Sunday, January 31, 2010

Mama's Cornbread

Mama's Cornbread

1 cup self-rising cornmeal
1 1/2 cup self rising flour
1 egg
1/2 cup cooking oil
1 1/2 cup milk

Heat oven to 400*. Mix all ingredients. Put enough cooking oil in the bottom of a skillet to over the bottom. Preheat the skillet and oil. Pour mixed ingredients into skillet. Bake 15-17 minutes until center springs back. Broil until golden brown.

Edith Aline Hagan Rainey

Toll House Chocolate Chip Cookie

Toll House Chocolate Chip Cookie

1/2 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon water
1 cup self rising flour (or 1 cup, 2 tbsp all purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt)
1 6oz pkg semisweet chocolate morsels

Cream butter and sugars. Beat in egg; add vanilla extract and water. Combine flour, soda, and salt. Stir into creamed mixture. Add semisweet chocolate morsels; mix well. Drop by well-rounded 1/2 teaspoonful onto greased cookie sheets. Bake at 375* for 10 to 12 minutes.

Yield: about 4 dozen

Saturday, January 30, 2010

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound ground meat
4 large potatoes, sliced
1 can cream of mushroom soup
8 slices American cheese
1 soup can of water

Brown ground meat and drain.
Layer ground meat, half of sliced potatoes, cheese slices, and finish with remainder of potatoes in a casserole dish.
Mix soup and water and pour over meat, potato, cheese layers.
Cover with aluminum foil and bake for 1 hour at 350*.

Friday, January 29, 2010

Egg Drop Soup

Egg Drop Soup

4 cans chicken broth
3 tbsp cornstarch
1/2 tsp sugar
1 tsp salt
1/4 tsp black pepper
2 eggs, beaten

1. Heat broth to boiling point in a large sauce pan.

2. Meanwhile, in a small bowl, make a smooth paste of cornstarch and 1/4 cup cold water. Stir in sugar, salt, and pepper.

3. Into hot broth, slowly stir cornstarch mixture. Heat to boiling point stirring constantly.

4. Reduce heat, add eggs, a small amount at a time, stirring to separate them into shreds.

5. Remove from heat. Serve at once.

Thursday, January 28, 2010

Peanut Butter Cookies

Peanut Butter Cookies

1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
1 tsp vanilla
2 eggs
1 cup peanut butter
2 cups all purpose flour
2 tsp baking soda
1 tsp salt

Cream shortening, sugars, and vanilla extract. Add beaten eggs, and beat thoroughly. Stir in peanut butter. Combine dry ingredients; stir into creamed mixture. Drop by teaspoonful onto ungreased cookie sheets. Press with fork to make criss-cross design. Bake at 350* for about 10 minutes, or until lightly browned.

Yield about 6 dozen.

Wednesday, January 27, 2010

Blueberry Muffins

Blueberry Muffins

1 egg
3/4 cups milk
1 cup blueberries
1/2 cup cooking oil
2 cups self rising flour
1/3 cup sugar

Heat oven to 400*. Grease bottoms only of a 12 muffin pan or line with paper baking cups. Beat egg in medium bowl. Stir in milk, berries, and oil. Stir in flour and sugar together just until flour is moistened. The batter will be lumpy. Fill cups about 3/4 full. Bake until golden brown, about 20 minutes. Remove from pan immediately.

Tuesday, January 26, 2010

Blueberry Cobbler

Blueberry Cobbler

1 cup sugar
1/2 cup water
3 cups blueberries
1/3 cup stick butter
1 cup sugar
1 cup milk
1 cup self rising flour

Boil 1 cup sugar with water and blueberries for 30 minutes.

Melt butter and pour in bottom of pan.

Pour blueberry mixture in pan on top of melted butter.

Mix second cup of sugar, milk and flour together in a mixing bowl.

Pour flour mixture over blueberry mixture, but don't mix it in.

Bake 40-45 minutes at 350*.

Monday, January 25, 2010

Blackberry Crunch

2 cups of blackberries
1 cup water
1 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1 stick butter
1 1/4 cups all purpose flour
1/4 cup sugar

Boil 2 cups of berries and 1 cup of water. Drain off 1 1/4 cups of juice. Mix 1 cup sugar, cornstarch, and salt. Add to juice and boil until thick. Add berries that have been drained. Turn off heat.

Mix melted butter, flour and 1/4 cup sugar. Set aside small portion of this mixture for crumbling on top. Press remaining mix in 8" pie pan. Pour berry mixture into pie pan. Crumble set aside dough on top of pie.

Bake at 350* for 30 minutes.

From Brenda Majors at Southminster Baptist Chuch, Baton Rouge, LA

Sunday, January 24, 2010

Tuna on Toast

Tuna on Toast

1 can tuna in water
1 can cream of celery soup
load of bread

Warm tuna and soup on stove top. Serve over toast.

From Dot Clegg

Beef Stroganoff - crockpot

Beef Stroganoff - crockpot

2 cans cream of mushroom soup
1 pkg onion soup mix
1 pkg sliced mushrooms
1 onion cut into rings
1 pkg beef stew meat

16 oz sour cream
1 pkg egg noodles

Place stew meat, onions, mushrooms, onion soup mix and cream of mushroom soup in the crock pot stir and cook all day on low.

Cook noodles. Add sour cream to crock pot before serving with noodles.

Saturday, January 23, 2010

Hash Brown Bake

Hash Brown Bake

1 package hash browns
16 oz sour cream
1/2 cup minced onion
2 cups shredded cheddar cheese
1 stick butter, melted

Mix ingredients together. Add salt and pepper to taste. Bake in a greased baking dish at 350* for 1 hour.

Barbecue Pork Ribs, crockpot

Barbecue Pork Ribs, crockpot

3 pounds Pork Boneless Ribs
1 bottle BBQ sauce

Put boneless ribs in the crockpot. Pour BBQ over ribs. Add water to BBQ sauce bottle, shake and pour over ribs. Cook on low for 4 hours.

Friday, January 22, 2010

Chicken Spaghetti

Chicken Spaghetti

4 boneless skinless chicken breast
5 cans cream of celery coup
2 pounds of spaghetti

Cook chicken with soup in crockpot on HIGH for 4 hours.

Cook Spaghetti and add to crockpot. Serve!

Bar-Be-Cue Cups

Bar-be-Cue Cups

3/4 pound ground meat
1/2 cup barbecue sauce
2 tbsp brown sugar
1 canned biscuits
3/4 cheddar cheese (optional)

In large skillet, brown meat and drain. Add barbecue sauce and brown sugar. Let simmer.

Stretch biscuits to fit in the cups of a muffin pan. Spoon mean into biscuits in cups.

Sprinkle with cheese. (optional)

Bake in 400* oven until biscuits brown.

from Dot Clegg

Thursday, January 21, 2010

Crock Pot Potatoes

Crock Pot Potatoes

1 package hash browns
1 can evaporated milk
2 cans cream of mushroom soup
1 cup french fried onions
2 cups cheddar cheese

Mix all ingredients and place in well greased crock pot. Cook on high heat for 4 hours or low heat for 6 to 7 hours

Baked Chicken

Baked Chicken

6 boneless skinless chicken breast
1/2 bottle Italian dressing

Spread Italian dressing over chicken. Cover with foil. Bake until done.

Wednesday, January 20, 2010

Pound Cake - Any Flavor

Pound Cake
can be made with any flavor cake mix

1 pkg cake mix
1 box instant pudding (to match cake flavor)
4 eggs
1 cup water
1/3 cup cooking oil

Preheat oven to 350*. Grease 10 inch bundt pan or tube pan. Combine cake mix, pudding, eggs, water, and oil in large bowl. Pour into pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15-25 minutes. Invert onto serving plate.

Aunt Betty's Pork Chops

Aunt Betty's Pork Chops

4 boneless pork chops
1 can evaporated milk
1 can cream of chicken soup

Spray frying pan with cooking spray. Sprinkle both sides of pork chops with paprika. Brown both sides of chops. Place in casserole dish. Mix evaporated milk and soup together. Pour over chops. Bake at 350* for 25-30 minutes or until bubbly.

This is great served over rice or noodles. Makes a delicious gravy.

Recipe from Lisa Speights.

Tuesday, January 19, 2010

Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

3 boneless skinless chicken breast
1/2 butter
1/2 cup all purpose flour
1 cup sour cream
1 bag flour tortillas
2 cups Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

Boil chicken breast. Save 3 cups of broth for later use. Cut chicken up into small pieces.

Heat oven to 350*.

Melt butter. Stir in flour to make a smooth paste. Add broth slowly to make a sauce. Add sour cream.

Mix chicken and cheese. Save some of the cheese for sprinkling on top.

Roll chicken and cheese in tortillas. Place in 11x14 greased cooking pan. Pour sauce over the top and sprinkle with cheese. Bake until bubbly, about 20 minutes.

Can be made and frozen for another day!

From Mary Hatcher

Barbecue Shrimp

Barbecue Shrimp

5 pounds Shirmp, in shells, no need to dehead
1 pound butter
1 2 oz can black pepper
1 bottle Italian dressing
3/4 cup lemon juice
2-3 loaves french bread, heated

Preheat oven to 350*. Place shrimp in large roating pan. In a seperate bowl, melt butter and then add pepper, salad dressing and lemon juice. Pour over shrimp and cook uncovered for 45 minutes in the oven. Sprimp will be pink with red tails when done. Serve on large platters. Pour pepper and butter sauce from pan over shrimp. Give guest large napkins and bibs and invite them to "peel 'em and eat 'em". Dunk French bread into sauce. Gives 8-10 servings.

Monday, January 18, 2010

Upside-down Pizza

Upside-down Pizza

1/2 onion, chopped
1 1/2 pounds ground meat
1 jar pizza sauce
2 cups shredded Mozzarella cheese
1 can crescent rolls
1/4 cup Parmesan cheese
1 can slided black olives
10 slices bacon

Cook and crumble bacon. Brown onions and ground meat. Drain and add pizza sauce, bacon and black olives. In a 9x13inch pan, layer ground beef mixture, then Mozzarella cheese. Arrange crescent rolls to form a crust on top. Spray top with Pam or dot with butter. Sprinkle Parmesan cheese on top. Bake at 350* until brown.

Lemon Ice Box Pie

Lemon Ice Box Pie

2 Eggs
1 can condensed milk
1/4 cup lemon juice
1 graham cracker crust

Separate eggs. Mix yolk and condensed milk, add in lemon juice. Pour into graham cracker crust. Refrigerate.

from Dot Clegg

Spicy Chicken Ro-Tel

This recipe can easily be doubled or made a little milder by using the mild Ro-Tel Tomatoes.

Spicy Chicken Ro-Tel
3-4 chicken breast
1 lb Velveeta cheese
1 can Ro-Tel Tomatoes
1 (16 oz) pkg spaghetti (any type of pasta can be used here, egg noodle, angle hair, ect.
black olives

Boil chicken. Cook noodles in stock. Cut up cooked chicken. Cut up Velveeta to help ensure it melting. Combined cooked noodles and chicken, Velveeta, and Ro-Tel.

There are two options from here. 1)Warm on medium heat until Velveeta is melted. OR 2) Put in pan and bake at 350 degrees until bubbly.

From Vonda Downing, Ebenezer Baptist Chuch Cookbook, Hammond, LA

Sunday, January 17, 2010



4 boneless, skinless chicken breast
1 tbsp dried onion flakes
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1 cup cooking oil
1 cup all purpose flour
1 lb bag frozen okra
1 14.5 oz can diced tomatoes
4 cups minute rice

Boil chicken with onion, garlic, salt and pepper. Remove and cut chicken into bite size pieces when cooled.
Add okra and tomatoes to water and cook on low until okra is done.
In the meantime, make roux in microwave with flour and oil. Cook for 1 minute at a time until roux is the color of a penny.
Add roux to pot, cook about 20 minutes on low. Add chicken and cook for 10 more minutes.
Serve with Rice.

Taco Dip

Taco Dip

2 cans bean dip
16 oz Avocado dip
16 oz sour cream
1 pkg taco seasoning
2 cups cheddar cheese
1 bag chips, Frito's or tostidos

Spread bean dip on bottom of 9x13 pan. Spread avocado dip over bean dip. Mix sour cream and taco seasoning and spread over avocado dip. Top with grated cheese. Serve with Chips.

-Reba Allen (Southminster Baptist Chuch, Baton Rouge, La)

Gooey Butter Cake

Gooey Butter Cake
1 box Butter Cake Mix
3 Eggs - separated
1 stick Butter
1 pkg cream cheese, softened
2+ cups powdered sugar

Soften butter in microwave. (2 minutes at 40% power) Mix together the cake mix, 2 eggs, and butter. Spread in a greased 9x13 inch pan.

Mix together the cream cheese, 1 egg, and 2 cups of powdered sugar. Pour over the cake mix.

Sprinkle top with some additional powdered sugar.

Bake at 350* for 25 minutes or until top is golden brown.

Note: You can soften cream cheese in microwave. Remove from package and place on microwave safe dish and microwave on HIGH for 10 seconds.

VARIATION: Try Strawberry or Chocolate Cake Mix.

This picture was made using Strawberry Cake Mix!! A big hit!!

Chicken Noodle Rice Casserole

Chicken Noodle Rice Casserole
small and large size recipe

small size
1 can Cream of Chicken Soup
1 can Chicken Noodle Soup
3/4 cup raw rice
4 Chicken Breast, boneless, skinless
about 4 tablespoons Italian Dressing
Dash of Salt
Dash of Pepper

Combine the two soups in a medium casserole dish. Add 1/4 cup water and the rice. Blend well. Place chicken on top of rice mixture. Pour Italian dressing over chicken. Salt and pepper lightly. Cover and bake in a 350 degree oven for 1 hour and 15 minutes or until chicken and rice is done. Uncover and bake for an additional 15 minute.

large size
1 Family size can Cream of Chicken Soup
1 Family size can Chicken Noodle Soup
2 cup raw rice
5-6 Chicken Breast, boneless, skinless
about 6 tablespoons Italian Dressing
Dash of Salt
Dash of Pepper

Combine the two soups in a large casserole dish. Add 1/2 soup can of water and the rice. Blend well. Place chicken on top of rice mixture. Pour Italian dressing over chicken. Salt and pepper lightly. Cover and bake in a 350 degree oven for 1 hour and 15 minutes or until chicken and rice is done. Uncover and bake for an additional 15 minute.


Welcome to Clegg's Kitchen.

Here you will be able to find recipes both old and new shared between family and friends.

Growing up the best times were spent in the kitchen cooking and baking delicious food. Then gathering around the table for not only good food but wonderful company.

If you would like to share some recipes or tips feel free to send them to