LSC-O`s Campus Cookbook - Lamar State College



LSC-O`s Campus Cookbook - Lamar State College
featuring recipes from employees and alumni of
Welcome to the second edition of LSC
LSC--O’s Campus Cookbook!
The recipes within this special publication represent the culinary talents and
craving soothers of LSC-O faculty, staff, and alumni. Among the various
appetizers, entrees, sides, and desserts, we hope that you enjoy learning more
about your fellow colleagues and take the time to try their recipes.
Table of Contents
“For Starters”………......................………………....................................………..…………………...…..3
“Now You’re Cookin’”…………….................………….......................................………...………..……8
“On the Side”…………………...............................................................…………………………………18
“Isn’t That Sweet?”…………..................……………………………...................................……………25
“Wash It Down”………………………………………..........................................................……………37
“For Starters”
Broccoli-Tomato Salad
Submitted by Anna Marie Best
5 cups of broccoli florets
1 pint of cherry tomatoes, cut in half
2 tablespoons of chopped green onions
½ teaspoon of salt
½ teaspoon of pepper
¼ cup of fat-free mayonnaise
¼ cup of reduced-fat sour cream
1 tablespoon of lemon juice
1 tablespoon of water
Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 2 or 3 minutes or
until crisp-tender, stirring once. Drain. Cool completely. Place broccoli in a serving bowl, and gently stir in tomatoes and green onions. In a small bowl, combine the mayonnaise, sour cream, lemon juice, and salt and pepper. Pour over vegetables, and stir gently. Cover and refrigerate for one hour. Yields 6 servings.
Anna Marie is an instructor in the Business and Technology division. She enjoys cooking, and says that this recipe is
“a wonderfully colorful green and red salad for Christmas.”
Cheese Soup
Submitted by Barbara Robnett
First Set
4 chicken breasts, cubed
1 potato, cubed
1 onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
1 small can of green peas (do not drain)
1 can of chicken broth
1 clove of garlic (minced)
Second set
10 slices of American cheese
1 pound of Velveeta cheese
1 can of cream of chicken soup
1 cup of milk
In first pot combine the first set of ingredients. Cook until tender. In another pot combine the second set of
ingredients and melt slowly. After the second pot is completed, add its contents to the first pot. You may also
want to add a small package of cooked broccoli. Serve with French bread.
Barbara, from Orange, enjoys reading, walking, and cooking. She says, “Momma acquired this recipe from Ruby
Burch, down at the Pines (a ranch out in the marsh). It won third prize in the Game, Fish, and Seafood Division
in the Opportunity Valley News Recipe Contest in 1982.”
Celestial Chicken Salad
Submitted by Floy Evans
4 cups of diced chicken (I use canned chicken breast)
2 cups of diced celery
4½-ounce jar of mushrooms (I sometimes omit this ingredient)
½ cup of toasted pecans*
1 cup of mayonnaise
1 cup of sour cream
2 tablespoons of lemon juice
4 slices of crisp bacon (cooked and crumbled) (I omit this ingredient unless it is served immediately)
Combine chicken, celery, mushrooms, pecans, and bacon in large bowl. Blend mayonnaise with remaining ingredients; add to chicken mixture and toss lightly. Serve on crisp lettuce cup or sandwich bread.
*Toasted pecans - Place pecans in shallow baking pan in pre-heated oven at 350 degrees for 10 minutes.
Floy, from Galena Park, Texas, is our director of Human Resources.
Hot Crab Dip
Submitted by Leah Anne McGee
2 6-ounce cans of crab meat or shrimp
½ cup of mayonnaise
2 8-ounce packages of cream cheese (softened)
1 small onion, chopped OR 6 green onions, chopped
Soften the cream cheese. Drain and flake crab or shrimp – removing shells, etc. Mix all ingredients. Place in a
10-inch round casserole dish. Bake at 325 degrees for 30 minutes, or until heated through.
Serve with crackers.
Leah Anne, from Bridge City, is a nursing instructor.
Fruit Salad
Submitted by Robin Clements
1 medium cantaloupe
1 medium honeydew melon
1 container of sweet strawberries
1 bag of Welch's red seedless grapes
1 container of red raspberries
8 - 10 kiwi
(other fruit of choice)
Cut cantaloupe in half and scoop out seeds. Cut halves into strips, remove rind and cut strips into pieces. Cut
honeydew melon in half and scoop out seeds. Cut halves into strips, remove rind and cut strips into pieces. Cut
the leaves off the strawberries, rinse, and cut into quarter slices. Cut each end off the kiwis, peel rind and cut in
horizontal slices. Rinse grapes and raspberries. Mix all together, cover and refrigerate overnight. Enjoy.
Robin, an administrative assistant II in the Office of Institutional Research, is from Groves. She enjoys reading.
Cheese Balls
Submitted by Tara Lanphar
2 8-ounce packages of cream cheese
2 cups of shredded cheddar cheese
1 teaspoon of onion powder
1 teaspoon of garlic powder
½ teaspoon of red pepper
1 tablespoon of Worcestershire sauce
1 cup of chopped pecans
In an electric food processor, combine cream cheese, Worcestershire sauce and seasonings. Blend well. Add
Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into a ball. Wrap
in plastic wrap and place in the freezer. Remove the balls from the freezer and roll them in the pecan mixture.
Tara, from Orange, is a system administrator in our Computer Center. She enjoys cross-stitching, crocheting, and
scrapbooking. Her favorite holiday pastime is cooking. Should you have any questions about the recipe, you may
contact Tara at [email protected]
Cranberry Pecan Salad
Submitted by Robin Clements
1 cup of pecan halves (can be glazed)
¾ cup dried cranberries
6 cups mixed salad greens
Raspberry vinaigrette salad dressing
Sliced strawberries (optional)
Sliced kiwi (optional)
Rinse and drain salad greens. Toss together greens, pecans, cranberries and lightly drizzle with Raspberry Vinaigrette salad dressing.
Beef Wellington
Submitted by Chris Chambless
Filet mignons (about 1 inch thick)
Puff pastry sheets
Mushrooms, finely chopped
Shallots, finely chopped
Egg wash
8 ounces of cream cheese, softened
¼ cup of white wine vinegar
¼ cup of good white wine
2 sticks of unsalted butter
3 jumbo eggs
Tarragon (3 teaspoons dry or 3 tablespoons fresh)
Rub each filet lightly with olive oil. Salt and pepper both sides of filets and sear in a skillet. In separate skillet,
sauté mushrooms, shallots & sherry and let cool. Once cooled, combine w/cream cheese. Cut puff pastry to
cover entire filet. Put a spoonful of cream cheese mixture on pastry and put filet on top of cream cheese. Wrap
pastry up and over filet and seal with egg wash. Repeat for each filet. Baste top of pastry with egg whites. Bake
at 450 degrees until pastry is golden brown. Serve with Béarnaise sauce.
Béarnaise Sauce: Sauté 2 tablespoons of minced shallots and 1 teaspoons of tarragon in vinegar and wine until
reduced to a couple of tablespoons. Cool slightly. Put mixture and eggs in blender and pulse until well mixed.
Melt butter in separate bowl. SLOWLY drizzle hot butter into egg mixture to temper the eggs. Finally, put in
remaining tarragon and pulse until just mixed. Leave at room temperature until ready to serve.
Chris, originally from Irving, Texas, works in our Business Office. She enjoys sitting around the fire drinking eggnog
and visiting. Should you have any questions about the recipe, you may contact Chris at [email protected]
“Now You’re Cookin’”
Sausage Squares
Submitted by Carla Dando
1 pound of bulk sausage
(if you want your squares spicy, make it "hot" sausage)
½ cup of chopped onion
½ cup of Parmesan cheese
1 cup of grated Swiss cheese
(you may want to add some cheddar cheese as well)
2 cups of Bisquick
½ teaspoon of hot sauce
1½ teaspoon of salt
1 tablespoon of chopped parsley
⅔ cup of milk
1 egg, beaten
½ cup of mayonnaise
Cook sausage and onion over low heat until meat is browned. Mix remaining ingredients together. Drain sausage and onion and add to other ingredients. Place in a buttered pan (13x9x2 inches). Bake at 400 degrees for
20 minutes. Cut into squares. They are best served warm! YUMMY!
Carla, our Dean of Instruction, is from Houston, Texas. She enjoys classic movies and reading, especially folklore.
Around the holidays, she enjoys spending time with family, decorating the Christmas tree, and listening to Christmas music. Should you have any questions about the recipe, you may contact Carla at [email protected]
Shrimp Alfredo
Submitted by Charlotte Chiasson
1 pound of cleaned shrimp
½ stick of butter
½ white onion, chopped
1 jar of Alfredo sauce
Spaghetti of choice
French bread
Sauté shrimp and onions with butter in pan until shrimp are cooked, about 10 to 15 minutes. Pour jar of Alfredo sauce over mixture, simmer until bubbly, about 5 minutes. Pour over cooked pasta of choice, enough for 4
- 5 servings. Serve with French bread and salad.
Charlotte, from Bridge City, Texas, is an administrative assistant in our Education Division. She enjoys sewing,
playing with her grandchildren, and working in the yard. Her favorite holiday pastime is making homemade pineapple ice cream. If you have any questions about the recipe, you may contact her at [email protected]
Tater Tot Casserole
Submitted by Crystal Compton
1 pound of hamburger meat
1 bag of tater tots
1 can of cream of celery
1 can of cream of chicken
1 can of 2% milk
1 bag of grated Four Cheese
Brown ground meat. Layer cooked meat in a 9x13-inch dish with the tater tots on top of meat. Mix together
the cream of celery, cream of chicken, and can of milk in a separate bowl. Pour on top of tater tots. Top with a
bag of grated four cheese and bake at 350 degrees for 30 to 45 minutes or until cheese is brown.
Crystal, of Orange, Texas, is a nursing secretary in our Allied Health Division. Her hobbies include shopping and
playing with her boys. Her favorite thing to do during the holidays is spend time with family. You may contact her
at [email protected] if you have any questions about the recipe.
Ritz Cracker Casserole
Submitted by Jamie Simmons
4 sleeves of Ritz crackers
2 sticks of real butter, unsalted
3 chicken breasts, boiled and cubed (save ½ cup of chicken broth)
2 cans of cream of chicken soup (substitute any other cream of soup if needed)
½ cup of sour cream
Preheat oven to 350 degrees. Crush two packages of crackers. Melt one stick of butter and mix with the two
packs of crushed crackers. Press into a rectangular casserole dish. Mix chicken, soup and sour cream and then
add the chicken broth. Spread mixture over cracker layer. Crush the other two packs of crackers and sprinkle
over mixture. Bake covered for about 30 minutes and uncovered for about 10 minutes.
Jamie is from Sulphur, Louisiana and serves as an accountant III in our Business Office.
Hashbrown Breakfast Casserole
Submitted by Judy Williams
1 pound of spicy pork sausage ground
¼ cup of chopped onion
2½ cups of frozen cubed hash browns
1 cup of all-purpose baking mix
¼ teaspoon of salt
¼ teaspoon of pepper
5 large eggs, lightly beaten
2 cups of shredded sharp Cheddar cheese (about 8 ounces)
1¾ cups of milk
Picante or green hot sauce (optional)
sour cream (optional)
Preheat oven to 350 degrees. Cook sausage and onion in a large skillet over medium-high heat for 5 minutes or
until meat crumbles. Add hash browns. Cook for 5 to 7 minutes or until sausage is no longer pink and potatoes
are lightly browned. Drain mixture on paper towels; spoon into a greased 13x9-inch baking dish. Stir together
remaining ingredients; pour over sausage mixture and stir in well. Cover with nonstick foil and bake for 45 minutes. Uncover and bake for 10 to 15 minutes or until a wooden stick inserted in the center comes out clean.
Remove and let stand for 5 minutes. Serve with Picante sauce, green hot sauce or sour cream, if desired.
Judy is our ACE Program Coordinator and is from Orange. She likes to go shopping, especially on Black Friday
with her family. If you have any questions, you may contact her at [email protected]
Green Bean Casserole
Submitted by Karolyn Doiron
1 can (10¾-ounces) of Campbell's condensed cream of mushroom soup
½ cup of milk
Dash of ground black pepper
2 cans (16 ounces) of cooked cut green beans
1⅓ cups of French's French fried onions
Stir the soup, milk, black pepper, beans and ⅔ cup onions in a 1½ quart casserole. Bake at 350 degrees for 25
minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Karolyn is from Orange and works in the Office of the Dean of Instruction. Her hobbies include gardening, canning, and garage sales. During the holidays, she enjoys driving through neighborhoods looking at Christmas Lights.
Her favorite holiday dish is fried turkey with stuffing. Karolyn may be contacted at [email protected]
Beefy Noodles
Submitted by Mary Beth Derouen
Ground beef
Veggie blend
1 package of Lipton onion soup mix
1 family size can of cream of mushroom soup
Beef broth
Wide egg noodles
Sauté beef. Add veggies and beef broth; then add onion soup mix and dissolve in broth. Add cream of mushroom soup. Cook noodles separately. Combine beef mixture and noodles. ENJOY!!!
Mary Beth, from Orange, is a network support specialist in our Computer Center. She enjoys spending time with
her grandchildren and reading. Her favorite thing to do around the holidays is spend time with family and friends,
and her favorite holiday dish is gumbo.
Chicken and Sausage Gumbo
Submitted by Mary Beth Derouen
1 cup of vegetable oil
1½ cups of chopped onions
1 cup of chopped celery
1 cup of chopped bell peppers
½ cup of minced garlic
½ cup of chopped green onions
1½ teaspoons of salt
¼ teaspoon of Tony Chachere
1 cup of all-purpose flour OR use 2 cups of Douget’s roux
1 pound of smoked sausage (andouille)
1 pound of boneless chicken meat, cut into 1-inch chunks
1 can of mild Rotel tomatoes
6 cups of chicken broth
3 bay leaves
2 tablespoons of chopped fresh parsley leaves
You can choose to use Douget roux in a jar or make your own: Combine the oil and flour in a large cast iron or
enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a
dark brown roux, the color of chocolate. Add the onions, celery, garlic and bell peppers and continue to stir for
4 to 5 minutes, or until wilted. Add the sausage, salt, and Tony’s. Continue to stir for 3 to 4 minutes. Add the
chicken broth. Rotel tomatoes and bay leaves. Stir until the roux mixture and broth are well combined. Bring to
a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the sausage
and chicken to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Season to taste if necessary. Remove from the heat. Stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve
with, rice and top off with filé powder. YUMMY!
Submitted by Mary Beth Derouen
Chili meat
Bell pepper
Stewed tomatoes
Lipton onion soup mix
Beef broth
Minced garlic
Rotel tomatoes
McCormick chili mix (Tex-Mex)
Season the meat with salt and pepper, Tex-Joy steak seasoning or Tony’s. In a heavy pot heat olive oil and
brown the meat. After the meat is browned, add onion, bell pepper, and garlic; cook until onions are transparent. Add beef broth, stewed tomatoes and Rotel tomatoes (I usually put the stewed tomatoes and Rotel tomatoes in a blender and blend so that there are no visible tomatoes in the chili). Bring the mixture to a boil. Add
the Lipton onion soup mix and McCormick chili mix. Now is the time for you to determine if the mixture
needs more liquid (beef broth). Cook for about 30 minutes. Now is the time to taste the chili and determine if
it needs more seasoning but DO NOT over do it - remember that Lipton onion soup mix and the McCormick
powdered chili mix is very salty. If you prefer spicier chili, add Tony’s - but not too much.
Chicken Texas Style
Submitted by Tara Lanphar
4 boneless butterflied chicken breasts
2 Roma tomatoes
4 jalapeño peppers or 1 can diced chili peppers
1 package of dry ranch style dressing
2 cups of shredded Colby-Monterrey jack cheese
8 slices of bacon
Preheat oven to 350 degrees. Lay the chicken breast out flat and sprinkle with the ranch dressing mix. Sprinkle a
bit of cheese onto each half of each breast. Add diced tomatoes and sliced peppers and sprinkle more cheese.
Fold each piece of chicken over, and wrap with 2 slices of bacon. Secure with toothpicks. Placed wrapped
chicken into a baking dish and cover with foil. Bake for 1 hour. Other ingredients that can be added: black
olives or pico de gallo.
Crock Pot Fajitas
Submitted by Mary Helm
1 bottle of fajita marinade (any brand)
1 can of Rotel tomatoes
1 can of cream of mushroom soup
Steak and/or chicken
Salt and pepper
1 onion, chopped
1 bell pepper, chopped
OR replace onion and bell pepper with bag of Seasoning Blend
Flour tortillas
Marinate chicken/steak with fajita marinade in refrigerator for 1 hour. Place meat with marinade juice in a skillet and brown for a few minutes on both sides. Pour meat with all the juices in crock pot. Add onion and bell
pepper or Seasoning Blend. Stir in Rotel tomatoes and cream of mushroom soup. Cook on high for 3 to 4
hours then serve in flour tortillas. (I also like to add cheese, sour cream and guacamole.)
Mary is from Buna and works in our Computer Center. She enjoys spending time with her boys and her new grandbaby. During the holidays she enjoys spending time with family.
Chicken and Dumplings
Submitted by Mary McCoy c/o Mattie Tuttle, her grandmother
Chicken parts (a couple of pounds of breasts, thighs or a whole chicken cut into pieces)
3 eggs
1 can of canned milk or plain milk
Salt and pepper
Boil chicken with salt, pepper and minced onions. (I usually add a chicken bouillon cube or two.) When the
chicken is falling off the bone, take the mixture off the stove and remove the chicken. When the chicken is
cool debone the chicken and return to pot of broth. Beat eggs and add enough flour to form stiff dough. Add
a half teaspoon of salt and then roll out dough on a floured surface. Roll really thin and then cut into strips (I
use a pizza cutter.) Pinch the strips into small pieces and drop into the hot both. Add a large can of canned
milk or 2 cups of milk. Cook on medium heat until they are tender. Enjoy. These are good left over too.
Mary, our library director, is from Orange. Her hobbies include reading, and during the holidays she enjoys watching Christmas movies. Her favorite holiday dish is sweet potato pie. Mary adds that this recipe is “a family tradition at the Wilson Family Reunion in East Texas.” If you have any questions about the recipe, Mary may be
reached at [email protected]
Cajun Grilled Catfish
Submitted by Mary McCoy c/o Frank McCoy, her loving husband
Tony Chachere's Creole seasoning
Catfish filets (we buy ours at Sam's)
Sprinkle the filets with Tony Chachere's (careful this stuff can be hot!) Grill filets in a large iron skillet or griddle on your gas grill over high heat. Cook filets 7 to 8 minutes on each side. Don't over cook.
Mary adds, “This is so good and so easy and so low fat, need I go on?”
Easy Breakfast Casserole
Submitted by Terri Procella
1 pound of breakfast sausage
1 bottle of Hormel real bacon bits
1 box of garlic croutons
6 eggs
1 can of cream of chicken soup (mushroom can be used)
1 cup of milk
Pepper to taste
¼ cup of cheese (Optional)
Brown sausage in pan. Drain and set aside. Place eggs in a medium size mixing bowl and beat. Add milk and
soup to eggs and mix well. Place croutons in the bottom of a rectangular baking pan that has been sprayed with
cooking spray. Place the sausage over the bread and sprinkle the bacon bits over that. (I only use only half of
the jar.) Pour the egg mixture evenly over the items in the pan and cover pan with foil. Refrigerate over night.
When you wake up on Christmas morning, preheat the oven to 375 degrees. Take the foil off of the pan.
Sprinkle about ¼ cup of cheese over the casserole if desired and bake uncovered about 20 to 35 minutes depending on the brownness you desire.
Terri, from Orange, is our basic nursing coordinator in the Allied Health Division. She enjoys reading, photography, fishing, crafts, writing, and spending time with family and friends. Her favorite holiday pastimes are decorating, baking, and family gatherings. Terri adds, “I love the simplicity of this casserole. It gives us more time to spend
with family and is ready for the late sleeping crowd as well. Leftovers can be reheated in the microwave. This is
great to fix for those busy Sunday mornings too.” Should you have any questions about this recipe, Terri may be contacted at [email protected]
Momma’s Crab Stew
Submitted by Mary McCoy c/o Archie Jones, her mother
1½ to 2 dozen crabs, cleaned, seasoned, set aside
1 can of crabmeat
½ cup of cooking oil
1 cup of flour
½ medium white onion, chopped
½ cup of chopped green pepper
½ cup of chopped green onions
½ cup of chopped celery
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of black pepper
1 teaspoon of red pepper
1 6-ounce can of tomato paste
7 cups of cold water
3 tablespoons of sugar
Roux: Mix oil and flour in an iron pot on medium high temperature. This mixture should be fairly thin to keep
it from sticking to the pot. Stir constantly until the mixture is a dark brown. This should take approximately
10 to 15 minutes.
To the roux add the chopped onions, bell pepper, celery, and green onions. Let the vegetables wilt in the hot
roux. Then add the tomato paste and cold water. Mix well and cook over a medium heat until it begins to simmer. Add salt, pepper, and garlic to taste. Add sugar. Let simmer in open pot for 10 to 15 minutes. Add seasoned crabs and crabmeat. Cover and cook for 30 to 40 minutes. Serve over rice. Serves 8.
Chicken Italiano
Submitted by Robin Clements
½ pound of sliced fresh mushrooms
2 cloves of minced garlic
6 boneless skinless chicken breasts
1 cup of spaghetti sauce
¼ teaspoon basil
¼ cup of grated Parmesan cheese
½ cup of chopped onion
2 tablespoons of olive oil
⅔ cup of dry white wine
¾ teaspoon of Italian seasoning
½ teaspoon of red pepper flakes
Preheat oven in convection bake to 375 degrees (350 degrees). In large skillet, sauté mushrooms, onion and garlic in olive oil until tender. Add chicken. Sauté until chicken is lightly browned on both sides. Transfer chicken
and vegetables to 3-quart (9x13-inch) baking dish. In a small bowl, combine spaghetti sauce, white wine, Italian
seasoning and basil. Pour evenly over chicken. Sprinkle with Parmesan cheese and red pepper flakes. Convection bake for 25 to 30 minutes until done.
New Year's Day Casserole
Submitted by Terri Procella
1 pound of Mrs. Beasley's green onion sausage
1 clove of garlic
1 tablespoons of butter or margarine
¼ cup of onions
2 cans of black eyed peas, drained
1 can of chicken broth
¼ head of cabbage or about 1 cup if purchased in bag, shredded or chopped
1 box of Jiffy cornbread mix (follow instructions on box for cornbread; I use ⅓ cup of buttermilk plus 2 tablespoons and 1 egg)
¼ cup of cheese
Cut sausage into coin sizes, and then quarter them for bite-sized pieces. Set aside. Place butter in iron skillet
with high sides and melt. Add garlic and onions and simmer until translucent. Add sausage to pan and brown,
stirring as needed. (This sausage is not the "fully cooked" variety.) Add chicken broth to pan. Mix in 2 cans of
drained black eyed peas and the cabbage. This should simmer for 10 to 15 minutes on a low temperature.
Preheat oven to 375 degrees. Mix cornbread by directions on box and add extra milk (about 1 to 2 tablespoons)
to make it easier to pour over casserole in skillet. Add cheese to cornbread mixture before pouring over skillet
mixture. If skillet is too full, the mixture can be transferred into a baking pan and then add the topping. (I just
prefer the "all-in-on-dish" approach! Bake uncovered for 40 to 50 minutes or until cornbread is brown. *It is
next to impossible to get children to eat cabbage, but the beauty of this dish is they cannot taste it! The finer
the cabbage is chopped the better hidden it will be.
Terri adds, “As a child we were given black eyed peas and cabbage for lunch on the first day of each new year. From
my earliest memory, we were told it was for good luck. The cabbage represented ‘green money’ or dollars and the peas
represented coins. Mom laughed about it knowing it had nothing to do with us prospering that year financially, but
she made it a fun tradition anyway. This recipe was given to me by an elderly neighbor and combines both items
into one dish. I hope you enjoy it!”
“On the Side”
Corn Casserole
Submitted by Teté Husband
1 can of cream-style corn
1 large onion, chopped
1 cup of chopped celery
1 package of Mexican cornbread mix
3 eggs
1 can of whole kernel corn, drained
1 large bell pepper, chopped
½ stick of oleo
Cheddar cheese, grated
Sauté vegetables in oleo; add corn, eggs, and cornbread mix. Pour into buttered baking dish and top with grated
cheese. In a preheated 350 degree oven, bake for 35 minutes or until set (maybe 45 minutes).
Teté is from Orange and is a Spanish instructor in our Liberal Arts Department. She enjoys collecting stamps, coins,
and Barbie dolls.
Squash Casserole
Submitted by Jackie Spears
3 cups of cooked yellow squash
1 chopped of onion
1 can of cream of chicken soup
½ can of cheese whiz soup/cheddar
Shredded cheese
½ stick of butter
1 chopped bell pepper (optional)
½ cup of milk
1 box of stove top stuffing (Pepperidge Farm or cornbread)
Salt, pepper, and steak seasoning
Cook the squash in sauce pan until tender, then drain. Melt butter in a casserole dish or pan. Add salt, pepper,
steak seasoning, onions and sautéed bell peppers. Add the can of cream of chicken soup, cheese whiz soup, and
milk. Stir in squash. Add shredded cheese to top of casserole and bake 350 degrees for 25 to 35 minutes.
Jackie, from Orange, is our Business and Technology Division director. Her hobbies include painting, writing, and
watching softball games. During the holidays, she enjoys spending time with family.
Lynn’s Cornbread Dressing
Submitted by Jackie Spears c/o Lynn Spears
1 whole chicken
1 teaspoon of garlic powder
1 stalk of green onions, chopped
1 stalk of celery, chopped
1 white or yellow onion, chopped
4 boiled eggs
1 pan of homemade cornbread, crumbled
½ teaspoon of pepper
1 teaspoon of steak seasoning
1 can of chicken broth (optional/if needed)
Herb seasoning (optional)
Clean chicken and cut up to boil in a pan of water to make the stock. Debone the chicken and set aside. Sauté
onions, celery, green onions in oil or butter. Peel and chop boiled eggs. Mix cornbread and seasonings (salt, pepper, steak seasoning, herb seasoning, and garlic powder). Add deboned chicken to broth and put both into the
baking pan. Bake until brown (30 to 45 minutes) at 350 - 400 degrees.
Boudain Muffins
Submitted by Robin Clements
2 boxes of Jiffy corn muffin mix
¾ cup of milk
1 can of creamed corn
½ cup of chopped green onion
Cayenne pepper to taste
2 eggs
2 boudain links
1 cup of shredded cheese (your preference)
2 tablespoons of dried parsley
2 tablespoons of sugar (optional)
Preheat oven to 350 degrees. In a large bowl combine Jiffy mix, eggs and milk. Whisk together until smoothly
blended (no lumps). Remove casing from boudain links and crumble into the Jiffy mixture. Add creamed corn,
shredded cheese, green onion, parsley and cayenne pepper. (Add sugar.) Mix all together. Let sit 1 to 2 minutes.
Spray muffin pan with non-stick cooking spray. Fill muffin bin ½- ¾ full of mixture. Bake at 350 degrees for 25
to 30 minutes or until the muffins are golden brown and pull away around the edges. Remove from oven and let
cool for a minute. Run a butter knife around muffin edges and remove from pan. Enjoy.
Recipe makes approximately 24 muffins.
Sweet Italian Green Beans
Submitted by Robin Clements
4 slices Bacon
3 chopped green onions
2 chopped garlic cloves
2 15-ounce cans of green beans, drained
1 14.5-ounce can of Italian-style diced tomatoes
¼ teaspoon of basil
¼ teaspoon of oregano
¼ cup of brown sugar
Cook bacon in skillet over medium heat until crisp. Remove from pan to drain on paper towels. Reserve the
bacon grease in skillet and add onions, cook over medium heat until softened. Add garlic and cook about 30
seconds more. Remove from heat.
In a saucepan, combine the green beans, tomatoes, basil, oregano and brown sugar. Crumble in the bacon and
add the onion and garlic from skillet. Warm over medium heat until heated through, 5 to 10 minutes.
Corn and Summer Vegetable Sauté
Submitted by Mary Beth Derouen
1 tablespoon of canola oil
1 garlic clove, minced
1 cup of sliced fresh okra
1 cup of corn
Salt and pepper
1 cup of chopped red bell pepper
½ cup of chopped green onions
1 jalapeño
1 can of black beans
⅓ cup of cilantro
Heat oil in a large non-stick skillet over medium-high heat. Add onions and garlic. Sauté for 1 minute. Add
okra and sauté for 3 minutes. Reduce heat to medium. Add bell pepper and jalapeño. Cook for 5 minutes. Add
corn. Cook for 5 minutes. Stir in beans and cook 2 minutes. Stir in cilantro and sprinkle with salt and pepper.
Zucchini Bread
Submitted by Teté Husband c/o of Peggy Richardson, her daughter
3 ¼ cups of all-purpose flour
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
4 eggs, beaten
2 cups of grated zucchini
1 cup of chopped walnuts or pecans
1 ½ teaspoons of salt
2 teaspoons of baking soda
3 cups of sugar; 1 cup of vegetable oil
⅓ cup of water
1 teaspoon of lemon juice
Preheat oven to 350 degrees. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar. In
a separate bowl, combine oil, eggs, water, zucchini, and lemon juice. Mix wet ingredients into dry, add nuts and
fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.
Alternately, bake in 5 mini loaf pans for about 45 minutes.
Aunt Earline’s Dressing
Submitted by Suzonne Crockett
1 package of white cornbread mix
1 package of Mexican cornbread mix
1 can of cream of mushroom soup
1 can of chicken broth
1 package of frozen season blend mix
Cook both packages of corn bread mix as directed on the packages. Crumble corn bread in a large bowl, stir in
cream of mushroom soup, chicken broth, and season blend mix along with a touch of salt and pepper, pour into
non-stick baking pan and bake until golden brown.
Suzonne, originally from Pineville, Louisiana, is a developmental math instructor in our Arts and Sciences Division. She enjoys creating memories with my grandchildren and her favorite holiday pastime is watching old movies.
You may contact her at [email protected] if you have any questions.
Mexican Cornbread
Submitted by Jessica Porter
2 pounds of ground meat
2 8-ounce boxes of Jiffy cornbread mix
2 large eggs
Jalapeño peppers to taste (sliced)
½ cup of chopped onions
2 14-ounce cans of cream-style corn
1½ cup of milk
2 cups of shredded cheddar cheese (or Mexican blend or Mozzarella
or any combo of cheese)
Preheat oven to 350 degrees. Coat bottom and sides of 9x12-inch baking dish with oil (I use Canola spray coating) - set aside. Brown meat and season to taste with salt, pepper, Tony's, etc. and add onions. Drain off any
excess grease. While that is browning, in a large mixing bowl with a pour spout, beat eggs, add corn bread mixes,
both cans of corn and the milk. Stir until there are no more clumps of corn bread. (If you are daring, add 1 to 2
teaspoons of jalapeño pepper juice for added taste.) Pour about ⅓ of this mixture in the bottom of the coated
pan - just a thin layer will do. Make sure it covers the complete bottom of the dish. Now spoon the ground
meat over the corn mixture then sprinkle all of the cheese. Place peppers to taste thru out the dish. Now pour
the remainder of the corn mixture over the whole dish. Use back of spoon to spread evenly if need be. Bake for
1 hour. Let cool for about 10 minutes before cutting with spatula for serving.
Jessica, of Vinton, Louisiana, is an accounting clerk IV in our Finance Department. She likes to watch her boys play
sports, read, and spend time with family and friends. Her favorite holiday pastime is wrapping the presents and
watching them try to guess what it is, and her favorite holiday dishes are divinity candy and baked ham. Jessica
adds, “I usually serve this dish with a big ole' simmering pot of red beans for compliment! I cooked a batch one year
for a family reunion -- now I am not allowed to enter unless I have two pans!!!”
Broccoli Cornbread
Submitted by Cheryl Spencer Kirkland, wife of Dr. Joe Kirkland
½ to ¾ cup of frozen or fresh half-inch chunks of broccoli
⅓ cup of finely chopped onion (optional)
1 stick of margarine
Put these ingredients into a large microwave safe measuring cup or bowl and microwave for 3 to 4 minutes until
broccoli is soft and margarine is melted. Add ⅓ to ½ cup of fine curd cottage cheese and 1 box of Jif-E cornbread mix. Stir well and add 3 lightly beaten eggs. Pour mixture into greased loaf pan or skillet and bake 30 to
45 minutes till brown on top and fully set. Depending on several of the ingredients, it will be very moist. I
think it works well in the loaf pan. Slices are very easy to reheat and are good for a generous portion on a vegetable plate!
Sweet Cornbread Dressing
Submitted by Geneva Adams
4 boxes of Jiffy Cornbread (corn muffin mix)
4 5-ounce cans of chicken
1 5 to 6-ounce package of green onions
2 large yellow onions
1 tablespoon of salt (you can use less or none at all)
4 eggs and 1⅓ cups of milk (for cornbread mix)
4 10.5-ounce cans of chicken broth
8 ounces of celery
1 pound of ground pork
(This dish should be prepared a day before you cook it.) Prepare the corn bread using the cooking method that
is on the package of Jiffy corn muffin mix. Once the corn bread is cooked and it is cool to the touch, you can
break it apart into lumps and then set it aside. Brown the ground pork until it is fully cooked, then put it aside.
Cut the yellow onions, green onions, and celery into small enough sizes to fit into a food processor or blender.
Place the cut up vegetables, the can chicken, and the ground pork into your food processor or blender and puree. (If you use a blender add 1/2 a can of chicken broth so the contents will blend better.) Add the puree, salt
and cans of chicken broth to the corn bread, and mix everything together until it turns into a batter. Once it is
completely mixed, cover it with foil and freeze it. On the day of your dinner, preheat your oven to 400 degrees
for 10 minutes. Place the frozen dressing, with the foil still on, into the oven. Bake for 45 minutes to an hour,
depending on your oven. Remove dressing, take off the foil, and place back into the oven for about another 30
minutes, or until golden brown on top.
* Note: One easy tip I have found, is to bake your corn bread in a large enough pan to hold all of the ingredients
once they are mixed together, this way you only need to use one pan. I usually use a turkey pan. Another tip I
found helpful, is to get your hands really clean and then use them to mix your puree and corn bread together.
Finally, you can cook the dressing without freezing it first, but I promise you, it will not taste as good.
Geneva, from Bridge City, is a clerk II in the Library. Her hobbies include video games, reading, and computers.
Around the holidays, she enjoys visiting with family. Geneva adds, “This is my family's favorite dressing. It was
passed on to me. I've been told by my family that in no way am I allowed to celebrate Thanksgiving or Christmas
with them unless I bring the dressing. I hope you and your family will enjoy this dressing as much as we have.” If you
have any questions, you may contact her at [email protected]
“Isn’t that Sweet?”
Banana Pudding
Submitted by Barbara Robnett
6-8 bananas
1 large container of Cool Whip
1 small instant French vanilla pudding
1 can of Eagle Brand milk
2 teaspoons of vanilla
1½ cups of milk (I use 1%)
1½ boxes of Vanilla Wafers
Make pudding using 1½ cup of milk. Add Eagle Brand and vanilla. Blend well. Fold in Cool Whip. Then just
layer, cookies, bananas, and pudding mixture until you use it all.
Barbara adds, “Since my son was born, we have always decorated the Christmas tree but don’t turn the lights on.
When it is dark we get a cup of eggnog and then turn on the lights. It is sort of magical. Each year we would say it is
the prettiest tree we ever had. My son is carrying on this tradition with his new wife.”
Puppy Chow
Submitted by Brianne Moreau
½ cup of butter
1 cup of creamy peanut butter
2 cups of milk chocolate chips
1 17.5-ounce package of crispy corn and rice cereal
1 pound of confectioners' sugar
Melt the peanut butter, butter and the milk chocolate and stir well (can be done stove top or in the microwave).
Pour mixture over the cereal and toss until well-coated. Place the coated cereal in a large paper sack then add
the confectioners' sugar, fold down the top of the bag and shake to coat.
Brianne, originally from Houston, Texas, is our recruiter. She enjoys biking, cheering on the Aggies, and is passionate about Dog Rescue ( Around the holidays, she enjoys spending time with the family in
Greenville, Mississippi.
M&M Cookies
Submitted by Erica Dumes
1¼ cups of granulated sugar
1¼ cups of M&M candies (red and green for holidays)
2 cups of flour
½ teaspoon of baking soda
½ teaspoon of baking powder
½ cup of very soft butter or margarine
1 egg, slightly beaten
1 teaspoon of vanilla extract (optional)
Mix all ingredients together in a mixing bowl. Use your hands to thoroughly blend mix. Shape into balls the
size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 degrees for 12 to 14 minutes until
edges are lightly browned.
Erica is from Beaumont, Texas and serves as an accounting clerk II in our Business Office. She enjoys reading and
running after her son. Her favorite thing to do around the holidays is spend time with family.
Quick Italian Cream Cheese Cake
Submitted by Floy Evans
1 box of cake mix
1 box of French vanilla instant pudding
½ cup of oil
4 eggs
1 cup of water
1 cup of coconut
1 cup of pecans
Cream Cheese Icing
1 8-ounce package of cream cheese
½ cup of butter
1 pound box of powdered sugar
1 teaspoon of vanilla
Mix cake mix, pudding, oil, eggs, and water together. Add pecans and coconut. Pour into 9x13-inch pan (or 2
cake pans). Bake at 325 degrees for 45 to 55 minutes or until cake springs back to touch. Mix softened cream
cheese and butter well; add vanilla. Beat in powdered sugar a little at a time until spreading consistency. Make
sure cake is cool before icing.
Peach Pie
Submitted by Franchesca Cole
10 fresh peaches, cut into wedges
⅓ cup of all-purpose flour
¼ teaspoon of cinnamon
½ cup of brown sugar
1 tablespoon of cornstarch
2 9-inch pie crusts
¼ teaspoon of nutmeg (optional)
½ cup of granulated sugar
¼ cup of butter, cut into small pieces (very cold)
Preheat oven to 350 degrees. Mix flour, sugar and butter until crumbs are formed. Place one crust in the bottom
of a 9-inch pie plate. Line the shell with some of the peach slices. Sprinkle some of the butter mixture on top of
the peaches, then add more peaches. Continue layering until all of the peaches and the crumb mixture have
been used. Top with lattice strips or whole second layer of pie crust. If using a whole top crust cut air vents.
Bake at 350 degrees for 45 minutes or until the crust is golden. Allow the pie to cool before slicing. Top with
whipped cream or a scoop of ice cream. Enjoy!
Franchesca, who has roots in Carolina and Puerto Rico, is an administrative assistant I in the Advising and Counseling Department. She enjoys reading, cooking, and scrapbooking. During the holiday season, she enjoys spending
time with family and her favorite holiday dish is Puerto Rican pasteles. If you have any questions about the recipe,
you may email Franchesca at franches[email protected]
Millionaire Candy
Submitted by Judy Williams
1 cup of brown sugar
1 cup of Karo syrup
2 cups of evaporated milk
½ pound of pecans
1 cup of granulated sugar
2 sticks of margarine
1 teaspoon of vanilla
2 packages of Wilton light cocoa chocolate
Bring brown sugar, granulated sugar, Karo syrup, and butter to a boil. Slowly add 2 cups of evaporated milk. Do
not let boil stop. Cook on medium to low heat until caramel reaches 235 degrees. It’s best to use a candy thermometer. Add vanilla and nuts. Pour caramel into a buttered 13x9-inch pan. Cover and refrigerate overnight.
Cut caramel into squares the next day and dip in chocolate. I heat my chocolate pieces in the microwave. Be
careful not to burn the chocolate. If caramel seems hard when cutting, allow it to sit out before dipping. Caramel should soften up. Hint: Make sure your caramel is cooked to 235 degrees. Failure to reach the correct
temperature will result in caramel that cannot hold its shape to be dipped. Must stand and stir caramel while
cooking to keep from scorching. It takes about 45 minutes to cook caramel.
Submitted by Judy Williams
1 package of Fleishman’s dry yeast
1 teaspoon of sugar
½ teaspoon of salt
3¾ cups of flour, approximately
⅓ cup of melted shortening
½ cup of chopped nuts
¼ cup of luke warm water
⅓ cup of sugar
3 eggs, beaten
1 cup milk, scalded
3 teaspoon of cinnamon
Dissolve yeast in luke warm water and 1 teaspoon of sugar. Add sugar, salt, and shortening to scaled milk. Cool
and add yeast mixture, eggs, and flour for stiff dough. Cover and let rise till double in size. Knead down and let
rise again. Roll into small balls, the size of walnuts. Dip in melted butter and roll in sugar and cinnamon mixture. Pile balls loosely in sprayed angel food cake pan and let rise again. Sprinkle nuts throughout pan as you
place rolled balls in pan. Let rise again for 30 minutes. Bake for 10 minutes at 400 degrees, then at 350 degrees
for 30 more minutes. Great when hot!
Apple Dumpling
Submitted by Janice Switzer
Granny Smith large apples (cut into 8 pieces per apple)
2 cans of crescent rolls
2 sticks of butter
2 cups of sugar
16 ounces of Mountain Dew or 7-Up (one can)
Wrap apple slices with crescent rolls. Melt 2 sticks of butter and 2 cups of sugar in bowl. Spread mixture on top
of crescents until the bowl is empty. Take a 16-ounce Mountain Dew (or 1 can) and pour on top. Bake at 350
degrees for 30 to 40 minutes or until brown. (It’s okay to use Splenda and diet 7-Up or Mountain Dew.)
Janice is from Orange and is an alumnus from our nursing program.
Coy Lynn Spears' Fresh Apple Cake
Submitted by Jackie Spears
1½ cup of oil or shortening
2 eggs
2½ cups of flour
1 teaspoon of baking soda
3 cups of apples
2 cups of sugar
1 teaspoon of salt
1 teaspoon of vanilla
2 tablespoons of baking powder
1 cup of pecans
Peel and dice apples, set aside. Chop pecans. Cream the oil, sugar, and eggs. Add vanilla and other ingredients to
the creamed mixture. Fold in the pecans and apples. Bake at 325 degrees for one hour.
Granny's Baby Food Cake
Submitted by Jackie Spears c/o Carol Tarver
1 cup of oil
3 eggs
1 teaspoon of baking soda
¼ teaspoon of salt
2 cups of flour
2 cups of sugar
1 jar of baby food prunes
1 jar of baby food apricots
1 teaspoon of all spice
1 cup of chopped pecans
Mix oil, sugar, eggs, prunes and apricots together. Add baking soda and remaining ingredients. Flour a bundt
pan, pour in batter, and bake 350 degrees for one hour. Do not open the oven for one hour.
Cocoa for a Crowd
Submitted by Karolyn Doiron
4 cups sugar
3 cups baking cocoa
½ teaspoon of salt
1 quart of warm water
2 quarts of boiling water
4 gallons of hot milk
In a large kettle, combine sugar, cocoa, salt and warm water; mix well. Add boiling water; boil for 10 minutes.
Remove from heat; stir in hot milk. Makes 100 servings.
Pineapple Upside Down Cake
Submitted by Karolyn Doiron
½ cup of butter
1 cup of brown sugar, packed
7 pineapple rings (reserve juice)
7 cherries
Cake Batter
3 egg yolks, well beaten
1 cup of sugar
5 tablespoons of pineapple juice
1 cup of flour
1 teaspoon of baking powder
3 egg whites, stiffly beaten
Melt the butter in a large iron skillet on low heat. Remove from heat and sprinkle brown sugar evenly over entire surface. Place pineapple rings on the sugar and place a cherry in the center of each ring. To make the cake
batter, add sugar and pineapple juice to egg yolks (well beaten) and mix well. Add flour and baking powder and
mix well. Fold in egg whites (stiffly beaten). Pour batter into the iron skillet with the pineapples and cherries.
Bake at 325 degrees for 45 minutes.
Remove skillet from oven and set on a wet towel. Take a butter knife and run it around the sides of the cake to
loosen from pan. Let cake cool. Turn upside down onto cake plate. Let sit for a minute and gently lift skillet
form the cake. Now you know how to make a Pineapple Upside Down Care for the family to enjoy!!
Black Forest Pudding Cake
Submitted by Leah Anne McGee
2 21-ounce cans of cherry pie filling
2 cups (12-ounce package) of Nestle Toll House semi-sweet chocolate chips
1 cup of chopped pecans, toasted and divided
1 18.25-ounce package of chocolate cake mix
¾ cup of butter or margarine, melted
Spread cherry pie filling on bottom of a lightly greased 13x9-inch pan. Sprinkle pie filling evenly with 1 cup of
chocolate chips and ½ cup of chopped pecans, and sprinkle chocolate cake mix evenly over pecans. Sprinkle remaining 1 cup of chocolate morsels and remaining ½ cup of chopped pecans over cake mix. Drizzle with melted
butter. Bake at 350 degrees for 50 to 55 minutes or until bubbly.
Chocolate Pecan Delight
Submitted by Mary Beth Derouen
1 cup of all-purpose flour
1 cup of finely chopped pecans
1 cup of confectioners' sugar
3 cups of milk
2 tablespoons of chopped pecans
½ cup of butter
1 8-ounce package of cream cheese
3 cups of frozen whipped topping, thawed
1 3.9-ounce package of instant chocolate pudding mix
1 3.4-ounce package of instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cut the butter into the flour with a pastry
blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely. In a medium bowl, combine cream cheese,
confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese
mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped
topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until
Old Fashioned Syrup cakes
Submitted by Mary McCoy c/o her Grandma Corry
¾ cup of shortening
2 eggs
3 cups of flour
¼ teaspoon of salt
1 teaspoon of nutmeg
1 teaspoon of soda
1 cup of sugar
1 cup of syrup (pure cane syrup or any kind of fresh local syrup)
¾ cup or a little less of water
2 teaspoons of baking powder
1 teaspoon of cinnamon
1 teaspoon of vanilla
Cream shortening and sugar and then add in eggs and mix well. Add water, vanilla and syrup. (Be sure to add
water before syrup.) Combine dry ingredients and then mix into wet ingredients. Mix well. Place a spoonful of
mixture in flour on pastry sheet (wax paper) and pat until dry. Place on a greased cookie sheet. Start in a 350
degree oven. When cookies spread to each other turn oven to 450 degrees to brown. These cakes must be
cooked fast.
NOTE: If mixture is too soft when dropping on flour, place in freezer for a while.
Mary adds, “These are famous in the Corry family and in Starks, Louisiana where Grandma lived.”
Jam Cake
Submitted by Mary McCoy c/o Mattie Tuttle, her grandmother
6 eggs, separated
3 cups of sugar
1 cup of butter
1 cup of buttermilk
1 teaspoon of all spice
1 teaspoon of cinnamon
1 teaspoon of soda
3 cups of flour
1 cup of strawberry preserves
1 cup of can milk
3 cups of sugar
½ cup of butter
2 cups chopped nuts
1 teaspoon vanilla
Cream egg yolks, sugar and butter. Then add dry ingredients (flour, spices) and then add preserves and buttermilk. Beat the egg whites until firm and fold into batter. If using a bundt cake pan, bake at 350 degrees for one
hour. Cook the frosting over low heat until yellow foam forms. Pour over cake.
“Grandma made these and gave as Christmas presents. She would bake them in large tin coffee can, then set them
upright and decorate them like a candle. It is a great moist cake.”
Sweet Potato Pie
Submitted by Karolyn Doiron
4 medium size sweet potatoes
1 tablespoon of vanilla extract
½ cup of brown sugar
¼ teaspoon of cinnamon
¾ cup of evaporated milk
½ cup of butter, softened
2 cups of white sugar
½ teaspoon of nutmeg
4 eggs, beaten
2 9-inch deep unbaked pie crusts
Bring a large pot of water to boil. Add sweet potatoes and cook until tender but still firm, about 30 minutes.
Drain, cool, peel and mash. Preheat oven to 350 degrees. In a large bowl, combine sweet potatoes, butter, sugar,
vanilla and nutmeg. In a small bowl, whisk together the eggs and milk and blend into the sweet potato mixture.
Pour into pie shells and bake in preheated oven for 60 minutes, or until knife inserted in the center comes out
Carrot Cake
Submitted by Robin Clements
2 cups of sugar
¾ cup of buttermilk
¾ cup of oil
3 eggs, beaten
2 teaspoons of vanilla
2 cups of flour
2 teaspoons of baking soda
½ teaspoon of salt
2 teaspoons of cinnamon
2 cups of carrots, grated
1 cup of walnuts, chopped
1 8-ounce can of crushed pineapple
1 3½-ounce bag of coconut flakes
1 cup of sugar
½ cup of buttermilk
½ cup of butter
1 tablespoon of light corn syrup
½ teaspoon of baking soda
1 teaspoon of vanilla
Cream cheese frosting
Preheat oven to 350 degrees. Cake: In large bowl mix sugar, buttermilk, oil, eggs and vanilla. Mix separately
flour, baking soda, salt and cinnamon. Add to sugar mixture. Add carrots, walnuts, pineapple and coconut. Mix
together. Pour into lightly greased 9x13-inch pan. Bake at 350 degrees for 30-45 minutes (until knife inserted in
center comes out clean).
Glaze: In saucepan over medium heat, mix sugar, buttermilk, butter, corn syrup and baking soda. Bring to a
boil, stirring frequently, about 4 minutes. Remove from heat, stir in vanilla.
Remove cake from oven, pour glaze over cake while still in pan. Let it cool completely. Spread cream cheese
frosting on cake.
Orange Glazed Pecans
Submitted by Leah Anne McGee
½ cup of sugar
¼ cup of frozen orange juice concentrate
2 cups of pecans
Mix the sugar and frozen orange juice concentrate together. Add 2 cups of pecans. Microwave for 4 minutes in
a clear glass pie dish. Stir. Cook 2 more minutes. Stir. Cook 2 more minutes. Stir. Spoon onto aluminum foil
and let cool.
Peanut Butter Fudge
Submitted by Karolyn Doiron
4 cups of white sugar
1 cup of milk
½ cup of butter
1 7-ounce jar of marshmallow cream
16 ounces of peanut butter
⅔ cup of all-purpose flour
Grease a 9x13-inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and
cook 5 minutes. Remove from the heat. Stir in the marshmallow cream and peanut butter. Gradually stir in the
flour. Spread into the prepared pan, and let cool.
Crazy Chocolate Cake
Submitted by Mary McCoy c/o Debbie Fuchs, her sister
2 cups of flour
2 cups of sugar
1 stick of margarine
½ cup of shortening or oil
2 tablespoons of cocoa
1 cup of water
2 eggs
½ cup of buttermilk
1 teaspoon of soda
1 teaspoon of vanilla
1 stick of margarine
6 tablespoons of sweet milk
2 tablespoons of cocoa
¾ box of powered sugar
1 cup of pecans
Cake: Bring the margarine, oil, cocoa and water to a boil. Sift the flour and sugar together. Pour the liquid mixture into the dry mixture and then add the eggs, buttermilk, soda, and vanilla. Pour the mixture into a 13x9inch pan and bake at 375 degrees for 30-40 minutes (or until done). Careful, Mary! (says Debbie)
Icing: Bring the water, cocoa, and milk to a boil. Add the margarine. Remove from the burner and add the
powered sugar and pecans. Pour over the cake while it is still hot. Eat up-ummm-good!
Lucy Goolsby Cake
Submitted by Dr. Joe Kirkland
1 cup of Crisco
2 cups of sugar
1 teaspoon of salt
1 teaspoon of vanilla
2 cups of flour
5 eggs
Cream shortening and sugar. Add eggs one at a time, beating well. Add flour and salt mixture slowly. Add vanilla. Beat well. Pour into tube pan and bake for an hour. It may take a little longer than one hour; just test it
with a toothpick for done-ness. Note: This cake often falls a bit and makes a crunchy crust. This is the best
result of all!
Dr. Kirkland, our vice president of academic affairs, is originally from Huntsville, Texas. About this recipe, he says,
“The Lucy Goolsby cake is one that started in our Church when I was in high school. Each recipe that circulated
carried the name of the person who started it. Therefore, the Lucy Goolsby cake is named after Lucy Goolsby.
Mother made it for us for years. When I was in the Army and abroad, she would bake one, wrap it in foil, and send
it to me. Since it is a pound cake and has to fall to be successful, it would stay fresh for a good period of time. Years
later, I gave the recipe to friends and colleagues whose sons and daughters were in "harms way" and they sent cakes to
the ME and around the world. Last Christmas, Cheryl and our granddaughter, Mairead, baked 10 cakes that
were sent to Iraq soldiers from Walker County as part of a Church initiative.”
“Wash It Down”
Christmas Punch
Submitted by Mary McCoy c/o a Baptist Missionary Doris Walter
1 package of Jello (strawberry) prepared (use sweetened or sugar-free)
1 package of Kool-Aid (strawberry) prepared (use sweetened or sugar-free)
1 small bottle of lemon juice
1 bottle of pineapple concentrate
1 large can of pineapple
1 small can of pineapple
5-6 bananas
Sugar to sweeten to taste
Blend the pineapples and banana until liquid. Mix all the ingredients together and chill. Mix one part fruit
mixture with one part Sprite for a great punch.
“These are famous in the Corry family and in Starks, Louisiana where Grandma lived.”
Bubbly Iced Tea Punch
Submitted by De’Awn Barkers
1 cup (approximately) of powdered iced tea mix (I prefer Lipton)
1 2-liter bottle of ginger ale
Plenty of ice
Sliced lemons, optional
In a large punch bowl or pitcher, mix the ice tea mix with the ginger ale very well. Add more or less tea and ginger ale to your liking. Be sure not to pour the ginger ale to fast, as it may bubble over. Add ice as needed to cool
the punch and place the lemons on top.
De’Awn, our director of marketing and public information, was born in Port Arthur, Texas. She grew up in Houston and currently lives in Beaumont. She enjoys art, music, sports, and anything on TLC and HGTV. She loves
spending time with family, relaxing, and eating good food around the holidays. “My grandma always had a large
feast prepared for the entire family. She would say, ‘A clean plate is a happy plate!’ We made sure that all of her
dishes were smiling big by the new year!”
A Lamar State College-Orange Publication
December 2009

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