 can corn, drained

1 can cream style corn

8 oz. sour cream ( use light for less calories)

1 small pkg. Jiffy cornbread mix

2 eggs

1 stick butter

Spread mixed ingredients in a 9 x 13 casserole dish.

Bake @ 350 degrees for 30 minutes or until firm.

DO NOT OVER BAKE!

My sister is a real sweetheart. She is one of the kindest, most nurturing women I know! At our big family get-togethers, this dish is a big hit.  ~Cindy

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Black Bean Dip

1 can black beans (rinse, drain, and mash 1/3 of the beans).

8 oz. cream cheese

1 can chopped green chilis (or to taste)

1 tsp. chili powder (or to taste)

1 -2 tsp.chopped green onions (optional)

Mix cream cheese with mashed beans. Stir in green chilis, chili powder and green onions. Gently stir in remaining (un-mashed) beans.

This is a great dip with tortilla chips!

                           

Chicken-Pecan Fettuccine

Prep: 7 minutes; Cook: 18 minutes  

This dish is great served with salad and french or foccacia bread. This recipe is easily doubled for a large crowd.

10 ounces fettuccine, uncooked

1/4 c. butter or margarine

1 1/4 pounds skinned and boned chicken breast halves, cut into 3/4 inch pieces.

 

3 c. sliced mushrooms

1 c. sliced green onions

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1 clove garlic, crushed

 

3/4 c. half-and-half (you can use fat-free half-and-half, just thicken with a little flour)

1/2 c. butter or margarine, melted

1/4 c. fresh parsley

1/4 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. pepper

1/2 c. freshly grated Parmesan cheese

1 c. coarsely chopped pecans, toasted (toasting is optional)

 

1) Cook fettuccine according to package directions, omitting salt. Drain well.

2) While fettuccine cooks, melt 1/4 c. butter in a large skillet over medium heat; add chicken and cook until browned on all sides. Remove chicken from skillet, and set aside, reserving drippings in skillet.

3) Add mushrooms and next 4 ingredients to drippings; cook, stirring constantly, until vegetables are tender. Add chicken, cook 15 minutes or until chicken is done, stirring occasionally.

4) Combine half-and-half and next 5 ingredients; stir into fettuccine. Add cheese; toss well. Add chicken mixture; toss well. Spoon mixture into a serving bowl; sprinkle with pecans. Serve immediately. Serves 6.

 

Angel Biscuits

5 cups all-purpose flower

3/4 cup shortening

2 cups buttermilk

1 tsp soda

1 tsp salt

3 tblsp baking powder

3 tblsp sugar

1 package dry yeast

Dissolve yeast in 1/2 cup lukewarm water. Sift dry ingredients together in a mixing bowl. Cut in shortening. Dissolve baking soda in buttermilk. Add buttermilk mixture to dry ingredients. Add yeast to mixture. Work together. cover and refrigerate in an airtight container. Use as needed. Roll out on floured board, making 1/2 inch thick. Cut in size desired. Bake at 450 degrees for 12 minutes. Batter will last several days.

 

Golden Banana Punch

4 cups sugar

6 cups water

6 mashed bananas

1 16 oz. can pineapple juice

1 6 oz. can frozen orange juice

4 lemons (juice)

3-4 bottles of Ginger Ale

Boil sugar and water for 4 minutes. Whip bananas with electric mixer. Add banana puree and fruit juices to sugar syrup. Freeze in 2  1/2 gallon paper milk cartons. When frozen, tear off milk cartons and place frozen mixture in a punch bowl. Add 3 or 4 bottles of Ginger Ale before serving.

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Apricot Brie Appetizer

Dee Patterson (www.deepatterson.com)

1 8 oz. Round or Triangle of Brie Cheese

1 Round loaf of white bread

1/4 cup Apricot Preserves

Place brie on top of of the center of the bread. With a sharp knife, cut an outline on the bread around the cheese. Set the cheese aside and cut the area outlined in the bread to a depth of the brie cheese. Remove the excess bread. Reserve it to put around the base of the bread bowl. Remove the top crust from the Brie Cheese and place the cheese into the cutout area in the bread. Spread the Apricot preserves on top of the cheese. Place on a cookie sheet and bake at 350 degrees for about 20 minutes, or until cheese is soft. Tear bread that was removed from the center into bite size pieces. Place the Apricot Brie on a platter and place bread pieces around the bread bowl.

I really enjoy buying Dare to Care food at Kroger's. It is a great feeling to know I am not only buying for my family, but I am also providing food for those less fortunate. I hope you will consider supporting this worthwhile program.

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 Copyright © 2002 Cindy Lowy Fess. All Rights Reserved