You’ve read this here before, but it is a happy day for me when I get one of those old favorite recipes that everyone in the family loves, and this week Jeanette Booth Hill blessed me with one from her mother, Mary Booth. I was so happy to get it, and I know you’ll love having it, too! These old cherished recipes need to be kept, loved and shared! The Mexican Cornbread I shared with you once before, but just in case you missed it, you’ll definitely want to keep it this time! I think all the recipes today are heirloom treasures, so let’s get going, and happy cooking! Let me hear from you!

Mary Booth’s Scratch Cake

Jeanette’s Note: Richard, this is my Mom’s old scratch cake. I used to layer it with strawberries in the middle and frost it with 7 minute icing. Now I just cut up strawberries and put them in water and sugar and let them set to make syrup. Then throw cool whip on top. It is so easy—two of everything!

2 cups flour

2 cups sugar

2 eggs

1 & 1/2 cups milk

1/2 cup oil (Makes the 2 of liquid)

And after mixing 2 tsp vanilla

I always try to mix for a total of 4 minutes.

Cook and eat! It is wonderful, even alone. Bake this in an oblong pan, at 350° for 35 to 40 minutes.

Mexican Cornbread—Peggy Hill

Richard’s Note: I made this for my 4th of July meal, and it was a huge hit. I used the can of peppers and juice and I cut up about three jalapeno peppers from which I had stripped “most” of the veins and seeds. It was perfect! And I baked mine just a little longer than called for.

1 & 1/2 cup cornmeal

1 tsp. salt

2 tsp. baking powder

1 cup cream style corn

2 eggs

1/2 cup jalapeno peppers, chopped

1/4 cup jalapeno pepper juice (optional)

1 small can green chile peppers, chopped

1 small onion, chopped

1 cup sour cream

1 block Cracker Barrel Extra Sharp Cheese, grated

1/2 cup cooking oil

Pre-heat oven to 350°. Place one-half cup cooking oil into skillet (Iron skillet works best) and heat while mixing ingredients. Mix all ingredients except cheese, into large bowl. Pour one-half mixture into skillet and layer with one-half grated cheese. Add remaining mixture and top with remaining cheese. Bake at 350° for 35 to 40 minutes until browned. (Peggy’s Note: I use sliced jalapenos and juice from the jar. Old El Paso seems to have a better flavor than most and I buy the 8 oz. Cracker Barrel cheese in the red oblong package.)

Bread and Butter Pickles

This is a very old southern recipe.

4 qt. sliced medium cucumbers

8 medium white onions, sliced

1/3 cup pickling salt

3 cloves garlic, halved

Cracked ice

4 cups sugar

3 cups cider vinegar

2 Tbs. mustard seed

1 & 1/2 tsp. turmeric

1 & 1/2 tsp. celery seed

Combine cucumbers, onions, pickling salt, and garlic. Add two inches of cracked ice. Refrigerate for three hours; drain well. Remove garlic. In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner 10 minutes (start timing when water begins to boil). Makes seven pints

Richard’s Sauerkraut Salad

2 lb. bag of sauerkraut

1 cup sugar

1/4 cup vinegar

1/4 cup salad oil

1 cup chopped celery

1/2 cup diced onion

1/2 cup diced green pepper

1 small jar pimento, diced

Drain kraut. Add vegetables into the bowl with the kraut. Heat sugar, vinegar and oil together until the sugar melts. Cool. Mix all together and refrigerate. Best if made the day ahead.

Recipe for Tres Leches Cake

Use one Butter Pecan Cake Mix and bake cake as directed. Let cake cool-poke holes into the top of the cake. Pour one cup evaporated milk, one cup condensed milk and 1one cup milk mixed well over top of cake- let it soak in. Add whipped topping or make heavy cream whipped topping by beating two cups cream with one-fourth cup sugar and one teaspoon cinnamon. Top with cinnamon and walnuts.

Hurricane Cake

This is the cake served at Duff’s. It is delicious and very popular and is one of my favorites. You have to try it!

1 & 1/2 cups sugar

2 cups all-purpose flour

2 tsp. baking soda

2 eggs

1/4 cup Coffee Mate

1/4 cup water

1 (16 oz. can) peaches, chopped

Juice from the peaches

Combine cake ingredients in mixing bowl and blend. Mixture will be lumpy. Pour into lightly greased and floured oblong pan and bake at 325° for 35 minutes or until cake tests done.


1 & 1/2 cups milk

1 cup sugar

Pinch of salt

2 sticks margarine

3 Tbs. cornstarch

To make the topping, combine milk, sugar, salt and margarine in a saucepan and bring it to a boil. Boil until slightly think. Mix a little of the topping into the cornstarch and blend well. Return cornstarch mixture to the saucepan and cook until the mixture thickens like a good sauce. Stir constantly. Cut cake into squares and pour the topping over it.

Edena’s Cooked Slaw (In Memory of Edena A. Neill)

(Marion Edena Morgan Abel Neill) this keeps a long time in the fridge and goes with EVERYTHING!

1 medium head cabbage, chopped and salted well

1 medium onion cut up

1 medium green pepper cut up

Cook until very thick:

3 Tbs. flour

1/2 cup vinegar

1 Tbs. celery seeds

3/4 cup sugar

3 Tbs. prepared mustard

Black pepper

Pour this over cabbage mixture while hot and mix well. This will keep in the refrigerator for weeks. This is an old family recipe.

Stella Vance’s Salad

1 cup grated cheese

1 cup crushed pineapple

1 cup English Walnuts

1 bottle red cherries

1/2 pt. whipping cream

1 pkg. lemon Jello

Drain pineapple and save juice. Dissolve Jello in one cup boiling water. Add three-fourth cup pineapple juice. Whip cream and add all ingredients. Stir well until begins to set.

Miss Marchie’s Russian Tea—Marchie James

1/2 gal. water

4 cups sugar

8 to 10 whole cloves

2 to 3 cinnamon sticks ( do not substitute)

8 tea bags

Bring the above to a boil and let steep a while to extract flavors. Then remove the solids from the liquid. Then add the following:

1 qt. orange juice

1 can unsweetened pineapple juice

Juice from one lemon.

Serve hot or cold

Bela Varga’s Hungarian Chicken Paprikas

From the first day I ever had this, I knew then it would be one of my all-time favorite recipes. I have served it to guests many times, and they all love it.

Fry one small diced onion in one-fourth cup oil on low heat. When onion is golden yellow, add one chicken parts cut up as for frying. Saute on low heat for five minutes. Add two tablespoons paprika and one-half teaspoon salt. Stir, then add one green pepper cut into four or six pieces. Add one box fresh mushrooms washed and cut into halves. Cover pot and simmer slowly for approximately one hour or until meat is tender. You may want to add one-fourth cup wine or tomato juice. Prepare Dumplings: Break one egg and add a pinch of salt and two teaspoons water. Add regular flour until dough is like pizza dough. Cut the dough into boiling salted water with a small spoon. Make small chips. Cook until done about 15 minutes. Drain and set aside. Cook potatoes in boiling salt water until done and drain and set aside. When Paprikas is almost done add noodles for the last 5 minutes. The last two minutes of cooking add: one-half cup sour cream mixed with two tablespoons water and two spoons flour mixed to the consistency of half and half. Stir through hot Paprikas, to thicken. Serve with boiled potatoes.

Butter Pecan Bars

This is one of my “newer” recipes, and I just love it!


1 Butter Pecan cake mix

1 stick butter, melted

1 large egg

Mix all together well and pat into the bottom of a 9x13 pan. No need to grease the pan.


1 box powdered sugar

1 stick butter, melted

2 large eggs

8 oz. cream cheese, softened

1 cup pecans

Mix all ingredients together except for the pecans. Pour the filling over the base. Sprinkle with pecans. Bake at 350° about 55 minutes or until cake tests done. Cut into bars when cool.

Greek Oven-Roasted Chicken

1 chicken (about 3.3 pounds)

2 lbs. small round potatoes

Juice of two lemons

1 cup olive oil

1 Tbs. mustard


Salt & pepper

Wash the chicken thoroughly and rub it inside and out with salt, pepper, and lemon juice. Rub the whole chicken with mustard. Peel and wash the potatoes. Place them in a roasting pan and season with salt, pepper, and thyme and pour in the lemon juice, oil, and a little water. Roast the chicken and potatoes in a moderate 350° oven for one and one-half hours, turning the chicken over so it browns on both sides.

Swamp Cabbage From Jamestown, TN

1 lb. hamburger

1 lb. sausage

1 large head cabbage cut up

1 large onion, chopped

3 to 4 jalapeno peppers chopped and to taste

1 large can chopped tomatoes

1 (16 oz.) can tomato juice

Salt, pepper and garlic salt to taste

Kidney beans and carrots (optional — I never use these)

Cook hamburger and sausage together until brown and drain. Put into kettle with all other ingredients. Cook until tender and simmer until ready to eat. (Note: In Jamestown, they eat this with cornbread fritters.)