Earline Collins

Earline Collins of Bruce learned to cook from her mother, Janie Beckett, who
she says was a good cook. Mrs. Earline still occasionally uses her
mother’s recipes for egg custard, and icebox pickles. She has always
loved to cook, but doesn’t do as much as she used to. Although she has
a good collection of cookbooks, she has made a notebook of her
favorites to keep them handy.


Earline Collins of Bruce learned to cook from her mother, Janie Beckett, who
she says was a good cook. Mrs. Earline still occasionally uses her
mother’s recipes for egg custard, and icebox pickles. She has always
loved to cook, but doesn’t do as much as she used to. Although she has
a good collection of cookbooks, she has made a notebook of her
favorites to keep them handy.
She still likes cooking for friends
and family, church and the Beckett reunion. Before her sons, Tommy and
Paul Wayne, and grandchildren got grown and scattered around,  they
always hoped to see fried chicken and angel biscuits for Sunday lunch.
Most of her “big” cooking now is just on holidays. She enjoys getting
together with friends--sometimes they each bring something to make a
meal, sometimes they do snack food, and sometimes they go out to eat.
She loves soup and trying new soup recipes, and keeps her TV on the
Food Network. Her late husband, Bayne, used to garden and they enjoyed
vegetables she had put in the freezer.
While working at Kellwood,
she got a recipe from the late Grace Gardener of Calhoun City who made
“wonderful divinity.” When her children  were young, she would make
divinity, fudge and peanut brittle for their teachers and Sunday School
teachers for Christmas. Her grandchildren used to help her make it
during their Thanksgiving break because they loved to stir. She
continues to make it for the family at holidays.

Cooked Lemon Pie
1/2 cup lemon juice
3 eggs
1 can Eagle Brand milk
Zest of one lemon
Blend above ingredients.
Make graham cracker crust using two cups graham crackers and 1/2 stick margarine. Blend and press in pie plate. Add pie filling to crust. Cook 15 minutes at 350°. Set overnight in fridge. Beat egg white, add 5-6 Tbsp. sugar, one at a time, and 1/4 tsp. cornstarch. Brown for 12 minutes at 350°.

Seven Minute Frosting
1 1/2 cups sugar
1 Tbsp. Karo
1/8 tsp. salt
1/3 cup water
1 1/2 tsp. vanilla
2 egg whites
Beat 1 minute. Set in top of double boiler and beat seven minutes.

Coconut Cake
1 cup butter
2 cups sugar
3 cups self-rising flour
4 eggs (add one at a time)
1 cup coconut milk
1 tsp. vanilla
Bake in two 9” pans at 350° for 25 minutes.
Split layers (I use dental floss), making four layers.
Icing:
1 cup sugar
1 cup sour cream
1 pack frozen coconut
Little milk
Spread over layers. Marinade three days in refrigerator wrapped in saran wrap.

Apple Pie
Mix 1 stick margarine, 1 1/2 cups sugar, 2 cups water. Boil and set aside.
Dough: 1 1/2 cups self-rising flour, 1/2 cup Crisco, 1/3 cup milk. Mix and roll out thin in a square.
2 cups chopped, peeled apples, 1 tsp. cinnamon. Place apples on dough, roll up and cut 1 1/2” apart. Stand on end in pan. Pour liquid over, bake 50-55 minutes on 400°.

Chicken Salad
2 1/2 cups diced and chilled cooked chicken
1 cup chopped celery
1 cup sliced seedless grapes
1/2 cup sliced almonds or pecans
1 Tbsp. salt
1 cup mayonnaise
1/4 cup heavy cream
1 small can pineapple tidbits, drained
In medium bowl, whip cream to soft peaks. Add remaining ingredients to whipping cream. Chill.

Chicken Soup
Cook 1 Tbsp. butter and 1 Tbsp. dry onions. Add 2 cans undiluted chicken soup, 2 cups chicken stock, 2 cups cooked, chopped chicken. Bring to a boil. Add 1 small bag mixed vegetables. Simmer. Add 1 cup milk and thicken.

Speak Your Mind