Way back in another lifetime, my daughter Katie brought home a cookbook made by her fifth grade class - or maybe I bought it. Either way, The Greenville Cook Book is one of the nuggets of my cookbook collection.

Katie recalls that Greenville was a civics exercise by teacher Paula Green which taught about government organization and how municipalities operate.

The cookbook, dated 1988-1989, is truly locally produced and published with pages of photocopies of handwritten recipes that include the contributor’s name (important because without the name it would be like an unsigned painting). The covers are laminated construction paper bound by a piece of yarn. The preface is the recipe for Christmas by the Cupful that ends with, "This collection of Fifth Grade favorites comes with much love to you … may every measure of happiness be yours this Christmas."

So, just in time for holiday-season planning, come these tidbits from Greenville fifth graders of 25 years ago. While the handwriting is not reproduced, the grammar, spelling and other such quirks remain for their charm.

"From the kitchen of Diane Yates" comes:

$300 Fudge

4 1/2 cups white sugar

1 large can evaporated milk

1 8-oz. chocolate chips

2 sticks margarine

3 tsp. vanilla extract

1 cup pecans (optional)

Cook sugar and milk for 8 minutes after it comes to a boil. Stir constanlty. Add vanilla & margarine & chips.

Beat until chips meet. Pour into a buttered pan. Let cool and enjoy yields 4 pounds.


Chocolate Cool Whip Cake – by Matthew Sharp

1 c. flour

1 c. chopped nuts

1 8-oz. pack cream cheese

1 c. powdered sugar

13 1/2 oz. Cool Whip

2 packs instant choc. pudding

3 c. cold milk

Melt butter + mix with flour + chopped nuts. Spread in bottom of 13x9 greaded pan. Bake at 350 for 15 min. Cool. Cream together cream cheese + 1 c. Cool Whip + 1 c. powdered sugar. Spread over cooled crust. Mix 2 packs instant choc. pudding with 3 c. cold milk. Beat for 2 min. + let stand for 3 min. then spread over cream cheese layer. Top with remaining Cool Whip.


Peanut Butter Bars – Mandy Gann

2 sticks oleo, melted

1 lb. powdered sugar

1 c. crunchy peanut butter

1 c. graham cracker crumbs

Mix together and spread in oblong cake pan. Top with 12 oz. package chocolate chips. Spread on top and put in oven and broil for 1 –2 min. Respread.


Spice Tea [unsigned, but looks like it would be good]

4 qts. of water

2 cups of sugar

6 sticks of cinnamon

boil that for 15 min. and add 1 tall can of pineapple juice. 1 can of 12 ounce frozen orange juice 2/3 small bottle of real lemon juice. Brew 4 small tea bags in 1 pint of water. Add all together and simmer for 30 minutes or longer. "Keep Refrigerated"


Hamburger Pie – Jimmy Dixon

1 pkg. refrigerator biscuits

1 lb. ground beef

2 tsp. minced onion

1/3 cup catsup

1/4 cup chopped green peppers

3 tsp. brown sugar

cheese slices

Press biscuits into cupcake pans. Brown ground beef, minced onion and green peppers in skillet. Drain hamburger meat and add catsup and brown sugar. Scoop mixture into biscuits that have been place in cupcake pan, bake at 325 until biscuits are browned then top with cheese, is melted.


The Greatest Cracker Snack – Bethany James

One ingredient

2 pkgs. dry Hidden Valley ranch dressing (one that says add milk)

Other ingredients 1 tsp. dill weed 1/2 tssp. garlic powder 1 1/2c. Wesson oil


Mix and toss with 2 pkgs. oyster crackers. Leave out + open for 24 hours. - stir from time to time.


Grandma Kinney’s Pumpkin Pie – Jennifer Wood

1 1/2 cup Pumpkin

1 tablespoon Cinnamon

1 tablespoon ginger

1/2 tablespoon cloves

3 eggs

1 cup brown sugar

1/4 tablespoon all spice

1/2 tablespoon salt

2 tablespoon molasses

1 cup evaporated milk

Cook at 400 degrees until set (50 min)


Krazy Chocolate Kake – Charles Wheeler

3 cp. all-purpose flour

2 cp. sugar

1 tsp. salt

2 tsp. soda

6 tsp. cocoa

1 cup salad oil

2 tbsp. vinegar

2 tbsp. vanilla

2 cp. water

Sift flour and measure; add all dry ingredients, sift one more into a 9x13 inch cake pan.

Make three holes in dry ingredients; pour in one hole salad oil, and in one hole vinegar, and in one vanilla. Pour over this the water, mix well. Bake in 350 oven about 45 minutes


Milkey Way Cake – Amy Ray

Cook one hour and 10 minutes

Cook at 350 degrees

8 Milky Way candy bars

2 sticks margarine

2 c. sugar

4 eggs

2 1/2 c. flour

1/2 tsp. soda

1 tsp. baking powder

1 c. buttermilk

1 c. chopped pecans.

Melt Milkey Way bars and 1 stick margarine. Set aside. Cream sugar and 1 stick of margarine. Add eggs. Add aternately flour, soda, and baking powder with buttermilk.

Add melted candy and margarine mixture. Add pecans. Bake in tube pan 1 hr. 10 min. at 350 degrees.


Dang Good Pie – Teresa Schroeder

1 c. crushed pineapple undrained

3 tbs. flour

1 cup coconut

3 eggs

1 1/2 cups sugar

1 tsp. vinilla

3/4 stick melted butter

Mix well. Pour into unbaked pieshell. Bake at 350 for about one hour.

Merry Christmas and happy dieting!


This column is for readers to share their recipes. The recipes need not be fancy or original; just good cooking that you and your family enjoy. A few sentences about any history behind a recipe are welcome.

Civic service organizations, non-profit organizations, churches, school classes, EHC, 4-H, etc. can also take part. Collect six or seven recipes from members, include their names; tell about the purpose of the organization, maybe a little history; include when and where the group meets, and how to join.

When submitting recipes, include all ingredients and instructions. Give amounts and measures as well as sizes of cans and packages. It is also helpful to know sizes of dishes or pans used. Include your name, city of residence and phone number; the phone number will not be published but is needed should questions arise while preparing for print.

Submissions are first-come-first-printed, and are subject to editing for style, grammar and space.

Send to:

1- e-mail - send to news@cabotstarherald.com, with "Lick the Spoon" in the subject line.

2 - U.S Postal Service: mail to LICK THE SPOON, Cabot Star-Herald, P.O. Box 1058, Cabot, AR 72023.

Type or write clearly; if handwritten, please print.

Original photos of the recipe results are invited, but subject to space limitations; attach pictures to the email in jpeg format. Photos must not be copyrighted.