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    You are in: Home / Peachy326's Public Recipes
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    19 Recipes

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    This is the basic punch we serve for New Years Eve. If you prefer an alcoholic punch, add vodka or midori melon liquor to taste. This recipe was shared with me by my BFA, Becky.

    Recipe #478473

    This is a recipe that my Mother, Carrie Waters Cox Pazolt made every year. They are similar to kolaches. You can use prepared preserves, marmalade, or kolache filling. A teaspoon of preserves is about right; too much and it runs out of the pastries. Jelly doesn't work well because it runs out, too. You can substitute margarine for butter if you prefer. I like butter myself and have used butter for the vegetable shortening (Crisco) as well with no bad effects - except to my cholesterol... I did not count the overnight chilling time in the preparation time.

    Recipe #471881

    Great quick casserole; for families or public funtions. Given to me by my bestie, Becky.

    Recipe #478475

    DELICIOUS! This was given to me by an online buddy when I was still engaged to my Southern husband. They have always pleased him. I have always liked it because it calls for all-purpose flour. Beinging a Northerner. I'm not good with self rising. GRITS (Girls Raised In The South & GRINS (Girls Raised In Northern States) forever!!!!

    Recipe #478469

    This is my mother's bread recipe. She made it so often that she never had to look at any recipe - she knew it by "feel". She finally wrote it down and we are so glad she did since she passed away in 1980 at the age of 45. This recipe is pretty much in her own words - it is a guideline for all kinds of yeast bread items. Several variations follow the main recipe. Be sure to read it through before trying them out. She was a beautiful woman and a wonderful mother. Not a day goes by that I don't think of her. Whenever I make yeast bread, I think of her. I love you, Momma!

    Recipe #471888

    This is an easy recipe given to me by my friend Joan R. You can use margarine if you prefer. Don't try diet coke, though. It will be horrible.

    Recipe #478710

    This is a great one for those times you get that comfort craving! From my BFA, Becky.

    Recipe #478482

    Great slaw with a decided crunch. Has a bit of an Asian flavor. Another recipe from my BFA Becky.

    Recipe #478479

    A Ground beef mixture that is spread on both halves of a hamburger bun, broiled, and served open faced. Half Hamburgers come from my childrens' Dad's family. It's a mixture of all the things you'd probably put in/on a hamburger, spread on the halves of the hamburger buns. It's so easy that kids can make it, although they'll need adult help with the broiling. Men love it too, so it would be great for a poker game or Superbowl party. Get "moosh-ing" and enjoy!

    Recipe #471902

    From my mother's recipes. She loved to bake and we loved to eat it!

    Recipe #471882

    From the Kitchen of Deep South Dish (www.deepsouthdish.com) I just wanted to put this here to keep it safe.

    Recipe #473558

    There is no chicken in city chicken! It is a skewered meat dish that is simmered in chicken broth and eaten by hand, like chicken drumsticks. I got the beginnings of this recipe from my former mother in law. I tweaked it quite a bit so it's pretty different from her original. The original called for veal, pork, and beef. I don't eat veal, and it works fine without it. It can be a pain in the patoot to make, so when I do it, I make plenty (40 or more skewers). This recipe is scaled down to make 20 skewers, but you can upscale or down scale it easily. They freeze well. You'll need about 2 beef and 2 pork cubes for each skewer. In general, I use a large electric skillet for both the searing and the simmering, although I have used a standard fry pan to sear and packed the skewers vertically into a large crock pot for the simmer. Some places actually have meat already cut for City Chicken; if so, get that; it will cut your prep time terrifically!! . If not, a Boston Butt Roast for the pork will cut fine as will a good Beef Roast. I use the 6" City Chicken Skewers when I can get them as they aren't as long and skinny as the longer bamboo ones. However, if the skinny long ones are all you can get, just cut them in half and be careful not to stab yourself as skewer the meat. You can also use chicken boullion cubes in water to substitute for the chicken stock. Sorry this is not more precise as to amounts, but it's a very flexible recipe, meant to be tweaked to your family tastes!

    Recipe #471703

    The Queen of southern pies! You can use sugar free liquid flavoring if sugar is an issue for you. This recipe came to me from my girl pal, Becky.

    Recipe #478514

    This recipe gets more kudos than any I make. They are fairly easy and yummy! I got the recipe from a small recipe book put out by Eagle Brand Sweetened Condensed Milk. I hope you and your family will love them too,

    Recipe #468429

    This recipe was given to me by my friend Becky. If you are crushed for time, put it together in a crock pot and head out the door knowing that dinner will done when you arrive.

    Recipe #478513

    This is a pasta salad that my son, "the princeling", loves. It's pretty flexible, so the quantities aren't too specific. Basically, it's a pasta salad that uses sour cream rather than mayonaise as the binder. You can change up the kind of pasta or add almost anything your family likes to this and make it "yours". We have used cubes of Genoa Sausage rather than the tuna, but the princeling didn't like it as well... It makes a big bowl, leftovers hold well for a couple days; they tend to taste even better than the first time around. By the way, I didn't count the cooling time for the pasta in the prep time. You can cool it under running water or stick it overnight in the refrigerator.

    Recipe #471702

    these take a little more effort since you will use that saucepan to do a bit of "cooking" but they are very much worth it. We used to refer to these as "Better than Sex" brownies. Thanks to pinkie kookie who found the recipe for me when I lost it!!! She found it at brolenrecipes.com

    Recipe #469490

    Sweet Potato Pie is so much better than pumpkin pie, IMHO, LOL! In fact, if it has the same color as Pumpkin Pie it means that someone has used pumpkin pie seasonings. True Sweet Potato Pie is a bright orange, as opposed to the brownish orange hues of Pumpkin. This pie has 3 shots of Jack Daniels. I've been told that the alcohol evaporates, but I can't swear to it. So if you have problems with alcohol, or it clashes with your meds, take this into consideration. It is to die for

    Recipe #478535

    When Sweet Potatoes are in season, bake several pounds of them, peel them and wrap them individually in plastic wrap, drop the in a large zip lock freezer bags and put in the freezer. This way you'll always have sweet potatoes all year long for such wonderful recipes. I found this recipe in a flyer from the South Carolina Grown Winning Recipies.

    Recipe #478467


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