JENNIFER'S ORANGE TEA

1 Can of Sommerset Tea from Save- A- Lot(use 12 scoops)
1/2 Cup Sugar or less as it is already sweet
1 Navel Orange, sliced use 1/2 of orange

You use 12 scoops of teas for 2 quarts of tea. Mix well and add the 1/2 cup or more if you like it sweeter of sugar. Then take 1/2 of the orange and slice it and put in the tea. Let sit for 1/2 hour to blend good. This is very good.

STEFEN'S JAM CAKE FROM CHRISTMAS

4 Cups Flour
6 Eggs, seperated
1 Cup Butter
2 Teaspoons Baking SOda
1/2 Cup Crisco
2 Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Allspice
1 Cup Buttermilk
2 Cups Blackberry Jam
1 Cup Strawberry Jam
1 Cup Pineapple Jam or crushed pineapples
11/2 Cup Pecans or Walnuts, chopped
In a medium bowl mix all ings. as listed, using egg yolks first. Mix well and then fold in the egg whites. Spray 4 round pans. Or can use a bunt pan. Bake at 350. Makes 4 or 5 layers.
Buttermilk Frosting:

11/2 Cups Sugar
1/2 Teaspoon Baking Soda
1 Stick Butter
1/2 Cup Buttermilk

Cook to soft ball stage. Beat until thick enough to spread. You can not use the pineapple and instead use two cups of the strawberry jam.

TO EVERYONE WHO HAS JOINED THIS SITE

Hi, everyone. I would just like to thank each of you for joining our site. I do not get to post alot of thoughs on here like most other blogs as I stay so busy working. I have been trying to get our recipes on this blog from our family website that was shut down around 2 years ago by MSN. They stopped having a place for family websites and we have had to move our recipes over to this blog. We do not get any type of money from this blog and it is just for saving our recipes. We have so many that it is hard for me to try and get them all on here. We have a large family and we go to so many homecoming and etc. that there is always new recipes to be had along with our old ones.
We all love to get new recipes and if you all have any you would like to put on here just email them to me. Of course desserts are our favorite. lol.
It takes a lot of time to type all of these on this site. But when I do get the time I try to put them on here.
I love to write about my father-in-law as he was such a very funny person and could keep you laughing all the time. From time to time I put some of the things on here that happen in our lives. They do happen and no we are not crazy. We are just a bunch of country people who love to enjoy all of our family and friends and church friends also. So glad for each and every one who has joined our site. Lynn

STEFEN'S ASPARAGUS IN BLANKET

1 Loaf Old Bread

1 Container of Allouette Cheese, (spinach, garlic or something spicy)
1/2 Stick Butter
1 Can Asparagus, drained good
1 Bag Mozzarella Cheese, finely shredded

Remove the crust from the bread. Spread a thin layer of the allouette cheese over the bread. Then lay two asparagus on top of this and fold over or roll up if you can. Continue doing this until asparagus is all used up. Melt the butter and brush over top of the bread. Bake for 20 minutes on 300 or until light brown. Can put some mozzarella cheese on top when they are half baked. Just so it melts.

LOU'S ORANGE VANILLA SALAD

1 Large Can Fruit Cocktail, with juice
1 Medium Can Crushed Pineapple, with juice
1 Can Sliced Peaches, with juice cut up into chunks
1/2 Cup Coconut or more to your liking
1 Large Apple, cut up
2 Bananas, sliced
Grapes, halved
1 Box Orange Jello
1 Large Box Instant Vanilla Pudding
1/2 Bag Mini Marshmallows
1 Medium Cool Whip
Take the fruits and drain them in a bow and save the juice. Don't use all of the juice. In a medium bowl mix the apples that have been sliced and the bananas and pour some of the juice in the bowl and sprinkle the pudding over this. Stir good. Then sprinkle the jello over this also. Do not make up the pudding or jello. Add the rest of the fruits and more juice if you need it. Mix in the coconut and marshmallows and then put the cool whip on top.
You can use sugar free jello. Start out with 1/2 of the pack of jello and add it to your liking. Ref.

OLD TIME SMOTHERED CHCKEN LEGS

6 To 8 Chicken legs or thighs or can use both
1 Teaspoon Lawrys Seasoing Salt
11/2 Cups Flour
1 Tablespoon Cajun-Creole Seasoning or to your taste
11/2 Cups Chopped Onion
3/4 Cup Chopped Bell Pepper
3/4 Cup Flour for Gravy

4 To 6 Cups Water
2 Tablespoons Chicken Bouillon
Pepper to your taste
1/2 Teaspoon Worcestershire Sauce
Canola Oil for Frying
Preheat the oven to 350. Heat the oil in a large dutch oven over medium heat. Sprinkle both sides of the chicken with the seasoning salt. Do not oversalt. Put the flour in a medium bowl and then add the cajun seasoning. Stir good to combine the spice. Put the chicken into the seasoned flour and coat on both sides. Then put the chicken in the dutch oven and fry until light brown on both sides and then put the chicken on a rack to drain off all the excess grease. Add the onion and bell peppers to the drippings and cook until onion is tender but not brown. Stir in the flour a little at a time until you have all of the 3/4 cup used. Cook stirring constantly for 5 minutes. Next add the water one cup at a time making sure that you stir well while adding each cup. Stop adding the water when you get the gravy as thick as you like. Then stir in the chicken bouillon and pepper and wocestershire sauce and stir. Remove the pot from the heat and add the chicken and turn on both sides to coat it. Put in oven and bake for 1 hour  or until chicken is done turningever now and then so the chicken will not stick.

CRANBERRY MEATBALLS

1 (2) Lb. Frozen Meatballs
1 (12)oz. Jar Heinz Chili Sauace
1 (14)oz. Can of Jelled Cranberry Sauce  
Place meat balls in the crockpot. In a bowl stir the chili sauce and cranberry sauce together until it is combined well. If it has lumps put it in the microwave for around 40 seconds. Pour the sauce over the meatballs and let it cook on high for 2 hours. Stir every now and then. Turn crockpot to warm until ready to serve.