SQUASH CASSEROLE

Squash Casserole

4 cups cooked squash
1 onion, cook with squash
salt to taste
1 grated carrot
1 can cream of mushroom soup
1 small container sour cream
½ cup grated cheese
Dressing Mix

Mix all ingredients except dressing mix.
Pour into casserole. Sprinkle dressing
mix on top. Bake at 375º until bubbly.

Recipe by: SARAH COLSTON

CHOCOLATE CAKE (Shiloh United Methodist Church Cookbook)

2 sticks butter - less 1 T.
2 cups sugar
4 eggs
1 t. vanilla
1 small amt.of yellow food color
3 cups self-rising flour (Red Band)
1 cup butter milk

Melt butter, add sugar, eggs, vanilla and
food coloring and beat. Add flour and milk
and beat until smooth. Makes 4 layers (9 inch).

CHOCOLATE FUDGE FROSTING

2 cups sugar
1 cup cocoa
pinch of salt
½ cup milk (sweet)
1 stick butter
1 t. vanilla

Combine sugar, salt, cocoa and milk. Cook until it comes
to a boil. Boil one minute. Add butter, cool and add
vanilla. Beat until smooth, and thick enough to spread
on cake. Makes enough frosting for tops and sides of
4 layers.

Cake & Frosting Recipe by: TINA COOK

DANG GOOD PIE (Shiloh United Methodist Church Cookbook)

¾ stick butter
3 eggs
3 T flour
1 cup crushed pineapple
1 cup coconut
pinch of salt
1 - 9 in.unbaked pie shell (deep)

Melt butter and mix with remaining ingredients.
Pour filling into unbaked pie shell and bake
at 350º for 30-45 mins.

Recipe by: ANNIE ROUGHTON

CHOCOLATE PIE (Shiloh United Methodist Church Cookbook)

1 baked pie shell
4 T cocoa
1 cup sugar
1½ cup milk
2 T butter
1 t. vanilla
3 T. self-rising flour
3 egg yolks (Reserve whites for meringue)

Blend cocoa, sugar and flour, add milk and beaten
egg yolks; cook until thick over low heat. Remove
from fire, add butter and vanilla. Pour into baked
pastry shell, cover with meringue and bake in low
oven (300º ) for about 15 minutes.

Recipe by: DORA COLSTON

CHESS PIE BROWNIES (Shiloh United Methodist Cookbook) From Our House to Yours.

2 cups brown sugar
1 stick margarine
2 eggs beaten
1 t. vanilla
1½ cups all purpose flour
2 t. baking powder
1 cup chopped nuts
dash of salt

Melt margarine & sugar together. Let cool, add eggs,
vanilla, salt, baking powder, flour and nuts. Pour into
a greased, floured pan and cook 35-40 mins. @ 350º.

Recipe by: ARLINE BAIRD

CHOCOLATE CHESS PIE (Shiloh United Methodist Church Cookbook)

3 cups sugar
4 eggs
3 squares chocolate
1½ cans (small) carnation milk
1½ sticks butter
2 t. vanilla
Pinch of salt

Melt chocolate and butter together and set aside.
Beat eggs and sugar together. Mix the rest of the
ingredients. Bake for 30 mins.

Recipe by: KATIE ROOK

NEAR POUND CAKE ( Shiloh United Methodist Church Cookbook) From Our House to Yours

1 cup crisco
1 T margarine
3 cups sugar
3 cups flour (cake flour)
1 cup sweet milk
1 t. baking powder
5 eggs
½ t. lemon, vanilla and orange flavoring.

Cream butter and sugar. Sift flour and baking powder
together 3 times. Add milk and flour alternately, to
butter and sugar mixture, beating continuously. Mix
well. Add eggs one at a time and continue to beat.
Line the bottom of a tube pan with wax paper. Pour
batter in and bake for 1 hour and 20 mins. at 325º.

Recipe by: VIOLET JORDAN

APPLESAUCE CAKE (Shiloh United Methodist Church Cookbook)From Our House To Yours

1 cup english walnuts
1 cup black walnuts
2 cups raisins
2 cups stewed apples
4 eggs
1 t. baking soda
¾ cup shortening
2 cups sugar
3 cups flour
Cinnamon, nutmeg & allspice

Save half of the flour to mix with nuts and raisins.
Then mix this with mixture of other ingredients. Cook
at 350º for about 45 minutes.

Recipe by: RUTH MOODY

COCONUT CAKE (Shiloh United Methodist Cookbook)

1 box Duncan Hines Cake Mix - Yellow
24 oz frozen (fresh) coconut
2 cups sugar
16 oz sour cream

Mix the last 3 ingredients together the night before
you intend to make the cake. Refrigerate. Bake cake
mix according to directions. When 2 layers are cold,
split the layers by running sewing thread between the
the layers. This makes 4 layers. Ice the layers.

Recipe by: PAULINE HALL

PECAN PIE (Shiloh United Methodist Cookbook)

3 eggs
2/3 cup sugar
½ tsp salt
1/3 cup butter, melted
1 cup dark brown syrup
1 cup pecans

Mix all ingredients together except pecans. Place chopped
or pecan halves in bottom of pastry lined pie pan. Pour
syrup mixture over the pecans and bake until nicely browned
at 375º about 40 - 45 mins.

Recipe by: ODELLA BAIRD

ROLLS - (Shiloh United Methodist Cookbook)

1 pkg yeast
¼ cup lukewarm water
2 cups milk
½ cup shortening
2 cups flour
3 cups flour-1 T salt

Soak yeast in warm water. Boil milk, shortening, sugar
together for 3 mins. Cool to lukewarm. Add yeast mixture.
Stir. Add 2 cups flour and stir. Cover and let rise until
double in bulk. Add remainder of flour and salt, and
refrigerate. Make into desired number of rolls and allow
to rise 1½ hours before baking in 425º oven.
( I use reconstituted powdered milk.)

Recipe by:DOROTHY PILAND

3 DAY PICKLE (Cont'd from Shiloh United Methodist Cookbook)

7½ lbs cucumbers
2 cups pickling lime
2 qts vinegar
4 lbs sugar
1 t. salt
1 T. pickle spices

-1ST DAY---
Wash and cut cucumbers as desired. Soak in 2 gal.
of water and 2 cups lime. Stirring occassionly.

-2ND DAY---
Wash 7 or 8 times in cold water, drain and add vinegar,
sugar, salt and spices. Soak overnite.

-3RD DAY---
Cook for 30-35 mins. Pack in hot jars.

Recipe by: ORIE WRAY

Divinity Candy- Cont'd from Shiloh United Meth.Cookbook

2 2/3 cups sugar
2/3 cups light corn syrup
½ cup water
2 egg whites, stiffly beaten
1 tsp. vanilla
2/3 cups chopped nuts.

Mix sugar, corn syrup and water in sauce pan.
Stir over low heat until sugar is dissolved.
Cook without stirring to 260º F. (Hard boil stage)
Remove from heat and pour, while beating constantly
in a fine stream into the beaten egg whites.
Add vanilla and continue beating until mixture becomes
lightly dull and holds it's shape. Fold in nuts. Drop
quickly from tip of buttered spoon in individual peaks
or spread into buttered pan and cut into squares.
Makes 48 pieces.

Recipe by: TOM WILLEY

OLD RECPES FROM SHILOH UNITED METHODIST COOKBOOK (FROM OUR HOUSE TO YOURS)

~~~PEANUT BUTTER FUDGE~~~

3 cups sugar
1 cup milk

Mix and boil until it forms a ball in cold water,
remove from heat.

ADD:
1 t. vanilla
1 12 oz jar crunchy peanut butter

Pour in greased pan. Cool and cut into squares.

Recipe by: FRANCES EDWARDS


~~~PUNCH~~~

2 lemon-lime Kool-aide
1 large pineapple juice
4 cups water
2 cups sugar

FREEZE- stirring several times until
frozen. Add two Ginger Ale when ready
to serve - Serves 30

Recipe by: MARY WILLEY


~~PINEAPPLE CHEESE BALL~~~

2 - 8oz. pkg cream cheese
1 8½ oz. can crushed pineapple, drained
2 cups pecans (chopped)
½ cup green peppers, chopped
2 T. onion, chopped
1 t. salt

Beat Cream cheese until smooth. Stir in crushed
pineapple, 1 cup pecans, green peppers and onion.
Shape into ball. Roll in remaining nuts. Wrap
in plastic wrap and refrigerae. Garnish with
parsley, cherries, And pineapple slices.

Recipe by: FRANCES CLARY

Pineapple Pecan Cake

2 cups sugar
1 cup all-purpose flour
1 tsp. baking soda
2 eggs
1 can (20 oz)crushed pineapple,undrained.
1 cup chopped pecans

FROSTING:
½ Cup butter, softened
1 (8 oz) pkg cream cheese, softened
1½ cups confectionary sugar
1 tsp. vanilla extract

In a mixing bowl, combine the first five ingredients;
mix well. Stir in pecans. Pour into and ungreased
13 X9 X2" baking pan. Bake @ 350ºF for 40-45 mins
or until tooth pick comes our clean.

Cool immediately

Drop Donut Holes

2 eggs, beaten
¾ cup sugar
2 T. shortening
1 cup milk
½ ts. salt
1 tsp.vanilla
3 c. flour
¼ tsp. nutmeg
2 tsp. baking powders

Mix above ingredients well. Drop by tbsp. in hot fat
and deep fry until golden brown. Roll in cinnamon and
sugar or powdered sugar.

Double Chocolate Pie

1½ cups cold fat-free milk-divided
1 pkg.(1.4z)sugar free instant chocolate
fudge pudding mix.
1 carton (8 oz.) frozen fat-free whipped
topping, thawed, divided.
1 reduced fat graham cracker crust (8 in.)
1 pkg. (1 0z.) sugar-free instant white
chocolate or vanilla pudding mix.
Semi-sweet chocolate curls and shavings, optional

In a bowl, whisk 3/4 cup milk and chocolate pudding
mix for 2 mins. or until thickened. Fold
in 1¾ cups whipped topping. Spread into crust.

In another bowl, whisk the remaining milk and the
White chocolate pudding mix for 2 mins. or until
slightly thickened. Fold in remaining whipped topping.
Spread over chocolate layer. Refrigerate for 4 hours
or until set. Garnish with chocolate curls if desired.