Down Home Dishes Of Love Cookbook Raises Funds For Charity That Helps In Medical Emergencies



Metro Services photo

A Miracle Whip Chocolate Cake combines the great taste sensations of cocoa, sweetness and the tang of the salad dressing.


Metro Services photo

The Haught family has a passion for enchiladas. The Sweetness of Gracie Cookbook features several different recipes for enchiladas that are all family favorites.


Make a donation to the Gracie Lee Haught Children’s Memorial Fund and get some wonderful down-home recipes to share with your loved ones.

A new cookbook is available from Git A Rope! Publishing, Inc. featuring recipes from the family and friends of Gracie Lee Haught, who was killed in a tragic accident in Feb. 2004, only a few months after her third birthday.

Proceeds from the book, for which a $15 donation is requested, benefit the Gracie Lee Haught Children’s Memorial Fund, which provides financial support to families in the event of a child’s medical emergency.

The books are available at the office of the Mogollon Health Alliance, 308 E. Aero Drive, at Git A Rope! Trading Company, 605 S. Beeline Highway, and from members of the Gracie Lee Haught Children’s Memorial Fund board of directors.

The book is really more than a cookbook, compiled by Jayne Peace Pyle, co-owner of Git A Rope! Publishing, and Judy Baker, executive director of the Mogollon Health Alliance. The two women incorporated Haught family history, old photos, facts and fun. There are pages for children to color and contributions by the young members of the Haught family, plus more surprises.

The recipes cover everything from beverages and appetizers to desserts — you will even find a recipe for Old-Time Playtime Dough (a play clay).

Appetizers & Snacks

Mema’s Spinach Dip

Gracie’s Mom, Bobbie Jo Haught

1 package frozen, chopped spinach, thawed and squeezed dry

1, 16-ounce container of sour cream

1 cup mayonnaise

1 package Knorr Recipe Classics Vegetable Soup and Dip Mix

1 can water chestnuts, drained and chopped (optional)

3 green onions, chopped

Combine all ingredients in a medium bowl and chill at least two hours. Stir before serving in a hollowed-out bread bowl, using pieces of bread for dipping.

Jalapeno Poppers

Gracie’s Mom, Bobbie Jo Haught

1 package of bacon, cooked and chopped

1/2 cup onion, chopped

1, 8-ounce package cream cheese

1/2 cup Monterey Jack cheese, shredded

1/2 cup Mozzarella cheese, shredded

6 fresh jalapeno peppers, sliced and cleaned

Fry bacon and onion together until bacon is crisp. Drain well and let cool. Mix all ingredients together, except jalapenos.

Slice peppers in half lengthwise and clean out seeds. Stuff peppers with mixture and bake at 350 degrees for about 15 minutes or until filling is melted.

Lori’s Sausage Cheese Dip

Gracie’s Mom, Bobbie Jo Haught

1 block Velveeta cheese

1 pound table sausage (your choice, Bobbie Jo uses Jimmy Dean’s hot sausage)

1 can Rotel green chiles and tomatoes

Garlic salt to taste

1/2 cup milk

Brown sausage and pour into a crock-pot. Cut Velveeta into cubes and put in crock-pot. Add can of Rotel to crock-pot and mix together. Add garlic salt to taste. Turn crock-pot on and let ingredients melt together. Add about 1/2 cup milk to help keep it thin enough to eat with Frito Scoop Chips.

Sausage Cheese Balls

Gracie’s Mom, Bobbie Jo Haught

3 cups Bisquick mix

1 pound bulk pork sausage

4 cups shredded Cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 teaspoon dried rosemary leaves

1/2 teaspoon parsley flakes

Barbecue or chili sauce, if desired

Heat oven to 350 degrees. Lightly grease bottom and sides of pan. Stir together all ingredients, except sauce (use both hands or spoon). Shape mixture into one-inch balls and place on pan. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan and serve warm with sauce.

Salads & Side Dishes

Green Pea Salad

2/3 cup mayonnaise

salt and pepper to taste

1/3 cup diced red (or green) bell pepper

1 cup diced celery

3 large sweet pickles, chopped

1, 16-ounce package frozen green peas, thawed

3/4 cup cubed Cheddar cheese

6 lettuce leaves

In a large bowl, mix together mayonnaise, salt, pepper, bell pepper, celery and pickles until combined. Stir in peas and cheese. Chill until ready to serve. Serve over lettuce leaves.

Uncle Roy’s Creamed Corn

Gracie’s Mom, Bobbie Jo Haught

and Uncle Roy Haught

2 cans corn

1 stick of butter, broken into chunks

1 cube cream cheese, broken into chunks

1 small can diced green chiles

1/2 cup milk

Pour corn in saucepan, add chunked cream cheese and butter, add green chiles and milk and heat until butter and cream cheese are melted.

My Favorite Green Bean Casserole

Gracie’s Mom, Bobbie Jo Haught

2 cans green beans

1 can cream of mushroom or cream of chicken soup (one of both is preparing large casserole)

Shredded longhorn or mild cheddar cheese

1 can dried onions

Preheat oven to 375 degrees. Mix green beans, soup and a handful or two of cheese in casserole dish. Once combined, smooth out and cover evenly with one or two more handfuls of cheese, and then top with a handful or two of dried onions. Bake until casserole is bubbly and cheese is melted.

Main Dishes

Enchiladas, primarily those made with chicken, are very popular with the Haught family. The cookbook has several recipes for the dish.

Sour Cream Enchiladas

16-ounce carton of fat-free sour cream

1 can fat-free cream of chicken soup

1 tablespoon fresh, chopped cilantro (or 1/2 tablespoon dried)

2-1/2 cups cooked chicken breast, shredded

1 can Mexican Rotel

1 cup chopped onions

16 corn tortillas

8 ounces pepper jack and Colby cheese blend, shredded

1 can diced green chiles

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Warm tortillas until flexible. Fill each tortilla with about 2 tablespoons of the chicken mixture and 1 tablespoon of the cheese mixture. Roll tortilla up and place seam side down in an 8-inch-by-11-inch baking dish sprayed with cooking spray.

Pour the sour cream mixture over the tortillas and top with the remaining cheese.

Bake at 350 degrees for about 30 minutes or until heated through. Makes 8 servings and 2 enchiladas each.

Green Chili Chicken Enchiladas

Gracie’s Mom, Bobbie Jo Haught

1 pound shredded, cooked chicken

1 can chopped green chiles

1 container sour cream

1 block cream cheese, softened

1 can cream of chicken soup

1/2 onion, chopped fine

1 block longhorn cheese

1 package corn or flour tortillas

Salt and pepper

Garlic salt

1 large can green enchilada sauce

Preheat oven to 375 degrees.

In a large bowl, mix together chicken, green chiles, 1/2 of the sour cream, cream cheese, chicken soup, onion, 1/3 of the cheese, garlic salt, salt and pepper.

Either use corn tortillas softened in hot grease or use them dry, or use flour tortillas. Either roll enchiladas or layer them.

For rolling: fill each tortilla with some of the chicken and longhorn cheese; roll and place in baking dish. Top with slices of cream cheese, cover with enchilada sauce, and sprinkle with rest of longhorn cheese on top. If you roll, you add more cheese to your chicken mixture and only 1/2 of the cream cheese in the beginning.

For layering: put corn tortillas, chicken, cheese and green enchilada sauce in casserole dish.

Bake until cheese is melted and bubbles at top.

Grandma Greene’s Chicken Enchiladas

Aunt Jaimie Bowlin

1 whole chicken

1 medium yellow onion

3 cans cream of chicken soup

2 cans whole green chiles

1 pound Cheddar cheese

18 corn tortillas

Cooking oil

Boil chicken for 45 minutes to 1 hour and shred.

Dice onion fine and mix with soup (a little milk may be added to make it mix well).

Grate cheese.

Cook corn tortillas enough to soak in oil and remain a little stiff, but not hard.

Using and oiled pan, layer the ingredients in this order: soup; tortillas; chicken; green chiles (shredded and spread over chicken); cheese.

Make three layers, ending with cheese. Bake at 375 degrees for 45 minutes.

Grandma Dot’s Red Chili Beef Enchiladas

Gracie’s Mom, Bobbie Jo Haught

1 pound ground beef

1 can chopped green chiles

1/2 onion, chopped fine

1/2 bell pepper, chopped fine (optional)

Garlic salt

Chili powder

Minced garlic


Sliced black olives

1 package corn tortillas

1 large can red enchilada sauce

1 block longhorn cheese

Preheat oven to 375 degrees.

In a skillet, start to brown ground beef; remove from heat just before it is totally browned and drain.

Put beef back in pan and add minced garlic, garlic salt, onion, bell pepper, pepper, green chiles, chili powder and finish browning. Remove from heat and set aside.

Heat oil or shortening in a small fry pan. Place corn tortillas in hot oil to soften. Place in oil for about 30 seconds and flip and cook other side for about 30 seconds; place on paper towels to drain grease.

Place the tortillas in casserole dish. You will layer tortillas, meat mixture, cheese and enchilada sauce. Top last layer with cheese, sauce and garnish with black olives. Bake for 45 minutes or until it bubbles and cheese is melted.


Grated Apple Pie

Great Aunt Dawn Morris

2 eggs

1 stick butter

1-1/2 cups sugar

2 tablespoons flour

1 teaspoon cinnamon

2 cups grated apples

1 ready-to-bake pie crust (or single crust recipe of choice)

Beat together first five ingredients and fold in 2 cups grated apples.

Place pie crust dough in pie pan, fill with mixture and bake at 350 degrees for 30 minutes or until brown (usually takes 40 to 45 minutes, depending on how hot your oven cooks). Filling will be a little jiggly before setting up as it cools. The filling makes its own top crust.

Caramel Cookies

2 sticks butter

2 eggs

2 teaspoons baking powder

Dash salt

1 cup powdered sugar

1 cup dark brown sugar

1-1/2 cups flour

2 cups chopped pecans

2 teaspoons almond extract

Preheat oven to 350 degrees. Melt butter in microwave. Mix brown sugar and butter. Cool mix. Add eggs, one at a time, beating well after each addition. Add flour and baking powder. Mix well. Stir in pecans, salt and almond extract. Pour into greased and floured 13-inch-by-9-inch-by-2-inch baking pan. Bake for 30 minutes. Cool. Top with powdered sugar. Makes 24 bar cookies.

Blueberry Drop Cookies

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

1/4 cup milk

1 egg

1 cup white sugar

1 teaspoon almond extract

1-1/2 teaspoons lemon zest

1 cup fresh blueberries

In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt. Blend into sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.

Preheat oven to 375 degrees. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1-1/2 inches apart.

Bake 12 to 15 minutes. Let cookies cool on baking sheet for a few minutes before transferring to wire racks to cool completely.

Jumbo Peanut Butter Chocolate Chip Cookies

Mema, Suzie Bowlin

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

2/3 cup chunky peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla

1/2 bag semi-sweet chocolate chips

1/2 bag peanut butter chips

1-1/4 cups chopped pecans

Heat oven to 325 degrees.

Combine flour, baking soda and salt in bowl.

Beat together butter, peanut butter, sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended. Stir in the flour mixture until blended and dough forms. Stir in chocolate and peanut butter chips and chopped pecans.

Using 1/4 cup measure, slightly mounded, drop dough onto large, ungreased baking sheet, spacing about 2 inches apart.

Bake for 15 to 17 minutes until golden brown around the edges and lightly colored on top.

Cool completely on a wire rack.

Pineapple Cookies

1cup shortening

1-1/2 cups white sugar

1 egg

1, 8-ounce can crushed pineapple with juice

3-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans

Mix shortening, sugar and egg thoroughly. Stir in pineapple.

Mix flour, baking soda, salt, nutmeg and nuts. Add to pineapple mixture. Chill at least 1 hour.

Preheat oven to 400 degrees.

Drop dough by teaspoonfuls on lightly greased cookie sheet, about 2 inches apart. Bake for about 8 to 10 minutes or until no imprint is made when touched lightly.

To frost, add a can of crushed pineapple to canned cream cheese frosting and spread on cookies.

Carrot-Pineapple Cake

2 cups grated carrots

1-1/2 cups crushed pineapple (drained to 1 cup)

1 cup chopped nuts

3 beaten eggs

1-1/2 cups oil

3 cups flour

1-1/2 cups sugar

2 teaspoons cinnamon

1/2 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

Combine carrots, drained pineapple, nuts and eggs with oil, set aside. Sift together remaining ingredients and then combine with carrot mixture.

Pour batter into two 13-inch-by-9-inch pans or one large sheet cake pan. Bake at 350 degrees for 50 to 60 minutes.

Cool and frost with cream cheese frosting.

Cream Cheese Frosting

4 ounces cream cheese

1/2 cup butter, softened

2 cups powdered sugar (about half a box)

1 teaspoon vanilla

Food coloring of choice (optional)

Cream together butter and cream cheese. Add vanilla. Next slowly add powdered sugar, beating as you go until mixture is smooth enough for spreading.

Miracle Whip Chocolate Cake

2 cups flour

1 cup sugar

2 teaspoons baking soda

4 tablespoons unsweetened cocoa powder

1 cup water

1 teaspoon vanilla

1 cup Miracle Whip salad dressing

In large bowl, sift together flour, sugar, soda and cocoa powder, mix well. Add water, vanilla and Miracle Whip, beat by hand until smooth. Bake at 350 degrees for 45 minutes.

Banana Pudding

Donnalyn Williams

Arrange this in a glass serving bowl or individual dessert glasses

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup all-purpose flour

3 cups milk (whole or low-fat)

3 large egg yolks

3 tablespoons butter, room temperature

2 teaspoons vanilla

Vanilla Wafer cookies

3 to 4 bananas, ripe, but firm

Sweetened whipped cream or whipped topping

Banana slices for garnish

Mint sprigs for garnish (optional)

In a bowl, combine sugar, salt and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler with water simmering in bottom of double boiler. Cook, whisking frequently, until the mixture begins to thicken.

In a small bowl, whisk egg yolks and then gradually whisk in about 1 cup of thickened hot milk mixture.

Return egg mixture to the double boiler and stir in the vanilla and butter. Continue cooking, whisking until well thickened. Remove from heat and set aside to cool slightly.

In tall dessert glasses or a 2-quart serving dish, make a layer of Vanilla Wafers, top with a layer of sliced bananas. Spoon part of the pudding over bananas, then make cookie-banana-pudding layers until ending with pudding. Top pudding with whipped cream or whipped topping, garnish with banana slices and mint sprigs.

Serves 6 to 8.

Old-Time Playtime Dough

Angie Lucchesi

2 cups flour

1/2 cup salt

1 scant cup water

1 tablespoons oil

Food coloring

Place flour and salt in bowl; gradually add water until dough is formed. Knead in oil. Add food color as desired. Roll out dough if desired.


Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.