Dancy Recipes
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This document provides a collection of recipes from Lula Phillips' and Sue Walker's recipe boxes from residents past and present of Dancy, Mississippi. It includes over 60 recipes across categories such as appetizers, breads, candy, desserts, meats, vegetables, salads, soups and more. The editor hopes to include more community recipes in future editions available as a free PDF download. Recipes are presented as collected with some having limited instructions. The full document provides the recipes in their original formatting.
Dancy Recipes
- 2. Dancy Recipes This first edition of Dancy Recipes is a collection of recipes from Lula Phillips’ and Sue Walker’s recipe box. They are recipes from past and present residents of Dancy. I have copied them just as they were written and some do not have a lot of instructions. I hope to see future editions of Dancy Recipes with recipes collected from others. This book will be available as a pdf file and available to download for free. Please send recipes you would like to include to Sue Phillips dancymississippi@gmail.com
- 3. Contents • Appetizers and Beverages • Breads • Candy • Desserts • Meats and One Dish Meals • Vegetables • Salads and Dressings • Soups • Relishes, Pickles Sauces and Dips
- 5. Orange Julius Sue Phillips 6 oz. can Frozen Orange Juice (do not dilute) 1 C. Milk 1 C. Water ½ C. Sugar 1 tsp Vanilla Mix in blender until smooth.
- 6. Breads
- 7. Refrigerator Rolls Mattie Walker McCarter 1 Qt. Sweet Milk 1 C. Shortening 1 C Sugar Place on stove and heat. Dissolve 1 pkg yeast in cup of mixture after cooling to luke warm. Add to first half of mixture. Beat in about 1 Qt. flour. Let rise until double in bulk. Then add other half of milk and 1 Qt. Flour, 1 heaping T. Baking Powder, 1 tsp. soda, 1 tsp Salt. Place in refrigerator or roll out what you want to cook and let rise about 3 hours. Then cook. Biscuits Allie Woods Barton 5 C. Self-rising Flour 2 C. Buttermilk 1 Yeast Cake 2/4 C. Water 1 tsp Soda 1 C. Wesson Oil Biscuits Viola Floyd Walker 2 C. Flour 4 tsp Baking Powder 1 tsp Slt 8 T. Oil Milk
- 8. Nut Tea Biscuits Mattie Walker McCarter 2 C. Flour 2 tsp Baking Powder 1 tsp Salt 3 T. Butter 4 T. Sugar ¾ C Milk 1 C. Nuts, chopped Sift dry ingredients together. Put in butter with end of fingers. Add chopped nuts and then the milk. Toss out on floured board. Cut with very small cutter and brush top with milk. Bake in hot oven 15 to 20 minutes.
- 9. Candy
- 10. Peanut Brittle Lorena Floyd Parker 2 C. Peanuts 1 ½ C Sugar 1 tsp Vanilla ½ C Water ½ C Karo 1 pad butter 1 tsp soda Parafin wax size of thimble Cook till peanuts pop Fudge Lavenia Walker McCann 2 ½ C Sugar 1 small can Milk 1 Stick Oleo 1 pkg. Chocolate Chips 1 C. Nuts 10 Marshmallows Mix sugar, milk, butter. Boil for 7 minutes. Put in marshmallows, chocolate chips and nuts and beat until cool. Add 1 tsp Vanilla
- 11. Desserts
- 12. Peach Cobbler From Viola Floyd Walker ½ Stick Margarine ½ C. Sugar ½ C, Flour 1 ¾ tsp. Baking Powder ½ tsp Salt ½ C. Milk Peaches Melt margarine in over in casserole. Make batter using sugar, milk, flour, baking powder, salt. Pour over margarine. Do not stir. Pour sweetened peaches over batter. Do not stir. Bake in moderate oven until brown. Peanut Butter Cookies Sue Phillips 1 C. Margarine 1 C. Peanut Butter 1 C. White Sugar 1 C. Brown Sugar 2 C. Plain Flour 2 Eggs 1 T. Vanilla 1 tsp. Salt 1 tsp Soda Mix together and drop on cookie sheet with teaspoon and mash flat with a fork. Bake at 350 degrees for 15 minutes.
- 13. Banana Fritters Mattie Walker McCarter 1 ¾ C. Flour 1 ½ tsp Baking Powder 2 T Sugar 1 C Milk 2 Eggs 1 tsp Salt Dip fruit in batter and fry Orange Jello Cake Viola Floyd Walker 1 Pkg. Orange Jello 1 Pkg. White Cake Mix 4 Eggs 2/3 C. Water 2/3 C Oil or Shortening 1 tsp Orange or Vanilla Flavoring Mix well. Pour in cake pan. Pre-heat oven. Bake at 350 degrees for 30 minutes or until done. Five Minute Applesauce Lula Walker Phillips Melt some fresh butter in a heavy skillet. When butter is hot and still golden put in finely shredded apples. Heat thoroughly and turn over so the melted butter is mixed with all the apples. Just before serving sprinkle with honey. Honeyed Dried Fruit Lula Walker Phillips Wash prunes, apricots or raisins. Cover with warm water and 1 or 2 Tablespoons Honey. Do not cook but let soak 24 hours.
- 14. Fruit Pie Mattie Walker McCarter Yoke of 5 Eggs 1 C. Sugar ½ C. Butter 1 C. Preserves Flavor with Vanilla German Devils Food Cake Pauline Gibson 1 C. Crisco 1 ¾ C. Sugar 2 ½ C. Flour 1 C. Buttermilk 1 tsp. Soda 1 tsp. Vanilla ¼ tsp Salt 4 Egg Yolks 4 Egg Whites 1 Bar German Chocolate Melt chocolate in ½ cup boiling water. Let cool. Cream Crisco and sugar. Add egg yolks. Stir. Add melted chocolate. Stir soda in buttermilk and add alternately with flour. Add vanilla. Beat egg whites and fold in last. Bake at 350 degrees for 30 minutes. 3 layers. Filling: 4 Egg Yolks 1 ½ C. Sugar 1 ½ C. Coconut 1 ½ C. Carnation Milk 1 ½ stick Butter 1 ½ C. Pecans 1 ½ tsp Vanilla Put in boiler. Cook until thick. Stir constantly
- 15. Apple Pie Mattie Walker McCarter Line a pie pan with thin pastry. Sprinkle lightly with flour. Slice tart apples very thin. Layer apples with white sugar and bits of butter. Cover with pastry and bake until brown. Cheese Cake Sue Walker 1 ½ Lb. Cottage Cheese ½ Pint Coffee Cream ¼ tsp. Salt 1 Lemon – Juice and Grated Rind ¼ C. Flour Mix together until smooth. Strain through fine sieve. 4 Eggs 1 C. Sugar Beat eggs until light. Add sugar. Mix with cheese mixture. Stir until smooth. 16 Graham Crackers 1 C. Sugar 1 tsp. Flour ½ C. Melted Butter ½ C. Chopped Nuts 1 tsp. Cinnamon Roll graham crackers to make crumbs. Mix with the dry ingredients. Mix in melted butter. Set aside ¾ cup of this mixture to use on top.
- 16. Old Fashioned Jelly Roll Mattie Walker McCarter ¾ C. Cake Flour ¾ tsp. Baking Powder ¼ tsp Salt ¾ C. Sugar 4 Eggs 1 tsp Vanilla 1 C. Jelly Combine baking powder, salt and eggs in bowl. Place bowl over smaller bowl of hot water and heat adding sugar gradually until thick and light colored. Remove bowl from hot water. Fold in flour and vanilla. Turn into greased 15 x 10 inch pan lined with greased paper and bake in hot oven 400 degrees 13 minutes. Quickly cut off crisp edges of cake. Turn from pan at once onto cloth covered with powdered sugar. Remove paper. Spread jelly almost to edge. Roll quickly. Wrap in cloth and cool on rack. Light Fruit Cake Merle Walker Wilson 1 lb Butter 6 Eggs 2 C Sugar 4 C Flour Pinch of Salt ½ lb. Candied Cherries ½ lb. Candied Pineapple 4 C. Pecans 4 oz. Raisins ½ oz. Lemon Extract Cream butter and sugar until creamy. Add eggs, then flour, slowly. Salt. Add candied fruit, raisins, nuts and extract. Mix with hands. Place in ungreased pan and bake (tube pan) at 350 degrees for 1 ½ to 3 hours. 1 ½ hours in loaf pan.
- 17. Zucchini Cake Sue Walker 3 Eggs ½ C. Butter ½ C Safflower Oil 1 C. Honey 2 tsp Vanilla 3 tsp. Cinnamon ¼ tsp Ground Ginger 1 tsp Sea Salt 2 tsp Baking Soda ½ tsp Baking Powder 2 ½ C. Whole Wheat Flour 2 C. Unpared, Grated Zucchini 2 C. Chopped Walnuts Mix together eggs, butter, oil, honey and vanilla. Add Cinnamon, ginger, salt, soda and baking powder. Gradually add flour and grated zucchini. Fold in walnuts. Bake in a 15 x 9 inch buttered and floured glass baking dish for 35 to 40 minutes at 350 degrees. Fruitcake Cookies Sue Phillips 1 Lb. Mixed Candied Fruit ½ C. Flour 1 Pinch Salt 1 – 3 ½ oz. Can Coconut 2 C. Chopped Pecans 1 Can Sweetened Condensed Milk Dredge fruit in flour. Add salt, coconut, and nuts. Add milk and mix thoroughly. Drop by spoonfuls on greased cookie sheet. Bake 25-30 minutes in pre-heated 275 degree oven. Store cooled cookies in an airtight container about 5 days before serving. Caramel Filling Sue Walker ½ C. Brown Sugar 1 C. White Sugar 1 C. Milk
- 18. Molasses Pie Mattie Walker McCarter 1 Baked Pie Shell 2 C. Molasses ½ C. Sugar ½ C. Flour 4 Eggs Separated 2 T Powdered Sugar Combine molasses, sugar, flour and egg yolks and cook until thick. Cover with meringue. And brown Vanilla Wafers Sue Walker Thoroughly cream: ½ C. Butter 2/3 C. Sugar 2 tsp Vanilla 1 tsp Salt ½ C. Shortening 2 Eggs (one at a time) 2 ½ C. Flour Drop from a teaspoon on ungreased cookie sheet. Flatten with glass. Bake 8-10 minutes.
- 19. Meats and One Dish Meals
- 20. Hamburger Dumplings Mattie Walker McCarter Mix up the regular dough for biscuits. Roll thin and cut with biscuit cutter. Place a small ball of hamburger steak which has been seasoned to taste on the dough, and fold edges of the dough around it. Bake in hot oven 25 to 30 minutes. Shepherds Pie Mattie Walker McCarter Grease a baking dish and cover the sides with a thin layer of seasoned mashed potatoes. Fill the center with well seasoned, slightly thickened stew, creamed chicken or creamed fish. There should be no potatoes in the stew. Cover the top with the mashed potatoes and bake until the pie is hot through and lightly brown on top. A small amount of baking powder or a well beaten egg adds to the lightness of the potatoes. Saucy Little Meat Balls Sue Walker 1 ½ Lb. Ground Meat 2/4 C. Oats 1 ½ tsp Salt ¼ tsp Pepper ¼ Chopped Onion 1 Egg – Beaten ¾ C. Milk Topping: 1/3 C. Catsup 1 T. Brown Sugar 1 T. Mustard
- 21. Scrapple Mattie Walker McCarter Select 3 lbs. bony pieces pork or pork and beef mix. Hogshead may be used. Add about 3 qts of water and simmer until meat drops from the bone. Chop meat into small pieces. Using 2 qts of the water bring to boiling point. Slowly add 2 cups corn meal and cook, stirring almost constantly until a thick mush. Add chopped meat, salt and any other seasoning desired. Add onion juice, sage and thyme, if desired. Pour the hot scrapple into dampened oblong enamel ware pans. Let stand until cold and firm. Slice and brown in a hot skillet. If scrapple is rich in fat, no more will be needed in frying. Lunch Meat Sue Walker Cook meat until tender. Drain off and save broth, chilling it so the rising fat may be removed. Chop meat fine. Add onions, olives, cheese or other seasoning for variety. Pack this in a greased loaf pan. Reheat broth and dissolve one envelope of flavorless gelatin in it. Pour over chopped meat until completely covered. Chill. Chicken Tamale Pie Sue Walker 2 – 3 C. Corn Meal Mush 2 – 3 C. Sliced Cooked Chicken Salt and Pepper 1 Can Tomato Sauce 1 Can Whole Kernel Corn 2 T. Sugar 2 T. Olive Oil ½ C. Raisins, scalded and chopped 10 Ripe Olives, sliced ¾ C. Grated Parmesan Cheese for Top Spread corn meal mush in bottom of greased shallow casserole. Arrange chicken over the mush. Sprinkle with salt and pepper. Combine remaining ingredients except cheese to make a sauce, adding more salt and pepper, if desired. Pour over chicken and sprinkle the cheese over top. Bake in moderate oven – 350 degrees – about 45 minutes. Serve from casserole. For 3 cups of corn meal mush, cook /2 C. dry corn meal in 3 C. boiling water with 1 ½ tsp salt.
- 22. Tamale Pie Sue Walker Brown ½ lb. ground round or small chunks of any other kind of meat. Saute in butter, ½ C. chopped onions with ½ C. Bell Pepper. Mix with cooked meat and mix in 2 C. Tomatoes. Can add tomato sauce, if desired. Add chili powder to taste and salt. Any vegetable can be added or cooked carrots chopped fine or beans, corn, etc. Let simmer for a few minutes. Then mix oil and corn meal and pat around sides of baking dish and some on bottom of dish. Pour in meat mixture and sprinkle a little corn meal on top and grated cheese. Have ingredients fairly soupy when ready to put in oven. Bake 350 degrees about 20 minutes or until corn meal is done and ingredients are bubbling. Serve with salad. (Rice can be added to ingredients. About 1 Cup cooked) Mexican Rice and Meat Sue Walker 3 C. Cooked Rice ½ C. Chopped Onion 4 T. Fat 2 ½ C. Tomatoes ¾ to 1 C. Cut up Cooked Meat ¼ C. Meat Stock or Gravy mixed with ½ C. Hot Water Salt and Pepper to Taste 1/8 tsp. Dry Mustard Heat Oven to 350 degrees. Mix ingredients. Place in greased 1 ½ quart baking dish. Bake 30 minutes. 6 servings
- 23. Lasagna Lula Walker Phillips 1 Large Onion 1 Clove Garlic 6 Sprigs Parsley ¼ C. Olive Oil No. 2 ½ Can Tomatoes 2 Bay Leaves 1 Small Can Tomato Paste 1 tsp Salt ¼ tsp Pepper ¼ C. Water 1 lb. Ground Beef 1 Small Onion 4 T. Butter 3 T. Flour ¾ C. Parmesan Cheese 2 C. Milk 2 Egg Yolks 1 lb. Package Lasagna Noodles 1st Step: Make Tomato Sauce Chop large onion, garlic, parsley fine and fry slightly in the hot olive oil. Add tomatoes, tomato paste, bay leaves, salt, pepper, water and stir until well mixed. Then toss in ground beef. Cover. Cook 45 minutes. 2nd Step. Make Cheese Sauce Chop small onion fine and cook in the melted butter a minute or two. Mix in the flour until smooth and grated parmesan cheese and a dash of salt. Gradually stir in the milk and continue cooking over low heat, stirring constantly until sauce is thick as heavy cream. Beat the egg yolks slightly. Mix in a little hot sauce mixture slowly to prevent sauce from curdling, then mix all cheese mixture and yolks together and cook over low heat for 10 minutes. 3rd Step. Cook lasagna noodles. Start oven at 325 degrees and grease a large baking dish. Put a layer of noodles on bottom. Pour enough tomato sauce to cover noodles and add some of the cheese sauce. Continue to layer noodles, tomato sauce and cheese sauce until all is used. Bake 20 minutes, then broil top.
- 24. Polenta Sue Walker Brown ground beef. Add garlic, onion, green pepper, 5 or 6 tomatoes, bay leaves. Let simmer 1 hour. Add: 1 can tomato paste, a little oregano, 2 cans water, sweet basil and simmer another hour. Corn meal Mixture: 2 C. Corn Meal 1 Qt. plus 1 C. cold Water Mix well. Heat until just starts to thicken. Take off heat. In greased baking dish put a layer of corn meal, sprinkle with parmesan cheese, then layer of tomato sauce. Repeat
- 25. Vegetables
- 26. Boston Baked Beans Lula Walker Phillips 2 C. Pea Beans 1 Onion – Chopped 1/8 lb Salt Pork ½ tsp Salt ½ tsp Dry Mustard 2 T. Molasses Soak beans overnight. Simmer until skins begin to burst. Turn into bean pot over onion. Bury pork in beans, leaving only rind exposed. Mix salt, mustard and molasses in a cup. Fill with hot water. Stir until well mixed and pour over beans and water to cover. Bake in a slow oven 300 degrees 6 to 8 hours, adding more water to cover until the last hour. Remove cover and raise pork to surface to brown. Potato Pudding Viola Floyd Walker Grate potatoes. Put in enough sweet milk to cover well. Beat 2 or 3 eggs, sugar to taste ( ½ to 1 Cup), a little nutmeg. Stir well. Melt ½ stick butter in cooking pan then put in potatoes. Bake at 350 degrees. Top with egg frosting.
- 28. Pineapple Cheese Salad Lula Walker Phillips Mix 2 cups boiling water, 1 family size or 2 regular size orange Jello. Mix in 1 cup mayonnaise. Add cup cold water, 1 small can crushed pineapple, 1 cup finely grated cheddar cheese. Mix and mold. Nuts or cherries may be added.
- 29. Soups
- 30. Cream of Carrot Soup Mattie Walker McCarter 1 Onion, chopped 2 T. Butter ½ C. Fine Bread Crumbs 1 Qt. Meat Broth or Water 1 tsp Salt Dash of Pepper 1 T. Sugar 2 C. Cooked or Grated Raw Carrots 1 C. Milk Cook onion slowly in butter 5 minutes. Add crumbs, broth, salt, pepper, sugar. Simmer 20 minutes. Add cooked carrots and milk. Re-heat and serve at once. Raw carrots should be cooked with the onion in meat broth. Cream of Potato Soup Mattie Walker McCarter 4 large Potatoes 3 large Sliced Onions 1 ½ Qts. Boiling Water 2 tsp Salt 1 ½ C. Water Drained from Potatoes. Boil potatoes and onion until tender in 1 ½ Qts boiling water to which salt is added. Drain. There should be 1 ½ cups liquid, if not, add water. Mash potatoes. There should be 3 cups. Scald milk with several sprigs of parsley. Add slowly to hot mashed potatoes, stirring to keep smooth. If desired, add a dash of cayenne and celery salt.
- 31. Potato Spinach Soup Mattie Walker McCarter ¼ C. Butter ½ C. Chopped Onion 1 Qt. Water 1 Qt. Diced Potatoes 1 Qt. Chopped Raw Spinach (1/2 lb) 2 C. Milk 1 ½ tsp Salt Pepper – Cayenne Cook onion slowly in fat until yellow. Add water, potatoes, spinach and seasonings. Cook slowly until potatoes are tender. Add milk and heat thoroughly before serving. Tomato Soup Mattie Walker McCarter 1 Tall Can Evaporated Milk 1 Slice Onion ½ tsp Salt ½ tsp Sugar Pepper 1 No. 2 ½ Can Tomatoes (3 cups) Pour milk into sauce pan. Add onion and seasoning and stir in tomatoes which have been cut fine or pressed through a coarse sieve. Heat slowly, only until hot enough to serve. Do not boil. Serve at once.
- 32. Relishes, Pickles, Sauces and Dips
- 33. No Cook Relish Pauline Gibson Ripe Tomato – chopped 3 Bell Peppers 2 ½ to 3 onions – chopped ¼ - ½ C. Canning Salt Let stand about 2 hours Add 2 ½ C. Sugar 2 ½ C. Vinegar Put in jar and keep in refrigerator. Pickles Nannie Carolyn Bailey Walker Put cucumbers in 2 cups of boiling water, 1 cup vinegar. Stay until change color. Take out and pack in jar. 2 C. Vinegar 2 C. Sugar 1 C. Water Spices Heat and pour over pickles in jar. Peach Pickles Cora Johnson 1 C. Sugar 1 C. Vinegar ½ C. Water Add Mix Spices Bring to a boil and then add peaches and boil until tender
- 34. Barbeque Sauce Sue Walker 1 Onion, Chopped 2 T. Fat 2 T. Vinegar 2 T. Brown Sugar 4 T. Lemon Juice 1 C. Catsup 3 T. Worchestershire Sauce ½ tsp Prepared Mustard ½ C. Water Salt Cayenne Brown onion in fat. Add remaining ingredients. Simmer 30 minutes. Makes 2 cups. Ripe Tomato Relish Earlene Walker Williams 1 Gallon Ripe Tomatoes 6 Hot Peppers 2 C. Vinegar 1 tsp Black Pepper Salt to Taste 12 Large Onions 2 ½ C. Sugar 2 tsp Allspice Cook until well done and thick as you wish.