Old Fashioned Sugar Cream Pie

1 cup sugar

5 T. Flour

Dash of salt

2 cups whipping cream

1 cup half-and- half

2 egg yolks

1 tsp. vanilla

Cinnamon

Directions: If a convection oven, preheat to 325. Regular oven, preheat to 350.

Mix the sugar with the flour until completely blended…completely blended is

essential. Add the salt and whipping cream. Blend the half-and- half with the yolks

and stir into the sugar mixture, then add the vanilla. Just blend the mixture; do not

beat it. Pour into an unbaked pie shell and sprinkle cinnamon on the top.

Bake the pie until the filling is completely set when the pie is jiggled or until it

bubbled through for 10 minutes. In convection oven, this takes an hour and 15

minutes. In a regular oven, start checking after an hour.

Comment: From Gerschuh’s Restaurant in Greenville, Ohio - an original drive-in

across from the Darke County Fair Grounds. Famous for all its pies, the Sugar

Cream Pie was the best seller.

Creamed Oven Chicken

4 chicken breasts      ½ cup flour

1 tsp. salt     2 tsp. paprika

½ tsp. pepper      1 can cream of chicken soup

4 oz. mushrooms      ¼ cup margarine

Directions: Combine flour, salt, pepper, paprika. Coat chicken in flour mixture.

Melt margarine in baking dish. Place chicken in dish. Bake at 350 degrees for 30

minutes.

Mix soup and mushrooms. Pour over chicken. Return chicken to oven for 15

minutes or until soup bubbles. Remove chicken; use pan drippings for gravy.

Comment: Depending upon size of chicken breasts, may need a second can of soup.

Coconut Christmas Cookies

1½ cups sugar      1 cup margarine

1 tsp. almond extract      2 eggs

4 cups flour      ½ cup coconut

1 tsp. baking soda mixed in 2 tsp. hot water.

Beaten egg whites (in addition to 2 eggs above)

Coconut to garnish

Directions: Soften margarine. Blend sugar, margarine, and almond extract. Beat in

2 eggs. Add soda mixture and flour. Add coconut. Roll into balls. Dip in beaten

egg whites. Roll in coconut.

Place on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Comment: Aunt Nancy loves these!

Stuffed Grape Leaves (Wanna Uneeb)

2 jars grape leaves

2 lbs. fresh lamb chops

2 cups Uncle Ben’s rice

½ tsp. Allspice

1/8 cup crushed mint leaves

Salt &  Pepper

Olive Oil

2 lemons

Directions: Cut the lamb meat off the bones. Save the bones. Chop the lamb meat

very fine. In a big bowl, combine raw lamb, 2 cups uncooked rice, crushed mint

leaves, Allspice, and enough olive oil to hold mixture together.

Wash the leaves. Lay each leaf out with the vein side up, dark side down. May need

to trim the stems. Place 1 tsp. meat/rice mixture on edge of leaf. Do not put more

than 1 tsp. mixture since rice will expand when cooking. Roll the leaf like a cigar.

In a soup pot, place lamb bones, salt, and pepper on bottom. Cover with a few

unrolled, extra grape leaves. Lay in the rolled grape leaves, seam down. When all

rolled leaves are in the pot, place an old plate on top of the stack to hold everything

down while simmering. Cover with water. Bring to a boil and then simmer for one

hour. Most of the water will soak into the stuffed grape leaves.

Remove the plate. Squeeze the juice of two lemons over the mixture while still in

the pot. Let sit for 15 minutes. Read to serve.

Comment: Aunt Mary’s recipe. Lots of work. Only an aunt who loves you would

go to this much trouble. Very good. These will freeze.

Lemon-Thyme Chicken

4 boneless, skinless chicken breasts

1 T. butter

1 T. olive oil

Flour

¼ tsp. salt

¼ tsp. pepper

1 cup heavy cream

3 shallots, minced

2 tsp. lemon zest

1 T. thyme

2 T. lemon juice

1 T. Dijon mustard

Directions:  Dip chicken breast halves in a mixture of flour, salt, and pepper.  Make 

sure to lightly coat both sides.  Heat olive oil and butter in a skillet over medium 

heat.  Cook chicken 7-8minutes, or until no longer pink, turning once.  Remove and 

keep warm.  

Add cream to the skillet, raise heat to medium-high and stir, scraping up browned 

bits sticking to the bottom of the pan.  Add shallots, lemon zest, and thyme.   Cook 2 

minutes, stirring frequently, or until cream thickens.  Stir in lemon juice and Dijon 

mustard, and season with salt and pepper to taste.

Spoon sauce over chicken to serve.  Good with rice.

Comment: