I had a call from someone this week who had remembered when I wrote the column about Eva Kay Sinclair quite some time ago, and he asked me if I would try to re-run her recipes. That was an uncanny request because the Eva Kay had been on my mind too, so I am more than happy to fulfill that request. There are many great recipes in this collection, and if you missed it the first time, I know you will enjoy having them this time because Eva Kay was an excellent cook, and most of the recipes this time were taken from hand-written copies she gave to me.

I think it is so very important to preserve and keep old recipes because in my opinion they are just as much a legacy as anything else that might be passed down from one generation to another. And while I am on that subject, I am going to “preach” for just a minute about people that won’t share recipes. I get it. But I also know that that is one of the surest ways in the world to lose a recipe for all time. People that use certain recipes in their business is one thing, but in my opinion personal recipes are quite another. End of sermon.

And speaking of sharing recipes, I can think of no better way than to send it to me so I can get it published and out there for lots of people to enjoy!

Beef Stew

Crock Pot:

Potatoes, carrots, celery, onions—washed, peeled and cut into large chunks. Fill bottom of crock pot, leaving room for one to one and one-half pounds of beef stew meat. Cover with one large can of V-8 Juice. Stir in one-third cup of quick-cooking tapioca. Cook on low for eight hours--or high for four hours.

Oven:

Large Dutch oven-type pan. The same mixture may be baked in the oven at 350° for four hours.

Chess Bars

1 egg

1 yellow cake mix

1 stick margarine (cold, cut into pieces)

Mix the above lightly by hand and pat into a 13 x 9 pan.

Beat together:

1 (8 oz.) pkg, cream cheese

2 eggs

1 (1 lb.) box powdered sugar

Pour over the mixture that is already in the pan and spread evenly and bake 35 to 40 minutes at 350°.

Peanut Butter Pie

Note: This recipe has been in the Sinclair Family for a long, long time.

Mix:

1/3 cup peanut butter (crunchy)

3/4 cup powdered sugar

Set aside, then mix in sauce pan:

2/3 cups granulated sugar

1/4 cup corn starch

1/4 tsp. salt

2 cups milk

3 egg yolks, beaten

2 Tbs. butter

1/2 tsp. vanilla

Cook this mixture over medium heat, stirring constantly. (Makes a custard-type filling.)

Take two shallow-dish baked pie crusts and divide about two-thirds of the sugar and peanut butter mixture evenly between the two crusts. Cover with the filling mixture. Top with meringue and the rest of the peanut butter mixture on top and bake at 350° until light brown. Chill and serve.

Meringue:

Three egg whites, beaten until stiff. Add one-third cup sugar a little at a time

Pineapple Pie

1 & 1/2 cups sugar

3 eggs

1/2 cup butter

3 Tbs. flour

Dash of salt

1 tsp. vanilla

Mix all of the above ingredients. Add one large can crushed pineapple (drained). Pour into deep-dish pie shells and bake at 350° for about 40 to 50 minutes until set in the center. If it becomes too brown first, cover loosely with foil.

Pumpkin Cake

Cream:

2 cups sugar

1 cup oil

Add: 4 eggs one at a time, blending after each

Add all at once:

2 cups flour

2 tsp. soda

2 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. salt

Add:

2 cups pumpkin

Bake in 350° oven in a 8x13 pan for 30 minutes

Frosting:

Cream:

1 stick butter or margarine

8 oz. cream cheese

Add:

1 lb. powdered sugar

2 tsp. vanilla

Spread evenly on cake and sprinkle with chopped black walnuts.

Old Fashioned Chocolate Frosting

Note: Eva Kay’s note is that these frostings are delicious and that they were her Grandma Thurman’s favorite frostings!

Melt:

1 stick margarine in a large iron skillet

Add:

1 cup brown sugar

1 small can evaporated milk

2 or 3 Tbs. Cocoa

1 tsp. vanilla

Melt butter in skillet. Add milk, brown sugar and cocoa. Cook on high to rolling boil. Remove from stove. Add vanilla and about one pound powdered sugar. Makes a lot of frosting. (For caramel frosting, omit cocoa.)

Sour Cream Apple Pie

Note: This pie may be served either hot or cold.

Brush Deep Dish Pie crust with apple juice or cider.

Filling:

5 to 7 Granny Smith apples

2/3 cup sour cream

1/3 cup sugar

1 egg, lightly beaten

1/4 tsp. salt

1 tsp. vanilla

3 Tbs. plain flour

Peel, core, and thinly slice apples into mixing bowl. Whisk together the other ingredients and pour over apple slices. Toss well, and spoon into an unbaked pie shell.

Topping:

3 Tbs. brown sugar

3 Tbs. granulated sugar

1 tsp. cinnamon

1 cup chopped walnuts

Mix and sprinkle over pie filling. Use another crust to make strips. Arrange over pie. Bake in 350° oven for 55 to 60 minutes. If crust browns too quickly cover loosely with foil.

Catskinner Cake

Note: No one seems to remember why this cake has this unusual name, but it is an easy cake to make and it is moist and delicious.

Part 1:

2 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

2 cups sugar

1 cup flaked coconut

3/4 cup buttermilk

3/4 cup vegetable oil

3 large eggs

2 tsp. vanilla

Part 2:

1 (8-oz.) can crushed pineapple, drained

1 cup chopped walnuts or pecans

Topping:

1 cup sugar

1/2 cup butter or margarine

1/2 cup buttermilk

3 Tbs. light corn syrup

1/2 tsp. vanilla extract

Combine the first nine ingredients in a large mixing bowl; beat at medium speed with an electric mixer for five minutes. Stir in pineapple and nuts. Pour batter into a greased and floured 9x13 pan. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Set pan on a wire rack. Combine the topping ingredients except the vanilla and bring to a boil over medium heat; boil, stirring constantly for five minutes. Remove from heat and stir in the vanilla. Prick cake at 1-inch intervals and pour warm topping over cake, allowing to soak in. Cool in pan on a wire rack.

Tangy Fruit and Nut Cole Slaw

Note: This slaw is delicious and can be made into a low-fat, sugarless version with minor substitutions.

1 medium cabbage, shredded (about two pounds)

1 small red cabbage shredded (about one pound)

1 cup raisins

1 cup coarsely chopped pecans

1 (11 oz.) can mandarin oranges, drained

1/2 cup shredded carrots

1 & 1/2 cups mayonnaise, can use lite

1/2 cup sugar or equivalent substitute

2 Tbs. white wine vinegar

2 Tbs. milk

Combine first six ingredients in a large bowl; toss well. Combine mayonnaise and remaining ingredients and mix well until smooth. Pour dressing over cabbage mixture and toss well. Cover and chill. Serves 20.

Sugarless Oatmeal Cookies

Note: Nutritionists tell us that eating more oatmeal can lower cholesterol. What better way to eat more oatmeal than with these sugarless cookies!!

1 cup self-rising flour

1 & 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. ground cloves

1 tsp. allspice

1 cup oats

1 cup raisins

1 cup unsweetened apple juice

1/2 cup oil

2 eggs

1 tsp. vanilla

1/2 cup chopped pecans

Mix all ingredients together and drop by teaspoonsful onto an ungreased cookie sheet two and one-half inches apart. Bake at 375° for eight to 10 minutes.

Sugar-Free Cheese Pie

1 lb. cottage cheese

1 cup crushed pineapple in its own juice

1 envelope unflavored gelatin

1 egg

5 pkgs. sugar substitute

1 tsp. vanilla

1 tsp. lemon juice

Cinnamon to taste

Preheat oven to 350°. Mash cottage cheese. Soften gelatin in pineapple juice. Combine all ingredients and pour into a 9-inch pie plate. Sprinkle the top with cinnamon. Bake for 30 minutes. Cool and refrigerate. Serves five.

Lemon Salad

2 pkgs. sugar-free lemon gelatin

2 & 1/2 cups Diet 7-Up or some such beverage

1 cup miniature marshmallows

2 cups boiling water

1 large can crushed pineapple

3 bananas, sliced

Dissolve gelatin in boiling water. Add remaining ingredients and refrigerate until mixture is congealed. Top with the topping below:

1/2 cup sugar or sugar substitute equivalent, suitable for baking

2 Tbs. flour

1 egg, beaten

2 Tbs. butter

1 envelope sugar-free whipped topping mix

Combine sugar or sugar substitute, flour, egg, and butter. Cook until thickened. Cool. Prepare whipped topping according to package directions. Fold whipped topping into cooled egg mixture. Spread on congealed salad and serve.