Recipe Box    

Contributions spanning 5 generations: Jennie Morris, Novella Jones, Dorothy Williams, Sandy & Bill Williams, Doug Williams

Doug Williams' Cookbook
Try these Great Kitchen Tips.

Bahamian Red Beans and Rice
Seven Layer Tortilla Pie
Boiled Pot Roast
Chili Con Carne
Mexican Beef
Boston Baked Beans
Spicy Mexican Baked Beans
Chocolate Pudding Cake
Flower Pot Dirt Cake
Earthquake Cake
Dump Cake
Green Bean Casserole
New Potato Casserole
Broccoli Casserole
Chicken Casserole
Carrot Casserole
Corn Chowder
Vegetable or Chicken Soup
Black Bean & Corn Soup
Vegan Black Bean Soup
Lentil/Vegetable Soup
Minestrone Soup
Baked Pears
Lasagna Pie
Sloppy Joes
Spaghetti & Meatballs
Doug's Salmon Patties
Bourbon-Marinated Grilled Salmon
Bread & Butter Pickles
Herb Cheese Spread
Cheese Biscuits
Pumpkin Bread
Fruit Ice Cream

Seven Layer Tortilla Pie

Modified from a recipe we found at, this casserole looks like a pie, cuts like a pie, and tastes like a bit of Southwest heaven. Made from pinto and black beans layered with tortillas and cheese, the Picante sauce (salsa) gives it just the right kick. Ready in about 55 minutes. Makes 6 servings.

2 - 15 oz. cans pinto beans, drained and rinsed
1 - cup salsa, divided
2 - cloves garlic, mined
2 - Tbsp. chopped fresh cilantro
1 - 15 oz. can black beans, rinsed and drained
½ - cup chopped tomatoes
7 - 8-inch flour tortillas
1 - cup shredded reduced-fat cheddar cheese
1 - cup salsa or Picante sauce
½ - cup sour cream


  1. Preheat oven to 400° F (200° C)
  2. In a large bowl, mash pinto beans. Stir in ¾ cup salsa and garlic.
  3. In a separate bowl, mix together ¼ cup salsa, cilantro, black beans and tomatoes
  4. Place 1 tortilla in a pie plate or tart dish. Spread ¾ cup pinto bean mixture over tortilla to within ½ inch of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black beans mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges and serve with salsa and sour cream.

Doug's Bahamian Red Beans and Rice

3 Cups of chicken or vegetable broth
1 - 15 oz. can of Red Kidney Beans (drained)
1½ cups canned coconut milk
1 tsp. thyme
1 tsp. allspice
¼ tsp. curry
¼ tsp. paprika
1 cup of medium-grain white rice
salt and pepper to taste

Combine everything except rice in a pan and bring to a boil. Stir in rice. Reduce heat after 2 minutes and simmer and stir until rice is done. This would be good with the Salmon Patties, and is also good with jerk or BBQ chicken.

Doug's Salmon Patties

  • Put 2 cups of stuffing in a blender and blend it to a powder
  • Pour that into a bowl and add 3 eggs - mix well. If mixture is too thick, add some juice from salmon can
  • Add about 14 ounces of salmon, de-boned as much as possible
  • Make hamburger size patties and fry in olive oil
  • Makes about 4 - 5 patties

    Bourbon-Marinated Grilled Salmon

      Print Recipe

    1½ lbs fresh salmon – skinned & boned
    1 - cup bourbon
    1 - cup soy sauce
    2 2/3 - Tbsp. fresh ginger
    2 2/3 - Tbsp. black pepper
    ½ - tsp. chili powder
    1½ - tsp. garlic, minced
    ¾ - oz. sesame oil


  • Place salmon in a large shallow dish
  • Mix all ingredients together to make marinade; pore over salmon and marinate 6 hours or overnight
  • Grill over mesquite until flaky

    Vegetable or Chicken Soup*

      Print Recipe

    4 - cups vegetable stock
    1 - 16 oz. can Pinto Beans (drained)
    1 - 16 oz. can Lima Beans (drained)
    1 - 24 oz. can Diced Tomatoes
      w/onions, garlic, & basil
    1 - medium potato, cubed
    1 - medium onion, diced
    1 - cup fresh carrots, cut up
    1 - cup green beans, cut up
    1 - celery stick, cut up
    1 - zuccini, cubed
    1 - clove garlic, minced
    1 - Tbsp. olive oil
    ½ - cup barley or elbow macaroni
    ½ - cup of water as required
    salt & pepper to taste (½ tsp. each)

    (NOTE: All fresh ingrediants may be used if available)


  • Saute carrots, and onions for 5 minutes in the olive oil.
  • Add the garlic and saute for 2 minutes more.
  • Add the vegetable stock, green beans, and potatoes. Simmer for 15 minutes.
  • Add remaining ingredients (except zuccini & barley).
  • Simmer on low heat about 2 hours before serving.
  • One hour before serving add the zuccini and barley (or macaroni).
  • Just before serving, add salt and pepper to taste.

    Any leftover vegetables you have may be used instead of those listed. It is difficult to fail with this recipe, so be creative.
    See also a QUICK VERSION of this recipe.

    * To make Chicken Soup, add 300g of cooked and cubed chicken and use chicken stock instead of vegetable stock.

    Black Bean & Corn Soup

    1 - lb ground beef
    2 - 16 oz. cans black beans
    1 - 16 oz. can diced tomatoes w/basil, garlic, and oregano
    1 - 16 oz. can whole corn kernels - drained
    1 - 16 oz. can tomato sauce
    1 - 1¼ oz. package taco seasoning
    1 tsp. garlic powder
    1 tsp. onion powder
    1 tsp. ground cumin


  • Pour entire contents of black beans in a big pot along with the tomato sauce, the liquid of the diced tomatoes, and the spices.
  • Bring to a boil then simmer for about 20 minutes.
  • In a skillet, cook the ground beef.
  • When finished, add the ground beef to the pot with the corn and diced tomatoes and simmer for another 20 minutes.

    Vegan Black Bean Soup

      Print Recipe

    Modified from a recipe we found at, this is a thick, heart soup with a zesty flavor. Ready in about an hour. Makes 6 servings.

    1 - Tbsp. olive oil
    1 - large onion, chopped
    1 - stalk celery, chopped
    2 - carrots, chopped
    4 - cloves garlic, minced
    2 - Tbsp. chili powder
    1 - Tbsp. ground cumin
    1 pinch black pepper
    2 - cups vegetable broth
    4 - 15oz cans of black beans
    1 - 15oz can whole kernel corn
    1 - 14½ oz. can crushed tomatoes


  • Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin and black pepper. Cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
  • Meanwhile, in a food processor or blender, process remaining 2 cans black beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer uncovered for up to 1 hour to reduce liquid.
  • Serve over rice.

    Lentil/Vegetable Soup

      Print Recipe

    Modified from a recipe we found at, this hearty lentil soup is chock full of veggies and very yummy. Serve with warm cornbread. Makes 6 servings.

    1 - onion, chopped
    1/8 - cup olive oil
    2 - carrots, diced
    2 - stalks celery , chopped
    2 - cloves garlic, minced
    1 - tsp. dried oregano
    1 - tsp. dried basil
    1 - bay leaf
    1 (14½ oz) - can crushed tomatoes
    1 (270 g) - can whole kernel corn
    2 - cups dried lentils
    6 - cups water
    ½ - cup spinach, rinsed and thinly sliced
    2 - Tbsp. balsamic vinegar
    salt to taste
    ground black pepper to taste


  • Pick through lentils removing any foreign material; soak over night in water. Pour off water before using lentils in the soup.
  • In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  • Stir in lentils and corn, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for 1 - 1½ hours. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper.

    Boston Baked Beans

      Print Recipe

    1 large can of Bush's Baked Beans
    1 small chopped onion
    ½ chopped green pepper
    ½ cup of ketsup
    ½ cup of dark brown sugar
    1 Tbsp. Karo syrup (optional)
    2 Tbsp. mustard
    ¼ tsp. cinnamon

  • Drain off excess liquid from beans.
  • Saute onions and green pepper in a small amount of water
  • Combine all ingredients in a baking dish
  • Bake uncovered at 350°F for 45 minutes.
  • Stir at around 25 minutes.

    NOTE: If you buy the Bush's Baked Beans with onion, leave out the chopped onion.

    Boiled Pot Roast

    First Ingredients:
    2½ pound Chuck roast or Top Round roast
    3 tsp. instant beef bouillon
    1 tsp. onion powder
    1 tsp. garlic powder
    2 bay leaves
    Few pinches of paprika, marjoram, and parsley flakes
    salt and pepper to taste
    Second Ingredients:
    2 pounds of new or red potatoes cut in fourths
    2 bags of small carrots
    2 cans of Italian cut green beans


  • Place meat in a large pot and fill with water until the water is level with the top of the meat
  • Stir in the first ingredients and bring to a boil
  • Reduce heat in half and cover. Allow to simmer for about 2½ hours. Baste the meat often.
  • At 2½ hours pour the green beans in the pot with the meat.
  • After that, include the second ingredients.
  • Cook for another 30 to 45 minutes, or until the potatoes are good and tender.
  • The water will boil down a bit; add some if needed.
  • When done, spoon some juice on your meat or make gravy with it. The meat will be so tender it melts in your mouth.

    Spicy Mexican Baked Beans

    2 - 420g cans of Mexican Chili Beans
    ½ chopped capsicum (optional)
    ½ cup of ketsup
    1 cup of dark brown sugar
    2 Tbsp. mustard
    ½ tsp. ground cinnamon

  • Drain off excess liquid from beans.
  • Combine all ingredients in a medium pan.
  • Simmer for minimum of 20 minutes.
  • Stir every few minutes.

    Earthquake Cake

      Print Recipe

    1 cup pecans
    1 cup coconut
    1 stick margerine
    1 - 8oz box of cream cheese
    1 box powdered sugar
    1 box German Chocolate Cake Mix

  • In a lightly greased and flowered 9x12 pan; spread nuts and coconut.
  • Mix cake from box directions and pour over nuts and coconut.
  • At low heat, melt margerine & cream cheese; stir in powdered sugar.
  • Spoon mixture over cake batter - Do not spread.
  • Bake at 350°F for about 45 minutes.

    Dump Cake

      Print Recipe

    1 - 16 oz. can of crushed pineapple
    1 - 16 oz. can of cherry pie filling
    1 - box yellow or white cake mix
    1 - cup pecans or walnuts, chopped
    2 - sticks of butter or oleo

  • Grease a 13 x 9 x 2 inch pan
  • Place pineapple on bottom of pan. Cover with pie filling, dry cake mix, then nuts
  • cut butter into pieces and place over cake
  • Bake at 350°F for 1 hour or until brown on top
  • Serve warm or cold by dipping out with a spoon. Garnish with whipped cream if desired. Serves 10-12.

    Chocolate Pudding Cake

    1 pkg. chocolate cake mix
    2 large pkg. chocolate INSTANT pudding
    1 large container Cool Whip

    Prepare cake according to directions on box. Pour into large sheet pan (18x24). Set oven according to package BUT bake only 15 minutes (due to large sized pan). Cook cake. Prepare pudding according to package; spread on top of cake. Then add Cool Whip. You can sprinkle nuts or shaved chocolate on top. Chill for several hours.

    Flower Pot Dirt Cake

      Print Recipe

    This cake is very interesting to serve to guests. It is decorated with small silk flowers and gummy worms, but you can get creative and use crushed peanuts to simulate rocks and sugar to simulate gravel. Have fun with this! Serves about 12.

    1 - pkg. (8 oz.) cream-filled chocolate (Oreo) cookies
    1 - pkg. (8 oz.) cream cheese softened
    4 - Tbsp. butter or margerine softened
    1 - cup confectioners sugar
    2 - pkgs. (3.4 oz. each) instant vanilla pudding mix
    3½ - cups cold milk
    1 - carton 12 oz. frozen whipped topping
    1 - new flower pot, 8"x10"
    small silk flowers
    candy gummy worms


    1. In a food processor or blender, crush cookies until fine. Set aside in a mixing bowl.
    2. Beat cream cheese, butter, and sugar until smooth
    3. In another bowl, combine pudding mix and milk until well blended
    4. Fold into cream cheese mixture; fold in whipped topping
    5. Line flower pot with foil
    6. Alternate layers of crumbs and pudding, ending with crumbs
    7. Chill several hours or overnight
    8. Decorate with silk flowers and gummy worms.

    Doug's Minestrone Soup

    (makes 4-6 servings)

    1 can kidney beans
    1 can navy beans, drained
    1 can green beans, drained
    1 can diced tomatoes
    1 can tomato paste
    1 cup diced potatoes
    2 cups marinara sauce
    2 cups small pasta shells
    1 tsp. each basil, oregano,
      garlic powder, & onion powder

    Cut and boil the potatoes until nearly done. Boil the pasta shells until fully tender. Combine ingredients and simmer for 20 minutes. Adding a pound of ground beef would be good too. Makes good leftovers.

    Mexican Beef

      Print Recipe

    1½ - 2 lbs. boneless round steak
    ½ tsp. salt
    ¼ tsp. pepper
    1 - onion chopped
    1 - beef boullion cube, crushed
    1 - Tbsp. chili powder
    1 - Tbsp. prepared mustard
    1 - 16 oz. can of tomatoes
    1 - 16 oz. can of kidney beans, drained


  • Cut beef into ½ inch wide strips and spread meat with mixture of pepper, salt, chili powder, and mustard (be conservative or you will run out of mixture)
  • Place in slow cooker; cover with onion, bouillion cube and tomatoes
  • Cover and cook on low for 6-8 hours
  • Turn control to high. Add beans and cook covered for 30 more minutes
  • To thicken before serving, combine ¼ cups water with 3 Tbsp. cornstarch, add slowly to the slow cooker while stirring.
  • Serve on a bed of rice. Makes 5-6 servings.

    Crock Pot Roast Beef

    3-5 lb. chuck roast
    1 cup water
    1 cup red wine
    1 cup soy sauce
    1 cup celery, diced
    1 cup onion, diced

    Dump it all in the crock pot. Set to HIGH for 8 hours. Dig in.

    Chili Con Carne

    1 cup small dry kidney beans
    1 lb. good quality ground beef
    1 large onion, coarsely chopped
    ½ green pepper, chopped
    2 cups tomato sauce
    1 cup bean liquid
    1 can tomato soup
    1 heaping Tbsp. paprika
    1-3 Tbsp. chili powder
    salt & pepper

    The canned soup contains potato starch which smooths out the chili and gives it a more velvet texture.

    1. Cook the beans ahead of time. Cover them with 4 cups cold water; bring to a boil and allow to stand with lid on for 2 hours.
    2. Return beans to the heat; add a dash of salt and simmer until the beans are done, usually about 2 more hours, depending on how dry the beans are.
    3. Brown the beef until it is nearly browned, stir in the coarsely chopped onion and chopped green pepper, and stir until the pepper and onion begin to soften.
    4. Add the tomato sauce, bean liquid, and tomato soup; stir in paprika. Bring to a simmer; lower heat and cook on low, covered, for an hour.
    5. Check from time-to-time to see if you need to add a little more bean liquid.
    6. About 15 minutes before serving, stir in the chili powder and salt and pepper to taste. Simmer briefly so the flavors can blend before serving.

    Spaghetti & Meatballs

      Print Recipe

    1 - 12 oz. can of tomato paste
    1 - 10 oz. can tomato sauce
    1 - 16 oz. can stewed tomatoes
    1½ lbs. good quality ground beef
    ½ fresh green pepper, chopped
    1 medium onion, chopped
    1 pkg. Lawry's Spaghetti Sauce Seasoning
    4 pinches of crushed Bay leaf
    2-3 Tbsp. Italian Herb
    2-3 pinches of Sweet Basil
    salt to taste
    1 pkg. spaghetti noodles


  • Saute onion until tender
  • Add & brown ground beef
  • Add tomato sauce, tomato paste & 2 cans of water; mix well with ground beef
  • Add Lawry's spaghetti sauce seasoning package; mix well
  • Add green pepper & stewed tomatoes with liquid; break tomatoes up into small pieces while stirring.
  • Add seasonings and salt, mix well.
  • Turn heat to low, simmer 40-50 minutes. OR, cook 6-8 hours in a slow cooker.
  • Cook the spaghetti noodles just prior to serving following package directions.
  • You may simmer spaghetti sauce longer if desired; stir every 15-30 minutes; add more water if necessary.

    OPTIONAL – If you like meatballs with your spaghetti, try the following:

  • Take a box of stuffing and blend it into a powder in a blender.
  • Mix it with a pound of hamburger and make meatballs about the size of ping pong balls.
  • Bake in a 350° oven for about 15-20 minutes then put them in the spaghetti while it's still cooking.

    Lasagna Pie

    1 lb. quality gound beef
    1 tsp. dried oregano
    ½ tsp. dried basil
    1 can (6 oz.) tomato paste
    1 cup shredded Mozzarella cheese
    ½ cup small curd creamed cheese
    ¼ cup grated Parmesan cheese
    1 cup milk
    2/3 cup Bisquick Baking Mix
    2 eggs
    1 tsp. salt
    ¼ tsp. pepper

    1. Heat oven to 400°F.
    2. Grease a 10"x1½" pie plate.
    3. Cook & stir beef over medium heat until brown; drain.
    4. Stir in oregano, basil, tomato paste, & ½ cup of mozzarella cheese.
    5. Layer cottage cheese & Parmesan cheese in plate.
    6. spoon beef mixture over the top.
    7. Beat milk, baking mix, eggs, salt, and pepper until smooth for 15 seconds in a blender on high.
    8. Pour into plate.
    9. Bake until a knife inserted into center comes out clean (30-35 minutes).
    10. Sprinkle with remaining cheese; cool 5 minutes. Serves 6-8.

    Pumpkin Bread

      Print Recipe

    3 cups sugar
    1 cup oil
    2 cups canned pumpkin
    2/3 cup water
    3 1/3 cups flour
    1½ tsp. cinnamon
    1 tsp. nutmeg
    ¼ tsp. allspice (ground)
    1½ tsp. salt
    2 tsp. baking soda
    4 eggs
    1 cup chopped walnuts

    1. Mix first 10 ingredients together; stir in beaten eggs; add walnuts.
    2. Pour into 4 greased 1-pound coffee cans (or loaf pans).
    3. Fill containers half full. Do not flour cans.
    4. Bake at 350°F for 1 hour or until done.

    Cheese Biscuits

    1 cup Bisquick
    1/3 cup butter milk
    ¼ cup shredded sharp cheddar cheese, packed
    1 Tbsp. butter, melted
    ½ tsp. garlic powder
    1 egg
    Garlic Butter:
    ½ cup butter, melted
    ½ tsp. garlic powder
    1 tsp. parsley

    Heat oven to 450°. Make the Bisquick mix; mix in the cheese. Make the garlic butter.

  • Drop spoonfuls onto buttered cooking sheet.
  • Bake 10 to 12 minutes until golden brown.
  • Brush the garlic butter onto the biscuits a few times while baking and once after taking them out.

    New Potato Casserole

    16 golf ball-sized new potatoes
    1 can cream of mushroom soup - undiluted or partially diluted
    1 cup grated medium cheddar cheese
    pepper to taste

    1. Wash, scrub, and cut potatoes in half.
    2. Cook in water until tender; drain & toss with soup, salt & pepper.
    3. Pour into a casserole dish; sprinkle with cheese.
    4. Bake in a 400°F oven for 15 minutes. Makes 4 servings.

    Carrot Casserole

    2 lbs of carrots
    ½ lb. Velveta Cheese
    2 sticks of butter
    26 saltine crackers (crushed)

  • Cook carrots 10 minutes in boiling water
  • Melt 1 stick of butter and cheese on low heat
  • Pour over carrots in casserole dish - stir
  • Then melt 1 stick of butter and mix with crackers. Spread on top of carrots
  • Bake for 30 minutes at 350°F

    Green Bean Casserole

    1 - 10½ oz. can of cream of mushroom soup
    ½ cup of milk
    1 tsp soy sauce
    dash of pepper
    2 - 9 oz. pkgs of frozen cut green beans, cooked and drained
    1 - 2.8 oz. can french fried onions

  • In a 1½ qt. casserole dish, combine soup, milk, soy sauce, and pepper. Add beans and ½ can of the french fried onions.
  • Conventional bake at 350°F for 25 minutes or until hot and bubbling
  • Top with remaining onions.
  • Bake 5 more minutes.

    Broccoli Casserole

    Substitute cream of broccoli soup and 1 - 20oz pkg of frozen broccoli cooked and drained, in the above recipe.

    Chicken Casserole

    1 - 16 oz. pkg Stove Top Chicken flavored Stuffing Mix
    ¼ cup butter or margerine cut into pieces
    1½ cups hot water
    1 cup of milk
    3 cups cooked chicken or turkey cut up
    1 10 oz. pkg frozen mixed vegetables
    ¼ tsp thyme leaves
    1 can cream of chicken soup

  • Place contents of vegetable/seasoning packet from stuffing mix & butter in a bowl. Add hot water - stir to partially melt butter.
  • Add stuffing crumbs - stir gently into mix
  • Mix soup & milk in a 2qt. casserole dish. Stir in chicken, vegetables & thyme.
  • Spoon stuffing over chicken/vegetable mixture
  • Bake at 350°F until warm and bubbling, about 45 minutes.

    Baked Pears

    4 pears, halved, peeled and cored (or use canned pears)
    1/4 tsp cinnamon
    1/8 tsp. nutmeg
    4 Tbsp. butter, softened
    4 Tbsp. brown sugar

  • Place the pear halves in a pie plate with a few Tbsp. of water, arranged like spokes with narrow ends pointed towards the center.
  • Sprinkle the pears with the cinnamon and nutmeg. Cover and set aside.
  • In a small bowl combine the butter and brown sugar thoroughly, then carefully spread the mixture over the pears.
  • Bake 20-25 minutes at 350°F. Serves 4.

    Sloppy Joes

    INGREDIENTS (Serves 4)

    1 lb - ground beef
    1 - onion, chopped
    1 cup - catsup
    2 Tbsp. - vinegar
    2 Tbsp. - sugar
    2 Tbsp. - mustard
    2 Tbsp. - Worcestershire sauce
    1 tsp. - celery seed
    salt and pepper to taste

  • In a frying pan, brown ground beef and onion.
  • Add remaining ingredients and cook slowly for 15 minutes or more.
  • Serve hot by scooping the mixture onto toasted buns.

    Bread & Butter Pickles

    (Thank you Betty Sowell)

    1 quart of cucumbers
    6 small sliced onions
    2 sweet peppers, chopped

    1. Let above ingredients stand 1 hour in 1 quart of water & ½ cup salt.
    2. Freshen 10-15 minutes in cold water.
    3. Add:
       • 1 cup cider vinegar
       • 1 cup sugar
       • 1 Tbsp. celery seed
       • ½ Tbsp. cinnamon
       • ½ Tbsp. red pepper
       • 1 Tbsp. tamaric*
       • 1 Tbsp. mustard seed
    4. Boil 20 minutes; yields 2 quarts.

    *Tamaric is optional. Tamaric gives a yellowish color, but doesn't add much flavor.

    Herb Cheese Spread

    4 eggs
    ¾ cup flour
    2 cups milk
    ½ cup shredded cheese
    basil to taste

    Whisk eggs and flour together until mixed well. Add milk and whisk until well combined. Spray Pam in a 10" or 12" cast iron skillet. Sprinkle basil and cheese in skillet. Pour egg mixture over. Bake in a 400° oven for 30 minutes, or until puffed and brown on top. Cut in sections and serve warm. Serves 4.

    Corn Chowder

    ¾ cup chopped onion
    2 potatoes peeled, diced
    1 - 16 oz. can creamed corn
    1 - 16 oz. can whole kernel corn
    ½ to ¾ cup soy milk
    Salt (optional) and pepper to taste

    Saute onion in small amount of water until brown. Add potatoes and stir. Add enough water to cover and cook potatoes until tender. Add corn and soy milk. Cook until warm and season with salt (optional) and pepper.

    Fruit Ice Cream

    Great-Grandmother Morris' recipe

    Fruit Pulp
    3 quarts of strawberries or rasberries = 1 quart of pulp
    Use ¼ cup of sugar per 1 cup of fruit pulp

  • Heat 1 pint of milk and 20 large marshmellows together until the marshmellows dissolve. DO NOT BOIL.
  • Stir to mix and let cool in refrigerator
  • Add 3 half pints of whipping cream..unwhipped
  • Stir in 1 quart of the sweetened fruit pulp
  • Freeze in an ice cream freezer using crushed ice and salt according to freezer directions