Recipes from past and present residents of Dancy, Mississippi

1. Dancy Recipes
First Edition

2. Dancy Recipes
This first edition of Dancy Recipes is a collection of recipes from
Lula Phillips’ and Sue Walker’s recipe box. They are recipes from
past and present residents of Dancy. I have copied them just as
they were written and some do not have a lot of instructions.
I hope to see future editions of Dancy Recipes with recipes
collected from others. This book will be available as a pdf file
and available to download for free.
Please send recipes you would like to include to Sue Phillips
dancymississippi@gmail.com

3. Contents
• Appetizers and Beverages
• Breads
• Candy
• Desserts
• Meats and One Dish Meals
• Vegetables
• Salads and Dressings
• Soups
• Relishes, Pickles Sauces and Dips

4. Appetizers and Beverages

5. Orange Julius
Sue Phillips
6 oz. can Frozen Orange Juice (do not dilute)
1 C. Milk
1 C. Water
½ C. Sugar
1 tsp Vanilla
Mix in blender until smooth.

6. Breads

7. Refrigerator Rolls
Mattie Walker McCarter
1 Qt. Sweet Milk
1 C. Shortening
1 C Sugar
Place on stove and heat. Dissolve 1 pkg yeast in cup of mixture after cooling to luke
warm. Add to first half of mixture. Beat in about 1 Qt. flour. Let rise until double in bulk.
Then add other half of milk and 1 Qt. Flour, 1 heaping T. Baking Powder, 1 tsp. soda, 1 tsp
Salt. Place in refrigerator or roll out what you want to cook and let rise about 3 hours.
Then cook.
Biscuits
Allie Woods Barton
5 C. Self-rising Flour
2 C. Buttermilk
1 Yeast Cake
2/4 C. Water
1 tsp Soda
1 C. Wesson Oil
Biscuits
Viola Floyd Walker
2 C. Flour
4 tsp Baking Powder
1 tsp Slt
8 T. Oil
Milk

8. Nut Tea Biscuits
Mattie Walker McCarter
2 C. Flour
2 tsp Baking Powder
1 tsp Salt
3 T. Butter
4 T. Sugar
¾ C Milk
1 C. Nuts, chopped
Sift dry ingredients together. Put in butter with end of fingers. Add chopped nuts and
then the milk. Toss out on floured board. Cut with very small cutter and brush top with
milk. Bake in hot oven 15 to 20 minutes.

9. Candy

10. Peanut Brittle
Lorena Floyd Parker
2 C. Peanuts
1 ½ C Sugar
1 tsp Vanilla
½ C Water
½ C Karo
1 pad butter
1 tsp soda
Parafin wax size of thimble
Cook till peanuts pop
Fudge
Lavenia Walker McCann
2 ½ C Sugar
1 small can Milk
1 Stick Oleo
1 pkg. Chocolate Chips
1 C. Nuts
10 Marshmallows
Mix sugar, milk, butter. Boil for 7 minutes. Put in marshmallows, chocolate chips and nuts and
beat until cool. Add 1 tsp Vanilla

11. Desserts

12. Peach Cobbler
From Viola Floyd Walker
½ Stick Margarine
½ C. Sugar
½ C, Flour
1 ¾ tsp. Baking Powder
½ tsp Salt
½ C. Milk
Peaches
Melt margarine in over in casserole. Make batter using sugar, milk, flour, baking
powder, salt. Pour over margarine. Do not stir. Pour sweetened peaches over
batter. Do not stir. Bake in moderate oven until brown.
Peanut Butter Cookies
Sue Phillips
1 C. Margarine
1 C. Peanut Butter
1 C. White Sugar
1 C. Brown Sugar
2 C. Plain Flour
2 Eggs
1 T. Vanilla
1 tsp. Salt
1 tsp Soda
Mix together and drop on cookie sheet with teaspoon and mash flat with a fork.
Bake at 350 degrees for 15 minutes.

13. Banana Fritters
Mattie Walker McCarter
1 ¾ C. Flour
1 ½ tsp Baking Powder
2 T Sugar
1 C Milk
2 Eggs
1 tsp Salt
Dip fruit in batter and fry
Orange Jello Cake
Viola Floyd Walker
1 Pkg. Orange Jello
1 Pkg. White Cake Mix
4 Eggs
2/3 C. Water
2/3 C Oil or Shortening
1 tsp Orange or Vanilla Flavoring
Mix well. Pour in cake pan. Pre-heat oven. Bake at 350 degrees for 30 minutes or until done.
Five Minute Applesauce
Lula Walker Phillips
Melt some fresh butter in a heavy skillet. When butter is hot and still golden put in finely
shredded apples. Heat thoroughly and turn over so the melted butter is mixed with all the
apples. Just before serving sprinkle with honey.
Honeyed Dried Fruit
Lula Walker Phillips
Wash prunes, apricots or raisins. Cover with warm water and 1 or 2 Tablespoons Honey. Do not
cook but let soak 24 hours.

14. Fruit Pie
Mattie Walker McCarter
Yoke of 5 Eggs
1 C. Sugar
½ C. Butter
1 C. Preserves
Flavor with Vanilla
German Devils Food Cake
Pauline Gibson
1 C. Crisco
1 ¾ C. Sugar
2 ½ C. Flour
1 C. Buttermilk
1 tsp. Soda
1 tsp. Vanilla
¼ tsp Salt
4 Egg Yolks
4 Egg Whites
1 Bar German Chocolate
Melt chocolate in ½ cup boiling water. Let cool. Cream Crisco and sugar. Add egg yolks. Stir. Add
melted chocolate. Stir soda in buttermilk and add alternately with flour. Add vanilla. Beat egg whites
and fold in last. Bake at 350 degrees for 30 minutes. 3 layers.
Filling:
4 Egg Yolks
1 ½ C. Sugar
1 ½ C. Coconut
1 ½ C. Carnation Milk
1 ½ stick Butter
1 ½ C. Pecans
1 ½ tsp Vanilla
Put in boiler. Cook until thick. Stir constantly

15. Apple Pie
Mattie Walker McCarter
Line a pie pan with thin pastry. Sprinkle lightly with flour. Slice tart apples very thin. Layer
apples with white sugar and bits of butter. Cover with pastry and bake until brown.
Cheese Cake
Sue Walker
1 ½ Lb. Cottage Cheese
½ Pint Coffee Cream
¼ tsp. Salt
1 Lemon – Juice and Grated Rind
¼ C. Flour
Mix together until smooth. Strain through fine sieve.
4 Eggs
1 C. Sugar
Beat eggs until light. Add sugar. Mix with cheese mixture. Stir until smooth.
16 Graham Crackers
1 C. Sugar
1 tsp. Flour
½ C. Melted Butter
½ C. Chopped Nuts
1 tsp. Cinnamon
Roll graham crackers to make crumbs. Mix with the dry ingredients. Mix in melted butter. Set
aside ¾ cup of this mixture to use on top.

16. Old Fashioned Jelly Roll
Mattie Walker McCarter
¾ C. Cake Flour
¾ tsp. Baking Powder
¼ tsp Salt
¾ C. Sugar
4 Eggs
1 tsp Vanilla
1 C. Jelly
Combine baking powder, salt and eggs in bowl. Place bowl over smaller bowl of hot water and
heat adding sugar gradually until thick and light colored. Remove bowl from hot water. Fold in
flour and vanilla. Turn into greased 15 x 10 inch pan lined with greased paper and bake in hot
oven 400 degrees 13 minutes. Quickly cut off crisp edges of cake. Turn from pan at once onto
cloth covered with powdered sugar. Remove paper. Spread jelly almost to edge. Roll quickly.
Wrap in cloth and cool on rack.
Light Fruit Cake
Merle Walker Wilson
1 lb Butter
6 Eggs
2 C Sugar
4 C Flour
Pinch of Salt
½ lb. Candied Cherries
½ lb. Candied Pineapple
4 C. Pecans
4 oz. Raisins
½ oz. Lemon Extract
Cream butter and sugar until creamy. Add eggs, then flour, slowly. Salt. Add candied fruit,
raisins, nuts and extract. Mix with hands. Place in ungreased pan and bake (tube pan) at 350
degrees for 1 ½ to 3 hours. 1 ½ hours in loaf pan.

17. Zucchini Cake
Sue Walker
3 Eggs
½ C. Butter
½ C Safflower Oil
1 C. Honey
2 tsp Vanilla
3 tsp. Cinnamon
¼ tsp Ground Ginger
1 tsp Sea Salt
2 tsp Baking Soda
½ tsp Baking Powder
2 ½ C. Whole Wheat Flour
2 C. Unpared, Grated Zucchini
2 C. Chopped Walnuts
Mix together eggs, butter, oil, honey and vanilla. Add Cinnamon, ginger, salt, soda and baking
powder. Gradually add flour and grated zucchini. Fold in walnuts. Bake in a 15 x 9 inch buttered
and floured glass baking dish for 35 to 40 minutes at 350 degrees.
Fruitcake Cookies
Sue Phillips
1 Lb. Mixed Candied Fruit
½ C. Flour
1 Pinch Salt
1 – 3 ½ oz. Can Coconut
2 C. Chopped Pecans
1 Can Sweetened Condensed Milk
Dredge fruit in flour. Add salt, coconut, and nuts. Add milk and mix thoroughly. Drop by
spoonfuls on greased cookie sheet. Bake 25-30 minutes in pre-heated 275 degree oven. Store
cooled cookies in an airtight container about 5 days before serving.
Caramel Filling
Sue Walker
½ C. Brown Sugar
1 C. White Sugar
1 C. Milk

18. Molasses Pie
Mattie Walker McCarter
1 Baked Pie Shell
2 C. Molasses
½ C. Sugar
½ C. Flour
4 Eggs Separated
2 T Powdered Sugar
Combine molasses, sugar, flour and egg yolks and cook until thick. Cover with meringue. And
brown
Vanilla Wafers
Sue Walker
Thoroughly cream:
½ C. Butter
2/3 C. Sugar
2 tsp Vanilla
1 tsp Salt
½ C. Shortening
2 Eggs (one at a time)
2 ½ C. Flour
Drop from a teaspoon on ungreased cookie sheet. Flatten with glass. Bake 8-10 minutes.

19. Meats and One Dish Meals

20. Hamburger Dumplings
Mattie Walker McCarter
Mix up the regular dough for biscuits. Roll thin and cut with biscuit cutter. Place a small ball of
hamburger steak which has been seasoned to taste on the dough, and fold edges of the dough
around it. Bake in hot oven 25 to 30 minutes.
Shepherds Pie
Mattie Walker McCarter
Grease a baking dish and cover the sides with a thin layer of seasoned mashed potatoes. Fill the
center with well seasoned, slightly thickened stew, creamed chicken or creamed fish. There
should be no potatoes in the stew. Cover the top with the mashed potatoes and bake until the
pie is hot through and lightly brown on top. A small amount of baking powder or a well beaten
egg adds to the lightness of the potatoes.
Saucy Little Meat Balls
Sue Walker
1 ½ Lb. Ground Meat
2/4 C. Oats
1 ½ tsp Salt
¼ tsp Pepper
¼ Chopped Onion
1 Egg – Beaten
¾ C. Milk
Topping:
1/3 C. Catsup
1 T. Brown Sugar
1 T. Mustard

21. Scrapple
Mattie Walker McCarter
Select 3 lbs. bony pieces pork or pork and beef mix. Hogshead may be used. Add about 3 qts of
water and simmer until meat drops from the bone. Chop meat into small pieces. Using 2 qts of
the water bring to boiling point. Slowly add 2 cups corn meal and cook, stirring almost
constantly until a thick mush. Add chopped meat, salt and any other seasoning desired. Add
onion juice, sage and thyme, if desired. Pour the hot scrapple into dampened oblong enamel
ware pans. Let stand until cold and firm. Slice and brown in a hot skillet. If scrapple is rich in
fat, no more will be needed in frying.
Lunch Meat
Sue Walker
Cook meat until tender. Drain off and save broth, chilling it so the rising fat may be removed.
Chop meat fine. Add onions, olives, cheese or other seasoning for variety. Pack this in a greased
loaf pan. Reheat broth and dissolve one envelope of flavorless gelatin in it. Pour over chopped
meat until completely covered. Chill.
Chicken Tamale Pie
Sue Walker
2 – 3 C. Corn Meal Mush
2 – 3 C. Sliced Cooked Chicken
Salt and Pepper
1 Can Tomato Sauce
1 Can Whole Kernel Corn
2 T. Sugar
2 T. Olive Oil
½ C. Raisins, scalded and chopped
10 Ripe Olives, sliced
¾ C. Grated Parmesan Cheese for Top
Spread corn meal mush in bottom of greased shallow casserole. Arrange chicken over the mush.
Sprinkle with salt and pepper. Combine remaining ingredients except cheese to make a sauce,
adding more salt and pepper, if desired. Pour over chicken and sprinkle the cheese over top.
Bake in moderate oven – 350 degrees – about 45 minutes. Serve from casserole.
For 3 cups of corn meal mush, cook /2 C. dry corn meal in 3 C. boiling water with 1 ½ tsp salt.

22. Tamale Pie
Sue Walker
Brown ½ lb. ground round or small chunks of any other kind of meat. Saute in butter, ½ C.
chopped onions with ½ C. Bell Pepper. Mix with cooked meat and mix in 2 C. Tomatoes. Can
add tomato sauce, if desired. Add chili powder to taste and salt. Any vegetable can be added or
cooked carrots chopped fine or beans, corn, etc. Let simmer for a few minutes. Then mix oil and
corn meal and pat around sides of baking dish and some on bottom of dish. Pour in meat
mixture and sprinkle a little corn meal on top and grated cheese. Have ingredients fairly soupy
when ready to put in oven. Bake 350 degrees about 20 minutes or until corn meal is done and
ingredients are bubbling. Serve with salad.
(Rice can be added to ingredients. About 1 Cup cooked)
Mexican Rice and Meat
Sue Walker
3 C. Cooked Rice
½ C. Chopped Onion
4 T. Fat
2 ½ C. Tomatoes
¾ to 1 C. Cut up Cooked Meat
¼ C. Meat Stock or Gravy mixed with ½ C. Hot Water
Salt and Pepper to Taste
1/8 tsp. Dry Mustard
Heat Oven to 350 degrees. Mix ingredients. Place in greased 1 ½ quart baking dish. Bake 30
minutes. 6 servings

23. Lasagna
Lula Walker Phillips
1 Large Onion
1 Clove Garlic
6 Sprigs Parsley
¼ C. Olive Oil
No. 2 ½ Can Tomatoes
2 Bay Leaves
1 Small Can Tomato Paste
1 tsp Salt
¼ tsp Pepper
¼ C. Water
1 lb. Ground Beef
1 Small Onion
4 T. Butter
3 T. Flour
¾ C. Parmesan Cheese
2 C. Milk
2 Egg Yolks
1 lb. Package Lasagna Noodles
1st Step: Make Tomato Sauce
Chop large onion, garlic, parsley fine and fry slightly in the hot olive oil. Add tomatoes, tomato
paste, bay leaves, salt, pepper, water and stir until well mixed. Then toss in ground beef. Cover.
Cook 45 minutes.
2nd Step. Make Cheese Sauce
Chop small onion fine and cook in the melted butter a minute or two. Mix in the flour until
smooth and grated parmesan cheese and a dash of salt. Gradually stir in the milk and continue
cooking over low heat, stirring constantly until sauce is thick as heavy cream. Beat the egg yolks
slightly. Mix in a little hot sauce mixture slowly to prevent sauce from curdling, then mix all
cheese mixture and yolks together and cook over low heat for 10 minutes.
3rd Step. Cook lasagna noodles.
Start oven at 325 degrees and grease a large baking dish. Put a layer of noodles on bottom.
Pour enough tomato sauce to cover noodles and add some of the cheese sauce. Continue to
layer noodles, tomato sauce and cheese sauce until all is used.
Bake 20 minutes, then broil top.

24. Polenta
Sue Walker
Brown ground beef. Add garlic, onion, green pepper, 5 or 6 tomatoes, bay leaves. Let simmer 1
hour.
Add: 1 can tomato paste, a little oregano, 2 cans water, sweet basil and simmer another hour.
Corn meal Mixture:
2 C. Corn Meal
1 Qt. plus 1 C. cold Water
Mix well. Heat until just starts to thicken. Take off heat. In greased baking dish put a layer of
corn meal, sprinkle with parmesan cheese, then layer of tomato sauce. Repeat

25. Vegetables

26. Boston Baked Beans
Lula Walker Phillips
2 C. Pea Beans
1 Onion – Chopped
1/8 lb Salt Pork
½ tsp Salt
½ tsp Dry Mustard
2 T. Molasses
Soak beans overnight. Simmer until skins begin to burst. Turn into bean pot over onion. Bury
pork in beans, leaving only rind exposed. Mix salt, mustard and molasses in a cup. Fill with hot
water. Stir until well mixed and pour over beans and water to cover. Bake in a slow oven 300
degrees 6 to 8 hours, adding more water to cover until the last hour. Remove cover and raise
pork to surface to brown.
Potato Pudding
Viola Floyd Walker
Grate potatoes. Put in enough sweet milk to cover well. Beat 2 or 3 eggs, sugar to taste ( ½ to 1
Cup), a little nutmeg. Stir well. Melt ½ stick butter in cooking pan then put in potatoes. Bake at
350 degrees.
Top with egg frosting.

27. Salads and Dressings

28. Pineapple Cheese Salad
Lula Walker Phillips
Mix 2 cups boiling water, 1 family size or 2 regular size orange Jello. Mix in 1 cup mayonnaise.
Add cup cold water, 1 small can crushed pineapple, 1 cup finely grated cheddar cheese. Mix and
mold. Nuts or cherries may be added.

29. Soups

30. Cream of Carrot Soup
Mattie Walker McCarter
1 Onion, chopped
2 T. Butter
½ C. Fine Bread Crumbs
1 Qt. Meat Broth or Water
1 tsp Salt
Dash of Pepper
1 T. Sugar
2 C. Cooked or Grated Raw Carrots
1 C. Milk
Cook onion slowly in butter 5 minutes. Add crumbs, broth, salt, pepper, sugar. Simmer 20
minutes. Add cooked carrots and milk. Re-heat and serve at once. Raw carrots should be
cooked with the onion in meat broth.
Cream of Potato Soup
Mattie Walker McCarter
4 large Potatoes
3 large Sliced Onions
1 ½ Qts. Boiling Water
2 tsp Salt
1 ½ C. Water Drained from Potatoes.
Boil potatoes and onion until tender in 1 ½ Qts boiling water to which salt is added. Drain. There
should be 1 ½ cups liquid, if not, add water. Mash potatoes. There should be 3 cups. Scald milk
with several sprigs of parsley. Add slowly to hot mashed potatoes, stirring to keep smooth. If
desired, add a dash of cayenne and celery salt.

31. Potato Spinach Soup
Mattie Walker McCarter
¼ C. Butter
½ C. Chopped Onion
1 Qt. Water
1 Qt. Diced Potatoes
1 Qt. Chopped Raw Spinach (1/2 lb)
2 C. Milk
1 ½ tsp Salt
Pepper – Cayenne
Cook onion slowly in fat until yellow. Add water, potatoes, spinach and seasonings.
Cook slowly until potatoes are tender. Add milk and heat thoroughly before serving.
Tomato Soup
Mattie Walker McCarter
1 Tall Can Evaporated Milk
1 Slice Onion
½ tsp Salt
½ tsp Sugar
Pepper
1 No. 2 ½ Can Tomatoes (3 cups)
Pour milk into sauce pan. Add onion and seasoning and stir in tomatoes which have been cut
fine or pressed through a coarse sieve. Heat slowly, only until hot enough to serve. Do not boil.
Serve at once.

32. Relishes, Pickles, Sauces and Dips

33. No Cook Relish
Pauline Gibson
Ripe Tomato – chopped
3 Bell Peppers
2 ½ to 3 onions – chopped
¼ - ½ C. Canning Salt
Let stand about 2 hours
Add
2 ½ C. Sugar
2 ½ C. Vinegar
Put in jar and keep in refrigerator.
Pickles
Nannie Carolyn Bailey Walker
Put cucumbers in 2 cups of boiling water, 1 cup vinegar. Stay until change color. Take out and
pack in jar.
2 C. Vinegar
2 C. Sugar
1 C. Water
Spices
Heat and pour over pickles in jar.
Peach Pickles
Cora Johnson
1 C. Sugar
1 C. Vinegar
½ C. Water
Add Mix Spices
Bring to a boil and then add peaches and boil until tender

34. Barbeque Sauce
Sue Walker
1 Onion, Chopped
2 T. Fat
2 T. Vinegar
2 T. Brown Sugar
4 T. Lemon Juice
1 C. Catsup
3 T. Worchestershire Sauce
½ tsp Prepared Mustard
½ C. Water
Salt
Cayenne
Brown onion in fat. Add remaining ingredients. Simmer 30 minutes. Makes 2 cups.
Ripe Tomato Relish
Earlene Walker Williams
1 Gallon Ripe Tomatoes
6 Hot Peppers
2 C. Vinegar
1 tsp Black Pepper
Salt to Taste
12 Large Onions
2 ½ C. Sugar
2 tsp Allspice
Cook until well done and thick as you wish.