Now that we're in the holiday season, Albany Herald librarian and researcher Mary Braswell went into the archives to find some tasty Thanksgiving and Christmas season recipes submitted by eaders over the years. All of the following recipes were featured in past editions of The Albany Herald.
1 lb. candied cherries
1 lb. candied pineapple
1 lb. dates
1 lb. chopped pecans
1 lb. Angel Flake coconut
2 cans Eagle Brand Condensed Milk
Chop all ingredients (except milk) and mix well.
Add milk and mix well.
Put it in a greased and floured tube pan-pack tightly.
Bake at 200 degrees for about two hours.
Store in an air-tight container.
— Submitted by Ruby Turner, Leesburg, 1992
1 can blueberry, cherry or strawberry pie filling
1 large can of pineapple (drained)
1 12-oz. container of Cool Whip
1 can Eagle Brand Condensed Milk
1/2 cup chopped pecans
2 cups small marshmallows
Mix all ingredients and chill
— Submitted by Annie Ruth Flanigan, Albany, 1992
1 quart cranberry juice
1 quart apple juice
8 cinnamon sticks
1/4 cup brown sugar
1/4 cup honey
1/4 cup orange juice
Mix all ingredients in a large sauce pan. Bring to a boil. Simmer for 30 minutes. Serve hot
— Submitted by Sandra Adams, Albany, 1992
1 3-oz. package strawberry gelatin
1 cup boiling water
3 cups sugar, divided
2 quarts ginger ale
1 12-oz. can frozen orange juice
2 6-oz. cans frozen lemonade
1 48-oz. can pineapple juice
Dissolve the gelatin in boiling water.
Add 1 1/2 cups sugar, stir until dissolved.
Add orange juice and lemonade according to the directions on the cans. Add pineapple juice and remaining sugar. Mix well. Just before serving, add ginger ale. Makes 50 cups.
— Submitted by Evelyn R. Hudson, Albany, 1993
Southern Salted Pecans
1 stick margarine
5 cups pecans
Preheat oven to 200 degrees.
In a skillet, toss the above ingredients and cook on low for 15 minutes.
Pour pecans onto a cookie sheet and bake for one hour and 15 minutes. Line another cookie sheet with paper towels and transfer the pecans from the oven. Let cool and salt to taste.
— Submitted by Annette "Josey" Knight, Colquitt, 1993
12-oz. white chocolate (wafers, chips or squares) melted
2 tablespoons peanut butter
1 1/4 cups Rice Krispies cereal
1 cup Spanish peanuts
1 cup miniature marshmallows
Melt chocolate and peanut butter in the microwave or in a saucepan over low heat , stirring frequently. Do not allow mixture to boil. Let cool slightly. Stir in cereal and peanuts. Fold in marshmallows, then drop mixture by teaspoons onto wax paper. Allow to cool at room temperature for 20-30 minutes before serving. These treats will keep up to two weeks in the refrigerator.
— Submitted by Shirley Austin, Albany, 1993
Pear Pecan Bread
1/2 cup soft margarine
1 cup sugar
2 cups self-rising flour
1 teaspoon cinnamon
1/4 cup buttermilk
1/2 cup chopped nuts
1 cup chopped fresh pears
1 teaspoon vanilla
Cream butter and sugar, add eggs one at a time. Add flour, cinnamon and buttermilk. Stir in vanilla, pears and nuts. Bake in greased loaf pan for one hour at 350 degrees.
— Submitted by Ramona Sunday, Ashburn,1993
Have-on-Hand Hot Corned Beef Sandwiches
1 12-oz. can corned beef
1 envelope dry onion soup mix
1 8-oz container sour cream
8 oz. grated cheddar cheese
12 hamburger buns
Mash room temperature corned beef with a fork. Add soup mix, sour cream and cheese- one at a time, mixing well before adding the next ingredient. Divide mixture between the hamburger buns. Wrap individually in aluminum foil. Bake at 325 degrees for 20-25 minutes. These freeze well. Defrost and reheat as needed.
— Submitted by Phyllis Wiggins, Leesburg, 1994
16 oz. sharp cheddar cheese
16 oz. mild cheddar cheese
8 oz. cream cheese
1 cup chopped pecans
1 teaspoon garlic salt
1/3 cup mayonnaise
In a large bowl, grate cheese. Break cream cheese into pieces over grated cheese. Sprinkle garlic salt and pecans over cheese. Let stand at room temperature until soft. Add mayonnaise. Mix thoroughly with hands. Divide into four logs. Roll out logs on wax paper. After rolling, sprinkle and cover with paprika. Place foil edge under edge of waxed paper, roll logs onto foil. Wrap and store in the refrigerator until firm. Slice thinly and serve on crackers.
— Submitted by Betty Avery, Sylvester, 1994
1 cup self-rising flour
2 tablespoons mayonnaise
1/2 cup milk
Mix all ingredients in a mixing bowl. Pour into 8-cup muffin pan. Bake 10 minutes or until brown at 450 degrees.
— Submitted by Annette Knight, Blakley, 1996
2 lbs. ground beef, uncooked
2 1/2 teaspoons Worcestershire sauce
1 well-cooked finely chopped onion
5 1/2 oz. can evaporated milk
Mix together and sprinkle with garlic salt and pepper and salt. Roll into balls and broil in oven until brown and done.
2 tablespoons Worcestershire sauce
3 cups catsup
2 cups light brown sugar
Combine ingredients. Cook slowly and pour over meatballs.
— Submitted by Cathy Fillingame, Albany, 1996
Irish Potato Croquettes
2 cups potatoes, mashed (can be leftovers)
3 tablespoons flour
salt and pepper to taste
Stir all ingredients together and drop by the spoonful into hot grease. Fry until brown. Drain on absorbent paper.
— Submitted by Ella Will Fellows, Edison, 1996
Aunt Lucy's Pound Cake
1 cup shortening
2 cups sugar
6 medium eggs
2 cups cake flour
1 tablespoon vanilla or 1 teaspoon vanilla and 1 teaspoon lemon juice
Cream sugar and shortening. Add one egg at a time. Beat well. Add flavoring and sifted flour. Start in a cold oven at 300 degrees for about one hour.
— Submitted by Christ Spooner, Bainbridge, 1997