Peach Cobbler

2 cups self-rising flour
1/4 cup sortening
buttermilk

Put flour in bowl, cut in shortening with fork. Add enough buttermilk to form a biscuit type dough. Form 3 dough balls from
Peel and slice peaches. Put peaches in saucepan with a small amount of water and cook till tender.

Grease the bottom of a pan with butter. Take one of the dough balls and roll out so that the dough covers the bottom and sides of the pan. Put in half the peaches, add butter and sugar to taste. Roll out another dough ball and spread over the top of the peaches. Add more peaches, butter and sugar. Roll out the last dough ball and cover the peaches. Dot the dough with butter and sprinkle with sugar. Bake in a 400 degree oven until pastry is brown. Remove from oven and add peaches to the top, sprinkle with sugar and dot with butter. Return to oven and cook till brown.

Apple Crisp
Put 4 cups of sliced and peeled apples in a buttered casserole dish. Pour one fourth of water over the apples. Add 1 teaspoon of cinnamon. Mix together a half a cup of flour, three fourths cup sugar, one third cup softened margarine and spread over the apples. bake at 350 degrees for 40 minutes. Serve with ice cream.

Sweet Potato Pie
1/2 cup mashed seet potatoes
2 egg yolks
1 cup of sugar
1 cup of milk
salt to taste
vanilla to taste
allspice to taste

Mix together ingredients and pour into unbaked pastry shell. Dot with butter. Bake at 350 degrees for about 30-40 minutes.

Pecan Pie
3 eggs
1 cup white corn syrup
1/4 cup sugar
1/4 cup melted butter
pinch of salt
1 teaspoon vanilla
1 cup chopped pecans

Combine ingredients. Pur into unbaked pie shell. Bake at 350 degrees for about 40 minutes.

Red Velvet Cake
1/2 cup butter plus 2 tablespoon
1 1/2 cups sugar
2 eggs
1 ounce red food coloring
1 tesponn cider vinegar
2 tablesppons cocoa
1 teaspoon salt
1 cup buttermilk plus 2 tablespoons
2 1/4 ups cake flour
1/2 teaspoon baking powder
1 teaspoon vanilla

Cream the butter and sugar together. Add the eggs one at a time. Add the coloring, cocoa and vanilla. Beat well.
Sift together the salt, baking powder and flour. add alternating with the buttermilk. Put the soda in the vinegar. Sprinkle over the batter. Fold until well blended. Do not beat batter. Pour in 3 8-inch layer pans and bake at 350 degrees for 25 minutes. Frost cake with chocolate icing.

Hoecakes -
2 cups cornmeal
teaspoon salt

Sift together salt and cornmeal.Boil a pan of water and pour the boiling water gradually into the cornmeal. Stir and continue adding water slowly until the batter is mushy. Stir till smooth. Let the batter stand for a minute or two. Heat 2 tablespoons of bacon grea se till melted. Spoon about 3-4 spoonfuls of batter into hot grease. Let brown on one site. Turn cakes over and brown on other side. Turn heat down so that the outside will not cook faster than the inside. Remove from pan and drain on a paper towel.

Historical note: hoecakes use to be made by field workers who cooked the cornmeal mix on the flat end of a hoe that had been heated by the sun hence its name hoecake.

Brunswick Stew
1 5lb whole chicken
1 gallon of water
2 sliced onions
2 cups okra
4 cups tomatoes
2 cups lima beans
4 potatoes
4 cups corn
2 teaspoon slat
1/2 teaspoon pepper
1 tablespoon sugar

Cut chicken in 8 pieces and simer for 2 hours. Remove chicken and take meat off bone. Add lim beans, tomatotes, otatoes, okra and onions to the pot. Simmer until beans are tender. Check and add water if necessary. Add corn an boned chiecken with seasonings.

Barbeque Chicken
Marinate chicken overnight in a mixture of 1 pint vinegar, 1 tablespoon salt, 1 tablespoon musard, 3 tablespoons catsup, 6 tablespoons lemon juice and black pepper to taste. Grill marinaded chicken.

Before chicken is done, baste bird with a mixture of 4 tablespoons sugar, 1 tablespoon salt, 6 tablespoons butter, 2 tablespoons mustard, 2 teaspoons Worcestershire sauce and 1/2 teaspoon of black pepper.