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UGLY DUCKLING CAKE
1package yellow cake mix - two layer size
1 (16 oz.) can fruit cocktail
1 cup coconut
2 eggs
1/2 cup firmly packed sugar
Combine cake mix, fruit cocktail with syrup, coconut and eggs in large mixer bowl. Blend; then beat at medium speed for 2 minutes. Pour intomgreased 13 X 9 inch pan. Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes.
OKRA AND TOMATOES
- 1 med onion, chopped
- 1 small green pepper, chopped
- 1 clove garlic, chopped
- 1 tbs cooking oil
- 3 large peeled tomatoes, chopped
- salt & peeper to taste
- 2 lb. okra, ends trimmed
Cook the onion, green pepper & garlic in the oil over low heat for 10 minutes. Add the tomatoes, salt & pepper & blend well. Add the okra & simmer for 30 minutes. Pour into a serving dish & garnish w/ chopped parsley. Servings 6.ENJOY!!!!
INDIAN CORN CASSEROLE
1/2 lb. bacon
5 tablespoons flour
1/2 cup butter
2 cups sour cream
1/2 med. chopped onion
2 lbs. fresh corn (orthawed frozen corn)
1/2 cup chopped celery
Salt and pepper to taste
1 red pepper, chopped
1 tablespoon parsley
1 green pepper, chopped
Heat the oven to 350 degrees. Cool the bacon, then chop it into bite-size pieces and set aside.
Melt the butter in a large pot over med heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Pour the mixture into a 9x13 dish and sprinkle on the remaining bacon and the parsley.
Bake for 30 to 40 minutes or until lightly browned. Serves 6-8.
BISCUIT CHICKEN AND DUMPLINGS
1 family size can of Cream of Chicken Soup or broth
1 can of water
3 cans of cheap biscuits (They do just as well)
1/2 stick of margarine
2 or 3 boiled eggs sliced
flour to roll biscuits as thin as possible
Salt & pepper to taste
Pour the soup in a large 4 - 6 qt. boiler and stir. Add water slowly as you stir to keep soup from lumping. Add margarine and bring to a boil.
Place biscuits on flour covered paper one or two at the time and roll out very thin.
Slice and drop into boiling soup. Stir slightly to keep from sticking but not too much or you will tear the dumplings . This same procedure can be done by just pinching off the biscuits into bite size and drop them into the soup.
Add a can of chicken if you desire. Add eggs, stir slightly and salt and pepper to taste. Enjoy.
TEXAS CORNBREAD
1 cup yellow corn meal
1 cup sifted flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 egg
1 cup milk
1/4 cup soft shortening or canola oil
Preheat oven to 425°. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.
Place corn meal, flour, sugar, salt, and baking powder into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!
Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.
BUTTERY, SWEET CORNBREAD
INGREDIENTS:
Butter for the pan
1 cup cornmeal (I prefer yellow)
1 cup unbleached all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 egg
3 TBS. sugar
3 TBS. melted butter
~Preheat oven to 350, grease skillet with butter (works w/ 9, 10 or 11" skillet).
~Combine the dry ingrediants in a medium-sized bowl. Combine wet ingredients ( including the sugar) separately. I usually will use a tiny bit more butter and buttermilk than the recipe calls for b/c I like my cornbread moist. Stir the wet mixture into the dry and mix just enough to combine thoroughly.
Spread into the prepared skillet.
~Bake for 20 minutes, or until center is firm to the touch. Serve hot, warm or at room temp.
FRIED SWEET POTATO PIES
1 1/2 pounds sweet potatoes
1 tablespoon vegetable oil
Salt and pepper
2 cups all-purpose flour
Pinch of salt
2 teaspoons sugar
3/4 cup solid vegetable shortening
3 to 4 tablespoons ice water
Vegetable oil for frying
1 egg yolk
1/4 cup 100 percent Pure Cane Syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Splash of bourbon
1 cup powdered sugar
2 to 3 tablespoons milk
Preheat the oven to 400 degrees F. Toss the sweet potatoes with the oil, salt and pepper. Place the potatoes on a baking sheet and place in the oven.
Roast the potatoes until tender, about 1-1/2 hours. Remove the potatoes from the oven and cool completely.
In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat the oil. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a rectangle about 24 by 8 inches and 1/8-inch thick. Using a sharp knife, cut 12 4-inch squares.. Remove the skin from the potatoes and place the potatoes in a mixing bowl. Add the egg yolk, cane syrup, cinnamon, nutmeg and bourbon. Mix well.
Place about 1/4 cup of the filling in the center of each pastry square.
Bring one corner of the pastry to the other, forming a triangle. Using the tines of a fork, crimp the edges of the triangle and seal completely. When the oil has reached 360 degrees F, carefully lay a couple of the pies in the hot oil, fry until golden brown, stirring occasionally for over all browning, about 3 to 4 minutes. Remove the pies from the oil and drain on a paper-lined plate. Sprinkle the hot pies with the sugar. Repeat the process until all of the pies are fried. In a mixing bowl, stir the powdered sugar, milk and a splash of bourbon together. Mix until smooth. Drizzle the frosting over the hot pies and serve immediately. Yield: 1 dozen
ANOTHER SWEET POTATO PIE
3 tablespoon of all purpose flour
2 eggs
1 2/3 cups of sugar
1&1/2 cups of mashed sweet potatoes
1/4 cup of light corn syrup
2 teaspoons of vanilla flavoring
1/4 teaspoon ground nutmeg (use as much or little as desired)
1/4 teaspoon of cinnamon (use as much or little as desired)
1/2 cup of butter or margarine
3/4 cup of evaporated milk
pinch of salt (if desired)
1 unbaked pastry shell 9 inches
In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs,corn syrup, nutmeg, cinnamon,vanilla, salt, butter and milk. Beat well.
Bake at 350 degrees for 55-60 minute.
ANOTHER PINA COLADA CAKE
1 (18 1/2 oz) box white cake mix
1 small (2 oz) pkg vanilla instant pudding mix
1/4 cup oil
1/2 cup water
1/3 cup rum (Puerto Rican light is best)
4 large eggs (room temperature)
1 small (8 1/4 oz) can crushed pineapple, undrained
1 cup coconut
Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time and beat well after each addition. Mix in pineapple. Then fold in coconut. Bake in a 350° oven for 30 minutes. Makes sheet or layer cake (bake layers 25 minutes).
Piña Colada Frosting:
1 small can crushed pineapple, undrained
1/3 cup rum
1 small package vanilla instant pudding mix
1 (8-ounce) container Cool Whip
Coconut to taste
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens.
Fold in 1 container of Cool Whip. Frost cake and top with coconut.
CREAM CARAMEL CAKE WITH FROSTING
2 sticks butter
3 cups sugar
6 eggs
2 2/3 cups flour
1/4 teaspoon baking soda
1 teaspoon salt
1 8oz. sour cream
1 tablespoon vanilla extract
CAKE:
Preheat oven 350 degree. Cream butter and sugar until
fluffy. Add eggs one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixtures. Add vanilla. Pour into 3 9-inch prepared pans. Bake for 25-35 minu-tes. Test doneness Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely. Frost.
CARAMEL FROSTING:
2 sticks butter
2 cups light brown sugar
1/2 cup evaporated can milk
1/2 teaspoon vanilla extract
4 cups confectioners sugar
FROSTING:
Melt butter, add brown sugar and milk. Cook 2-3
minutes over medium heat stirring constantly remove from heat. Add vanilla and pour over confectioners sugar. Beat until smooth. Let cool slightly. Frost the cake
BRUNCH EGGS
6 eggs, sligthy beaten
6 slices white bread or sliced italian, cubed
1 cup shredded cheddar cheese
1lb sausage fried and cubed or 1/2 lb bacon, cooked or ham cubed
Optional mushrooms 1 cup sliced
2 cups milk
1 tsp. salt
1 tsp dry mustard
Beat eggs, add remaining ingredients. Pour into casserole (rectangular and flat is best for cutting and serving) Refrigerate for up to 12 hours. Bake at 325Degrees for 45-mins to an hour. Do not fill
pan too full-about half.
You can also prepare this recipe and instead of a casserole you can pour the ingredients into a muffin pan and follow baking directions as above. You get 12 little individual serving.
PORK POT ROAST
INGREDIENTS
2-1/2 or 3 pound pork shoulder roast
4 tablespoons cooking oil
1 tablespoon prepared mustard
salt and red pepper to taste
1/4 cup all-purpose flour
1 clove garlic, chopped
INSTRUCTIONS
One or two hours before cooking the roast, season generously with salt and pepper. Insert slivers of garlic in slits in roast made with a sharp knife. Rub mustard all over the meat. Wrap well in foil and place in refrigerator until ready to cook. When ready to cook, coat all sides with flour. Heat cooking oil in a large pot and cook meat to a golden brown on all sides. Cover pot with a tight fitting lid, turn the heat low and cook about 2 more hours. If heat is low enough you should not have to add any water, but turn meat frequently, careful not to prick with a sharp object for fear of losing the precious juices.
MAKE THE GRAVY AS FOLLOWS:
Fat from the meat and pan drippings
1-1/2 cups water
1 medium onion, grated
1 small piece of celery, chopped
1 heaping tablespoon cornstarch with 1/4 cup water
Cook onion and celery in meat drippings until clear and tender, stirring occasionally. Add water. When liquid comes to a boil, add cornstarch mixture. Cook until thick and smooth. Add more seasoning (salt and pepper) if necessary.
BAKED SPAGHETTI (CREAMY VERSION)
1 package (12 ounces) spaghetti
1 pound lean ground beef
1 onion, chopped
1 green pepper, chopped
1 can (16 ounces) diced tomatoes
1 can (10 ounces) cream of mushroom soup
1 cup water
1 package (8 ounces) fresh mushrooms, sliced
1 teaspoon dried oregano
2 cups shredded cheddar cheese
1 cup freshly grated Parmesan cheese
Cook the spaghetti according to package directions. Set aside.
In a skillet, cook the beef, onions, mushrooms and green pepper until meat is browned. Stir in the tomatoes and oregano. Simmer, stirring occasionally, about 10 minutes.
Place half of the spaghetti in a lightly greased 13x9-inch baking dish. Top with half of the meat mixture and 1 cup of the cheddar cheese. Repeat layers. In another bowl, combine the soup and water. Pour over casserole, then top with the Parmesan cheese. Bake at 350 degrees F for 35-40 minutes.
HASHBROWN BREAKFAST CASSEROLE
Ingredients:
3 cups shredded, loose packed, frozen hashed brown potatoes
3/4 cup shredded cheddar or Monterery Jack cheese
1/2 pound ham, diced
1/4 cup finely chopped onion
4 eggs, lightly beaten
12 ounces evaporated fat-free milk
1/8 teaspoon salt 1/4 teaspoon pepper
Grease a 2 quart casserole or a 7 x 11 baking pan. Spread hash brown potatoes in pan. Sprinkle cheese, ham, and onions on top.
In a small bowl, mix eggs, milk, salt, and pepper. Pour over mixture in the pan. Cover and refrigerate until ready to bake. Preheat oven to 350 degrees. Bake for 40-50 minutes. Bake until set in the middle and lightly brown on top. Serves 6
BUTTER ROLL DESSERT
Ingredients:
2 c. flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 c. shortening
2/3 c. milk
Make a rich biscuit dough. Roll dough to 1/4-inch thick, using lots of flour. Spread heavy with room temperature butter. Sprinkle heavy with sugar, cinnamon and lightly with nutmeg (optional). Roll up like jellyroll; pinch in both ends and place seam side down in deep baking dish. Don't crowd roll. Cover with whole milk, about 1/2-inch over top of dough. A little half and half cream can be added. Bake on center rack at 350 degrees F. at least 1 hour until golden brown and a custard is made of the milk. Serve in dessert bowls and cover with custard. Best when served warm.
