This is from my sweet friend, Ruth D.
Grape Salad
2 lb. green seedless grapes
2 lb. red seedless grapes
1 cup sour cream
1 cup sugar
8 oz. cream cheese
Topping
1/2 cup brown sugar
1/2 cup toasted pecans
Mix sour cream, cream cheese, and sugar. Mix well. Stir into grapes.
Sprinkle sugar-nut mixture over grapes.
The Social Grill has been a fixture of downtown Birmingham since, well since forever. This recipe was clipped from the Birmingham paper.
16 oz. mixed vegetables
1 cup sour cream
1 can cream of mushroom soup
1 stick butter
1 8 oz. bag of stuffing mix
1 white onion, chopped
Cook onion with mixed vegetables. Drain vegetables. Add butter, sour cream and soup.
Line a casserole dish with 1/2 of the stuffing mix. Add the vegetable mixture. Top the vegetables with the remaining stuffing.
Bake at 350° until the top turns brown.
Note: The mixed vegetables should include green beans, corn, peas, carrots. Or you may substitute fresh vegetables. If thicker crust is desired, use a 16 oz. bag of stuffing mix.
This recipe is from my grandmother, one of the best southern cooks around. She never used a recipe, so this is rather vague. She’d say things like “butter the size of an egg”, which I suspect is the case in this one.
About 4 cups of apples
1-1/2 cup sugar
Butter (the size of an egg?)
Biscuit dough
1-1/2 to 2 cups boiling water
Peel and cut apples. In deep pot put a layer of rolled out dough, half of apples and 3/4 cup sugar. Put strips of dough on top of this and dot with butter. Layer rest of apples, 3/4 cup sugar, some butter and boiling water. Top with more strips of dough dotted with butter. Bake at 350°.
This recipe came from a magazine in the 1980s. Seems like it was Colonial Homes. It’s a good, yummy fall recipe.
3 medium size zucchini (1 lb.) trimmed
1-1/2 cup crumbled Ritz Crackers
1/2 cup grated Parmesan cheese
2 Tablespoons minced onion
1-1/2 Tablespoons minced parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 Tablespoon butter
Cook zucchini in boiling, salted water to cover, 5 minutes. Drain. Halve lengthwise. Scoop out pulp leaving shell intact. Corsley chop pulp. Combine with cracker crumbs, 1/4 cup Parmesan cheese, onion, parsley, salt, pepper and egg. Spoon into shells. Dot with butter. Sprinkle with remaining Parmesan cheese. Place in a baking dish and bake at 350° for 30 minutes.
2 Tablespoons of oil or butter
1/3 cup minced onion
3/4 teaspoon paprika
1/4 teaspoon pepper
2 teaspoons sugar
3/4 teaspoons dry mustard
1 Tablespoon Worcestershire Sauce
3 Tablespoons ketchup
2 Tablespoons vinegar
8 weiners
Preheat oven to 350°. Saute onions in oil or butter until tender. Add paprika, pepper, sugar, mustard, Worcestershire Sauce, catsup and vinegar. Slit franks lengthwise. Arrange in a baking dish. Pour sauce into slits. Bake 20 minutes, basting often.
Juice of 3 lemons
1 bottle ketchup
1 bottle Worcestershire
1 cup white vinegar
3/4 cup sugar
3 teaspoons salt
3 teaspoons pepper (1 red and 2 black)
1 garlic clove, chopped
1 cup water
Mix. all ingredients. Bring to boil and let cook, slowly at least 30 minutes.