Patterson-Smith Family Recipes





1 loaf day old bread (not sandwich) preferably Pepperidge or Arnold

1 cup peanut butter

½ to ¾ cup corn oil

Pepperidge dressing crumbs, cornflakes or graham cracker crumbs


Remove the crusts and cut bread into 4 or 5 fingers. Heat fingers and crusts in 350° oven until dry all through but not toasted. Crush crusts for crumbs. Add the oil to plain or crunch peanut butter. Dip the bread fingers in the peanut mixture ( it should be soupy). Then roll fingers in the combined toasted crumbs and Pepperidge dressing crumbs. Place on paper towels to dry. They will keep for weeks.

Good for cocktails but also loved by all ages.

Catherine L. Bens

West Palm Beach, FL.



"An old family recipe –- maybe a German recipe to begin with."

Wash 6 pig’s feet. Split in halves. Cover with water and bring to a boil; simmer three hours. Add 1 large onion, sliced, 1 clove of garlic, 1 lemon, sliced, 2 bay leaves, 2 tsp. black pepper, 1 tsp. salt. 7 whole cloves. Simmer one hour longer. Strain the stock; remove skin and bones from pig’s feet, add additional cooked meat if desired, and place in the strained stock. Add vinegar and salt to taste and strip of pimento for color. Pour into a pan to mold. When chilled and firm, slice and eat.

Almanell Vinson

West Palm Beach, FL.




12 ears fresh corn - scored and scraped

1 teaspoon salt

½ teaspoon pepper

1 cup milk

3 eggs (beaten)

¼ cup sugar


Mix all ingredients. Pour into buttered casserole. Bake 45 minutes at

375° .

Mildred Vinson Bussey

Riviera Beach, FL.




2 5oz. cans of frozen shrimp

1 pt. can peas

1 pt. can carrots

1 sm. can mushrooms

1 can cheese sauce

1 ½ C. broken noodles


Cook noodles, drain. Add all ingredients together; put in casserole, bake in pre-heated oven 350 degrees for 30 minutes.

Channell M. Bens

West Palm Beach, FL. 




1 cup canned guava shells and their syrup

3 tablespoons lemon juice

2 tablespoons guava jelly

1 cup sour cream


Run all ingredients in blender. Freeze in covered container.

Yield: 1 pint.

Mildred Vinson Bussey

Riviera Beach, FL.



Sprinkle salt and pepper on beef roast - 2,3, or 4 ribs. Place in preheated oven at 375° for exactly one hour. Then turn off oven. This may be done hours ahead of serving.

Step #1 - Do not open door or oven until you have completed step #2. This is important.

Step #2 - Before serving set oven to 300° and reheat a 2-rib roast for 18 minutes; a 3-rib roast 22 to 25 minutes; a 4-rib roast to 30 minutes.

It will be rare and perfect with juices all the way through and ready to carve immediately.

Betty J. Vinson Bens

Riviera Beach, FL.




12 hot dog buns. Split in half and halved again,

1 teaspoon of Italian seasoning

1 teaspoon seasoned salt (Lowry’s)

1 cup butter or margarine (softened)

2 cups grated Parmesan cheese


Blend all ingredients thoroughly. Spread on two sides of rolls. Bake 425° for 6-8 minutes.

Good as appetizers or with salads.

Mixture can be made ahead of time and kept in refrigerator for several days, or may be frozen. Makes 96 sticks.

Derrick Vinson

West Palm Beach, FL.




1 lb. crab meat

¾ stick of butter 1 tsp. Worcestershire sauce

½ onion minced ¼ tsp. dry mustard

2 tablespoons flour Dash of Cayenne pepper

1 cup of cream 1 tsp. lemon juice

1 tsp. salt 1 egg


Melt butter- saute onion, then add flour and cream a little at a time. Add seasoning. Add a little of the hot sauce to beaten egg and then put all the egg in sauce. Add 1 lb. lump crab. Cover with buttered crumbs. Cook in 350° oven until hot.

Charmaine R. Bens

West Palm Beach, FL.




1 7-oz. package cream cheese

1 stick butter

1 teaspoon Worcestershire sauce

1 7-oz. can crabmeat

½ small onion chopped


Cream together the cream cheese and butter. Add other ingredients to the cheese mixture. Spread on small slices of pumpernickle bread and broil until bubbly and brown. Serve warm.

Lonzie L. Bens

West Palm Beach




1 lb. pork tenderloin 2 green peppers

6 cups peanut oil 4 slices pineapple

( or 1 cup of cantonese pickles)

To marinate pork mix: For seasoning sauce mix:

½ tsp. salt 3 tbsp. vinegar

½ tbsp. Soy sauce 4 tbsp. sugar

1 tbsp. cornstarch 4 tbsp. tomato catsup

1 tbsp. cold water 4 tbsp. cold water

3 tsp. cornstarch

1 tsp. salt

1 tsp. sesame oil

½ cup cornstarch


To tenderize pork, pound with back of cleaver, then cut into 1" squares and soak with marinade for at least ½ hour. Cut green pepper into halves, remove seed and membrane and cut into 1" squares. Next cut 4 slices of pineapple into the same size squares and set aside. Heat 6 cups oil. While oil is heating, coat each piece of pork in ½ cup cornstarch. When oil is ready fry pork until brown and done ( about two minutes) take out, reheat oil, then fry once more until crispy. Remove pork and drain off oil from frying pan. Put back into frying pan 2 tbsp. oil, fry the green pepper and pineapple, stirring constantly. Add the seasoning sauce continuing to stir fry, until thickened. Turn off the heat. Add the pork, mix well and serve immediately.

Almanell "Nell" Vinson

West Palm Beach, FL.




3 cups fresh, strained grapefruit

1 cup sugar

½ cup dry white vermouth


Combine all ingredients. Freeze in ice cream freezer or when frozen put into container of Cuisinart to break up ice crystals.

Mildred Vinson Bussey

Riviera Beach, FL.




1 can fruit cocktail 1 can white grapes

1 can nectarines 3 med. apples

1 jar of cherries (both colors) 2 pts. of sour cream

1 bag marshmallows 1 can coconut and nuts

bananas (optional)


Drain all fruit syrup off of cans. Cut apples up into small pieces. Mix all fruit together. Add sour cream and mix. Add marshmallows and mix. You can put in bananas, but add them before serving, because they will turn dark.

Serves 8 people.

Joe L. Nubin III

Riviera Beach, FL.




2 sticks butter or oleo ½ pint sour cream

3 cups sugar 1 tsp. vanilla

6 eggs 1 tsp. lemon extract

3 cups flour (sifted) ¼ tsp. almond extract

¼ tsp. soda


Cream butter or oleo with 3 cups sugar. Add 6 eggs, one at a time. Beat well after each one. Sift 3 cups of flour with ¼ tsp. soda. Add alternately with ½ pint of sour cream, 1 tsp. vanilla, ½ tsp. lemon extract, ¼ tsp. almond extract. Mix well with electric beater. Bake in a tube pan ungreased, 325° for 1 hour and 35 minutes. Turn upside down until it falls out. Cool and ice or sprinkle with powdered sugar.

Lynn Vinson

West Palm Beach, FL.