Sawdust Pie

7 egg whites, unbeaten
1-1/2 cups granulated sugar
1-1/2 cups graham cracker crumbs
1-1/2 cups pecans
1-1/2 cups coconut
9-inch unbaked pie shell

Directions:
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325° oven until glossy and set (about 25 to 30 minutes). DO NOT OVERBAKE! Serve warm with sliced bananas and whipped cream.

Notes: A prize-winning recipe from the Patti's 1880's Settlement Restaurant in Grand Rivers, KY. Delicious!
 

Scalloped Potatoes with Cheese

1/2 cup butter
1/2 cup flour
1 quart milk
6 cups cooked potatoes, diced
1/4 cup chopped pimento
1/4 cup chopped fresh parsley
1/2 cup finely chopped onion
1 tablespoon salt
1 cup shredded sharp Cheddar cheese
1 cup buttered bread crumbs
1/2 teaspoon paprika

Directions:
Melt butter in a heavy saucepan over low heat. Stir in flour gradually and cook until bubbly, stirring constantly. Add milk gradually and cook until thickened, stirring constantly. Stir in potatoes, parsley, pimento, onion, and salt. Spoon into a lightly-greased 3 quart casserole. Combine cheese, bread crumbs, and paprika. Sprinkle over potato mixture. Bake at 400° 30-35 minutes or until topping is browned and potato mixture is bubbling. Serves 8 to 10.

Mashed Potato Casserole

12 medium potatoes
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1 teaspoons salt
1/2 teaspoon pepper
1 clove garlic, crushed
1/4 cup chopped chives
1/2 teaspoon paprika
1 tablespoon butter or margarine

Directions:
Cook potatoes in boiling, salted water until tender. Drain. Mash potatoes in a large bowl. Add cream cheese, sour cram, salt, pepper, and garlic. Beat with electric mixer until smooth. Stir in chives. Spoon into a lightly greased casserole dish. Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes or until lightly browned.

Notes:

Batter Fried Chicken

1 cut-up fryer
1/2 cup pancake mix
Salt and pepper
1 egg beaten
2 tablespoons milk
Oil for deep frying

Directions:
Steam the chicken pieces for 20 minutes. (Bring a few inches of water to a boil; position the chicken pieces above the water in a sieve or on a steamer rack; cover and allow to steam for 20 minutes.)

Meanwhile, mix salt and pepper into pancake mix. Beat egg and milk together. When steaming of chicken is complete, dip each piece into egg mixture. Then roll in pancake mix until pieces are well-coated. Heat fat and fry chicken until golden brown, turning only once.

Notes:
Personally, I prefer to broil or bake chicken (or boil it to get the broth), but here is a batter-fried recipe for the adventurous. I like this recipe's idea of steaming the chicken first to ensure that the meat is thoroughly cooked.

Prize-Winning Zucchini Cranberry Bread

3 tablespoons butter, softened
1 cup sugar
2 large eggs
1 tablespoon grated orange rind
1 (16 9oz,) can whole-berry cranberry sauce
1-1/2 cups unsifted whole wheat flour
1-1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1-1/2 cups coarsely grated zucchini
1 cup walnuts, coarsely chopped

Directions:
Heat oven to 350°. Grease and flour a 9x5-inch loaf pan or two 8x4-inch pans. In a medium sized bowl, beat butter, sugar, and eggs until fluffy. Stir in orange rind and cranberry sauce. Measure flours, baking soda and baking powder into the butter mixture. Fold in just until combined. Fold in zucchini and walnuts. Turn into baking dish/es. Bake until toothpick inserted in center comes out clean, about 90 minutes for a large loaf or 6 minutes for small loaves. Cool on wire racks.