Doc's Chicken Tetrazzini2 whole fryerssalt1 stick margarine1 bunch celery1 large onion1 green bell pepper1 8 oz pkg spaghetti1 quart milk2 sticks margarine1 cup flour1 pound velveeta cheese1 can cream of mushroom or chicken soup1 small box cheese ritz crackers1 stick margarine

Remove liver and gizzards and boil 2 whole fryers (add salt); cool and de-bone; save stock.Cut and saute in one stick oleo (do not salt): 1 bunch celery, 1 large onion, 1 green bell pepperBoil 8 oz. package spaghetti in stock and drain (do not salt sauce)Make a white sauce as follows: 1 qt. milk, 2 sticks oleo, 1 cup flour. Add to white sauce the following: 1 lb. Velveeta cheese (cut up), while sauce is hot; 1 can cream of mushroom soup or 1 can cream of chicken soup; mix all ingredients together and divide into lightly greased baking dishes.Crumble 1 small box Cheese Ritz Crackers and mix with 1 stick oleo; spread on top and bake at 350 degrees until bubbly (about 35-40 minutes). This can be frozen and baked later. If frozen, leave off crackers until ready to re-heat.Source: Dr. Robison's mother

Mamaw Smith's Hummingbird Cake3 cups flour2 cups sugar1 teaspoon salt1 teaspoon baking soda1 teaspoon cinnamon3 eggs, beaten1 1/2 cups oil1 1/2 teaspoons vanilla1 8 oz can crushed pineapple in juice, undrained2 cups walnuts or pecans, chopped2 cups bananas, chopped

Combine dry ingredients in large bowl, add eggs and oil, stirring till dry ingredients are moist. Do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts, and bananas. Spoon batter into 3 well-greased and floured 9" layer pans. Bake at 350 for 25-30 minutes or till done. Cool in pans 10 minutes. Remove from pans and cool thoroughly. Spread frosting on cake. Sprinkle 1 cup chopped nuts on top.

Cream Cheese Frosting:2 8-oz. packages cream cheese, softened1 cup margarine, softened2 (16 oz.) pkgs. powdered sugar2 teaspoons vanillaCombine cream cheese and margarine till smooth. Add powdered sugar and beat till light and fluffy. Stir in vanilla.Source: Mamaw Smith (Jewel Zephyr Irwin Smith)

Mamaw Smith's Italian Cream Cake1/2 cup margarine1/2 cup shortening2 cups sugar5 eggs, separated2 cups flour1 teaspoon soda1 cup buttermilk1 teaspoon vanilla4 oz can flaked coconut1 cup pecans, chopped

Cream margarine and shortening. Add sugar gradually; beat till smooth. Add egg yolks, beat well. Combine flour and soda, add to creamed mixture alternately with buttermilk. Stir in vanilla. Stir in coconut and pecans. Fold in stiffly beaten egg whites. Pour into 3 greased and wax-paper lined 8" layer pans. Bake at 350 for 25 minutes. Cool.

Frosting:8 oz. pkg. cream cheese, softened1/4 cup margarine, softened1 lb. box powdered sugar1 tsp. vanillachopped nuts to tasteMix cream cheese and margarine; stir in sugar a small amount at a time. Beat till smooth. Stir in vanilla and nuts.Source: Mamaw Smith (Jewel Zephyr Irwin Smith)

Mother's German Chocolate CakeMama's NOTES : I was lucky enough to get this homemade every year for my birthday. My favorite cake. [If I have to eat cake, which I usually dont like, I want it to be this one, definitely!]

2 cups sugar1 cup crisco (or 2 sticks margarine)4 egg yolks1 4-oz bar german chocolate1/2 cup boiling water2 1/2 cups flour1 cup buttermilk1 teaspoon soda (dissolve in last 1/4 c buttermilk)1 teaspoon vanillapinch salt4 stiffly beaten egg whitesIcing:1 cup sugar1 cup pet milk1 stick oleo3 beaten egg yolks1 cup angel flake coconut1/2 to 1 cup chopped pecans1 teaspoon vanillaCream together sugar and crisco. Add egg yolks one at a time. Add chocolate, melted in boiling water. Add flour and buttermilk alternately. Add vanilla and salt. Stir in egg whites. Pour into 3 well-greased 9" cake pans; bake about 30 minutes at 350.Filling/ToppingCombine sugar, milk, oleo, and egg yolks. Cook together slowly in heavy pan till thick, stirring constantly. Add coconut, pecans, and vanilla. Use to fill and top cake.Source: Mother (Granny - Billie Joyce Stueart Smith)

Mother's Stir Up Chocolate CakeMama's NOTES : Dad's favorite. DARK chocolate cake with sugary-sweet candy-like icing.

1 egg1 1/2 cups flour1/2 cup sour milk1 teaspoon vanilla1/4 teaspoon salt1/3 cup cocoa3/4 cup oil1 teaspoon soda1/2 cup hot water1 cup sugarIcing:1 cup sugar1/4 cup cocoa1/4 cup milk1/4 cup butter

Place all cake ingredients in bowl and mix till smooth. Bake in greased and floured 8x8" pan at 325 degrees.Icing - combine cocoa and sugar and add milk gradually. Add butter. Cook over low heat, stirring constantly. Bring to a boil and continue boiling about 1 1/2 minutes. Cool. Add 1/2 cup chopped nuts.Source: Mother (Granny - Billie Joyce Stueart Smith)

Pizza CrustsMama's NOTES : First made 2-29-96. Very good. I just press into 12-14" pizza pans rather than rolling. Watch carefully when cooking, they cook very quickly.[I remember Mama making these and putting them in the deep freeze. Good, but Im just not a big fan of pizza in any case.]

2 packages active dry yeast7 cups flour (7-8 cups)1 teaspoon salt2 1/2 cups warm water, 110-115 degrees

Combine yeast, 2 1/2 cups flour, salt and warm water in large bowl. Beat at low speed of mixer 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Knead on lightly floured surface till smooth and elastic--8 to 10 minutes. Shape into a ball; place in greased bowl and turn dough over to grease top. Cover and let rise in a warm place till doubled, about 45 minutes. Punch dough down; divide into fourths. Roll each part to make an 11" circle. Stretch to fit a greased 12" pizza pan, or roll each portion into a 12x10 rectangle and place on a baking sheet, building up edges slightly. Bake in 500 degree oven 6-8 minutes, till crust starts to brown. Cool. Freeze in pans or on a flat surface, then wrap separately and return to freezer. Or make pizza when crust is cool and bake. You can leave crust at room temperature 24 hours before making pizza.

Place pizza directly on rack at lowest position in 500 degree oven. Time as follows: unfrozen pizza about 5 minutes; frozen crust with unfrozen topping, about 7 minutes; frozen pizza about 10 minutes. Check bottom of pizza. When baked, crust will be golden brown.Source: The Thrifty Cook--Farm Journal