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<html>
<a href="https://www.allengarrido.com/tree/doku.php?id=willehelmina_furrow_1927" target="_blank">
<h1>Billie Allen</a>'s Recipes</h1>
</html>

<WRAP box recipe>

=====Shrimp Souffle=====

===Ingredients===

  * 4 tbsp melted butter
  * 4 tbsp flour
  * 1 cup milk
  * ½ tsp salt
  * 1 cup cooked shrimp
  * 3 egg yolks, beaten
  * 3 egg whites, beaten until frothy

===Preparation===

In saucepan, blend butter and flour. Add milk and stir until thickened. Add shrimp and remove from heat. Slowly stir in egg yolks. When the yolks are completely mixed into the white sauce, fold in the beaten egg whites and pour into a well-greased 8" casserole. Bake for 50 minutes at 350°F or until golden brown. Serves 6. 

In place of shrimp, you could use cheese or chicken.

</WRAP>

<WRAP box recipe>

=====Hot Rolls=====

===Ingredients===

  * 1 cup milk, scalded
  * 1 package yeast
  * 1 cup lukewarm water
  * 3 eggs, beaten
  * 1½ tsp salt
  * ½ cup sugar
  * ½ cup shortening, melted
  * 6 cups flour

===Preparation===

Scald milk and cool. Dissolve yeast in lukewarm water. Add eggs, sugar, shortening, and salt to milk. Add yeast mixture and 3 cups flour. Beat until smooth for 2 minutes with an electric mixer. Add remaining flour, mixing well with spoon. Knead very briefly, and let rise until doubled in bulk. Form into desired shapes and place on greased tins. When dough retains finger imprint, bake at 400°F for 12 minutes. Entire process takes only 2 hours. Makes approximately 3 dozen rolls.

</WRAP>

<WRAP box recipe>

=====Cherry Cobbler=====

====Cherry Filling====

===Ingredients===

  * 2½ cups of sour cherries
  * 1 tbsp cornstarch
  * ½ cup sugar
  * ¼ tsp salt
  * 1 tbsp lemon juice
  * 1 tbsp butter or oleo

===Preparation===

Drain juice from cherries and add enough water to juice to make 1 cup. Combine sugar, cornstarch, and salt in a one-quart saucepan. Stir in cherry juice, and bring to a boil over medium heat. Stir in lemon juice and butter. Place cherries in a greased casserole (1½ quart). Pour in cooked cherry juice.

====Biscuit Topping====

===Ingredients===

  * 1¼ cups flour
  * 1½ tbsp sugar
  * ½ tsp salt
  * 1½ tsp baking powder
  * 4 tbsp shortening
  * ½ cup milk

===Preparation===

Sift flour, add sugar, salt, and baking powder. Sift into a bowl. Cut shortening into flour with blender or fork until mixture looks like coarse meal. Add milk. Mix with fork until all the flour is moistened. Turn dough out on floured board. Knead lightly for about 30 seconds or unti the outside looks smoothl. Pat dough out evenly to fit top of casserole and lay over the cherries. Bake at 400°F for 20 minutes or until lightly brown.

</WRAP>

<WRAP box recipe>

=====Red Hots Jello Dessert=====

===Preparation===

Dissolve 2 tbsp Red Hots into 2 cups boiling water. Let sit until Red Hots melt. Add 2--3 packages red Jello (e.g. strawberry, cherry, mixed fruit). Dissolve Jello, stirring often. Add 1 cup cold water. Add 1 jar applesauce. Mix well. Pour into 9×9 or 8×10 pan. Set in refrigerator several hours

</WRAP>

<WRAP box recipe>

=====Chocolate Pie=====

===Ingredients===

  * 16 marshmallows
  * 5 Hershey bars (plain or with almonds)
  * ½ cup milk
  * ½ tsp vanilla
  * 1 cup whipping cream
  * 1 pie crust

===Preparation===

Melt in double boiler, set to cool, add vanilla and whipping cream. Fold into chocolate, mix, and pour into a 9" baked pie shell.

</WRAP>

<WRAP box recipe>

=====Lemon Chess Pie=====

===Ingredients===

  * 4 tbsp lemon rind
  * ½ stick oleo
  * 1 tbsp flour
  * ¼ cup lemon juice
  * 1 cup sugar
  * 1 tbsp cornmeal
  * 1 pie crust

===Preparation===

Mix together and pour into a 9 inch unbaked crust. Bake at 350°F for 40 minutes.

</WRAP>

<WRAP box recipe>

=====Amber Marmalade====

===Ingredients===

  * 1 lb dried apricots, cut in small pieces
  * ½ cup lemon juice
  * 4 cups water
  * 1 lb 4½ ozs crushed pineapple (1 can)
  * 8 cups sugar

===Preparation===

Combine all ingredients in large heavy saucepan. Cook over medium heat, stirring often for 25 minutes or until mixture comes to a rolling boil. Boil rapidly, stiurring often to prevent sticking. Takes about 35 minutes for syrup to become thick and jelly like. Ladle at once into hot sterilized glasses. Top with layer of melted paraffin. Cover with clean lits or foil. Store in cool dry place.

Makes 12 8 oz glasses.

</WRAP>