Peden is sharing Mamie’s recipes

Lynette Peden of Bruce is proud to have recipes of her late mother-in-law, Jean Peden Davis.
A couple of all-around favorites of the family include her dressing and egg pie.
“She believed in having plenty of food, and she spent a lot of time cooking,” said Lynette.
Jean, who was called Mamie by the grandchildren, cooked the family Thanksgiving and Christmas meals up until just a few years ago.
“She just loved to cook. She would use a dab of this and that, with no measurements,”Lynette said, and recalled Jean working at the old Sawmill Restaurant, Trojan Inn and Bruce Jr. Food Mart.

In the winter, chili and soup “were her priorities” and she would call family members to come and get some when she had made it.
Jean liked Lynette’s tater tot casserole and her favorite vegetable was a tomato. She canned a lot of tomato soup and salsa.
Lynette learned a lot about cooking, especially baking, from Jean, and how to sew.

She hopes to instill those same cooking skills in her granddaughter, Rileigh Kate, who will soon be nine.
They love to bake cookies and make peanut butter balls and cornflake candy together. She also likes to make sausage balls and help with lasagna.
Lynette looks at Pinterest for recipes but has acquired some of her grandmother’s recipes, and her old Betty Crocker cookbook.
She also has an Instapot and air fryer, and she highly recommends both of them.

Momma Jean’s
No Crust Egg Pie
Jean Peden Davis
3 heaping Tbsp. flour
3 eggs
1 cup milk
1 tsp. vanilla
1 1/2 cups sugar
1 stick butter
Mix eggs, sugar, vanilla and butter. Add flour and milk. Beat until desired consistency, until most of the lumps diminish. Pour into pie plate and cook at 350° until browned. Double for two pies.

Mamie’s Dressing
Jean Peden Davis
4-5 boneless chicken breast cut in pieces
1/2 cup melted butter
1/2 chopped onion
1 tsp. salt
1 tsp. pepper
3 tsp. sage
2 tsp. poultry seasoning
1 pan cornbread, crumbled
3 eggs, beaten
2 cans cream of chicken soup
1 can cream of celery soup
1-2 cans chicken broth
Boil chicken breast pieces. Drain and pull apart chicken. Brown onion in butter. In large bowl combine bread, chicken, salt, pepper, sage and poultry seasoning. Mix thoroughly. Add eggs, soups and broth. Pour into 9×13” pan. Bake at 375° about 1-1 1/2 hours until brown and not dry.

Mamie’s Coconut Cake
Jean Peden Davis
1 box white or yellow cake mix
1 can condensed milk
1 small to medium Cool Whip
1 bag coconut
Prepare cake according to directions on box. Let cool. Poke holes in cooled cake and add condensed milk. Spread Cool Whip over top of condensed milk. Add coconut.

Tater Tot Casserole
Lynette Peden
2 lbs. ground chuck or beef, browned
2 cans cream of mushroom soup
1 bag tater tots
1 bag Mexican shredded cheese
Brown ground chuck or beef. Add soup. Brown tater tots and add on top. Add cheese on top of tots and place in oven on broil until cheese is melted. If desired, one can of Rotel can be added with soup.