The William Roley Helton Family


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Family Recipes

Family Recipes
scroll down to find old recipes from Elsie Mae's recipe box!





Martha’s Famous Chocolate Pie - pictured at right

2 cups granulated sugar
2 squares semi-sweet chocolate – 1 oz.each
2/3 cup all purpose flour
4 extra large egg yolks (reserve whites)
2 cups whole milk
Ό stick butter
1-teaspoon vanilla extract

Combine everything except vanilla (add liquid ingredients to dry ingredients)
Cook over medium heat until thickened (stirring constantly with wisk). Will take several minutes to get to this point. Add vanilla when you take it off the heat.
Pour into pre-baked pastry and top with meringue.
Brown in preheated 350-degree oven until meringue is golden.
Serve warm for best taste.

Martha's Coconut Cream Pie                                                               

3 egg yolks
pinch salt
3 cups milk
1 cup sugar
1 teaspoon vanilla
Beat egg yolks and add remaining ingredients.  Cook until hot...not boiling...then add 1 cup coconut and 4-5 tablespoons of fresh cornstarch that has been dissolved in about 1/3 cup cold milk.

Stir until mixture thickens.  Pour into prebaked with meringue.   Sprinkle top of meringue with coconut and brown in 350 degree oven. 

STAINED GLASS SALAD                                                                                           

1 Lg can peach pie filling
1 Lg can pineapple tidbits (drained)
1 Lg can Mandarin oranges (drained)
10 oz. carton frozen sliced strawberries
4 bananas sliced
1 cup seedless grapes - sliced
Mix all ingredients and chill - will keep 2-3 days

Martha T. Helton’s Homemade Dressing w/Giblet Gravy 

(I certainly don't claim to be the only person who makes dressing like this - actually the credit is to every good Southern cook.....Big Mama's and my Grandmother Ligon's was very much like this.)

• Bake 1 skillet buttermilk cornbread (NOT JIFFY) – you can find frozen cornbread now.
I use white-self-rising cornmeal mix (Martha White is best) – yellow will work if you can’t find the white. -- follow the baking instructions on the package.
• Bake homemade biscuits ( frozen ones are fine – you will need about 8 of them.) Not rolls!
• Allow the breads to cool (may make a week ahead). Place cornbread and biscuits in food processor (or crumble finely by hand). You need to have about 2/3 cornbread, 1/3 biscuit proportion.
• Place crumbs in LARGE bowl.
• Add 1 large onion and 3 or 4 stalks celery that have been processed in food processor until finely chopped – this is about 1 cup onion and 1 cup celery.
• Add 4 heaping Tablespoons canned rubbed sage. If using fresh sage use less. (You may want more or less depending on taste.) Add 1 teaspoon black pepper. You will not add salt until after the broth is added – It can be too salty.
• Stir all this together and let sit awhile before adding liquid.
• Add liquid *(chicken stock or broth) to mixture a quart at a time stirring well between additions. You will add more liquid as needed. The mixture needs to be “sloppy”. – allow time to sit and absorb liquid.
• Add 8 whole eggs – slightly beaten.
• Adjust salt, sage to taste
• Bake in a 9”X13”pan that has been lightly greased (or sprayed)
• Cook at 375 degrees until golden brown – probably 35 – 45 minutes
• Serve w/ giblet gravy

Giblet Gravy
I prefer to buy a nice size whole chicken to cook for my stock. Place rinsed chicken in a stockpot filled with water. Be sure to remove any giblets from neck and body cavity. Rinse these pieces – neck, liver, gizzard, etc. and add them to the pot. Add one onion that you have peeled and quartered as well as 2 or three stalks of celery cut in thirds. Add salt, pepper and a little parsley – bring to boil, then turn down and simmer until giblets are tender and chicken is beginning to fall off the bone. Cool.
• Remove chicken from pot – pull meat from bones and reserve – save the dark meat and some of the white meat to add to gravy. Cut up gizzard, liver, neck meat for gravy. (make chicken salad from the rest!)
• Strain remaining liquid to remove any bones, skin, etc.
• *This hot stock is what you will add to your dressing.
• Reserve at least 1 ½ quarts of the stock –
• In smaller sauce pan – add stock, chopped chicken you have reserved alone with some of the celery, onion from the stock pot.
• Mix 2 tablespoons flour with 1 cup cold water – blend until smooth. Add this to stock
• Bring to boil – add two eggs – one at a time. These are uncooked eggs that will “poach” when placed in the boiling broth. DO NOT STIR. When the eggs are fully cooked you may cut them up some.
• You may need to adjust seasoning and thickness. If gravy is too thin – repeat the thickening process – adding a little at a time. If it is too thick – add some water.

Linda Lankford's Brownies

Melt 1 stick butter (no substitute) in large saucepan.

Remove from heat and add:
3 tablespoons cocoa
1 c. sugar
2 eggs
Ύ c. all purpose flour
½-teaspoon salt
½ cup chopped pecans
½-teaspoon vanilla extract
Mix all together (I don’t use a mixer) Bake at 375 for 25 minutes.
Do Not Overbake! Do not grease pan.
Double for 9X13 pan.

* Linda Lankford brought these brownies to a reunion many years ago and I thought they were the absolute BEST I'd ever tasted.  They are moist - but slightly crisp on top.  Perfection!  Follow the instructions exactly and you will be amazed!  Linda is Edward's wife ( Big Mama's brother, Uncle Claude's son).


Martha T. Helton's Chicken Salad

6 cups cooked skinless and boneless chicken that has been cut into good-size bites

( To cook chicken, place it in a large pot and cover with water. Add celery stalk with top, 1/2 of an onion,, salt and pepper to taste. Boil gently, covered, for approximately 20 minutes, or until cooked through. Remove the chicken, cool, and cut into bite-size pieces.)

1 to 2 Tbs olive oil
2 to 3 Tbs lemon juice
1/2 cup chopped fresh parsley
1 tsp finely cut  tarragon leaves, or 1/4 tsp dried tarragon
1 cup diced celery stalks
1/2 cup minced green onion
1 cup toasted slivered almonds
3/4 cup or more of mayonnaise

Toss the chicken in a big mixing bowl with the salt, pepper, and enough oil to very lightly coat the meat. Toss with the lemon juice, and finally with the herbs, celery, onions, and almonds. Let set 10 minutes, tossing several times.

 * Ahead-of-time note: May be completed a day in advance to this point; cover and refrigerate.

Final seasoning. Drain any accumulated liquid out of the salad, correct seasoning again, and fold in
just enough mayonnaise to coat the ingredients.

Big Mama's Cornbread

2 cups Martha White Self-Rising Cornmeal
1 tablespoon Martha White Self-Rising Flour
1 large egg
about  2 tablespoons bacon drippings

Set the oven to 400. Heat your well seasoned iron skillet in the oven with the  bacon grease in it (can use oil if you don't have any grease) - heat until just before smoking.

In the meantime - mix all the above - adding enough buttermilk to have a thin batter.  The thinner the batter, the less crumbly the cornbread will be.  Pour about half the hot grease in the batter and mix in.

Pour the batter in to the HOT skillet - it should "sizzle" a little bit and the sides will "roll up" a bit.   Bake until the edges are nice and brown and the center seems firm, but not brown yet.

(Now here's the best part) -- Remove from oven and "flip" the cornbread - having the top of the cornbread in the bottom of the skillet) place back in the oven for a few minutes longer.....this will brown the top.

Big Mama used her hand to flip the bread - I am chicken and do not like the pain of burning skin - so I use a plate!!

*If anyone has a contradiction to this recipe, please let me know - I do not claim to be the expert on Big Mama's Cornbread!!



Jack's Homemade Biscuits

The recipe for the biscuits. Use Martha White Self Rising Flour, buttermilk with about a large table spoon of Blue Plate mayonnaise, Mix the mayo in the buttermilk, stir into the flour until dough follows the fork around the bowl. Turn out on floured ( I use aluminum foil) and kneed until dough is not sticky and pat out with hands to the proper thickness you like( if you like thin biscuits or thick biscuits) cut out with a small plastic glass, have your pan slightly warm with cooking oil on it swipe the biscuit in the grease and turn over and repeat until all biscuits are on the pan. It is better if the biscuits are close together. HOT OVEN IS A MUST, BISCUITS SHOULD COOK IN 12 MINUTES. 500 DEGREES ON OVEN This is basically the way. Of course this recipe is just a guide line. Anyone will just have to keep doing until you get it the way you like it.   Jack


Heather's Chili


2 lbs. ground beef
2 cans whole peeled tomatoes (mashed)
2 cans dark red kidney beans
2 level tbs. salt
1 level tbs. pepper (2 tbs if you like it hot)
3 heaping tbs. chili powder
2/3 of an onion

Brown meat with diced onion. drain, put in large pot, add mashed tomatoes, beans, salt, pepper, and chili powder. Bring to a boil, then simmer 30 minutes.

This recipe makes the best chili every time! My mama got it from Pam's grandmother...I think. Anyway, everybody tells me I have the best chili!

Bernadette's Beef Au Jus Sandwiches

2 lb. Roast
1 package onion soup mix
1 package Beef Au Jus (can be found near packaged gravies, sauces, etc)

Place roast in crock pot.  Fill crock pot about 1/3 full with water, put Au
Jus mix in the water.
Mix onion soup mix with 1/2 cup water and pour over roast.  Season to taste
with salt and pepper.

Cook on low over night and through the next day.

Serve meat on French bread mini baguettes with mayo or provolone cheese.  Dip
sandwich in Au Jus.

Here are some great recipes!
Click on picture to enlarge

Most of these came from Elsie Mae's Recipe her handwriting.
Thanks so much to Rebecca Miller Grove for providing these treasures!



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