Ingredients:

• 1 3 oz package of Orange Jello
• 1 cup boiling water
• 1 9-ounce can crushed pineapple with juice *
• 1 tsp lemon juice
• pinch of salt
• 1 cup grated carrots

Directions:
Empty gelatin into a small mixing bowl. Stir in the cup of boiling water.
Stir thoroughly until the gelatin has dissolved.
Add the pineapple (including juice), lemon juice, salt, and carrots.
Chill ’til thickened.

This recipe seems to be a variation of a one found in a 1920s Jello Recipe booklet The Greater Jell-o Recipe Book, called “Golden Glow Salad”, page 18, but with the substitution of Orange Jello for Lemon, and lemon juice for vinegar.

* Nope, can’t substitute fresh pineapple – fresh pineapple has an enzyme that will prevent Jello from jelling.

Ingredients:

• 1/2 cup butter, cubed
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1 cups chopped celery
• 1 cup chopped green pepper
• 1 cup diced yellow onion
• 1/2 cup chopped green onions
• 1 can (14-1/2 ounces) chicken broth
• 1 cup water
• 1/4 cup minced fresh parsley
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 pounds frozen cooked craw fish tail meat, thawed

Directions:
In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.

Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Originally from a reddit post /u/JohnnyBrillcream

Ingredients:

• 1 uncooked pie shell
• ½ cup butter
• 2 cups sugar
• 3 rounded Tbsp. flour
• 3 eggs
• 1 tsp vanilla
• ¼ tsp almond extract
• 1 cup buttermilk
• nutmeg

Directions:

Preheat oven to 425°.
Prepare pie crust and set aside.

In mixer bowl, cream butter with sugar. Add flour and combine thoroughly. Add eggs, one at a time, beating well after each egg.
[A note here: don’t beat the eggs mercilessly — just mix ’em.
If they’re beaten too much, the proteins will break down and the pie won’t be stiff.]
Combine vanilla and almond extract with buttermilk and stir.
Add to sugar / egg mixture. Mix well.
Pour into prepared pie shell and dust the top with a little nutmeg.
Bake: 10 minutes at 425°.
Then: reduce heat to 350° and cook 35—40 minutes, until custard sets. It should be firm.

Original Recipe: Ora Calloway, as published in: “The Only Texas Cookbook”, Linda West Eckhardt, Texas Monthly Press, 1981.

Ingredients:

• 2 cups sugar
• 4 tablespoons cocoa
• 1 cup vegetable shortening (1 stick)
• 1 dash salt
• 1 teaspoon vanilla
• 4 eggs
• 2 ½ cups flour
• 1 cup buttermilk
• 1 teaspoon baking powder (pre-mixed into the buttermilk

Directions:

Grease & flour a 9×13 pan.
Mix the sugar and cocoa first – the sugar cuts the dry cocoa up and helps it mix better.
Mix everything else in.
Pre-mix the baking powder into the buttermilk.

Bake at 350 for 30 to 40 minutes. Test the center before taking out.

Frosting:

• 1/3 cup milk
• 1 stick margarine or butter
• 4 tablespoons cocoa
• 1 dash salt
• 1 teaspoon vanilla
• 1 box (16 oz) powdered sugar

Cake must be cool before frosting.
Mix the frosting ingredients and frost the cake.

Ingredients:

• 2 pounds red potatos
• 8 oz sour cream
• 8 oz mayonnaise
• chopped bacon
• diced green onions
• 8 oz shredded sharp cheddar
• salt & pepper to taste

Directions:

Boil red potatoes until fork tender, about 25 minutes.
Quarter or cut in large pieces.

Mix everything together.

Salt & Pepper to taste – less is better.