Favorite Keller Recipes

Waffles/Pancakes, with and without grits
Banana Bread
Angel Biscuits
"Killer" Vegetable Soup
Sausage Gravy
Quick Whole Wheat Bread
Banana Pudding
Oatmeal Waffles
Spicy Shoe Peg Chili
1-2-3-4 Cake
Peanut Butter Blossom Cookies
Alice's Quiche
Lella Kregel's Pie Crust
Mom Rawlinson's "Never Fail" Dinner Rolls
Tuna Casserole
Chicken Casserole
ABC Muffins
Alice's Lasagne
Alice's Hash Brown Potatoes
Alice's Pumpkin Pie
George's delicious oatmeal
Many-Flavor Pound Cake
Karen's Vegetable-Cheese Medley
Doris' Mexican Dip
Cornbread Salad
Irish Soda Bread
Alice's Cornbread
Alice's Cheesecake
Rebollita, Tuscan Vegetable and Bread Soup
Alice's Carolina Baked Beans
Baked Orzo with Vegetables and Meatballs
Raspberry Cobbler
Gooey Cake
Monkey Bread

Sour Cream Waffles


Cornbread from Louise Duffield      Printer-Friendly Version

2 boxes Jiffy cornbread mix*
1/2 c sugar
8 oz sour cream
4 eggs
1 can drained whole kernel corn
1 can creamed corn

1 T chopped green chilis

·      Mix dry ingredients.

This cornbread is actually better on the second day, warmed of course!

*If you don't have the mix, George says to substitute
1 c flour
1-1/4 c corn meal
1/4 c additional sugar
1/2 t salt
1/2 t soda
1 t baking powder
1/4 c Crisco or butter

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Grits Waffles or Pancakes      Printer-Friendly Version

1/2 c cooked grits
2 large eggs
1 c buttermilk*
3 T unsalted butter, melted
1-1/4 c all-purpose flour
2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt

1 old, soft banana (optional)

*If you have no buttermilk, mix 1 c milk and 1 T vinegar and leave it alone for 15 minutes

**A blender does a wonderful job of incorporating the grits into the mix.

Plain, no-grits recipe

2-1/2 c flour
2 t baking powder
2 T sugar
1/2 t salt
4 eggs
2 cups milk
1/4 cup oil

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Banana Bread

1/2 c butter
1 c sugar
2 eggs
3 bananas
2 c all-purpose flour
1/2 t salt
1 t soda dissolved in
2 T buttermilk
1/2 c chopped nuts (optional)

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"Tennessee" Angel Biscuits from Ann Berrell

1 c Crisco
5 c sifted flour
1/3 c sugar
1 t salt
1 t soda
2 c buttermilk
2 packages yeast

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"Killer" Vegetable Soup from Dan Moran

Into a six-quart crockpot, put

2 cans of tomato paste
Diced up onions
Diced up carrots
Diced up cucumber
1 bag of frozen corn
1 box of fresh mushrooms
Black and red pepper seasoning to taste
Cajun seasoning to taste
Four quarters of a clove of garlic

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Sausage Gravy for 24 Hungry Men, copied from Gwynn Blevins

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Quick Whole Wheat Bread, borrowed from "Southern Living," March 2000.

2 c whole wheat flour
1-1/2 c all-purpose flour
1 t salt
1 t baking soda
1-1/2 c buttermilk
1 large egg
3 T honey
2 T butter or margarine
3/4 c chopped pecans, toasted (optional)
approx. 3 T uncooked regular oats (optional)

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Best-Ever Banana Pudding, from Southern Living

2/3 c sugar
1/4 c all-purpose flour
dash of salt
1 (14-oz) can sweetened condensed milk (not evaporated milk)
2-1/2 c milk
4 large eggs, separated
2 t vanilla extract
1 (12-oz) package vanilla wafers
6 large bananas
1/3 c sugar
1/2 t banana extract or vanilla extract

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Oatmeal Waffles, from the Whistling Swan Inn, Stanhope, NJ      Printer-Friendly Version

1 c quick-cooking rolled oats
1-1/2 c all-purpose flour
1 T baking powder
1/2 t cinnamon
1/4 t salt
2 T brown sugar
2 eggs, slightly beaten
1-1/2 c milk
6 T butter, melted

If you make too many, just freeze the leftovers in Zipper bags. They thaw beautifully, retaining their original texture.

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Spicy Shoe Peg Chili, George's modification of a Pillsbury recipe and a Cook's County recipe

1 lb. ground beef
1 lb. Italian sausage, degree of spice as desired
1 stalk celery, chopped
1 onion, chopped
2 T chili powder
2 T cider vinegar
1 t dried oregano
1-1/2 t ground cinnamon
3/4 t ground black pepper
1/4 t allspice
2 t dark brown sugar
1 t beef bouillon
1 (14-1/2 oz. or 16 oz.) can whole tomatoes, undrained, cut up
1 (8 oz.) can tomato sauce
1 cup water
2 cups shoe peg corn, undrained
1 (4 oz.) can chopped green chilies, spicy as desired
a few cloves of garlic, smashed and chopped

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1-2-3-4 Cake, George's Dad's Favorite Cake. Recipe from George's Grandmother Keller.       Printer-Friendly Version

1 c shortening (butter or Crisco)
2 c sugar
3 c flour
4 eggs
1 c milk
2 t vanilla
1/2 t baking powder
1/2 t salt

F.W. Keller, George's Dad, loved this cake, eaten plain (no frosting) and warm out of the oven.

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Peanut Butter Blossoms, Keller family favorite.
Recipe from Southern Living.      
 Printer-Friendly Version

1/2 c shortening (butter or Crisco)
1/2 c peanut butter
1/2 c granulated sugar
1/2 c brown sugar
1 egg
2 T milk
1 t vanilla extract
1-3/4 c all-purpose flour
1 t soda
1/2 t salt
Powdered sugar
48 chocolate candy kisses

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Alice's Quiche       Printer-Friendly Version

Pie crust. Lella Kregel's crust is the best!
Diced onions, garlic, mushrooms, sweet peppers, broccoli -- whatever veggies
     you want or have
Diced, cooked meat -- bacon, ham, pepperoni, whatever
A few T of olive oil
1-1/2 c Swiss cheese
1 c heavy cream
1/2 c milk
3 eggs
Some salt, pepper, cayenne pepper (or a dash of hot sauce)
1/2 t dry mustard

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Lella Kregel's Pie Crust       Printer-Friendly Version

4 c flour
1 T sugar
2 t salt
1 egg
1 T cider vinegar
1/2 c water
1-3/4 c Crisco (solid vegetable) shortening

This recipe makes about 5 pie crusts. Separately wrap any extra crusts you are not baking immediately, in plastic wrap, and freeze them until you are ready to use them.

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Mom Rawlinson's "Never Fail" Dinner Rolls
 Printer-Friendly Version

1 pkg yeast
1/2 c Crisco
1/2 c sugar
1/2 t salt
1/2 c warm water (just warmer than your finger)
1/2 c boiling water
1 egg
3 c all-purpose flour

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Tuna Mush

2 small cans (or 1 large can) tuna, undrained
1 can peas, drained
1 c grated cheese
1 can cream of mushroom soup
1 c cracker crumbs

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Karen (Keller) Thomas' Chicken Casserole
 Printer-Friendly Version

4 boneless chicken breasts, sliced up if desired
1 can cream of chicken soup
1 can evaporated milk
8 oz. sour cream
3 c grated cheddar cheese
1 box Ritz crackers, crushed
16 oz. of cooked broccoli or squash or your favorite green vegetable
1 stick of melted butter

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ABC Muffins, a variation on a theme from Parent's Magazine
 Printer-Friendly Version

1-1/2 c whole wheat flour
1 c all-purpose flour
1-1/2 t soda
2 t cinnamon
1/2 t baking powder
1 scant t salt
1 medium apples, peeled, cored, grated or chopped
1/2 c dried banana chips
1 c dried cranberries
1 c buttermilk
2 eggs
1/2 c honey
1/2 c oil

Yield is about 12 low-fat muffins with about 200 calories each.

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Alice's Lasagne
 Printer-Friendly Version

1 pound of ground meat (your choice)
1 large onion
garlic to taste (fresh or powder)
salt and pepper to taste
jar of spaghetti sauce
1 pound of ricotta cheese
1 egg
lasagne noodles (about 8 ounces)
2 cups of shredded mozzarella cheese
2 cups of grated parmesan cheese

Cover the pan completely with aluminum foil and turn down the edges of the foil to seal. Bake at 350 degrees for one hour. Remove foil and continue baking for about 15 minutes (or until the cheese begins to brown on top). Remove pan from the oven and let it cool for about 15 more minutes before serving.

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Alice's Baked Hash Brown Potatoes
 Printer-Friendly Version

1-1/2 sticks butter
1 large onion, diced
1 red pepper, diced
1 green pepper, diced
1 small celery heart, diced
2 pounds thawed hash brown potatoes
3 c grated cheese
1 can mushroom soup
12 oz sour cream
salt and pepper to taste
1-1/2 c Italian bread crumbs or stuffing/dressing crumbs

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Alice's Pumpkin Pie
 Printer-Friendly Version

16 oz pumpkin (2 cups)
one can condensed milk (14 oz size)
2 eggs
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt

Notes about cooking the pumpkin. Smaller pumpkins are supposed to be sweeter. Of course, you can substitute cooked and mashed sweet potato in a real pinch. Remove stem end from the pumpkin or cut in half. Take out all of the seeds and stringy glop. Cut pumpkin into pieces about 2 square inches in size. put in a large pot and cover with water. Boil for at least 20 minutes, testing pumpkin flesh with a fork to determine tenderness. When pumpkin flesh is soft, drain pumpkin pieces into a colander and rinse with cold water. When cooled, cut off pumpkin rind/skin with a sharp knife. Mush up the pumpkin until smooth (or blend it, to remove all traces of the strings) and use as designated in recipe.

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George's delicious oatmeal

1/2 c "steel-cut" oats (not quick-cook flat oats)
2 c water
Pinch of salt
A few raisins
1 T brown sugar

Steel Cut oats can be purchased in specialty grocery stores, often from one of the "bulk" bins. The look very different from the highly-processed oats that one uses to make cookes. Accept no substitutes for the real thing!

These oats can be cooked one evening and then eaten for breakfast the next day; refrigerate between. They will need a touch of water the next morning, while you warm them up.

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Many-Flavor Pound Cake, from Karen Keller Thomas.
 Printer-Friendly Version

1/2 pound butter, 2 sticks
1/2 c Crisco
3 c sugar
3 c flour
5 eggs
1 C milk
1/2 t baking powder
1 t each of flavors, vanilla, lemon, rum, whatever, as many as you wish!

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Vegetable-Cheese Medley, from Karen Keller Thomas.

Mix together

Stir in 1/2 small can Durkee fried onions.
Combine mixture with one 16-oz bag of (thawed) broccoli, carrots, and cauliflower vegetables.
Bake, covered, at 350 degrees for 30 minutes.
Top with 1/2 C shredded Monterey Jack cheese and remaining half can of fried onions.
Bake, uncovered, for an additional 5 minutes.

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Mexican Dip, from Doris Woods

Mix together

Brown sausage and ground beef. Drain. Rinse with hot water.
Mix all ingredients and simmer on low for an hour or two.
Serve with chips.

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Cornbread Salad from Dee Lamb in "Recipes to Remember,"
Matthews Help Center, 2002, significantly modified by Alice R. Keller      

 Printer-Friendly Version

1 (1-oz) package dry ranch salad dressing mix
1 c fat-free or reduced-fat sour cream
1 c reduced-fat mayonnaise or salad dressing
1 (6- or 7-oz) package corn bread mix, baked according to package directions and crumbled
2 (16-oz) cans pinto beans, rinsed and drained
1 (16-oz) can whole kernel corn, drained
2 or 3 large tomatoes, or 10 plum tomatoes, chopped
1 green bell pepper, chopped
1/2 sweet onion, chopped
4 cups shredded cheddar cheese

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Irish Soda Bread      
 Printer-Friendly Version

3 c flour
2 t baking powder
1/2 t soda
1 t salt
3/4 c Splenda
1/4 c sugar
1-1/2 c buttermilk
2 eggs
1 or 2 c raisins

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Alice's Cornbread      

1-1/2 c cornmeal
1/2 t soda
1 t salt
1 t baking powder
2 T sugar
3 T Splenda
2 eggs
1-1/4 c buttermilk
2 T melted shortening (like solid Crisco or butter)

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Alice's Cheesecake      
Adapted from USA Weekend

1 T softend butter
3 T wafer crumbs
3 8-ounce packages cream cheese, room temperature
1 C sugar
3 large eggs, room temperature
2 t vanilla extract
2 t almond extract
1/4 C heavy cream
1/4 C sour cream
Round spring-form (SF) pan with removable bottom
Aluminum foil
Roasting pan big enough to hold spring-form pan
Tea kettle with water
Cooking rack

Adjust oven rack to middle position
Heat oven to 325 degrees
Brush interior of SF pan with butter
Add crumbs and spread evenly around the pan bottom by tilting the SF pan a bit
Tear off two long strips of heavy-duty foil, overlap in the cross pattern, and set the SF pan in the middle. (This is to keep water out of the cake.)
Bring up sides, crimping around exterior top of the pan and forming a sight seal.
Set SF pan with foil in the roasting pan.

Beat cream cheese with electric mixer until smooth.
Gradually add sugar and beat at medium speed until fully incorporated.
Scrape down bowl sides and beat again until smotth.
Add eggs, one at a time.
Slowly beat in vanilla and almond extract
{Meanwhile, bring a kettle of water to a boil.}

Pour batter into SF pan
Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the SF pan.
Bake until cake perimeter is set but center still jiggles, about 40 minutes.
Turn off heat and leave oven door ajar.
Let cheesecase sit in oven so the residual heat continues to cook it, about 30 minutes.

Remove pan from water; set on wire rack; let cool to room temperaure.
Cover and refrigerate untill well-chilled -- about 3 hours (or as long as 4 days).
Run a sharp knife around the edge of the pan, loosen the spring siding and serve

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Rebollita, Tuscan Vegetable and Bread Soup      

1 onion, finely chopped
1 leek
1 10-oz can white beans
2 quarts chicken broth
1 lb fresh spinach, chopped
2 celery stalks, sliced
2 carrots, sliced
2 zucchini, sliced
1 small bunch of basil, leaves torn
2 T tomato paste
1/2 t oregano
freshly ground black pepper
1 t sea salt
1/2 c extra-virgin olive oil
1/2 pound stale Italian bread
freshly grated Parmesan cheese

Saute' onion and leek in 1/4 cup olive oil until translucent.
Add a cup of chicken broth and bring to a simmer. Add spinach, other vegetables, and basil to the onions and broth.
Cook for 20 minutes, covered. Add the beans and the rest of the broth.
Add tomato paste, oregano, and season to taste with salt and pepper.
Cook for 90 minutes. The soup should not be thick at this point.
It is best to let the soup rest at least a day.
Put the soup in a pot and layer the soup with thin slices of day old bread.
Heat while stirring until the bread breaks apart and thickens the soup. Add more broth or water if needed.
When the soup is done, turn off the heat and stir in 1/4 cup olive oil. Taste for salt.
Serve with the freshly grated cheese on top.

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Raspberry Cobbler, by Dogwood Crafters, modified by George and Alice Keller      
 Printer-Friendly Version

11/2 Cup sugar
1 T cornstarch
4 C raspberries (drain juice if using frozen and save juice)
1 C raspberry juice (add some water, if necessary to make 1 cup)
3 T shortening (butter!)
1-1/4 C flour
1 T sugar
1-1/2 t baking powder
1 t salt
1 C milk

Heat oven to 400 degrees. Mix cup sugar and cornstarch in saucepan.
Add raspberry juice and let boil and thicken.
While the mixture is thickening, cut shortening into flour, 1 t sugar, baking powder and salt until fine crumbs.
Add raspberries to mixture in saucepan. Boil and stir 1 minute.
Pour into un-greased 9x9 inch pan. .Stir milk into shortening/flour/sugar/BP/salt.
Drop dough by spoonfuls onto hot raspberry mixture. Bake for 25-30 minutes.

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Gooey Cake, by Dogwood Crafters, modified by George and Alice Keller      
 Printer-Friendly Version

1 box German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 carton cool whip
1 bag heath bits


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Monkey Bread by George, based on a Pillsbury recipe

2 "boxes" of refrigerated buttermilk biscuits
1 C sugar
2 T ground cinnamon
1 stick butter, melted

cut the biscuits into fourths
roll the biscuits in the sugar/cinnamon mixture
plop the biscuits into a greased cake pan
mix the remaining dry mix into the melted butter and drizzle it all onto the biscuits
cook at 350 F for 25 minutes

tent with aluminum foil

cook at 350 F for an additional 10 minutes

turn out promptly onto a plate
let cool a minute or two before you sample

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Sour Cream Waffles              Printer-Friendly Version



            2 C flour

            1 T sugar

            ¾ t salt

            ½ t baking soda

            ½ C powdered buttermilk (in baking isle)

            2 large eggs

            ½ t vanilla extract

            ½ C sour cream

            ¼ C oil

1- ½ C unflavored seltzer water


            Instructions:   Stir gently.  Don’t break up all lumps.

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