During the difficult weeks following Mama’s death, the one request that I heard most often was that I keep Mama’s web site online. I’ve decided to do so. But not as some stuffy old memorial page. That wouldn’t reflect the inspiring life and spirit of an amazing woman. She deserves better than that. Anyone who knew Peggy Chaney knew that in addition to that childlike joy which radiated about her, drawn from her close and personal relationship with God, you could not escape the fact that food played a central role in her life. One of the pastors at her memorial service talked about how at the family restaurant Mama prepared everything she cooked with the help of God, and that each meal was dedicated to God. If you’ve never known a woman like Mama Peggy, that might seem like so much claptrap. But if you knew her, you’ve already smiled and nodded. To Mama, the meals she prepared was an act of love, and she invited God to work through her, through her cooking. Following her death, the outpouring of love and admiration from people in the community who knew her only through her years at Peggy’s Restaurant stood as a testament to how successful she had been at expressing God’s love through the food she prepared, and how much it had meant to the community in Kings Mountain, North Carolina.

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Peggy Chaney
(May 11, 1933 – December 30, 2011)

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Here we are again. Seems before we know it,  another year has gone!  THE YEAR OF OUR LORD’S BIRTH!  I am proud to announce to the world that HE is my risen Lord and He has allowed me 78  yrs. to enjoy Christmas again and again! Ain’t GOD good???

I have three brothers and five sisters, plus my precious Mama and Daddy celebrating His birthday and looking on His precious face!   How wonderful is that???  If I listed all my friends and brothers and sisters in the Lord ,who are there,  witnessing  the same thing, I wouldn’t have any room to tell you about my blessings from Him!

First, My Son and “Daughter” Victoria, who even if they live way down in Florida, fill my life with sunshine and joy with their phone calls and keeping in touch with me daily to see if I’m O.K. They keep me laughing about the antics of their cats and Kevin’s pet squirrel! They have such great ‘ol hearts, they would take in just about everything that had four legs and fur.

Then there’s Michelle and Katie, who call me Grandma Peggy!  They can never know how much that means to an ol’ lady who has  never had grandbabies of her own!    ( Thanks to Kevin   LOL)   From the first moment I walked into their mother’s home these two sweet, kind girls opened their arms to me and made me feel so welcome !   For the first time in my life, I felt complete and this was MY family!  Thank you girls !  I love you and can’t thank you enough for being so good to me

Then, My Sister Sue and her family, My brother Jack and My precious sister-in-law Helen and their family, then our baby sister Sherry (we called her ‘Lil Iodine from an old comic strip – because being the baby, Mama spoiled her rotten, but she grew out of it (a lot)) and she’s a great sister and her family. They are all there for me  and I love them a lot!

My “sister”  Kate, who fell and hurt herself pretty bad but is recovering nicely, thank you God again! I can’t and won’t ever forget my sister-in-law !   She has always been a doll!  She and my brother Robert married when they were just teenagers and I can’t remember one Christmas that we didn’t have a big box, filled with hair bows, coloring books and all sorts of things my parents couldn’t afford!  Bless you my Kate!    I love you

Next, is my former Pastor Gene Land and his precious sidekick June!  June didn’t know what a lift she gave me  this Christmas with the photos of  the two of them!  Twelve years together !  Wow!  Seems like yesterday I met Gene’s bride for the first time and we seem to click!  She is such a loving gal and she has taken such good care of my friend! I don’t think Gene will ever know the influence he has on our family !  We all loved him and He was our Pastor but he was our BROTHER!   We still feel the same way ! When any of us mention him ,it’s with such warmth!   Like sunshine on a cloudy day !  You hang in !  Both of you!  JOY COMES IN THE MORNING!!

Then last, all my friends at Kings Mountain Manor!   I have such wonderful friends here! We stick up for each other! You wouldn’t believe what comradeship  we have here!  Our most friend of all friends is a lady named Mary Helen Brown!   She is constantly on the move, taking cards around to each apt. when someone is sick or just needs a friend!  If you need her, she’s there!  She is also a great Christian girl!   Also, my friend and adopted sister Libby!  WE just look at each other sometimes and burst out laughing!  We can’t talk without laughing!    I don’t know what I would do without my Libby!

MERRY CHRISTMAS TO ALL MY BELOVED FRIENDS AND FAMILY!

I LOVE YOU ALL SO MUCH !  HOPE TO BE AROUND NEXT CHRISTMAS!

IF NOT!     YOU WILL KNOW WHERE I AM!    GLORY TO GOD!!

Ingredients:

• 2  eggs
• 1 1/4 cups sugar
• 1/2  stick butter
• 1/2  cup milk
• 1  Tbsp. flour
• 1  tsp vanilla
• Dash salt
• 1 can Angel flake coconut
• 1 unbaked pie shell

Directions:

Mix ingredients and pour into pie shell.  Bake at 350 degrees until slightly brown.  Then lower heat to 300 degrees and finish baking 50 to 60 minutes, until done.

I tell you folks, there’s nothing I like better than a homemade coconut pie! The bought ones are delicious, but I don’t know why, homemade ones have a different something!!  Maybe thoughts of your mama and the ones she made!   I thought no one could beat my mama’s cooking!     Enjoy!

Ingredients:

• 2 3/4 cups sugar
• 1 cup vegetable shortening
• 1  stick butter or margarine
• 5  eggs
• 3 cups cake flour ( if you use all purpose flour, you must sift it four times)
• 1 /2  tsp. salt
• 1 cup Orange  Crush soda
• 1 tsp. orange flavoring
• 1 tsp. vanilla  flavoring

Directions:

Preheat oven to 350 degrees.  Beat sugar and shortening until fluffy.  Add eggs, one at a time, beating well after each addition.  Add dry ingredients alternately with the Orange Crush.  Add flavorings. Pour into greased and floured tube pan.  Bake for 1 hour and ten minutes.  Let cake cool  about 15 minutes.  Spread frosting on cake while it’s still warm!

Frosting:

• 1 (3 oz.) pkg. Cream Cheese, softened
• 1 cup powdered sugar
• 1/2 tsp. vanilla flavoring
• 1/2  tsp.orange flavoring

Mix well until spreadable.

Ingredients:

• 1  can white shoe peg corn, drained
• 1  french style green beans, drained
• 1  can cream of celery soup
• 1  cup sharp cheese ( grated)
• 1  cup celery, chopped
• 1  green pepper, chopped
• 1  cup onion, chopped
• 1 ( 8-oz.) container sour cream
• Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees. Mix all together and place in 9 x 13 inch pan.

Topping:

• 1/2  box cheese crackers, crumbled
• 1/2  stick margarine, melted
• 1 pkg. slivered almonds

Crumble crackers and mix with butter and almonds.  Pour on top of casserole mixture and bake for 1 hour!

Delicious casserole!  I believe it will be one of your favorites!

~ Mama P.

Ingredients:

• 8 oz. Cool Whip
• 8 oz. sour cream
• 1 (3-oz.) box orange Jell-O
• 2 cups miniature Marshmallows
• 2 cups Mandarin oranges (drained)

Directions:

Mix cool whip, sour cream and Jello together. Fold in Marshmallows and Oranges.  Then chill.   Enjoy!!

I ran across this salad a while back and I love to try recipes of this kind!  Switch the ingredients around a bit, and try it different ways! Like a different kind of jello and a different fruit!  I believe it will be one of your favorite salads on Holidays!  Simple but Delicious!

Thanks, Mama Peggy

Ingredients:

• 1 (8-oz.) pkg. cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sugar
• 4  large eggs
• 2-1/2 cups cooked,  mashed sweet potatoes
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4  tsp. salt
• 1 tsp. ground allspice
• 1 tsp. vanilla flavoring

Directions:

1.  Preheat oven to 350 degrees.  Beat cream cheese and butter at medium speed until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs one at a time, beating just until yellow disappears.  Add sweet potatoes and beat well.

2.  Stir together flour, next three ingredients and if desired allspice, in a medium bowl.  Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition.  Stir in vanilla.  Spoon batter  into a greased  and floured 1o-inch tube pan!

3. Bake at 350 degrees for 1 hour and 1o minutes or until a long thin chopstick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool for 1 hour or until completely cool!

(Optional)

Icing: 8 oz. cream cheese, softened at room temp. Beat in 1/2 cup sugar,   Then beat in 1 cup powdered sugar.Fold in 8 oz. Cool whip.

Ingredients:

• 1 -1/2 lb. fresh green beans, trimmed
• 2 Tbsp. butter
• 1/4 all purpose flour
• 1 1/2 cups 2% milk
• 1/2 cup fat free buttermilk
• 1 Tbsp. Ranch dressing mix
• 2 tsp. thyme (fresh) chopped
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. butter
• 1  (8 oz.) pkg. sliced mushrooms
• Vegetable cooking spray
• 1 cup French fried onions (crushed)
• 1/2 cup panko (Japanese breadcrumbs)
• 2  plum tomatoes, seeded and chopped

Directions:

1. Preheat oven to 350 degrees.  Cook green beans in boiling water until they are done; drain.  Plunge in ice water to stop the cooking process; Drain and pat dry.

2. Melt 2 tbsp. butter in large pot. Whisk in flour until smooth. Cook, whisking constantly, 1 minute.  Gradually whisk in 1-1/2 cups milk; whisking  constantly 3 or 4 minutes or until sauce is thickened and bubbly. Remove from heat and whisk in buttermilk and next 4 ingredients .

3.  Melt 1 tsp. butter in a medium skillet over med. high heat; add mushrooms and saute’ 6 to 8 minutes or until lightly browned. Remove from heat; Let stand 5 minutes.  Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13×9 inch or 3 quart baking dish coated with cooking spray.

4.  Combine French Fried onions and next 2 ingredients;  sprinkle over green bean mixture.

5. Bake at 350 degrees for 25 to 30 minutes or until golden brown!

Green Bean Casserole has  also been a staple on the Thanksgiving table for a lot of years!  Well!  This is a newer version!  It will be on my Thanksgiving table!  I hope you try it!  I haven’t been able to work on my website for a long period because of sickness in our family! I promise to keep working on it !  Keep checking in ! Thank you for your interest!  We appreciate it!

~ Mama Peggy

Ingredients:

• 4 lb yellow squash, sliced
• 1 large sweet onion, finely chopped
• 1 cup (4 oz.) freshly shredded cheddar cheese
• 1 cup mayonnaise
• 2 Tbsp. chopped basil
• 1 tsp. garlic salt
• 1 tsp. black pepper
• 2 large eggs, lightly beaten
• 2 cups soft breadcrumbs, divided
• 1 -1/4 cups (5 oz.) shredded Parmesan cheese
• 2 tbsp. butter, melted
• 1/2 cup crushed French fried onions

Directions;

1. Preheat oven to 350 degrees. Cook yellow squash and onion in boiling water to cover in a large pot 8 minutes or just until the vegetables are tender; drain squash mixture well.

2. Combine squash mixture,shredded Cheddar cheese, next 5 ingredients, 1 cup bread crumbs and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13x 9inch baking dish.

3.  Stir together melted butter, french fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese.  Sprinkle over squash mixture.

4. Bake at 350 degrees for 35 to 40 minutes or until set.  ENJOY!

This is a new twist on a squash casserole that I think you will like!  Nearly every squash casserole  is basically the same!  I love it myself  and I will always be searching for new ways to prepare the dishes that you and I enjoy!  I think this one is a winner!

~ Mama Peggy