French Silk Pie

Shell: Spread margarine thickly in pie plate.  Press shredded coconut in butter until surface is coated with a thick layer.  Bake at 250 to 300 degrees until golden.  Cool and pour in the chocolate mixture.  Chill well.

Filling -

1 C sugar

1 C chopped nuts

1 C Oleo

2 eggs

2 T instant coffee

2 oz bitter choc melted and then cooled.

Rum or Brandy, to taste.

Cream oleo & sugar.  Add eggs one at a time, beating at least 3 mins between each egg. Add cooled choc, coffee, rum or brandy and nuts.  Turn into shell.

Chocolate Cream Pie

Melt 2 squares of chocolate, add 1 cup of sugar, beating yolds of four eggs, 1/4 of a tsp of salt, 1 tspn shortening, 1 pint of milk.  Cook until thich, stirring constantly.  Remove from fire and flavor with vanilla.  Pour into baked pie shell.

Robert E. Lee Cookies

From the kitchen of Helen Sutphen

3 sticks margarine, melted

1/2 C molasses

2 eggs, well-beaten

Sift together:

4 C all purpose flour                                        4 t baking soda

2 t cinnamon                     1 t ginger                1 t ground cloves

Refrigerate dough for couple of hours.  Roll into log (wrap in wax paper and refrigerate).

Preheat oven to 350 degrees.  Bake 8-10 minutes.  Slice cookies and dip in sugar before baking.  Keep dough refrigerated while working with it.

This recipe is from Stratford Hall, VA. Robert E Lee’s home. 

Strawberry Shortcake

4 cups flour

8 tsp baking powder

1 tsp salt

1/4 cup sugar

2/3 cup shortening (part butter)

2 eggs

1 1/4 cups milk

3 pints strawberries

Sift dry ingredients & sugar

Cut in shortening

Beat eggs slightly and add milk

Combine liquid and dry ingredients

Mix to a soft dough, knead or pat on a floured surface – 1/2 inch thick – make two the same size.

Stack and bake at 450 degrees for 15 minutes.  When baked, lift top from bottom, butter thoroughly.  Put sweetened berries between the two layers and on top and serve plain or with whipped cream.

Russian Tea

2 cups sugar

1/2 cup Instant Tea

2 cups Tang

1 package lemon twist

1 t cinnamon

1 t ground cloves

Serve 2 heaping teaspoons per cup & Hot water

Finger Dessert

Pillsbury Peanut Butter Bake & Serve Cookies

Bake according to directions in mini muffin tins in paper cups.  When the cookies come out of the oven stick a mini Reese Peanut Butter Cup in each tin.  Serve.

Unwrap the Reese cups before putting in the tin.

Christmas Wreaths

1 1/2 sticks margarine

1 10 oz pkg marshmallows (small)

1 teaspoon green coloring

1 teaspoon vanilla

5 or 6 cups corn flakes (Red candies)

Heat margarine, coloring, vanilla, marshmallows until melted.  Then add cornflakes.  Form wreaths on wax paper and dot with 2 red candies.  If mixture hardens, warm on stove for a few minutes

Cheese – Beer Fondue

Recipe from the kitchen of Virginia

1 lb muenster cheese

12 oz beer

2 T minced onion

3 T brandy (optional)

3 T lime juice

3 T cornstarch

Dip with pumpernickel bread

Orange Topping for Gingerbread

1 pkg cream cheese

1/4 t salt

1 tps grated orange rind

2 1/2 C 4X sugar

2 T scalded milk

Blend ingredients

Cream Soup

Recipe from Diane Estes

4 C fresh vegetable, chopped fine

5 C chicken stock

5 T butter

4 T flour

3 C light cream

salt & pepper

Chop/peel veg. Place in pan with 3 C stock. Cook over med. heat until veg. are tender.  (Set aside 1/2C choice pieces of cooked veg. to use as garnish).  Puree the remaining cooked veg. together with veg water in blender or press through strainer.  Melt butter in soup kettle, blend in flour, stir in cream.  Simmer over low heat, stirring constantly for 3mins.  Stir in pureed veg & remaining 2 C of chicken stock, simmer for 3 mins. This can be used for cauliflower, spinach or cucumber.