Welcome to my all-new
Walton's Mountain Cookbook





Welcome to my newest addition on my Waltons homepage. This page is dedicated to my dear mother, Betty Young and my grandmother Ludelle Trimble, who made many meals for our family. It will feature recipes that might have been served by Olivia and Grandma at the Walton's home. The great thing about this page is that the recipes will come from fellow Waltons fans and if there are enough submitted to me, I may publish them in a bound cookbook. If you have any recipes that you'd like to submit, please feel free to email them to me with your name and address and I'll be happy to include them. My email address is KYBluebird@webtv.net. Thanks for your help in this special page.

Southern Cornbread Stuffing



4 c. biscuits, crumbled
4 c. cornbread, crumbled
1/2 c. chopped onions
1 c. diced celery
1-1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1/4 c. stock or water
1/2 c. cold butter, diced
2 eggs, slightly beaten

Combine biscuits and cornbread crumbs, onions, celery, seasonings and butter. Mix well. Add water or stock and eggs and mix well. Bake in a 400° oven until golden brown.

--This recipe was my mother's favorite Thanksgiving Dressing recipe.

Good Beef Roast



1 lean beef roast
1 large onion, chopped
2 tbsp. instant beef boullion
1 cup water

Boil water, onion, and boullion in small saucepan until onion is tender. Place roat in roaster pan with cover. Pour onion mixture over roast. Bake in 375° oven until fork tender. Remove roast. Skim fat from gravy. Leave as is and serve with roast or thicken with 2 tbsp. flour; or cook sliced carrots, quartered potatoes, and one small onion in gravy and serve with Roast.

--by Elsie Sweatt from my Mother's personal collection of recipes.

Chicken and Dumplings



Choose a stewing hen or large fryer cut in pieces. Place back, wings, and legs on bottom of a dutch oven and top with the rest. Add water just to cover. Add a stalk of celery with leaves; a carrot, 1/4 large onion, black pepper as desired and salt (1/2 tsp. per lb. of chicken). Bring to boiling; reduce heat. Cover, simmer until tender. Remove chicken and vegetables from broth. Bring broth to a rolling boil and drop in dumplings. Sprinkle with salt and pepper. Cover and reduce heat to low. Cook about 10 to 12 minutes. If you need to stir, do so very gently so as not to tear up dumplings.

Easy Dumplings or Slickers



2 cups self-rising flour, sifted
2/3 cup water

Mix water in flour with fork as f making biscuits. Turn out on floured surface. Roll very thin...cut in strips about 1" wide and 2" long. Drop in boiling broth. While dumplings are cooking, pull chicken from bone. When dumplings are done, put chicken pieces in with the dumplings and serve.

--Sue Johnson, Walnut Grove Club, Benton, KY...from my mother's collection.

Green Bean Casserole Delight



2 Tbsps. minsed onion
3 Tbsps. butter
2 Tbsps. flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1 cup sour cream
(2) 1 lb. cans cut green beans
1/2 cup shredded swiss cheese
1/4 cup grated sharp cheddar cheese

Simmer onion in butter, add flour, salt, pepper, and mustard. Mix, add sour cream and heat thoroughly. Precook beans in their own liquid 15 minutes. Add beans, add swiss cheese, and cheddar cheese. Put in 2 qt. casserole. Sprinkle bread crumbs on top. Bake in 350 degree oven for 20 minutes.

--Lillie Simmons, Central Homemakers Club, Dresden, TN. From my mother's recipe collection.

Mrs. Blanche's Famous Pecan Pie


2 eggs
1/2 cup syrup
3 slices Oleo margerine
1 tsp. vanilla
a little salt
pecan nuts (1/2 cup or more)

Mix ingredients. Put into prepared pie shell and bake at 400° for15 minutes.

--Mrs. Blanche Glisson, Dresden, TN. Mrs. Blanche has prepared many of these fine pies for funerals, people with sicknesses, and church dinners. She is a fine Christian woman and beloved by the members of the Southside Church of Christ where my family attends. Mrs. Blanche gave this recipe to my wife Dianne after my Mom and Dad passed away in 1998.

Apple Cobbler



5 or 6 cooking apples
3/4 cup sugar
1/2 cup cinnamon
2 tsps. lemon juice
1/4 tsp. salt
1 cup cake flour
1 tsp. baking powder
3 tbsps. margarine
1/4 cup skim milk
1/4 cup sugar
1/4 cup water

Preheat oven to 350°F. Peel, core, and slice apples. Place in a baking dish. Combine the sugar, cinnamon, lemon juice and half of the salt. Sprinkle over the apple slices, and bake for 30 mins.
Meanwhile, sift the flour, remaining salt, and the baking powder. Using a pastry blender, cut in the margarine, sprinkle in the milk and press the dough into a ball. Turn dough onto a floured board and cut slits for steam. Raise oven heat to 450°F. and bake cobbler 20 minutes more. Boil together the 1/4 cup of sugar and 1/4 cup water. Pour this over the cobbler and continue baking 10 minutes longer.
Yields 6-8 servings

--From my mother's personal recipe collection.
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