Hermana Whitehead's Pumpkin Waffles

Combine:

2 cups flour
1 Tbl cinnamon
1/2 tsp nutmeg
2 Tbl baking powder
1 Tbl sugar
1/4 tsp salt

Separate four eggs.  Beat yolks slightly, and add 1 1/2 cups of milk, 1 cup o pumpkin, 3/4 cup of butter, 1 Tbl vanilla.  Add this wet mix to flour mixture.  Beat 4 egg whites to stiff peaks and fold into mixture.  Cook on waffle iron.

Syrup

Bring to boil in a large pan:

1 cube butter
1/2 cup buttermilk
1 cup sugar
1 tsp karo syrup

Remove from heat and stir in

1 tsp baking soda
1 tsp vanilla

Mixture will fizz to twice the size.  Serve hot.

Notes: This is a family favorite that our family makes for reunions, Christmas and special events.  I multiply the recipe by 3 or 4 for the 20-35 missionaries that we will feed. We'll do this two times a week when the missionaries arrive..

I mix all the dry ingredients together a day or two early and put them in plastic bags.  The syrup is better if it made the morning of. I've found that I can boil the first four ingredient of the syrup the night before, or even a week before and freeze it, then bring it out the morning of the breakfast, bring it to a boil and then add the baking soda and vanilla.

Rick's Orange Julius

2/3 cup orange juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 tsp vanilla (homemade is best)
6-12 ice cubes

Combine all ingredients and blend well in blender and serve in fun glasses.

Grandma Edith's Dixie Salad

A Whitehead Thanksgiving staple!

5 apples
3 pomegranates
4 bananas
1 – 2 small cans pineapple tidbits (preference)

Drain pineapple juice into pan.
Add 1 T. lemon juice and ½ C. sugar and about 2 T. cornstarch.
Bring to boil and cook ‘til clear.
Add to 1 C. whipped cream.
Fold together when cool.
Sprinkle pomegranates on top.
Pecans, optional

Heather's Pumpkin Chocolate Chip Bread

3 ½ c. flour
2 c. pumpkin (about 1 can)
2 tsp. soda
1 c. oil
1 ½ tsp. salt
3 c. sugar
½ tsp. baking powder
1 tsp. cinnamon
1 c. chocolate chips
1 tsp. cloves 4 eggs
1 tsp. nutmeg

Mix together dry ingredients, then add the rest of the ingredients.
Oil bread pans and cook at 325 for 1 ½ hours.
Cool on racks.
Makes 2 bread-sized loaves

Dixie's Chocolate Ice Cream Roll

10 eggs
1 ½ c. sugar
1 t. baking powder
¼ t. salt
½ C. flour
½ C. cocoa
2 t. vanilla

Separate yolks and whites.
Beat yolks and add dry ingredients and vanilla.
Fold into stiff egg whites.
Bake on greased and floured wax paper or parchment on greased jellyroll pan or cookie sheet for about 25 – 30 min.
Roll up in slightly wet towel and place in fridge.
After cooled, spread whipped cream or ice cream, roll up and place in fridge or freezer.

This was delivered to neighbors each Christmas and maybe was even mailed to a missionary child in the field!

Dixie's Banana Bread

Cream 2/3 c. sugar, 1/3 cup shortening, & 2 eggs.
Then add 2 ½ mashed medium bananas (1 cup).
Add 2 c. flour, 1 t. baking powder, 1 t. baking soda, and ½ t. salt.
Add 3 T. sour milk or buttermilk to creamed mixture. (Sour milk is 1 t. lemon juice per 3 T. milk.)

Put in loaf pans or 9 X 13 pans.
Let stand for 20 minutes.
Make a ditch in the middle of the loaf pans.
Bake for 50 – 60 minutes @ 350.
Spread with butter cream frosting if desired.

Dixie's Chicken and Rice

4 chicken breasts.
1 cup raw rice.
1 pkg.
Onion soup mix
1 can cr. mushroom soup.

Put rice in bottom of pan.
Sprinkle soup mix over and mix in.
Salt and pepper chicken pieces and place on rice & soup mix.
Pour mushroom soup diluted with 1 – 1 ½ cans water over chicken.
Cover pan with foil and bake for 3 hours @ 325.

Grandma Edith's Funeral Potatoes

6 large cooked and grated potatoes. (Use frozen hash browns if you are in a hurry. Do not thaw).
1 pint sour cream. 10 oz.
1-2 cups grated cheddar cheese
1 bunch green onions chopped (or ½ onion)
3 T. milk
1 t. salt
1 can cream of chicken soup
1 can cream of mushroom (or chicken) soup 

Mix all ingredients and top with 2 T melted butter in ½ c. bread crumbs. (Dixie sprinkles corn flake crumbs w/out butter).

Bake 350 for 50 min.

Dixie's Chicken Cordon Bleu

4 chicken breasts, 8 thin slices ham, 4 slices Swiss Cheese cut into fingers 1 ½ “ long, ½ “ thick.

Salt, pepper, rosemary, ground thyme.

1/8 c. melted butter, ½ c. cornflake crumbs.

Pound chicken ‘til about 1 ½ times size.

Place cheese on ham and sprinkle seasonings all over.

Roll up.

Place ham & cheese on chicken and roll.

Tuck and secure with thread or toothpicks.

Dip in butter and roll in crumbs.

Bake uncovered 400 for 40 min. or until golden brown.

Sauce if desired: 1 can cream of chicken soup and a little milk, mixed with about 1-2 teaspoons of lemon juice to taste. Serve warm.

Grandma Edith's Brisket Sauce

5-6 pounds of trimmed brisket of beef, seasoned with salt and pepper.
2 onions chopped & 4 T. butter.
Add 1 ½ c. water, 2 c. catsup, ½ c. lemon juice, 4 T. brown sugar, 4 T. vinegar, 6 T. Worcestershire sauce, 3 t. dry mustard, 2 t. liquid smoke, 2 t. salt, and dash cayenne.

Place in a pan and cover with foil. Bake 275 for 5 hours.

Saute onion in butter until golden brown and add remaining ingredients.

Simmer for 30 min. Remove meat and pour off fat.

Pour ½ of sauce over meat and bake uncovered for 30 min.

Slice meat thinly and heat through 15 more min.

Serves 10. Serve remaining sauce with meat.

Grandma Stott's Meatloaf

1 cup milk in bowl.
Add 1 egg & beat.
Add spices & stir.

Spices:

¼ c. chopped onion
1 ¼ t. salt
¼ t. pepper
¼ t. celery salt
¼ t. garlic salt
1T. Worcestershire sauce.

Add 3 slices of broken bread, (Can use frozen bread) and 1 ½ lb. Hamburger.

Put loaf in pan. Mix ½ c. catsup with 1/8 c. water.

Make ditch in middle of Meat loaf. Pour catsup mixture in ditch and over all.

Bake 350 for 1 hr.