Recipe by: Ellen J. Barrier

1- package of white cake mix
1- large box  JELL-O gelatin dessert

 1- can of white cake  frosting

Prepare gelatin according to directions on the box- and let it set in the refrigerator until it is partially jelled. (use a  flavor of choice) My family, prefer the lime flavor.
After each layer of cake has been frosted with white frosting, place Jell-O on the bottom layer. After placing the top layer on, cover it with the remaining Jell-O. Place the cake in a covered cake container, and keep it refrigerated. You should have Jell-O between the two layers, and Jell-O on the top layer.

And it shall come to pass, that before they call, I will answer; and while they are yet speaking, I will hear.
Isaiah 65:24

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Carrot Cake

Recipe by:  Hazel M. Mason

4 cups flour
2 cups sugar
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs slightly beaten
1 teaspoon vanilla flavoring
2 cups grated carrots
1 cup chopped walnuts
1 can cream cheese frosting (refer to recipe)

Combine flour, soda, salt, and cinnamon in mixing bowl, (set aside) combine sugar, vegetable oil, eggs, in a mixing bowl, add vanilla flavoring.
Add dry ingredients such as flour, soda, salt,  cinnamon, in bowl with the above ingredients. Mix well. Add grated carrots and grated walnuts. Put cake batter in (3) 9 inch cake pans and bake at 350 degrees in oven until done. Icing cake with cream cheese frosting/walnuts.


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Large Peach Cobbler

Recipe by: Hazel M. Mason

3 pound bag of frozen or fresh peaches
2 and one-half cups of sugar
2 egg yolks
1/2 cup of sweet milk
2 table spoons of flour
1/2 teaspoon of lemon juice
1 teaspoon of cinnamon
1 stick of butter

Mix egg yolks, flour and sweet milk together, making a thickening agent.
. Combine peaches, sugar, lemon juice, cinnamon and butter.
. Arrange peaches in the bottom of pan on top of crust.
  Pour all of the mixed ingredients over the peaches.
 Place strips of dough on top of the ingredients.
Pour melted butter over the strips of dough that is a top crust.
Sprinkle with sugar.
  Bake at 350 degrees for one hour.
3 cups of flour
½ cups of butter Crisco
½ teaspoon of baking powder
1 pinch of salt

Add flour and butter Crisco. Mix well
Add baking powder, and salt. Knead dough into balls. Roll out and cut strips of dough.
Place dough on the bottom of pan and make the top crust.

Hear my prayer, O God; give ear to the words of my mouth. 
Psalm 54:2

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Chocolate Chip Pecan Pie

Recipe by: Lynda Ruben

1 cup KARO syrup (light corn)
3 eggs
1 cup sugar
1 tsp. vanilla flavor
2 cups pecan halves
2 tsp. butter (melted)
1 cup chocolate chip morsels
1 tsp. homogenized milk
1 tsp.  flour
1-9 inch unbaked pie crust

Combine syrup, sugar, vanilla flavor and butter. Mix well in a bowl. Add milk, and flour, mixing well. Pour into unbaked pie crust. Arrange pecan halves in circular motion to form a design. Place chocolate chip morsels over pecans and bake at 350 degrees for one hour.


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Hummingbird Cake

Recipe by: Hazel M. Mason

4 cups flour
2 cups white sugar (granulated)
l tsp. baking soda
1/2  tsp. salt
1 tsp. cinnamon
1 cup vegetable oil
1 tsp. vanilla flavor
3 eggs (slightly beaten)
1 cup banana (mashed)
1 cup crushed pineapple
1 cup chopped fine pecans

Mix dry ingredients together, and set aside. Mix: eggs, oil, sugar, and vanilla together in a mixing bowl. Add other dry ingredients: banana, pineapple, pecans (Don't use mixer to mix ingredients) use a wooden spatula or plastic spoon. Pour into (3) 9 inch cake pans. Place a hole in the center to allow the ingredients to set in.
Place the cake batter in a cool oven. (don't preheat) Bake at 350 degrees for 25 minutes. Cool: Spread cream cheese frosting on cake. Place pecans halves on top and sides.


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Pinto Beans & Peas

by Ellen J. Barrier

I will address the importance of dry beans & dry peas in the diet, and then I will note how to prepare them. These products are known as Legumes and Lentils.

Legume: fruit or pod of beans, peas, lentils, etc.
Comp: Nitrogen: almost equal to that in meat. It is called legumin (forming with water a paste resembling gluten, but is easier to digest).

Food Value: 
Protein, Carbohydrates, Calcium, Phosphorous, Sodium, Potassium, Thiamine & Niacin

A good source of Vitamin B complex. Vitamin A and Ascorbic Acid are present in small amounts.

Carbohydrates: Present in the form of starch in about the same proportion as the cereal but with more cellulose.

Cellulose- Plant fiber; a fibrous form of carbohydrate constituting the supporting framework of plants. It is composed of  a great number of glucose units. When ingested, it stimulates peristalsis and aids in intestinal elimination. Ordinarily, it is not chemically changed or absorbed in digestion, remaining a polysaccharide.

(cooking beans or peas)

Place the legumes in a large container of water. The water has to cover them, because they will absorb water and enlarge. Leave them in the water for 6 to 8 hours. Then remove them from the water. Discard the soft fibers that are floating on top of the water. Place the legumes in a pot of water filled far above the legumes.  Add seasoning of your choice.  And cook on a low temperature. They should be allowed to cook until they are soft.

Note: There are several kinds of seasoning and meat that can be added to beans & peas. Some people cook them with  ham, bacon, salt pork, onions, green peppers and other products, such as rice and sausage added into the beans.


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German Potato Salad

Recipe: by: Delbra Daniel

1 bag of russet Irish potatoes
1 jar of sandwich spread
1-8 oz. jar of pimentos
1 chopped onion
1 jar of sweet pickled relish
4 to 6 boiled eggs
1-8 oz. jar of mustard
1/2 cup sugar 

Bring potatoes to a boil, cook until soft. (pour water from potatoes, and mash).
Add: sandwich spread, mustard, pimentos, onion, and pickle relish in a large bowl. Mix well. Chop boiled eggs and add them to sugar and other ingredients. 
Refrigerate after completion.


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Corn Bread Dressing

Recipe by: Ellen J. Barrier

1 Box of Stove Top Stuffing
 ( optional: seasoned, chicken, turkey)

Cooked corn bread
(1 medium size pan)
(dripping from chicken or turkey)
 1- 2 packs of Lipton Cup of Soup
 1 cup  chopped green onions
 (3) chopped celery stalks
 1/2 cup chopped bell pepper
 Black pepper (optional)
 Salt (optional)

Preparation:  Crumble corn bread in a large bowl, add  stove top stuffing (1 pack or less). The amount of corn bread crumbs should be about 3 times the amount of stove top stuffing. Make sure you  have enough broth to saturate your combined ingredients (to prevent the dressing from  being too dry). Add all of your ingredients on the recipe together, and bake in pan or glass dish, at
350 degrees in a heated oven. When the dressing is a light golden color, it should be removed from the oven. It can be served separate or placed in a turkey.

Note: Add the amount of ingredients as desired. It's best to allow your taste buds to make this judgment.
           Be sure to place the amount of dripping you have on hand to use, in a bowl first.
Then gradually add:              
         small amounts of corn bread and stove top stuffing.  If you don't have enough dripping from the meat, mix in some broth. Add broth from theses options: can broth,      
          broth in the box, or you can prepare your own, using Lipton Cup of Soup.  


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Pumpkin Nut Bread

 Shared by: Tammy Barrier

3 cups of sugar
½ tsp. baking powder
1 tsp. soda
1 ½ tsp. salt
4 eggs
1 tsp. each: cloves, cinnamon and nutmeg
1 cup of water
3 ¼ cup of flour
1 cup of nuts
1 cup of oil
2 cups of pumpkin

Combine all ingredients. Mix 1-2 minutes, or only until ingredients are combined (some small lumps will remain).
Bake at 325*F for 1 hour to 1 ½ hours or until a cake tester inserted in center comes out clean.


 “I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20


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Italian Herb Bread

Shared by: Tammy Barrier

Water, 80*F                    8 ½ oz (1 cup + 1 Tbsp)

Bread Flour                     2 ¾ cups

Dry Milk                         1 Tbsp

Sugar                              1 Tbsp

Salt                                 1 ½ tsp

Grated Parmesan           4 Tbsp

Italian Season                 1 Tbsp

Butter or Marg.              2 Tbsp

Active Dry Yeast           1 ½ tsp
Bread Machine/

Fast Rise Yeast                  1 tsp

1.       Add liquid ingredients to pan.
2.       Add dry ingredients except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.
3.       Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.       Program for French and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turnoff and remove bread form pan.


“I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20

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