Homemade cookbooks have always had a particular attraction for me; my collection even includes construction-paper productions held together by yarn. Having a name attached to a recipe seems to add personality to anything with local flavor. Here are some samplings of of that local flavor:

Two from the 1984 Cabot First Baptist cookbook.

This has not been checked for accuracy; have fun working it -


3/4 c. Judges 5:25

1 c. Jeremiah 6:20

1 c. 1 Samuel 30:12

1 c. Nahum 3:12

1/2 c. Numbers 17:8

2 1/4 c. 1 Kings 4:22

pinch of Leviticus 2:13

1 tsp. Amos 4:5

1 tsp. Chronicles 9:9

1 Tbs. 1 Samuel 14:25

3 of Jeremiah 17:11

3/4 c. Judges 4:19

Follow Solomon’s prescription for making a good boy Proverbs 23: 14 with Judges 5:25 and Jeremiah 6:20. Chop 1 Samuel 30:12, Nahum 3:12 and Numbers 17:8.

Do to Leviticus 2:13, 1 Kings 4:22, Amos 4:5 and 2 Chronicles 9:9 what the lord told Simon Satan desired to do to him, Luke 22: 31. Continue to follow Solomon’s prescription.

After pouring into a greased, floured loaf or tube pan, do as Saul and his servants did With unleavened bread 1 Samuel 28:25 350F Matthew 20:12.

May be topped with a little Isaiah 7:15 while still warm. Psalm 24:26.

- Betty Griffin



1 lb. butter

1 lb. Velveeta cheese

1 c. cocoa

4 lb. powdered sugar

1 tsp. vanilla

1 c. chopped nuts

Melt butter and cheese together over low heat. Sift cocoa and powdered sugar and stir into cheese mixture.

Stir in vanilla and nuts. Put in butter pans or roll and slice when cool.


These are from the Lonoke Lioness "Sharing Our Best" cookbook. Not sure of the date of publication.


3 Tbsp. butter

3 eggs

3/4 c. molasses

1/2 c. sugar

1 Tbsp. corn meal

1/2 tsp. cinnamon

1/2 tsp. ground ginger

dash of salt

1/4 c. water

1 tsp. vinegar

1 tsp. orange extract

Put all ingredients in mixing bowl. Mix quickly all ingredients. Pour in unbaked pie shell. Bake in 350F oven 35 to 40 minutes.

Sheron Wiess - North Little Rock, Ark.


More from the Lonoke Lions


8 Granny Smith apples

8 (1 tube) crescent rolls

1 c. orange juice

1 stick margarine

Bring orange juice, sugar and margarine to a boil. Boil until sugar dissolves and margarine melts. Set aside. Peel apples and quarter; wrap apple quarter in crescent rolls. Place in a baking dish. Pour orange juice mixture over crescent rolls. Bake at 350F· for 30 to 40 minutes.

- Jean Boyd


This is another from the Lonoke Lioness cookbook, but it is noted as from the England Democrat:


1 c. sugar

1 c. Karo

1 tsp. vanilla

2 Tbsp. melted oleo

3 eggs

1 Tbsp. flour

1 c. ground pecans

few large pecan halves (for decoration)

Whisk eggs so they are mixed well; add flour, sugar, Karo, flavoring, oleo and pecan. Pour into a 9-inch unbaked shell and bake in a 350F oven for 40 to 50 minutes.


Some from the Lonoke County 4-H Cookbook. The handy thing about the casseroles is that they can easily be adapted to crockpots. For other delectables such Cream Cheese Pie and Ding Dong Cake, the cookbook might be available through the Lonoke County Agricultural Center, U.S. Highway 70, Lonoke. 501-676-3124.


1 1/2 c. of cooked rice

1 1 2 c. of cubed ham

1/2 onion chopped, or 2-3 green onions chopped

1 1/2 c. chopped broccoli, cooked and drained

1 10-oz. can of cream of mushroom soup

1 1/2 c. shredded sharp Cheddar cheese

1/4 c. of milk

1 1/2 c. Panko bread crumbs

2 T. butter or margarine

In a 1-1/2 quart, well buttered, casserole dish layer rice, ham, onion, and broccoli. In a separate bowl, mix soup, milk, and cheese; spread over casserole evenly. Bake at 375F for 20 minutes.

In a small frying pan, sauté Panko Bread crumbs in butter until light brown. Stir frequently. Sprinkle crumbs over top of casserole.

Continue baking 15 minutes longer until hot and bubbly.

For 8 servings, double ingredients, use a 2 quart casserole and increase baking time to 40 minutes.

- Mathew Summerford



1 c. chopped onion

1 c. chopped bell pepper

1 c. chopped celery

1 c. sliced green onions

1/3 c. fresh parsley

1/2 c. butter

1 can cream of mushroom soup

1 can cheddar cheese soup

2 Oz. jar chopped pimento, with juice

1 tbs. hot sauce

Salt and pepper

3 c. crawfish meat

2 c. cooked rice

1/4 c. cracker crumbs

Saute onion, pepper and celery in butter until tender. Add soups, crawfish, green onions, parsley, pimento, hot sauce, salt and pepper and heat through. Add cooked rice. Mix well and pour into greased 3-qt. casserole. Top with crumbs. Bake at 350F for 35-40 minutes.

- Shelly Russell



6 eggs, slightly beaten

2 C. of milk

1/4 C. of each (Monterey Jack, Cheddar, Queso Quesadilla, Asadero)

6 slices of white bread, cubed

1 tsp. of salt

1 tsp. of pepper

1 tsp. of Worcestershire sauce

1 C. of sour cream

1 tsp. of dry mustard or 1 T. prepared mustard

l lb. sausage, browned and drained

Combine eggs and milk in bowl; beat well. Add remaining ingredients; mix well. Pour into greased 9 x 13 glass dish. Cover and refrigerate overnight. Bake uncovered at 350F for 35 minutes until set.

- Abby Kurz



6 C. of cooked rice

2 lbs. of cooked chicken, cubed

1 can of cream of mushroom soup

2 small cans of mushrooms

3/4 C. of milk

2 C. of shredded cheddar cheese

Salt and pepper to taste

Mix all ingredients together in a microwaveable container. Put in microwave and cook on high for 10 minutes. Stir and cook another 10 minutes.

- Mark Butler



4 to 6 Chicken Breasts

1 C. rice (uncooked)

1 pkg. of onion soup mix

1 can cream of mushroom soup

2 T. pimentos chopped (optional)

1 1/2 C. boiling water

1/2 stick of butter


Place rice, onion soup mix, soup, boiling water, and pimentos in a long casserole dish and mix. Salt & Pepper chicken and place over the mixture. Melt the 1/2 stick of butter and pour over the chicken. Sprinkle the top with paprika. Cover with aluminum foil and back at 3500 for 1 hour and 15 minutes.

- Cole Krablin