8 tbls. Butter
1 tbls. Olive oil
3 boneless chicken breast halves, skinned and cut in 1” pieces
Salt & pepper
1/2 c. dry vermouth
1 c. whipping cream
3/4 lb. Fettuccine freshly cooked
Chopped fresh parsley
Grated Parmesan cheese

Melt 2 tbls butter with olive oil in heavy large skillet over med.-high heat.
Season chicken with salt & pepper. Add chicken to skillet and cook until
opaque- stir occasionally, about 8 minutes. Remove chicken from skillet.
Melt remaining 6 tbls. Butter in same skillet over med.-high heat. Add vermouth
and bring to a boil, scraping up any brown bits. Add cream and heat through.
Pour over fettuccine- Sprinkle with parsley and Parmesan and serve immediately.

1/2 c. oleo
1/2 c. shortening
1 c. buttermilk
1 tsp. Vanilla
1 can coconut (2/3 in cake)
1 c. chopped nuts (1/3 on cake)
5 eggs separated
2 c. sugar
2 c. cake flour
1 tsp. Baking soda

Cream oleo & shortening, add sugar. Beat until smooth and fluffy. Add
yolks one at a time. Beat well. Combine flour and soda and add to mixture
alternating with buttermilk. Stir in vanilla, add coconut and nuts. Fold in
stiffly beaten egg whites. Bake in large 13” X 9” X 2” pans.

Cream Cheese Frosting

1 8 oz. pkg of cream cheese
1/4 c. oleo
1 box 4x sugar
1 tsp vanilla

Beat all together & frost cake-using coconut on layers to the top.

1 c. flour
1 c. sugar
1/2 tsp. Baking powder
1/2 c. margarine
1/2 c. carbonated cola
1/4 c. miniature marshmallows
2 tbls. Unsweetened cocoa
1/4 c. butter milk
1 egg.

Preheat oven to 350 degrees. Mix flour, sugar & soda, set aside. In a
saucepan, over low heat stir margarine, cola, marshmallows & cocoa until
blended and marshmallows melt. With whisk or fork, stir in flour mixture.
Stir in buttermilk & egg until blended. Bake in an 8” X 8”
x 2” pan for 30 minutes.

Frosting:

1/4 c. margarine
2 tbls unsweetened cocoa
2 tbls. Cola
1 1/2 c. powdered sugar
1/2 c. chopped pecans

Heat over low heat until margarine, cocoa and cola are blended. Beat in sugar
and stir in pecans. Frost cake when cake has completely cooled.

1/2 c. shortening
2 c. flour
1 c. sugar
1 tbls baking powder
1 c. mashed, ripe bananas
1 c. chopped nuts
1 tsp. lemon juice (optional)
2 eggs

Preheat oven to 350 degrees. Mix together sugar & shortening, add eggs into
mixture. Add rest of ingredients and mix together until blended. Pour into
a greased loaf pan, and bake for 1 hour or until toothpick comes out clean.

Grandma Davis loved sweets. Here’s an old fashioned recipe that she
could make with both eyes closed.

Pour mixture into an 8” X 8” baking pan
Bake at 325 degrees for 25 – 30 minutes
When cool, cut into squares and roll in powdered sugar.