Bebe's Pecan Pie

3 eggs
1 cup sugar
1 cup white Karo
2 tbl flour (level)
1 stick butter (melted)
1 tsp vanilla
1 1/2 cups chopped pecans

Mix and pour into unbaked deep dish pie crust. Bake at 325 for 75 minutes.

Squash Dressing

2 cups cooked yellow squash
2 cups crumbled cornbread
1 stick melted butter
1 can cream of chicken soup
1 small onion chopped fine
1 teaspoon sage
1 beaten egg

Combine ingredients in a large mixing bowl and mix well. Transfer to a greased 9x9 casserole dish. Cover with foil and cook at 350 degrees for 20 minutes. Uncover and continue cooking until brown.

Chicken Pot Pie

Cook and bone whole chicken or 4 to 6 chicken breasts

Pour 1 can Veg-All in 9x13 casserole dish
Place chicken over Veg-All

Mix
1 can cream of chicken soup
2 cups chicken broth
Pour over chicken

Mix
1 cup flour
1 stick margarine (melted)
1 cup buttermilk

Pour over other and bake at 350 until crust is brown

Potato soup

6 to 7 white potatoes (peeled and cubed)
1 small onion (finely chopped)
Barely cover with water, the cover pan with lid and cook 12-15 minutes.
Do not drain.


Add
8 oz cream cheese
1/2 stick butter
1 teaspoon garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups milk

Cook until barely warm.

Cheese Cornbread

1 cup corn meal mix (self-rising)
1/2 cup oil
1/2 cup sour cream
2 eggs
3/4 cup cream style corn
1 cup grated cheddar cheese

Pour into 9x13 greased baking dish.
Bake at 425 until brown.

Peanut Butter Pie

8 oz cream cheese
1 1/2 cups powdered sugar
2 tablespoons milk

Mix above ingredients, then add

1 teaspoon vanilla
1 cup crunchy peanut butter
8 oz Cool Whip

Pour into graham cracker crust

Pecan Tarts

Crust:

1 3-oz pkg. cream cheese
1 stick butter
1 c. flour

Combine and press into tart pans. Makes 24 pies.

Filling:

1 1/2 c. brown sugar
2 eggs, beaten
2 T. butter melted
1 c. pecans
vanilla flavoring

Combine and fill uncooked tart shells.

Bake at 350 for 25 minutes.

Peanut Butter Cookies

1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cup self-rising flour

Cream butters and sugars together and add flour.
Bake at 375 for 10-15 minutes till done.

Makes a huge batch.

Strawberry Pretzel Salad

8 oz. Cream cheese
3/4 c. Butter
3 tablespoon brown sugar
2 1/2 c. Crushed pretzels (semi-fine)
2 small or 1 large strawberry Jell-O
3 c. Strawberries, drained
1 reg. Container cool-whip
1/2 to 3/4 c. Sugar

Cream 3/4 c. Butter with brown sugar. Mix with crushed pretzels. Press into 13 x 9 pan. Bake 10 minutes at 350.

Dissolve Jell-O in 2 cups boiling water. I use the juice from the strawberries and add enough water to make 2 cups. Add the strawberries. Cool till starting to gel.

Mix cream cheese with sugar. Add cool whip. Put cream cheese mix on top of crust and Jell-O on top of that.