Recipes from Paulette Kyle Gregory and her mother Patty Jones Kyle
Patty’s Potato Salad
5 lbs. Russett or Idaho Potatoes (peeled/diced)
2 stalks of celery diced
1 small or medium sweet Vadalia onion (otional)
1 tsp. salt/pepper
5 oz. dill or sweet relish
1 to 1 ½ c. mayonnaise
1 medium jar of pimento
8 eggs boiled and diced
Peel and dice potatoes in cold, salt water (salt will keep potatoes from turning brown) Rinse potatoes then put them in another batch of cold salt water (enough to cover them while cooking). Cover and bring potatoes to a hard boil then reduce heat and cook until they are slightly tender (firm but not mushy… check with a fork… DO NOT OVERCOOK)
Boil, peel and dice eggs.
While potatoes are cooking or even before you prepare them for cooking. Wash and chop (dice) 2 stalks of celery , and onion. Drain the relish and pimento and set all of this aside waiting to mix once potatoes finish cooking.
When potatoes are done, drain them in a colander, cool for approximately 5 minutes and then mix all of the remaining ingredients together while potatoes are still hot. You may add salt/pepper and more mayonnaise to taste.
Recipe submitted by Patty Jones Kyle and Paulette Kyle Gregory
Broken Glass Pie
1 can Eagle Brand Milk
½ Pkg. plain gelatin
3 different flavors of Jell-o
(lime, cherry, and strawberry)
1 ½ large containers Cool Whip
½ c. pineapple juice
3 graham cracker crusts
Make Jell-o the night before. Use 1 cup of hot water and ½ cup cold water per package of Jell-o. Once Jell-o has congealed, cut into cubes. Mix together Eagle Brand milk and juice. Dissolve plain gelatin in a little hot water. Mix in and fold in Cool Whip. Pour into pie crusts.
Recipe submitted by Paulette Kyle Gregory
Angel Food Crème Cake
1 box Duncan Hines angel food cake mix, baked as directed
1 to 2 containers of Cool Whip
1 (16oz.) can crushed pineapple
Mix crushed pineapple and juice with dry pudding mix. Fold in Cool Whip. Slice cake into 3 layers. Spread topping on each layer.
Substitutes: Twenty ounce package frozen strawberries, mandarin oranges or fruit of choice. I use one 8 ounce crushed pineapple and one package of strawberries.
Recipe Submitted by Patty Jones Kyle
Angel Food Fluff with Strawberry or Peach topping
1 large angel food cake
16 oz. sour cream
5 oz. can evaporated milk
12 oz. Cool Whip
¾ c. powdered sugar
1 pkg. glazed strawberry or peach mix
Sliced strawberries or peaches
Mix sour cream, evaporated milk and sugar together. Crumble chunks of angel food cake in large mixing bowl. Fold in the sour cream mixture. Place in a nice large serving bowl and place the strawberries or peaches over the cake mixture. Spread the glaze over the entire top area and chill for a few minutes, hours, or even overnight. Ready to serve.
Recipe submitted by Paulette Kyle Gregory
London Broil
2 to 2 ½ lb. top round steak cut 1 ½” thick.
Marinade:
1/2c. olive oil
2 cloves garlic crushed
¼ tsp. pepper
1/3 c. lemon juice
¼ tsp. salt
Place steak in a zipper locking plastic bag. Combine marinade ingredients and pour over steak. Remove all air from bag. Refrigerate and marinate for 6 to 8 hours, turning frequently. Remove meat from marinade; reserve marinade. Place beef on preheated grill over moderately hot heat about 4 to 5 inches from heat source. Grill steak about 10 minutes per side for medium-rare, basting frequently with marinade. Serve steak hot. Serves 4
Recipe submitted by Paulette Kyle Gregory
Pineapple Cheese Ball
16oz. pkg. cream cheese
2c. chopped pecans
½ c. chopped onions (salt)
1 small can crushed pineapple, drained
½ c. chopped green pepper
1 tsp. seasoned salt
Add pineapple to cheese; mix pepper, onion and seasoning salt to cheese. Add 1 cup of chopped pecans. Form the cheese mixture into a ball and cover with remaining pecans.
Recipe submitted by Paulette Kyle Gregory
Spaghetti Salad
1 large cucumber, diced
1 onion, diced
1 tsp. hot sauce
McCormick Salad Supreme for taste
1 large tomato, diced
1 bell pepper, diced
1 (16 oz.) bottle of Zesty Italian dressing
Prepare spaghetti as usual adding a little cooking oil to water to keep from sticking. Cook until done; strain and cool. Add all ingredients and mix well. Ready to eat or even better if chilled in refrigerator.
Recipe submitted by Paulette Kyle Gregory
Poppy Seed Cake
1 box Duncan Hines Golden Butter Cake Mix
1 box instant vanilla pudding
4 eggs
½ c. oil
8 oz. sour cream
½ c. sherry or rum
¼ c. poppy seed
Mix and pour into a tube cake pan. Bake in a 350 degree oven for 60 minutes.
Glaze topping: Mix water, sherry or rum and sugar to make syrup. Pour over cake.
Recipe submitted by Patty Jones Kyle