Shelly Moran began this column about 25 years ago as a recipe exchange for readers to share their recipes, and it remains that way. 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.


From Shelly Moran’s, Oct. 6, 1993, Sharing the Best column:

Once again. I’ve gathered several recipes which have come from various sources for this week’s column. No theme this week - just good cooking and good eating!

From LuVerne Isbell - LuVerne and her husband Leroy [of Carlisle] are the 1993 Lonoke County Farm Family.


1 pkg. yeast (or 2 if you want them to rise raster)

1/4 cup warm water

2 cups water

6 Tbsp. oil

6 Tbsp. sugar

1 tsp. salt

1 egg

All-purpose flour (about 3 3/4 cups)

Dissolve yeast in 1/4 cup warm water and let stand. Mix the 2 cups water, oil, sugar, salt and egg. Then add yeast-water mixture. Stir in enough flour to make a soft dough. Mix well and place in an airtight container. Refrigerate overnight. Knead down and make into dinner rolls or cinnamon rolls. Let rolls rise at least two hours. Bake at 350 degrees until golden. (If desired, substitute one cup of yogurt for the oil.)

-LuVerne Isbell



2 boxes frozen spinach (thaw and squeeze out liquid; reserve 1/2 cup liquid)

4 Tbsp. butter

2 Tbsp. flour

2 Tbsp. chopped onion

1/2 cup evaporated milk

4 ozs, hot pepper cheese (soft and cubed)

3/4 tsp. garlic salt

1/2 tsp. pepper

3/4 tsp. celery salt

1 tsp. Worcestershire sauce

Melt butter; add flour and onion. Cook 4 to 5 minutes. Add the reserved spinach liquid and the evaporated milk. Stir and cook until thickened. Add cheese and seasonings. Stir until well blended. Add spinach. Place in buttered casserole. Top with buttered breadcrumbs. Bake in preheated 350-degree oven for 20 minutes.

Prattsville Progress; Prattsville, Ala.



2 1/2 cups quick cooking oats (uncooked)

1 1/2 cups Flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup creamy or chunky peanut butter

1 cup margarine

1 cup granulated sugar

1 cup packed brown sugar

1/2 cup mashed ripe bananas

l egg

1 tsp. vanilla

In a medium bowl, combine oats, flour, baking powder, soda and salt. In a large bowl, with mixer at medium speed, beat peanut butter and margarine until smooth. Beat in sugars until creamy. Beat in banana, egg and vanilla. Stir in flour mixture. Drop dough by 1/4 cupful, about 5 inches apart, onto ungreased cookie sheets. With spatula, spread dough into 3 1/2-inch circles. Bake in preheated 350-degree oven for 10 to 12 minutes or until golden brown. Let cool 4 minutes. Remove carefully from baking sheet.

Prattsville Progress, Prattsville, Ala.


Millie Vickery of Lena. Ill. has a storehouse of great recipes. Here’s one for a delicious breakfast dish which has the bread, meat, eggs and potatoes all in one. It starts with convenient refrigerated crescent roll dough. Millie says it is a good Sunday breakfast or brunch dish any day of the week.


1 (8-count) can refrigerated crescent roll dough

1 lb. sausage

2 cups frozen hash-brown potatoes

5 eggs, beaten

1/4 cup milk

Salt and pepper to taste

1 1/2 cups mozzarella or cheddar cheese

Preheat oven to 350 degrees. Unroll dough and press into 9-inch x 13-inch pan, pressing seams together to form crust Brown sausage in skillet; drain off fat. Layer sausage and potatoes over dough. Combine eggs, milk, salt and pepper in bowl; mix well. Pour over potatoes. Sprinkle cheese over all. Bake for 35 to 45 minutes or until bubbly and lightly browned. Suggested garnishes: parsley, orange slices, small bunch of grapes, kiwi or melon slices. Makes 6 to 8 generous servings.

- Millie Vickery Lena. Ill .


Another of Millie’s favorite breakfast dishes is German Pancake. She says it is so easy to bake and a good "company treat." She serves them for lunch as well as breakfast. If you are on a no-salt diet, this fits the bill, if you use no-salt butter.


4 Tbsp. butter or margarine 2 eggs

1/2 cup flour

1/2 cup milk

2 Tbsp. lemon juice

2 Tbsp. confectioners sugar

Preheat oven to 425 degrees. Melt butter in 9-inch ovenproof skillet or Pyrex pie plate. Swirl around. Mix eggs, flour and milk together with a fork. Batter should be lumpy. Pour into skillet or pie plate and bake in hot oven about 20 minutes or until puffy and golden brown. Remove from oven and sprinkle with confectioner’s sugar. Return briefly to oven. Sprinkle with lemon juice and serve immediately. Makes two servings. Cut into pie-shaped wedges. May add fresh fruit, jam or syrup to top of pancake, but it is good without anything added.

-Millie Vickery, Lena, Ill.


Packaged mixes are good and save lots of time. Here’s a cake made with packaged mixes but with added ingredients to make it very special and flavorful.


1 pkg. yellow cake mix

1 large can crushed pineapple with juice

1 small pkg. French vanilla instant pudding mix

1 Cool Whip topping

Mix cake as directed on package and bake in one large rectangular pan or two smaller pans. Remove cake from oven when done and cover with the crushed pineapple and juice while cake is still warm. Mix pudding according to package directions. Spread over pineapple. Top with Cool Whip over all and refrigerate. Garnish with strawberries, raspberries, mint leaves, chocolate curls or colorful jam if desired. Keeps several days in the refrigerator, Cake is better served the day after it is baked.


Use chocolate cake mix, cherry pie filling, and instant chocolate pudding. Make as above and spread with Cool Whip. Similar to Black Forest Cake.

-Millie Vickery, Lena, Ill.


Millie said the following fudge recipe is the best and easiest she has ever made.


3/4 cup chocolate chips

l lb. powdered sugar

1/2 cup unsifted cocoa

1 stick butter or margarine

1/4 cup light cream

1 Tbsp. vanilla

Pinch of salt

3/4 cup chopped walnuts or pecans

Mix all ingredients except nuts in 3-qt. microwave-proof dish. Put into microwave on high for one minute (or until chocolate chips are melted). Stir in nuts and mix well. Pour into pan and cool. (Helpful hint: Line the pan with plastic wrap for easy removal.)

- Millie Vickery, Lena, Ill .


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

Type or write clearly; if handwritten, please print.

2- e-mail - send to, with "Sharing the Best" in the subject line.

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.