Betty Feezor Oil Biscuits

2 cups flour (if using self rising flour, omit the baking powder and salt)
1 tablespoon baking powder
1/2 teaspoon of salt
2/3 cup milk
1/3 cup of oil

Mix flour with baking powder and salt.  mix oil with milk.  Blend two mixtures together with a  fork.  Mix until mixture cleans the side of the bowl.  Place dough on a sheet of wax paper.  Place a second sheet of wax paper over dough.  Press with hands to 1/2 inch thickness.  remove top layer of wax paper.  Cut with ungreased unfloured biscuit cutter.  Place on baking sheet.  Bake at 475 degrees for 10 to 20 minutes.  (The only time your hands have to touch the biscuits is taking them from the wax paper and placing them on the baking sheet.

Monte Cristo Sandwiches

1 Tbsp. mayonnaise (I love Kraft light)

1 tsp. prepared mustard

4 slices sandwich bread (your choice, I used white wheat)

2 slices cooked turkey

2 slices cooked ham

2 slices Swiss cheese

2 eggs

1/4 cup sour cream

2 Tbsp. half and half

½ cup fine, dry breadcrumbs

Unsalted butter

Combine mayonnaise and mustard, spread lightly on one side of each bread slice.

Place one slice each of turkey, ham, and Swiss cheese on top of 2 bread slices. Top with remaining bread. Cut each sandwich in half diagonally.

Beat eggs; add sour cream and half and half, whisk well.

Dip sandwich halves in batter; coat with breadcrumbs. Carefully lower sandwich halves, one at a time, into pan that butter has been melted in over medium heat cook until golden brown, turning only once. Drain on a paper towel. Serve immediately.

Betty Feezor Punch

1 gallon apple juice
1 large canned pineapple juice
one small can of lemonade
sugar to taste
5 cinnamon sticks
1 quart ginger ale

Combine all ingredients. Heat for one hour. Serve hot or cold

Betty Feezor's Banana Nut Loaf

2/3 cup sugar
1/3 cup soft shorteneing
2 eggs
3 tbls. buttermilk
1 cup mashed ripe bananas (2-3)
1 cup sifted self-rising flour
1/4 tsp soda
1/2 cup chopped nuts
Heat oven to 350.  Mix together thoroughly sugar, shortening and eggs.  Stir in buttermilk, mashed bananas and flour; then stir in soda and fold  in chopped nuts.  Bake in bread loaf pan for 50 to 60 minutes.
Note:  If using plain flour, use 1/2 teaspoon soda and 1/2 teaspoon salt.
This bread is so moist and is good with coffee or just about anything.

Betty Feezor Hutsput

8 white potatoes
4 onion
4 whole carrots
shredded sharp cheese
milk and butter or margarine

Dice and cook the vegetables all together in a small amount of boiling water for about 10 minutes or until done.  Mash with approximately 3 tablespoons of margarine or butter and approximately 1/2 cup of milk.  Put in individual casseroles and top with shredded sharp cheese.  Place under broiler until cheese melts.  Serves 6.

Betty Feezer's JDF Soup

1 and 1/2 pounds of ground beef 
1 tablespoon of instant onion
1/4 teaspoon pepper
4 medium size white potatoes  ( peeled and diced)
2 teaspoons salt
1 tall can or bottle of vegetable juice
1 can of water  ( I have decreased my water to 1/2 can to it makes the soup thicker.)
Brown the meat well and drain.  Add all the other ingredients.  Cover and simmer 45 minutes to an hour when the potatoes are done.

Named for her son John Daniels Feezor

Betty Feezor Brownies

1 cup margarine (melted in a sauce pan)

2 cups sugar

2 eggs

2 cups flour

½ cup cocoa

1 tsp vanilla

nuts (optional at about ½ cup or to what you like)

Mix melted margarine and sugar with mixer. Add eggs one at a time. Mix in cocoa and then the flour. Use a spoon to mix in the nuts if you add those. Cook at 350 F for 13-20 minutes.

Betty Feezor Buttermilk Lemon Pound Cake

• 1 cup shortening
• ½ cup butter or margarine
• 2 ½ cups sugar
• 4 eggs
• 3 ½ cups plain flour (not self rising)
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon lemon flavoring or extract

Directions:

1.     Put the margarine or butter out to soften a little before mixing up the cake, so it is easier to blend with the other ingredients.

2.     Combine butter, shortening and sugar and cream until fluffy.

3.     Add eggs one at a time and beat until well mixed with sugar/butter ingredients.

4.     In a small bowl, combine flour, salt, and baking soda.

5.     Add the lemon flavoring to the cup of buttermilk.

6.     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.

7.     Grease and lightly flour a pound cake tube pan.

8.     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.

Betty Feezor's Turkey Salad Bowl

3 cups chopped cooked turkey

3 cups celery, finely chopped

1⁄4 cup ripe olives, chopped

1 green onion, chopped

1 small head lettuce, shredded

1⁄4 cup sliced almonds (or chopped pecans or walnuts)

1 cup shredded carrots

3 hard-cooked eggs, chopped

Salt and pepper to taste

Mayonnaise to bind (can use light)

Toss all ingredients lightly to coat. Serve in lettuce cups garnished with tomato and green pepper slices.

Betty Feezor Cheese Ball

·       12 ounces cream cheese (11⁄2 8-ounce brick)

·        5-ounce jar processed American cheese (like Cheese Whiz)

·        5 ounces bleu cheese, crumbled

·        6 ounces processed cheese food (like Velveeta), grated

·        1 teaspoon onion juice

·        2 cups chopped pecans, finely chopped

·        1 cup chopped fresh parsley

Have cheeses at room temperature. Blend in a large bowl and work until well-blended and smooth. Add onion juice and mix well. Combine nuts and parsley; add half of the nut mixture to cheese and mix well. Chill until firm enough to shape into ball. Roll in remaining nut mixture and chill until firm. Place in center of large tray. Arrange the following accompaniments around the cheese ball: red apple wedges, clusters of red and green grapes, assorted crisp crackers and thin slices of rye toast. Garnish with watercress. (Note: I toast the nuts in this type of recipe.)

Crock Pot Sesame Chicken

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. 
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. 
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. 
Remove chicken from crock pot, leave sauce. 
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. 
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. 
Sprinkle with sesame seeds and serve over rice.

Sour Cream Chicken Enchiladas

Ingredients:

2 (10 3/4 ounce) cans cream of chicken soup

2 cups cooked chicken, shredded
1 (4 ounce) can chopped green chilies
2 cups grated cheddar cheese
1 dozen corn tortilla (medium)
1 cup sour cream
1/4 teaspoon salt
1/2 cup chopped green onion (tops included)
vegetable oil
 

Directions:

Preheat oven to 350 degrees F. 
To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through. 
Remove from heat and stir in the sour cream and cheese; mix well. 
In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up. 
Place seam side down in a greased 9 x 13-inch glass baking dish.
Continue with rest of tortillas, adding additional oil to the skillet as necessary. 
Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too. 
Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly. 
Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole.

 Food.com