Our favorite recipes (Damascus Church, Chapel Hill, 1963)

CHAPEL HILL TIRE CO., Chapel Hill, N. C. WHITE OAK DEPARTMENT STORE, Carrboro, N. C. CRABTREE BODY SHOP, Carrboro, N. C. CITY BARBER SHOP, Carrboro, N. C. BILL BLAKE'S SERVICE STATION, Carrboro, N. C. JOYCE'S BEAUTY SHOP, Chapel Hill, N. C. BANANA NUT BREAD Mrs. Myrtle Neville 1 1/4 c. sugar 1 tsp. salt 1/2 c. butter 1 tsp. vanilla 3 eggs 1 tsp. chopped nuts 2 1/2 c. flour 4 bananas, mashed 2 tsp. soda Cream butter and sugar, add eggs, then other ingredients. Fold in bananas last. Bake in two greased loaf pans at 325 degrees for about 50 minutes. CORN FRITTERS Mrs. Sally Henderson 2 c. corn 1 tsp. sugar 2 eggs, separated 1 tbsp. melted butter 1/4 to 1 c. flour pepper 1/2 tsp. salt Fresh or creamed style canned corn may be used. Add the well beaten egg yolks, salt, pepper, sugar, butter and enough flour to make a stiff batter to the corn. Fold in stiffly beaten egg whites and drop by teaspoonfuls into hot fat and fry. Drain on paper towels and serve hot. HUSH PUPPIES Mrs. Fannie Williams 1/2 c. flour 1 1/2 c. white corn meal 2 tsp. baking powder 1 sm. onion, finely chopped 1 tbsp. sugar 1 egg, beaten 1/2 tsp. salt 3/4 c. milk or enough to make smooth batter Sift together dry ingredients; add onion, beaten egg and milk. Stir lightly. Drop by teaspoon into deep hot fat. Fry until golden brown and drain on paper towels. Makes about 24. CORN MEAL MUFFINS Mrs. Margaret Crabtree 1/3 c. shortening 1 c. sifted flour 1/3 c. sugar 4 tsp. baking powder 1 egg, beaten 1/2 tsp. salt 1 1/4 c. milk 1 c. corn meal Cream shortening and sugar; add egg and milk. Add flour, sifted with baking powder and salt. Add corn meal and stir only enough to mix. Fill greased muffin pans 2/3 full. Bake at 425 degrees for 25 minutes. Makes 1 dozen. -13- ROLLS Mrs. Madalene Womble 1 pkg. yeast 7 c. flour 1/2 c. sugar 1/4 c. hot shortening 1 tbsp. salt 2 c. lukewarm water 1 egg, beaten Dissolve yeast in water; add sugar, salt and beaten egg. Add half of flour, mix well, add shortening, mix, then add rest of flour. Mix well. Cover and let rise to double. Make out rolls and let rise again. Bake in 450 degree oven. FROZEN ANGEL CAKE 1 angel food cake, crumbled 1 # 2 can crushed pineapple 1 pkg. strawberry Jello Mrs. Ruby Crab tree 1 c . hot water 3/4 c. sugar 1 lg. can Pet milk, whipped Pour pineapple over cake crumbs, dissolve Jello and sugar in the hot water, cool and add to cake and pineapple. Whipped cream is then folded into it. Pour into angel food cake pan or tube pan lined with foil and oiled. Freeze and ice with more whipped cream. May be kept in freezer several weeks before or after icing and sliced as needed. POUND CAKE Mrs. Annie Bowden 6 eggs 3/4 lb. butter 1 box powdered sugar dash of salt 2 1/2 c. plain flour 1 1/4 tsp. flavoring, 1/2 vanilla & 1/2 lemon Cream butter and sugar together. Add 1 egg at a time. Add flour a little at a time. Add flavoring. Grease and flour tube pan. Cook at 325 degrees for 1 hour. APPLE CAKE Mrs. Joree Merritt 1 1/3 c. oil 3 c. self rising flour 2 c. sugar 3 c. sliced apples 3 eggs 1 c. nuts 2 tsp. vanilla