Olivia’s Chocolate Chip Cookies


2 1/2 C flour           1 tsp baking soda

1 tsp salt                 1 C shortening

1/2 C sugar            1 C brown sugar

1 tsp vanilla            2 eggs


1 or 2 C chocolate chips


Cream shortening with sugars, eggs, and vanilla.  Mix dry ingredients and stir into shortening mixture.  Stir in chocolate chips.  Drop onto ungreased cookie sheets and bake at 375 degrees.

Karen’s Frog Eye Salad


1 cup sugar

2 Tbsp. Flour

2 1/2 tsp salt

1 3/4 C pineapple juice

2 beaten eggs

1 Tbsp. Lemon juice

3 qts. Water

1 Tbsp. Cooking oil

1 16 oz. box Acini di pepe pasta – (Safeway has a -De Cecco brand)

3 11oz. cans mandarin oranges – drained

1 20 oz. can pineapple chunks – drained (I use

-all crushed)

1 20 oz. can crushed pineapple – drained

1 9 oz carton whipped topping

1 cup miniature marshmallows

1 cup coconut


Combine sugar, flour and 1/2 tsp of the salt. Gradually stir in pineapple juice (drained from the cans) and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, remaining 2 tsp of salt, and oil to boil. Add Acini Pepe.  Cook for 11 minutes or until pasta is done. Drain pasta, rinse with water, drain again, and cool to room temp.

Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container.

Add fruits and remaining ingredients (I add mandarins last or they break up). Mix lightly but thoroughly.

Keep refrigerated.

Fresh Basil Pesto




2 cups fresh basil leaves, packed

3/8 cup freshly grated Parmesan-Reggiano or

-Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts (if you use pine nuts – brown them first but be careful it doesn’t take much to brown them.)

3 medium sized garlic cloves – minced

* Salt and freshly ground black pepper to taste

* Special equipment needed: A food processor



Combine the basil in with the pine nuts, pulse a few times in a

food processor. (If you are using walnuts instead of pine nuts and

they are not already chopped, pulse them a few times first, before

adding the basil.) Add the garlic, pulse a few times more.


Slowly add the olive oil in a constant stream while the food

processor is on. Stop to scrape down the sides of the food processor

with a rubber spatula. Add the grated cheese and pulse again until

blended. Add a pinch of salt and freshly ground black pepper to taste.


Makes 1 cup.

Baked Potato Soup



4 large potatoes

2/3 cup butter

2/3 cup flour

½ teasp white pepper

½ teasp black pepper

12 slices of bacon (or 1-2 handfuls bacon bits)

¾ teasp salt

Some garlic salt – sprinkled on top

5-6 cups milk

1 can chicken broth

Cheddar Cheese

Sour Cream


Cook in mix for about 10 mins

Scoop skins.

Sort of mash so somewhat chunky.

Melt butter in pot on stove and add ¼-1/2 onion.

Add flour.

Stir until mixed will get thick fast.

Add 5 cups of milk.

Stir until thick on med/med-high heat if stirring all the time.

Add ½-1 can (1-2 cups) of chicken broth.

Add potatoes.

Add seasonings.

Add bacon – couple handfuls.

1-2 good handfuls of chedder cheese.

Big plop of sour cream about 1 cup.

Grandma’s Italian Dressing

(Submitted by Alicia Teater)



1 t             Oregano

1 t             Ground Mustard

½ t             Garlic Powder

½ t             Pepper

2 t             Chives

2 t             Parsley

2 t             Sugar

4 t             Seasonal

4 t             Dry Minced Onion

1 dash Cayenne Pepper (opt)


1/3 c             Red Wine Vinegar

1 T                Sugar

½ t               Paprika

¼ t               Ground Mustard

2-3 t             Spices

Shake well, then add 1/3 cup Oil


Great over a simple salad of Greens, Feta Cheese, Strawberries and glazed walnuts.



Fruit Cocktail Cake

Grandma Draughon gave me this recipe when I was visiting her in North Carolina. I have the recipe in her own handwriting on Grandpa Draughon’s Durham Life Insurance notepad paper. She liked this cake.

(Submitted by Jean Barber)


2 cups sugar

2 cups self-rising flour

2 eggs

1 can fruit cocktail

¼ tsp. cinnamon

Mix sugar, eggs, and fruit cocktail juice.

Add flour and cinnamon and blend well.

Next add fruit cocktail and stir lightly.

Pour into casserole oblong dish or pan which has been well greased.

Bake at 325’F for 1 hour.


1 small can evaporated milk or whole milk

1 cup sugar

1 stick butter

½ cup grated coconut

¾ cup chopped nuts

Cook the first three ingredients 15 minutes over low heat.

Remove and pour coconut and nuts in and pour over hot cake.

Boiled Raisin Cake

We got this recipe from Mom. We made it from time to time at home when we were growing up.

 (submitted by Jean Barber)


Boil 10 minutes:

2 ½ cups water

1 pkg. raisins

1 ½ cups sugar

½ cup shortening

1 tsp. cinnamon

1 tsp. nutmeg

Cool and Add:

2 tsp. soda

4 cups flour

½ tsp. salt

2 Tbsp. cocoa

Nuts (if desired)

BAKE: 325’F in greased 9×13 pan

TIME: 45 minutes