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JanMaree's Kitchen

Jan kitchen 2.JPG

Shirley's Southern Pound Cake

This simple Pound Cake, made with common pantry ingredients, is delicious with sliced strawberries. It is the BEST pound cake ever, and a recipe given to me by a friend and true Southerner many years ago. —JanMaree

 Cream together: ¼ c. shortening, 3 c. sugar, 2 sticks butter

 Beat in: 5 eggs

 Add: 3¼ c. flour, 1 c. milk, ¼ t. salt, 1½ t. vanilla

Cream shortening, sugar, and butter until light and fluffy. Add eggs one at a time, beating after each addition. Add flour, milk, and salt, beginning and ending with flour. Add vanilla. Pour into a greased and floured Bundt or tube pan. Bake at 325○ for 1 hour, 25 minutes.

Easy Corn Casserole

This tasty side dish was collected by our younger daughter during a Thanksgiving meal with friends. It pairs well with a variety of main dishes. —JanMaree

Easy Corn Casserole

1 can or small bag frozen corn                        1 can creamed corn

1 box Jiffy Corn Mix                                       1 stick of butter, melted

1 c. sour cream                                              1 egg

¼ c. sugar

 Combine all ingredients and bake at 350○.

Chicken-Beef Supreme

Do you need an easy company-worthy entree or a soup? This is your ticket for either, and Chicken-Beef Deluxe is so easy you can be sitting in your recliner when company arrives! —JanMaree

Chicken with Dried Beef (Entrée or Soup)

3 full chicken breast filets or 6 half breasts

1 (8 oz.) pkg. dried beef, thinly sliced

6 strips lean bacon

1 can cream of celery soup

1 – 8 oz. sour cream

 As an entrée:

Arrange dried beef in pan large enough to hold chicken in one layer.  Wrap piece of bacon around each chicken filet and place on top of dried beef.  Combine celery soup and sour cream.  Mix thoroughly.  Pour over chicken. Cover pan with foil. Bake 1 hour at 300°.  Uncover; increase heat to 350° and bake 20-30 minutes longer, basting several times.

Do NOT add salt.  Add black pepper, if desired.

 As a soup:

Chop dried beef finely. Trim excess fat from bacon and chop finely. Layer dried beef and chicken in a crock pot. Top with sour cream/soup mixture and bacon. (Also, may add some dehydrated onion bits.) Cook for 6-8 hours on low. Shred chicken.

To prep soup:

Add 1-2 cartons chicken broth and 2 pkgs. Uncle Ben’s Pre-prepared rice.

*Chicken mixture may be prepared the day before then reheated. Add the chicken broth and rice to warm just before serving.

Good Bread


My Aunt Cleo Ratliff from rural Oklahoma passed on a recipe that is versatile and full of flavor. I have prepared it in many ways, including monkey bread, garlic twists, and cloverleaf dinner rolls. My younger daughter as a child named it “Good Bread.” It offers a light, yeasty bread all will enjoy. —JanMaree


¾ c. shortening (or ½ c. plus 3 T. oil)                       1 c. hot milk

          (or ¼ c. shortening and 6 T. oil)                     2 eggs

2 t. salt                                                                  ¾ c. sugar

1 c. cold water                                                        2 pkgs. yeast

½ c. warm water                                                    7½ c. flour


Combine shortening and hot milk to melt shortening. Dissolve yeast in the ½ c. of warm water. In separate bowl, combine eggs, sugar, salt and beat in cold water. Combine shortening and milk mixture to the eggs and sugar mixture. Add half of the flour then the yeast water. Cover and chill overnight. Shape, rise and bake at 400 degrees until brown on top. They may be made in a single layer on a cookie sheet, or in a muffin tin to form a two-part or cloverleaf roll.

I usually mix the dough up to keep on hand in the freezer. If you do that, form into small balls, layer on a cookie sheet and flash freeze. When frozen, bag in a Ziploc.

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