Turnbill Family Recipes

Jeannette’s Broccoli Salad

2011-07-12T22:10:00.001-04:00

1 head broccoli
1 head cauliflower
1 cup raisins
1 cup shredded cheddar cheese
6-8 slices cooked bacon, crumbled (optional)
2 tablespoons vinegar
1/2 – 1/4 cup sugar (more or less to taste)
1 cup Miracle Whip Salad Dressing (more or less to taste)
Cut Broccoli and cauliflower into small, bite-sized pieces.
Mix all ingredients together and refrigerate until time to serve.
(will stay good for a couple of days)

Submitted by Jeannette Gray
Daughter of Lela & HC Helton

Rachel Sue’s Roasted-Potato Potato Salad

2011-04-17T00:30:00.001-04:00

small potatoes
salt
pepper
olive oil
1 part mayonnaise
1/2 part sour cream
garlic cloves
onion
red & green bell pepper
fresh dill
fresh parsley
fresh oregano
lemon zest
lemon juice

Wash and cut potatoes into bite sized pieces. Season with salt, pepper and olive oil. Place on pan and roast until well-colored.

Roast garlic with olive oil, salt and pepper, until soft.

Finely chop herbs. Dice onions and peppers. Zest & juice lemon.

Mix mayo, sour cream, roasted garlic, salt, pepper, herbs, lemon zest, lemon juice, onions and peppers. Toss with potatoes to coat.

Chill and serve.

Source: Rachel Sue Reagan

Submitted by Jim Wilson
Son of James & Lola Wilson

Jim’s Cornbread

2011-03-31T18:42:00.001-04:00

1 cup yellow corn meal
1 cup self rising flour
1 T baking powder
1 t salt
2 T sugar
fresh ground pepper
1 cup buttermilk
1 large egg
4 T butter
4 T olive oil

Preheat oven and large cast iron skillet to 450 degrees.

Mix all dry ingredients together. Stir in egg and milk.

Remove skillet from oven. Add oil and butter, allowing butter to melt. Pour most of the oil & butter mixture into batter and stir well.

Sprinkle skillet lightly with salt and add batter.

Bake for 20-25 minutes.

Don’t have buttermilk? You can substitute one cup milk + 1 T apple cider vinegar.

Submitted by Jim Wilson
Son of James & Lola Wilson

Lola’s Cobbler

2011-02-23T14:40:00.002-05:00

1 stick (8 T) Butter
1 cup sugar
¾ cup self-rising flour
¾ cup milk
1 28oz can sliced peaches in syrup – mostly drained

Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter.

Do not stir.

Spoon fruit over top, gently pouring in syrup.

Do not stir.

Batter will rise to the top during baking.

Bake for 30 - 45 minutes.

Good with whipped cream or vanilla ice cream.

Note: You may use fresh blueberries, strawberries, black berries, cherries, apples, peaches or pears. Clean, peel and core 2 cups fruit. Bring to boil with 1 cup sugar and 1 cup water. Simmer 10 minutes, stirring often. Make sure sugar is completely dissolved and substitute this mixture for canned peaches.

Submitted by Lola Wilson
Daughter of Ella Turnbill

Jim's-Best Fruitcake

2010-12-30T04:46:00.012-05:00

Recipe is based on Alton Brown's Free-Range Fruitcake incorporating my changes.

Ingredients

1 10" loaf pan	4 8.5" loaf pans
(4 cups dried fruit)	(12 cups dried fruit)
1/2 c	1 1/2 c	golden raisins
1/2 c	1 1/2 c	dark raisins or currants
1 c	3 c	dried pineapple
1/2 c	1 1/2 c	dried cranberries
1/2 c	1 1/2 c	dried blueberries
1/2 c	1 1/2 c	dried cherries
1/2 c	1 1/2 c	dried apricots
1	3	lemon, zest of, coarsely chopped
1	3	orange, zest of, coarsely chopped
1/4 c	3/4 c	candied ginger
1 c	3 c	gold rum
1 c	3 c	sugar
5 oz (1 1/4 sticks)	15 oz	unsalted butter
1 c	3 c	pineapple juice
4	12	cloves, ground
6	18	allspice berries, ground
1 t	3 t	cinnamon
1 t	3 t	ground ginger
1 3/4 c	4 1/2 c	flour
1 1/2 t	1 T	salt
1 t	3 t	baking soda
1 t	3 t	baking powder
2	6	eggs, beaten
1/2 - 3/4 cup	1 1/2 - 2 1/4 cups	toasted pecans

Directions

Heat oven to 325 degrees.

Place fruit, rum and juice in a non-reactive pot with the sugar, butter and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Start checking for doneness at 40 minutes. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet.

When cake is completely cooled, seal in a tight sealing, food safe container. The cake's flavor will enhance considerably as it sits.

Submitted by Jim Wilson
Son of James & Lola Wilson

German Chocolate Upside Down Cake

2010-10-09T21:57:00.001-04:00

Preheat oven to 350 degrees.

Butter bottom of a 9x13 inch pan.

Pour 1 cup of coconut in bottom of pan. Top with 1 cup nuts.

Mix 1 box German Chocolate or Swiss Chocolate Cake Mix as directed on package. Pour over coconut and nuts.

Mix a 1 lb. box powered sugar and two sticks melted margarine with an 8 oz. pkg. Cream Cheese.

Spoon over top of cake mix. Bake at 350 degrees for 55 to 60 minutes.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Ruby's Peanut Butter Fudge

2010-09-27T22:23:00.001-04:00

4 cups sugar
1 1/3 cups cream
2-3 cups Peanut Butter (Mom always just scooped it out of the jar)

Mix sugar and cream in large heavy pan & cook to soft ball stage.

Remove from heat and add peanut butter. Stir fast till smooth and pour onto a large buttered platter.

Let cool and cut.

Enjoy!

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Bison Meatballs

2010-08-27T14:51:00.001-04:00

Bison (approximately 1.5 lbs)
sausage (approximately 1 lb)
onion, chopped
salt
pepper
3 cloves garlic
Worcestershire sauce
2 eggs
Italian bread crumbs (approximately 1 cup)

Mix together and bake until internal temperature is 160 degrees.

Source: Pam Clanton, Culinarian

Submitted by Jim Wilson
Son of James & Lola Wilson

Mama Neta’s Sour Cream Pecans

2010-08-27T14:42:00.001-04:00

1 cup sour cream
2 cups white sugar
1 t vanilla
1/4 t baking soda
2 T butter
4 cups pecan halves

Combine sour cream and sugar and cook over medium heat to 240 degrees. Remove from heat, adding butter, soda and vanilla, beating for 2-3 minutes.

Add pecans and stir to coat. Pour on lightly buttered cookie sheet and allow to cool.

Break into pieces.

Source: Pam Clanton, Culinarian

Submitted by Jim Wilson
Son of James & Lola Wilson

Fig Stuffing

2010-08-27T14:12:00.001-04:00

12 oz peasant bread, cut into 1-inch cubes
12 oz dried & fresh figs, stemmed and coarsely chopped (2 cups)
2 T sage, chopped
2 T flat-leaf parsley, chopped
6 T butter
1 onion, finely chopped
3 ribs celery, finely chopped
2 cloves garlic, minced
8 eggs, lightly beaten
2 1/2 c chicken stock
salt & pepper

Preheat the oven to 350°.
Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry.
Transfer the bread to a large bowl and add the figs, sage and parsley.
In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
Let cool, then scrape the vegetables into the bread mixture in the bowl.
Stir in the eggs and stock and season with salt and pepper.
Butter a 9-by-13-inch baking dish.
Spread the stuffing mixture in the dish and cover with foil.
Bake for 30 minutes, until heated through.
Uncover and bake for 10 minutes longer, until the top is lightly browned.
Serve hot.

Note: This stuffing can also be used to stuff a variety of meats.

Source: Pam Clanton, culinarian

Submitted by Jim Wilson
Son of James & Lola Wilson

Apple Cake

2010-06-27T19:59:00.001-04:00

4 cups raw apples, chopped
2 cups white sugar
2 tsp. cinnamon

Mix together and let stand 15 minutes.

Add:
2 cups flour
2 tsp. soda
1/2 cup shortening
2 eggs
1/4 tsp. salt
1 cup nuts

Beat all together and bake 40 minutes at 350 degrees.

Topping:
Mix together 1 cup brown sugar, 1/4 cup milk and 2 Tbsp. oleo. Spread on warm cake Heat in oven till brown and bubbly.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Baked Rice Pudding

2010-05-23T23:16:00.001-04:00

1/4 cup rice
1 quart scalded milk
1/2 cup sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1 tbs. butter

Wash and pick over rice. Combine ingredients in a greased baking dish. Bake at 350 degrees oven for about 2 1/2 hours, stirring occasionally. Do not stir during the last 1/2 hour as a brown crust forms.

Makes about 6 servings.

Submitted by Lela Helton

Pumpkin Roll

2010-05-10T00:11:00.001-04:00

1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp. ginger
1 tsp. nutmeg
3 eggs
1 tbsp. lemon juice
2 tbsp. Cinnamon
1 tsp. baking powder
1 tsp. salt

Mix sugar, eggs, pumpkin, and lemon juice well. In separate bowl mix flour, cinnamon, ginger, baking powder, nutmeg and salt. Blend together on medium speed until well mixed. On a 9x13 jellyroll pan lined with wax paper, spread mixture out. Bake for 15 minutes at 350 degrees. Remove from oven and cool for 15 minutes. Lay on tea towel and roll after removing the wax paper. While cooling, prepare the filling.

Filling
1 cup powdered sugar
4 tbsp. butter
8 oz. cream cheese
1 tsp. vanilla

Mix well. Unroll pumpkin roll and spread filling within 1 inch of edges. Roll up and finish cooling in the freezer or refrigerator.

Submitted by Mandy Hall
Daughter of Kevin & Melissa Turnbill

Ruby's Chocolate Fudge

2010-04-10T20:59:00.001-04:00

2 cups sugar
1 cup milk
2 rounded Tbs. cocoa
Pinch of salt
1 tsp vanilla

Combine first four ingredients. Cook over medium heat - stirring constantly until it boils. Stop stirring - continue cooking till soft ball stage.

Cool slightly - add vanilla - beat till firm.

Pour into buttered dish.

Submitted by Lola Wilson, Sister

In memory of Ruby Stewart

Granny's Egg Custard

2010-04-10T20:55:00.002-04:00

4 eggs, slightly beaten
1/2 cup sugar
1/4 tsp salt
1 1/2 tsp vanilla
2 1/2 cups scalded milk

Combine eggs, sugar, salt, and vanilla, mixing well. Pour milk slowly into egg mixture, stirring constantly. Pour into pie shell. Bake at 400 degrees for 25 - 30 minutes. Cool and chill. Sprinkle on nutmeg before baking if desires or add a meringue topping.

Submitted by Lola Wilson

Daughter of Ella Turnbill

In memory of Granny Turnbill

Jim & Julia’s Salisbury Steak and Hamburgers

2010-03-10T06:27:00.004-05:00

In her 1980’s series The Way To Cook Julia Child gave a recipe for hamburgers that included the following:

1 1/2 lbs ground chuck
1 egg
2 T sour cream
1/8 – 1/4 t thyme or Italian seasoning
salt
fresh ground black pepper
2 T grated onion

Julia mixed the above ingredients, divided into 4 patties, lightly dredged them in flour and sautéed them in a fry pan with a tiny amount of oil. She served them on a toasted bun with lettuce and salsa.

For my Salisbury steak version:

Leave off the flour dredge and sauté until nearly done.

Remove the patties from the pan and sauté a few onions in the fat. When the onions are starting to lightly caramelize, create a roux by stirring in about 2 tablespoons of flour. Cook the flour for a couple minutes and enough water to form a slightly too-thin brown gravy.

Add the undercooked beef patties to the brown gravy and simmer until the gravy has thickened, spooning the gravy over the patties several times.

Adjust seasonings and serve. The gravy may be enriched with a small dollop of sour cream, should you desire.

Submitted by Jim Wilson
Son of James & Lola Wilson

Jarrett's Fall Off the Bone Ribs

2010-02-27T14:55:00.001-05:00

McCormick Pork Rub
Aluminum Foil
Pork Ribs (baby back work great!)
BBQ Sauce (your choice)

1. Rub ribs with pork rub
2. Wrap ribs in foil
3. Put on grill for at least 1 hour over med-low heat
4. Take out of foil when done
5. Place back on grill
6. Brush on BBQ sauce
7. Enjoy!

Submitted by Jarrett Hall, Age 8
Son of Mandy Hall
Great-Grandson of Sherman & Hester Turnbill

Brunch Pie - Easy and Economical

2010-02-15T22:59:00.002-05:00

3 tablespoons Blue Bonnet Margarine
2 cans corn beef hash
3 eggs
1/4 cup chopped onion
1 cup grated cheddar cheese
1 can Veg All mixed vegetables – drained
1/2 cup milk
1 tablespoon flour
1/2 teaspoon dry mustard
Dash of garlic powder
Dash of ground black pepper

Coat a 9 inch pie plate with margarine. Mix hash and I beaten egg; press into plate to form crust. Bake at 375 degrees for 10 minutes. Sauté onions in 3 tablespoons margarine. Layer cheese, onions and vegetable in crust. Beat together remaining eggs, milk, flour, mustard, garlic powder and pepper. Pour over mixture in crust.

Bake at 350 degrees for 30 to 40 minutes, until filling is set. Let stand 10 minutes before serving. Serves 6.

Submitted by Lola Wilson

Sour Cream Chocolate Cake

2010-01-31T21:00:00.003-05:00

With Chocolate Cream Cheese Frosting

Not mixed by the expected methods, but very nice!
2 sticks butter
1 cup water
4 tablespoons cocoa
1 square bittersweet chocolate
2 tablespoons rum
2 cups sugar
2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup sour cream
2 eggs
13” x 9” pan (or two 9” round cake pans)
Preheat oven to 375 degrees.
In saucepan, melt together, butter, water, cocoa chocolate and rum. Allow to cool slightly.
Sift together all dry ingredients and fold into the chocolate mixture.
Stir in vanilla, sour cream and eggs. Pour into pan and bake at 375 degrees for 30-35 minutes.
Cool and frost with your choice of chocolate frostings.

Submitted by Jim Wilson
Son of James & Lola Wilson

Corn Flake Cookies / Candy

2010-01-27T23:37:00.001-05:00

2 C Sugar
1 C Dark Corn Syrup
1/2 stick butter
1 t vanilla
2 C peanut butter
9 C corn flakes

Mix sugar and syrup vanilla and butter in a large pan and cook till bubbles all over. Take off stove and add peanut butter. Beat fast until creamy.

Pour over corn flakes, mix well, pour in pan, cut in squares.

Source: Mildred Jean Wilson

Submitted by: Jim Wilson
Son of James & Lola Wilson

Lela’s Caramel Icing

2010-01-22T00:07:00.001-05:00

2 cups dark brown sugar
1 stick butter
1/2 cup milk
1 tsp vanilla

Boil 2 minutes, cool to lukewarm, undisturbed. Add 1 tsp vanilla & beat until thick.

Submitted by Lela Helton

Memmy's White Peanut Butter Fudge

2010-01-14T19:04:00.005-05:00

2 cups white sugar
1 cup water
1/2 cup peanut butter
1 jar marshmallow fluff
1/2 teaspoon vanilla
1/2 stick butter

Boil sugar and water until soft ball forms. Remove from heat. Add peanut butter and marshmallow fluff. Then add vanilla and butter.

Source: Mildred Jean Wilson

Submitted by: Jim Wilson
Son of James & Lola Wilson

Dr. Rhonda’s Pasta Salad

2010-01-05T00:50:00.002-05:00

1 box rotini or penne pasta, cooked to package directions
8 oz sharp cheddar cheese (cubed or shredded)
1 can black olives
chopped broccoli crowns
1 can DelMonte Diced Tomatoes (garlic, oregano & basil)
16 oz Wishbone Fat-Free Italian Dressing
Kraft 100% grated Parmesan Cheese

Mix all together and keep chilled. May need more dressing and parmesan as it sits.

Notes from Jim: I don’t care so much for the cheddar cheese – it’s supposed to be in mac & cheese after all – so I leave it out. I am also not overly fond of completely raw broccoli so I dump the broccoli in with the pasta for the last few minutes of cooking. And, me being me, I add in celery and onion.

Source: Dr. Rhonda England-Breedlove

Submitted by Jim Wilson
Son of James & Lola Wilson

Soup Beans

2009-12-24T03:12:00.003-05:00

1 pound dried pinto beans
Salt
2 inch square (approximate) salt bacon

Carefully look over beans for tiny rocks and faulty beans, then wash 2 or 3 times, being sure all sand is washed out.

Put into a large kettle, cover with water and bring to a boil. Pour off this water, then place beans back into large kettle, covering them with about two quarts of water.

After cooking about 1 hour add salt to taste and (washed) piece of bacon (which has been sliced 2 or 3 times down to, but not through the rind).

Cook slowly about 3 more hours, adding a cup of water, off and on as needed to have amount of soup wanted with beans and to prevent them from cooking dry. Stir now and then.

A good consistency for the soup is attained by stirring occasionally during the cooking.

Note: to reduce cooking time, soak the beans overnight in water to cover. (Wash before soaking)

Submitted by Ella Robbins

Daughter of Ruby & Roy Stewart

Fried Chicken

2009-12-24T03:07:00.000-05:00

1 2-3 lb. chicken, cut up
1 cup shortening
1 tsp. salt
1/4 tsp. pepper
1/2 cup flour
1/2 tsp. paprika (optional)

Place four or five pieces of chicken in a paper bag (bowl) in which the flour with all the seasonings have already been mixed. Shake bag (toss/turn) to coat chicken pieces. Remove from bag (bowl) and continue adding pieces into it until all are coated in the seasoned mix.

Heat shortening in a heavy skillet (cast iron is best) and carefully place in the pieces of chicken, then cover and cook at moderate heat about 15 minutes, remove cover, turn chicken and continue cooking until all pieces are brown - about 20 minutes.

Lift out onto platter on which paper towels have been placed for draining.

Remove paper towels before serving.

Submitted by Rob Robbins
Grandson of Ruby & Roy Stewart