By By Carolyn Bivins
Extension Agent
When I moved to Brewton over 30 years ago, a big smile, a warm and generous heart welcomed me:  That was Peggy G. Bracken. She was a great friend and mentor. At the extension office, her cohorts nick-named her Peggy “Go” Bracken. She was always on the move implementing new family programs to the consumers in Escambia and surrounding counties. Peggy taught us the latest research-based information on canning, foods and nutrition, sewing, quilting, how to refinish furniture and other family related programs. She believed that the Auburn Cookbook and the Alabama Food Preservation book were the best source of information for preparing food correctly and encouraged every household to own one of each.  
Peggy retired in 1991 and continued to support extension programs. The Retired Extension Home Economists was a strong advocate for health. She practiced what she taught. We will sadly miss her big smile and generous nature. Although Peggy passed away on Sunday February 28th her good work will continue for many years in the hearts of lives she touched.
Listed below are some of Peggy Bracken’s favorite recipes that many of you have continued to request through the years: 
Congealed Apricot Salad 
2 small packages apricot Jell-O*   
2  small jars apricot baby food
2/3  cup water                 
1 tall can crushed pineapple, undrained
8 ounces fat free cream cheese         
1 tall can evaporated skim milk, chilled (pet milk only)
1/3 cup pecans or almonds
Add a little pineapple juice to cream cheese and mash with a fork. Bring Jell-O*, and water to a boil. Pour over cream cheese. Add crushed pineapple and baby food to the mixture. Whip chilled evaporated milk. Fold it in and add chopped nuts.
NOTE: Makes a large amount.  To cut in half – half everything but water. To make lower calorie – use low-fat cream cheese, skim evaporated milk, unsweetened pineapple, and leave off the pecans – it’s still good. 
*Similar products can be used.
Cowboy Soup
1 pound ground chuck
16-ounce can Veg-All
16-ounce Spanish rice
16-ounce rotel stewed tomatoes
1 small (8-oz) can cream style corn
1 small (8-oz) can tomato sauce
Brown ground beef and drain. Add all other ingredients; stir and cook 30 minutes.
Chicken-Broccoli Casserole
4 packages frozen broccoli spears       
1 teaspoons lemon juice
4 chicken breasts, cooked and boned   
3/4 teaspoons curry powder
2 cans cream of 2 chicken of soup       
1/2 cup grated cheese
1 cup mayonnaise
Cook broccoli and drain. Arrange in greased baking dish. Put chicken over broccoli. Mix other ingredients and put over chicken. Grate about cheese cup 1/ 2 cup cheese and sprinkle over top. Bake 350 degrees oven for 30 minutes.
Blueberry Crunch
Butter a 9×13-inch baking dish.  Put ingredients in pan as listed:
#2 can crushed pineapple do not drain
3 cups blueberries
3/4 cup sugar sprinkled over blueberries
1 package yellow cake mix poured over above ingredients
1 stick margarine melted and poured over cake mix
1/4 cup sugar sprinkled over mix
1 cup pecans chopped and sprinkled on topUse fresh berries, canned berries or frozen berries (thawed).  Do not stir. Bake at 350 degrees about 45 minutes.
Crab-Meat Mold
2 packages unflavored gelatin
1 can tomato soup
1 cup mayonnaise
2 tablespoons bell pepper, chopped
1 tablespoons lemon juice
2 tablespoons onion, chopped
1/2 cup water
1 1/4 cup of chopped celery
3 3-ounce packages cream cheese
1 can or 1/2 pound fresh or frozen crab meat
Add the gelatin to the water and soak for 5 minutes. Heat the soup to boiling and add the gelatin. Stir in cream cheese well.  Stir into the soup until it is smooth. Cool. Fold in the mayonnaise and add the remaining ingredients. Pour into a greased mold and chill.
Punch
(served at her retirement reception)
2 (46 oz.) cans unsweetened pineapple juice
2 (6 oz.) frozen orange juice
2 (32 oz.) Sprite*
Mix unsweetened pineapple juice and orange juice. Let freeze until slushy. Add Sprite and ice ring or cubes. Serves 40. May substitute diet drink*  
*Similar products may be used.