Cooking with FHS - BUFFALOS!

Refreshing Cottage Cheese Salad


1 1/2 lbs. carton cottage cheese
12 oz. Cool Whip
1 sm. box cherry Jello
1 can cherry pie filling
I use low fat, and sugar free ingredients :-)



Sprinkle dry Jello over cottage cheese, mix to an even color. Fold in Cool Whip. Add 1 can cherry pie filling . Chill and set. (You can also add pecans if wanted)

Beth Segree '69





Cinnamon Toast Cupcakes / Cake


1 package plain yellow cake mix
1 package instant vanilla pudding
1 1/4 cups milk
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon

Heat the oven to 350 degrees. Line a cupcake/muffin pan with cupcake liners. Mix together cake mix, pudding, milk, eggs, oil, and cinnamon in a large mixing bowl. Blend until free from lumps. Spoon 1/3 cup of batter into each liner. Bake cupcakes until golden brown, about 18-22 minutes. To cool, take them out of the pan and place them on a wire rack for at least 15 minutes before frosting.



Cinnamon Cream Cheese Frosting

1 8 oz package of cream cheese
4 tablespoons soft butter
3 cups powdered sugar, sifted
1 teaspoon ground cinnamon ( I use 1/2 tsp.I think its better :-) )

Place cream cheese and butter in a mixing bowl and beat with a electric hand mixer. Gradually add powdered sugar, blending the entire time, until sugar is well incorporated. Add cinnamon and blend frosting until fluffy. Then you can frost your cupcakes.
I also make this as a cake and only layer the tops. The cake ALONE is great for a good coffee cake with out the icing!

Beth Segree '69





Taco Salad

1 lb. ground meat seasoned with a package of taco seasoning
Now you will start adding ingredients to your pot
With your meat mixture add
2 bags of lettuce
2 cans of ranch style beans
1 onion diced
(your choice of size or type ; if you like a lot or if you like less, it's up to you)
1 tomato diced 1 package shredded cheese
1 bag of Nacho cheese flavored Doritoes crumbled
1 bottle Catalina dressing

Mix all of the ingredients together and you can serve it on plain tortilla chips or by itself
You can increase or decrease the items to suit your servings

Deanna (Middleton) Robinson Class of '74





Tater Casserole

2 lb. bag of frozen hash browns
1 tsp. salt
2 tbsp. minced onion (spice aisle)
1 pint sour cream
1/2 cup melted butter or margarine
pepper to taste
1 can cream of chicken soup
1 package shredded Velveeta cheese
Mix these together (cool melted butter before adding to the milk products)
Layer in a 9 x 13 pan (spray lightly with cooking spray beforehand) Top ingredients:
2 cups crushed cornflakes 1/4 cup melted butter
Mix together and sprinkle on top of potato mixture
Bake uncovered at 350 for 45 - 60 minutes




(liquid ingredients)
1 cup oil
2 cups sugar
4 eggs
2 tsp. vanilla

( dry ingredients )
1 cup flour
2/3 cocoa
1/2 tsp baking powder
1/2 tsp salt

Mix together liquid and dry ingredients Bake at 325 for 35 minutes Bake in oiled pan or on oiled foil

Deanna (Middleton) Robinson Class of '74





Carrot Soufflé


1 ½ lbs. carrots, sliced
½ c. butter
3 lg. eggs
¼ c. flour
1 ½ t. baking powder
1 ½ c. sugar
¼ t. cinnamon


Cook carrots in boiling water to cover, 20-25 minutes or until tender, drain.
Process carrots, butter and remaining ingredients in a food processor until smooth, stopping to scrap down the sides.
Spoon into a lightly greased 1 ½ qt. soufflé dish.
Bake at 350° for 1 hour, 10 minutes.

Colleen Farrow '72





Hot Chicken Salad


3/4 cups sliced almonds
3 cups diced cooked chicken
2-14 ½ oz. Cans Beef Broth
3/4 tsp. salt
3/4 cup mayonnaise
1 1/2 Tbsp. margarine
1 1/2 cups diced celery
3 tsp. grated onion
1 cup crushed potato chips
3/4 cup shredded cheddar cheese
3/4 cup undiluted cream of mushroom soup

( I had this at church Friday night, it was great) Saute almonds in margarine, drain. Combine all ingredients except chips.
Spoon into lightly greased 2 qt. baking dish.
Sprinkle with potato chips. Bake at 425 for 20-25 minutes.

Becky Menear England '65





Italian Sausage Soup


2- lbs. Italian Sausage (1-lb. hot and 1-lb. mild)
1- 28 oz. Can Crushed Tomatoes
2-14 ½ oz. Cans Beef Broth
2- C. Water
2- Medium Onions (chopped)
1-Medium Eggplant- peeled and cut into 1-inch cubes
1-Medium Bell Pepper (chopped)
2-Cloves Garlic (minced)
2-T. Fresh Parsley (chopped)
1-t. dried whole Basil
1-t. dried whole Oregano
Fresh Parmesan Cheese (grated)

Remove casings from sausage and cut into 1 inch pieces and brown.
Remove from heat, pour into strainer and rinse with warm water to remove grease.
Combine all ingredients into Crock Pot or Dutch oven, bring to boil, reduce heat and cook 4-6 hours.
Sprinkle with cheese and serve with bread.

Enjoy, Beverly Gibson Stone 72'





Ann Serafino's Brownie Cake


2 cups flour
2 cups sugar
1 stick margarine
1/2 cup shortening
4 tablespoons cocoa
1 cup water
2 beaten eggs
1 teaspoon vanilla
1/2 cup buttermilk (with 1 teaspoon soda added)

Sift sugar and flour together in a mixing bowl. Melt shortening and margarine together in a saucepan.
Add water and cocoa to the saucepan. Bring to a boil and add it to the flour and sugar in the mixer.
Then add the eggs, vanilla, buttermilk and soda to the mixer.
Bake in 9 x 12-inch pan at 400 degrees for 20 minutes.
Top with Mrs. Nina McClarin's Frosting.



Nina McClarin's Fudge Icing

2 cups sugar
1/2 cup cocoa
1/2 cup milk
2 sticks margarine
1 teaspoon vanilla
Bring first four ingredients to a boil for 2 minutes.
Add vanilla. Then pour into mixer
and beat on high speed until frosting begins to lose it's glossy look and thickens.
Pour on the cake and spread.

Ann Serafino '68 [Best Cook on the Block, October 8, 2003]





Salisbury Steaks

1 LB. Ground Beef
1 egg
1 SM. Onion, Chopped
1/2 cup milk
1 Cup Cornflakes, crumbled
1 TSP. salt
Dash of pepper
flour
fat
1 can Mushroom soup
1 can of water

Combine meat, egg, onion,milk, cornflakes, salt and pepper. Form into patties.
Roll in flour, brown in fat.
Place in baking pan; Mix water with soup, cover patties with mixture.
bake at 350degrees for 45 minutes. Makes about 6 servings.
(FOR A LARGER FAMILY INCREASE AMOUNT OF GROUND BEEF--
MAYBE 2 EGGS--AND AMOUNT OF MILK AND CRUSHED CORNFLAKES)

Katheryn Husband Mevers '65





PINEAPPLE PIE

Large can crushed pineapple
Can Eagle Brand milk
¼ cup lemon juice

Mix together and pour in a baked pie shell and chill.

Katheryn Husband Mevers '65





Crab Mornay

1 stick butter
1 small bunch green onions (chopped)
1/2 cup finely chopped parsley
2 Tbsp. flour
1 pint half & half cream
1/2 lb. grated Swiss cheese
red pepper & salt to taste
1 lb. crab meat

Melt butter in heavy pot. Saute onions & parsley.
Blend in flour, cream, and cheese until cheese is melted.
Add pepper & salt. Gently fold in crab meat. Serve warm with crackers or chips.

Becky Menear '65





Sweet Potato Pie

(almost as good as the ones from Rao's bakery in Beaumont)

3 eggs
¾ cups sugar
1 cup cooked mashed sweet potatoes
1 ½ tablespoons butter, melted
½ cup light corn syrup
1 ½ tablespoons flour
Few grains salt
1 teaspoon cinnamon
¼ teaspoon mace
½ teaspoon vanilla
1 9-inch unbaked pie shell

Beat eggs slightly with a fork.
Add sugar, sweet potatoes, butter and syrup.
Stir in flour, salt, cinnamon, mace, and vanilla.
Pour into unbaked pie shell. Bake at 325 degrees F for 1 hour.

Carol Knapp





Grape Salad

2 - lbs red seedless grapes
1 - cream cheese (8 oz)
1 - jar marsh mellow creme
1 - cup of shredded American Cheese
1 - cup of chopped pecans

With a mixer, cream together the cream cheese and marsh mellow cream.
Add the shredded cheese and mix; add the chopped pecans and mix.
Fold in the red seedless grapes until coated with all of the mixed ingredients.
Refrigerate any portions that are left over.

Peggy Sterling Scarborough '66





Alligator Sauce Piquante

3 lbs. alligator meat (cut in small pieces)
1 large onion (chopped)
1/2 bell pepper (chopped)
1 stalks celery (chopped)
1 clove garlic (minced)
3 Tbsp.butter or margarine
1 can Rotel tomatoes and green chilies
2 Tbsp. Worcestershire sauce
1/2 cup green onion tops
1/4 cup fresh parsley (chopped)

Tony Chachere's creole seasoning (to your taste)

Brown meat in butter or margarine. Add Tony's seasoning.
Add Worcestershire sauce and Rotel tomatoes and green chilies
and about 1 pint of water. Add vegetables.
Cook over low heat until meat is tender. Serve over rice.

Becky Menear England '65





Monkey Bread

4 cans of biscuits
3/4 cup sugar
1 tsp cinnamon
2 sticks of butter

Melt butter. Add sugar & cinnamon mixture to butter to make a butter milk consistancy.
Pinch each biscuit into four pieces and place in 9 x 13 baking dish.
Place one layer to cover botton of dish,then pour butter mixture over it. Repeat this until all the biscuits are used.
Bake at 350 for 20 - 30 minutes. (make sure the biscuits in the middle are done)
Pour icing over the top.
ICING: 2 cups of powdered sugar, milk (just enough to make good consistancy),
1 tsp vanilla, and 1/2 tsp melted butter.

Beth's son in law, Mike.





Apple Burritos

12 flour tortillas
1 1/2 cups apple juice
2 sticks butter or margarine
1/2 tsp.nutmeg
1/2 teaspoon backing soda
2 cans apple pie filling
1 1/2 cups sugar
1 tsp.cinnamon
raisins & nuts

Preheat oven to 350 degrees.
In medium saucepan,heat butter or margarine,juice,sugar,cinnamon,& nutmeg.
Roll tortillas with apple pie filling.
Lay seam side down in baking pan.
Bring saucepan mixture to a boil. Add raisins & nuts.
Pour over tortillas. Bake uncovered for 40 minutes.

Becky Menear England '65





Taco Soup

1lb.ground beef
3 cans pinto beans
2 cans Ro-Tel tomatoes
1 onion,chopped
1 pkg. taco seasoning
1 can hominy
1 pkg.Hidden Valley Ranchdressing mix

Brown meat and onions. Add all other ingredients and simmer

Becky Menear England '65





Send me your recipe! maybe later we will make a real FHS Through the Years Recipe book!

frenchhighschool@yahoo.com

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