Sweet Potato Pie
3 c. cooked mashed sweet potatoes (if canned, drain well)
1/2 c. margarine
2 c. sugar
1 tbsp. vanilla extract
1/4 tsp. Salt

Combine all ingredients together. Whip until smooth. Pour into cooked pie shell. Cover top with chopped pecans or walnuts. Good served warm or cold.
From the recipes of Mrs. Johnson, Miami, TX

Vanilla Crumb Pie
1 c. brown sugar
1 c. maple syrup
2 c. water
2 tbsp. Flour

Boil together 1 minute and set aside. In a large bowl, beat:
1 egg
1 tsp. Vanilla
1/2 tsp. cream of tartar
1 tsp. soda

Add to the above syrup mixture. Then divide equally in 3 unbaked pie shells. Top with crumbs made of:
2 c. pastry flour
1/2 c. lard
1/2 tsp. Soda
1 c. brown sugar
1 tsp. cream of tartar

Bake 45 minutes in 350 to 375 degree oven.
From the recipes of Mrs. Johnson, Miami, TX

Peach Cobbler
1 1/2 c. self-rising flour
1/2 c. Crisco
1/3 to 1/2 c. milk
1 tsp. Cinnamon
1 stick oleo
2 (16 oz.) cans sliced peaches, sliced thinner
1 1/2 c. sugar
2 c. liquid (juice and water)

Cut Crisco into flour, add milk, roll into a rectangle approximately 20-inches wide. Drain juice from peaches, if juice isn't 2 cups, add water to make 2 cups. Pour into saucepan, add sugar, heat until sugar is dissolved. (Sugar Syrup) Slice peaches thin and spread over dough, sprinkle with cinnamon. Melt oleo in 9x13 inch pan at 350 degrees. Roll peaches and dough into jelly roll. Slice into 1-inch sections about 20 slices (pinwheels). Place pinwheels into oleo, pour sugar-syrup over pinwheels carefully. Bake at 350 degrees for approximately 55 minutes.
From the recipes of Mrs. Johnson, Miami, TX

Butterscotch Pie
1/2 c. butter or Oleo
1 c. water
2 egg yolks
1 c. brown sugar
2 1/2 tbsp. Cornstarch
1 1/2 c. milk

Brown butter in pan. Then add sugar and cook together, stirring constantly, until sugar is melted. Add water; stir slowly and cook until sugar is again dissolved. Combine cornstarch, egg yolks and milk, and add to sugar mixture. Cook until thickened. Pour in baked pie shell and top with cream.
From the recipes of Mrs. Johnson, Miami, TX

Strawberry Cobbler
1 qt. fresh strawberries
1/4 lb. Butter
1 c. milk
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
1 c. sugar
1/4 tsp. ground cinnamon
Whipped cream (optional)

Heat oven 400 degrees. Hull the strawberries. Melt butter in an 8x12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature. Makes 4 servings.
From the recipes of Mrs. Johnson, Miami, TX

Pecan Pie
3 eggs
1 tsp. melted butter
3 tsp. Flour
1/4 tsp. Vanilla
1/8 tsp. Salt
1/2 c. sugar
1 1/2 c. syrup
2/3 c. chopped pecans
1 unbaked pie shell

Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Add pecans; pour into pie shell. Bake in preheated 425 oven for 10 minutes. Reduce oven temperature to 325 and bake 40-45 minutes longer.
From the recipes of Mrs. Johnson, Miami, TX

Pumpkin Pie
1 1/2 c. canned pumpkin
3/4 c. sugar
1/2 tsp. Salt
1 tsp. Ginger
1 1/4 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Cloves
3 eggs, beaten
1 c. milk
6 oz. can evaporated milk
1 recipe plain pastry

Combine pumpkin, sugar, salt and spices. Add eggs, milk and evaporated milk; blend. Pour into 9 inch pastry-lined pie pan with edges crimped high. Bake at 400 degrees for 50 minutes.
From the recipes of Mrs. Johnson, Miami, TX

Buttermilk Pie
3 tbsp. unsalted butter
1 1/4 c. sugar
3 eggs
1 tbsp. Flour
1/2 c. buttermilk
1 tsp. vanilla extract
1 (9") pie shell, unbaked

Preheat oven to 300 degrees. In mixing bowl, cream butter and sugar. Stir in eggs, flour, buttermilk and vanilla. Pour into pie shell. Bake until tip of a knife comes out clean when inserted in the center, about 45 minutes to 1 hour. Cool slightly before serving. Serves 8.
From the recipes of Mrs. Johnson, Miami, TX

Caramel Pie
1/2 c. sugar
1/4 c. water
4 tbsp. all-purpose flour
3/4 c. sugar
1/2 tsp. Salt
1 1/2 c. milk
2 or 3 egg yolks, well beaten
2 tbsp. Butter
1 tsp. Vanilla
1 baked 8 inch pie shell

In heavy skillet, caramelize 1/2 cup sugar. When sugar is completely melted and golden brown in color, add water. Stir over lowest heat until smooth. In a saucepan, combine flour, 3/4 cup sugar and 1/2 teaspoon salt. Add milk, gradually. Stir in beaten egg yolks and cook until mixture starts to thicken, stirring constantly. Stir in caramel syrup, slowly, and continue to cook until thick and smooth. Remove from heat and add butter and vanilla. Pour in pie shell and cover with basic meringue. Brown. Variation: Use 5 tablespoons flour and 2 cups milk. Substitute 1/2 cup brown sugar for the 3/4 cup sugar. Follow same directions.
From the recipes of Mrs. Johnson, Miami, TX

Apple Crisp
6 apples, peeled and sliced
2 tbsp. lemon juice
1/4 tsp. lemon zest, grated*
2 tbsp. water
3/4 c. brown sugar, packed
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. cornstarch
1 c. flour
1 c. sugar
1/2 tsp. salt
1/4 c. butter

*Zest is the colored part of citrus peel with none of the white membrane, which is bitter. In mixing bowl, mix apples, juice, zest and water. Pour into baking dish. In small bowl, mix brown sugar, cinnamon, nutmeg and cornstarch and sprinkle over apples. In mixing bowl sift together flour, sugar and salt. Cut butter into mixture until it is of cornmeal-like consistency. Sprinkle over apples. Bake at 400 degrees until done, about 45 minutes. Makes 12 servings.
From the recipes of Mrs. Johnson, Miami, TX

Lemon Pie
1/2 c. butter
2 c. sugar
6 eggs, separated
1/2 c. cold water
2 tbsp. Cornmeal
Juice of 2 lemons
Rind of 1 lemon, grated
2 (9-inch) pie pans lined with unbaked crust

Cream butter and sugar; beat in egg yolks. Add water and cornmeal. Add lemon and grated rind. Fold in stiffly beaten egg whites. Pour into pie pans and bake at 350 degrees until brown.
From the recipes of Mrs. Johnson, Miami, TX

Molasses Pie
1 1/4 c. molasses
2 tbsp. Butter
4 eggs
2 tbsp. Flour
2/3 c. sugar
1 unbaked pie shell

Bring molasses and butter to a boil in a saucepan. Beat the eggs until light and fluffy. Mix the flour and sugar with eggs and add to molasses mixture. Pour mixture into pie shell and bake in a 350 degree oven for 30 minutes or until set.
From the recipes of Mrs. Johnson, Miami, TX

Oatmeal Pie
3/4 c. honey
2 eggs, beaten
3/4 c. quick cooking oats
3/4 c. coconut
3/4 c. brown sugar, packed
1/2 c. butter or margarine
1/2 c. currants
1/2 c. chopped walnuts
9" pie shell
Whipped cream

Combine all ingredients; mix well. Pour into pie shell (unbaked). Bake at 350 degrees for 40 to 45 minutes or until filling browns and knife blade inserted near center comes out clean. Cool. Top with whipped cream and serve.
From the recipes of Mrs. Johnson, Miami, TX

Raisin Pie
2 c. raisins
2 c. water
1/2 c. brown sugar, packed
2 tbsp. Cornstarch
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 tbsp. lemon juice
1 tbsp. butter or margarine
Pastry for double 9" crust

Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in lemon juice and butter. Cool slightly. Turn into pastry lined pan. Cover with top pastry or lattice strips.
From the recipes of Mrs. Johnson, Miami, TX

Chicken and Rice Soup
1 (3 1/2 lb.) chicken
3 qt. Water
Salt to taste
3 peppercorns
1/4 bay leaf
2 sprigs parsley
4 med. carrots, washed (unpared & cut in cubes)
1 stalk celery with leaves
1 med. onion, peeled
2 whole cloves
1/2 c. raw brown rice

Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. Bring to a boil and skim to remove any foam from surface. Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender. Skim off fat. Lift out chicken; let cool slightly. Remove celery, onion with cloves and bay leaf; discard. Add rice to broth and simmer slowly until tender. Meanwhile, remove chicken from bones; cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes). Garnish with parsley. Yields about 2 quarts.
From the recipes of Mrs. Johnson, Miami, TX

Chicken and Noodles
1-2 stewing hens, cooked until tender, with broth
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
1/2 c. chopped celery
1/2 c. chopped onion
1 (4 oz.) jar (1/2 c.) pimento, chopped
1 tsp. Salt
1/2 tsp. poultry seasoning
1/8 tsp. Pepper
1 recipe homemade noodles
2 tbsp. Flour
1/4 c. cold water

Remove chicken from bones, and cut in small pieces. Place it and broth in large Dutch oven. Add evaporated milk. Cook, covered until hot. Add celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to boiling. Add noodles slowly to boiling broth. Boil, uncovered, 10 to 15 minutes. Combine flour and water. Stir into boiling broth. Cook, stirring constantly, until chicken broth mixture thickens and bubbles.

HOMEMADE NOODLES
In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt. Add enough of 1 cup of flour to make a stiff dough. Let rest 10 minutes. Roll very thin (about an 18x12 inch rectangle) on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide. Unroll, spread out, and let dry 2 hours. (If desired, store in a covered container until needed or freeze in plastic bags.) Makes 6 oz. noodles or about 3 cups cooked noodles.
From the recipes of Mrs. Johnson, Miami, TX

Chicken Pot Pie
1 chicken (4 to 5 lbs.), disjointed
1 bay leaf
2 tsp. Salt
Few grains pepper
Dash celery salt
1 1/2 tsp. Accent
Boiling water
1 lb. sm. white onions
1 bunch carrots, sliced
6 tbsp. Flour
6 tbsp. cold water
1 tbsp. prepared horseradish
2 1/2 c. biscuit mix

Place chicken in deep kettle; add bay leaf, salt, pepper, celery salt, and 1 teaspoon Accent. Add enough boiling water to cover. Simmer 2 hours, or until chicken is tender. Meanwhile, cook onions and carrots separately, adding 1/4 teaspoon Accent to each vegetable. Remove chicken and drained vegetables to large, shallow baking dish. Strain broth in kettle; measure 3 cups. Add vegetable waters to broth, to make 4 cups in all, adding water if necessary. Add flour, mixed smooth with cold water; cook over low heat, stirring until thickened; add remaining Accent and horseradish; pour over chicken and vegetables. Make biscuit dough as directed on package of mix. Roll 1/2 inch thick; cut with chicken shaped cookie cutter. Arrange on baking dish. Add bits of raisins for eyes, if desired. Bake in hot oven (425 degrees) 25 to 30 minutes, or until biscuits are golden brown. Serves 6 to 8.
From the recipes of Mrs. Johnson, Miami, TX

Chicken Pie
4 c. cooked chicken, bite size
1 can cream of chicken soup
1 (10 3/4 oz.) can chicken broth
1/2 tsp. Salt
Pepper to taste
1 can peas and carrots, drained
1 1/2 c. flour
2 tsp. baking powder
1 1/2 c. buttermilk
1/2 c. melted oleo

Place chicken in greased 9x13 inch pan. Pour next 5 ingredients over this. Mix last 4 ingredients together to make crust. Pour over top. Bake for 1 hour at 350 degrees. Serves 6.

From the recipes files of of Mrs. Johnson, Miami, TX
Thank you Ida for sharing your mother's recipes.

More Old Time Recipes from Mrs. Johnson