Tom---I would bet a "large" can of peaches is a 29-oz. can. This recipe looks like it would fit in an 8"x 8" or a 9"x 9" baking pan. You're probably looking at 4-6 servings.
Betty Feezor Recipes!
- Thread starter norgeway
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Betty Feezor: OK, I love regional/church cookbooks, and the Betty Feezor recipes people have posted definitely fit the bill for American comfort food.
So...I went online to Amazon.com and ordered 'Carolina Recipes' and 'Carolina Recipes Vol. 2' from a used book vendor. They were about $30 each, which means I probably shouldn't have access to online ordering when I've taken a muscle relaxer, LOL.
Even though I've adopted a vegan diet, I still make meat-based meals for dinner guests; and the spaghetti sauce recipe posted in another thread was great in a meatless version using textured vegetable protein in lieu of ground beef.
I'm hoping to find some more gems that will transfer well.
So...I went online to Amazon.com and ordered 'Carolina Recipes' and 'Carolina Recipes Vol. 2' from a used book vendor. They were about $30 each, which means I probably shouldn't have access to online ordering when I've taken a muscle relaxer, LOL.
Even though I've adopted a vegan diet, I still make meat-based meals for dinner guests; and the spaghetti sauce recipe posted in another thread was great in a meatless version using textured vegetable protein in lieu of ground beef.
I'm hoping to find some more gems that will transfer well.
norgeway
Well-known member
Nancy Welch...
We picked it up on our black and white Silvertone!! With our Alliance "Tenna Rotor" pointed south from Lenoir, WBTV came in pointed slightly south east !!
We picked it up on our black and white Silvertone!! With our Alliance "Tenna Rotor" pointed south from Lenoir, WBTV came in pointed slightly south east !!
franksdad
Well-known member
You're right Eugene
I use the 29 ounce can of sliced peaches. I bake my cobblers in a round Pyrex casserole dish. It is about 4 to 6 servings. Just the right amount if you're having a couple over for dinner or to have left overs for a late night snack. I've often doubled and even tripled the recipe depending upon how many I was feeding.
I use the 29 ounce can of sliced peaches. I bake my cobblers in a round Pyrex casserole dish. It is about 4 to 6 servings. Just the right amount if you're having a couple over for dinner or to have left overs for a late night snack. I've often doubled and even tripled the recipe depending upon how many I was feeding.
franksdad
Well-known member
Rotory antenna
When I was growing up and folks around Greenville were beginning to buy color televisions our neighbor just two doors up bought an RCA color television with the round picture tube. They had a rotary outdoor antenna. I was in the 7th grade when we got our first color television. It was a Sylvania. I begged Mama and Daddy to get a rotary antenna but they just bought a Channel Master stationary antenna. We got good reception but couldn't pick up channels 29, 33, and 40 like the Powells could. I was so jealous! Prior to our first color television we had a Motorola black and white which was the only television I remember us having.
When I was growing up and folks around Greenville were beginning to buy color televisions our neighbor just two doors up bought an RCA color television with the round picture tube. They had a rotary outdoor antenna. I was in the 7th grade when we got our first color television. It was a Sylvania. I begged Mama and Daddy to get a rotary antenna but they just bought a Channel Master stationary antenna. We got good reception but couldn't pick up channels 29, 33, and 40 like the Powells could. I was so jealous! Prior to our first color television we had a Motorola black and white which was the only television I remember us having.
franksdad
Well-known member
regional and church cookbooks
Those are the best kind! My satelite office made a cookbook about 15 years ago for The March of Dimes. It's one of my very favorites!
Those are the best kind! My satelite office made a cookbook about 15 years ago for The March of Dimes. It's one of my very favorites!
angus
Well-known member
That peach cobbler recipe is a winner. I got my version from the book "Miss Mississippi Cooks", a compilation of recipes and stories from various Miss Mississippis throughout the years. This recipe came from the first Mississippian to wear the Miss America crown - Mary Ann Mobley. Her recipe is virtually identical and it works every time.
I imagine my Aunt Doris has Mary Ann's recipe for the Peach Cobbler. She's known her and her now deceased mother for many years.
She's made Peach Cobbler on several occasions while I was visiting her, and it may well have been the recipe she used.
She's made Peach Cobbler on several occasions while I was visiting her, and it may well have been the recipe she used.
franksdad
Well-known member
Hey Hans!
Didn't make the hamburger casserole this weekend but did make it last night. It was delicious! Thanks for this recipe. Jim
Didn't make the hamburger casserole this weekend but did make it last night. It was delicious! Thanks for this recipe. Jim
Thought I'd share this one I found online a few years ba
<h3 class="dynamic"><span style="font-size: medium;">...by Betty Feezor. </span></h3>
<h3 class="dynamic"><span style="font-size: medium;">Buttermilk Lemon Pound Cake</span></h3>
<ul>
<li><span style="font-size: medium;">1 cup shortening</span></li>
<li><span style="font-size: medium;">½ cup butter or margarine</span></li>
<li><span style="font-size: medium;">2 ½ cups sugar</span></li>
<li><span style="font-size: medium;">4 eggs</span></li>
<li><span style="font-size: medium;">3 ½ cups plain flour (not self rising)</span></li>
<li><span style="font-size: medium;">½ teaspoon salt</span></li>
<li><span style="font-size: medium;">½ teaspoon baking soda</span></li>
<li><span style="font-size: medium;">1 cup buttermilk</span></li>
<li><span style="font-size: medium;">1 teaspoon lemon flavoring or extract</span></li>
</ul>
<span style="font-size: medium;"> Directions:</span>
<span style="font-size: medium;"> Preheat oven to 350 F
</span>
<ol>
<li><span style="font-size: medium;">Put the margarine or butter out to softened.
</span></li>
<li><span style="font-size: medium;">Combine butter, shortening and sugar and cream until fluffy.</span></li>
<li><span style="font-size: medium;">Add eggs one at a time and beat until well mixed with sugar/butter ingredients.</span></li>
<li><span style="font-size: medium;">In a small bowl, combine flour, salt, and baking soda.</span></li>
<li><span style="font-size: medium;">Add the lemon flavoring to the cup of buttermilk.</span></li>
<li><span style="font-size: medium;">Alternative small amounts of the flour mixture with the buttermilk and beat well after each addition. Pound cakes need a lot of mixing to get enough air in the batter so that the cake turns out high and with a good texture.</span></li>
<li><span style="font-size: medium;">Grease and lightly flour a pound cake tube pan.</span></li>
<li><span style="font-size: medium;">Bake in a preheated oven for around an hour and fifteen minutes. A toothpick should come out clean from the center when the cake is done.</span></li>
</ol>
<span style="font-size: medium;">Enjoy!</span>
<span style="font-size: medium;">Oh, I'm trying the Hamburger Casserole this weekend, thanks for posting all those great recipes!
</span>
<h3 class="dynamic"><span style="font-size: medium;">...by Betty Feezor. </span></h3>
<h3 class="dynamic"><span style="font-size: medium;">Buttermilk Lemon Pound Cake</span></h3>
<ul>
<li><span style="font-size: medium;">1 cup shortening</span></li>
<li><span style="font-size: medium;">½ cup butter or margarine</span></li>
<li><span style="font-size: medium;">2 ½ cups sugar</span></li>
<li><span style="font-size: medium;">4 eggs</span></li>
<li><span style="font-size: medium;">3 ½ cups plain flour (not self rising)</span></li>
<li><span style="font-size: medium;">½ teaspoon salt</span></li>
<li><span style="font-size: medium;">½ teaspoon baking soda</span></li>
<li><span style="font-size: medium;">1 cup buttermilk</span></li>
<li><span style="font-size: medium;">1 teaspoon lemon flavoring or extract</span></li>
</ul>
<span style="font-size: medium;"> Directions:</span>
<span style="font-size: medium;"> Preheat oven to 350 F
</span>
<ol>
<li><span style="font-size: medium;">Put the margarine or butter out to softened.
</span></li>
<li><span style="font-size: medium;">Combine butter, shortening and sugar and cream until fluffy.</span></li>
<li><span style="font-size: medium;">Add eggs one at a time and beat until well mixed with sugar/butter ingredients.</span></li>
<li><span style="font-size: medium;">In a small bowl, combine flour, salt, and baking soda.</span></li>
<li><span style="font-size: medium;">Add the lemon flavoring to the cup of buttermilk.</span></li>
<li><span style="font-size: medium;">Alternative small amounts of the flour mixture with the buttermilk and beat well after each addition. Pound cakes need a lot of mixing to get enough air in the batter so that the cake turns out high and with a good texture.</span></li>
<li><span style="font-size: medium;">Grease and lightly flour a pound cake tube pan.</span></li>
<li><span style="font-size: medium;">Bake in a preheated oven for around an hour and fifteen minutes. A toothpick should come out clean from the center when the cake is done.</span></li>
</ol>
<span style="font-size: medium;">Enjoy!</span>
<span style="font-size: medium;">Oh, I'm trying the Hamburger Casserole this weekend, thanks for posting all those great recipes!
</span>
I'm a Feezor convert! I ordered two of her cookbooks (Carolina Recipes Vol. 1 and Vol. 2) from a used vendor at Amazon.com, and they arrived yesterday. They each contain hundreds of recipes (a fair number of duplicates between the two books, though) and I can't wait to try some of them on company. They're real 1950's-60's comfort food recipes.
Impressed with what I saw, I checked a used vendor for her "Best Of.." cookbook, which actually precedes the Carolina Recipes series, but the cheapest I could find it was $60! The most expensive was over $100, but it was signed by the author. At any rate, I spent $30 each on the Carolina Recipe books, and $60 is too steep for me. Besides, there are plenty of new recipes to try with what I already have. A lot of the casserole recipes look ripe for vegan conversion, too. Yay!
Impressed with what I saw, I checked a used vendor for her "Best Of.." cookbook, which actually precedes the Carolina Recipes series, but the cheapest I could find it was $60! The most expensive was over $100, but it was signed by the author. At any rate, I spent $30 each on the Carolina Recipe books, and $60 is too steep for me. Besides, there are plenty of new recipes to try with what I already have. A lot of the casserole recipes look ripe for vegan conversion, too. Yay!
polkanut
Well-known member
The only type of cookbook my wife and I use are the kind put out by churches and civic groups. For the most part, these recipes are tried & true family favorites. The one most used in our "collection" is one printed by a rural fire dept. NW of Wausau in 1989 as a fundraiser for new equipment. Ironically, the title of the book is "Burnt Offerings".
franksdad
Well-known member
Yum!
Thank you so much Louie (Ultramatic) for posting that lemon pound cake recipe! I love lemon cake and I'm gonna bake this cake this weekend! Jim
Thank you so much Louie (Ultramatic) for posting that lemon pound cake recipe! I love lemon cake and I'm gonna bake this cake this weekend! Jim
franksdad
Well-known member
the title of the book is "Burnt Offerings".
Love it! Love the name, that is...I don't have this cookbook! I have my Mama's Eastern Star cookbook. The Red Velvet cake and Chocolate Velvet cake with fudge icing are out of this world and Christmas dinner must haves. I also have my Mama's 4-H recipe collection from when she was a girl. Mama's 4-H recipes are over 80+ years old and the paper is brittle and worn so I just keep them folded up and a safe place. My Mama would have been 93 this year.
Love it! Love the name, that is...I don't have this cookbook! I have my Mama's Eastern Star cookbook. The Red Velvet cake and Chocolate Velvet cake with fudge icing are out of this world and Christmas dinner must haves. I also have my Mama's 4-H recipe collection from when she was a girl. Mama's 4-H recipes are over 80+ years old and the paper is brittle and worn so I just keep them folded up and a safe place. My Mama would have been 93 this year.
You're very welcome Jim!
<span style="font-size: medium;">Enjoy!</span>
<span style="font-size: medium;">Enjoy!</span>
hooverwheelaway
Well-known member
- Joined
- Jul 24, 2005
- Messages
- 1,490
Mmmmmmmm!
One lemon pound cake, coming up!
Now just to get a pound cake pan....
One lemon pound cake, coming up!
Now just to get a pound cake pan....
Now just to get a pound cake pan....
Fred, that would actually be eitherr a 10" tube pan or you can also use a 10" bundt pan. surely y'all have one or the other of those in the house already.
Fred, that would actually be eitherr a 10" tube pan or you can also use a 10" bundt pan. surely y'all have one or the other of those in the house already.
hooverwheelaway
Well-known member
- Joined
- Jul 24, 2005
- Messages
- 1,490
**shifts eyes**
From Cookbookaholic...
...the latest post happens to be about Betty and a photo tour of what used to be the studio where the Betty Feezor Show once took place. Was surprised to see this post, and wanted to share with those who might be interested.
Joe
...the latest post happens to be about Betty and a photo tour of what used to be the studio where the Betty Feezor Show once took place. Was surprised to see this post, and wanted to share with those who might be interested.
Joe
