Charlotte's Shepherd Pie
Ingredients & Directions 5 lg Potatoes; peeled and cut up, -(up to 6) 1 1/2 lb Lean ground beef 1 sm Onion; chopped 1 cn (15-oz) mixed vegetables -(drained) 1 cn (10-3/4-oz) cream of potato -soup (undiluted) 1 cn (small) sliced mushrooms -(drained) Salt to taste Butter and milk to taste for -making mashed potatoes 1 c Shredded cheese; (colby or -cheddar) (up to 1-1/2) This casserole “reheats beautifully,” says Charlotte Pierson of Milan, who invented it several years ago. Heat oven to 325 degrees. Peel and cut up potatoes. Place rinsed potatoes in large saucepan. Cover with water, salt to taste and boil until tender. While potatoes are cooking, brown ground beef and onion in large skillet. Remove from heat. Drain meat and onion mixture. Add mixed vegetables, soup and mushrooms. Mix gently. Place in ovenproof casserole dish. Mash potatoes with butter and milk (to taste). Spread evenly on top of meat mixture (be sure to spread potatoes to edges). Heat in 325-degree oven until bubbling at edges (about 20-25 minutes). Spread shredded cheese over top of warm mashed potatoes. Return to oven (about five to 10 minutes more) until cheese melts. Yields 1 Servings
Mexican Wedding Cookies
Ingredients & Directions 1 c Butter, softened 1 c Powdered sugar 2 c Sifted flour 1 c Ground nuts 1 ts Vanilla Combine all ingredients. Form into 1 1/2″ balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm. Yields 36 Servings
Hoe Cakes
Ingredients & Directions 1/4 c Shortening, , Crisco (or -oil) 1 1/2 c Cornmeal, , self-rising 1/4 ts Baking soda 1 1/4 c Buttermilk 1 Egg, , lightly beaten 1 tb Shortening, , Crisco – -melted Heat 1/4 cup Crisco shortening or oil to 365 deg. F in heavy skillet, on medium-high heat. Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg and one tablespoon melted shortening. Stir just until dry ingredients are moistened. Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately. Yields 6 Servings
Quick Biscuits
Ingredients & Directions 2 c Flour 5 ts Baking powder 1 ts Salt 1/4 c Shortening 1 c Milk Mix and sift the dry ingredients; rub in the shortening and mix with the milk to a soft, thick dough. Drop by spoonfuls onto a well-greased tin and bake in a quick oven (425) for about 15 minutes. These are best when made with butter and come out of the oven as thin, crusty biscuits rather than the thicker variety. Twelve biscuits. –Mary Leize Simons Yields 6 Servings
Lemon Bread Pudding
Ingredients & Directions 2 c Milk 1/2 c Sugar 2 c Inch size bread cubes 2 Eggs; separated Grated rind 1 lemon Lemon sauce 1/2 c Sugar + 2 tbsp 1 c Hot water 1 tb Cornstarch 2 ts Butter 1 1/2 tb Lemon juice 1 ds Nutmeg 1 pn Salt Lemon Bread Pudding Soak bread in milk 5 minutes. Add 1/2 c sugar, tehn beaten yolks and lemon rind. Bake in buttered baking dish at 300 degrees until firm like a custard, about 30 minutes. Beat egg whites until stiff. Add 2 Tbsp sugar and spread over top and brown. Mix sauce ingredients and cook in a double boiler. Serves 4-6 Yields 4 Servings
Sugar Free Cookies
Ingredients & Directions 2 c Raisins 2 Eggs 2 c Flour 10 pk Sweet and Low 1 ts Cinnamon 3/4 c Cooking oil 1 ts Soda 1/2 ts Salt 1 c Unsweetened applesauce Cook raisins in water until almost dry. Add rest of the ingredients. Drop by spoonfuls on cookie sheet and bake 20 minutes at 350 degrees. For cake, bake in long pan, greased and floured. Bake at 350 degrees for 45 minutes. Randy Rigg Yields 1 servings
Funnel Cake Iii
Ingredients & Directions 1 c Whole wheat flour 1 Egg 1 1/4 ts Salt (optional) 7/8 c Milk; warm 1/2 ts Baking soda Oil for deep frying 3/4 ts Baking powder Honey or maple syrup 2 ts Honey Yield: 1 Sift together all the dry ingredients and then add the honey, egg, and the milk. Beat until smooth. Heat about 2 inches of the oil in a large cast-iron skillet. To test the correct temperature, drop a small piece of dough into the oil. If it floats to the top and bubbles appear around the edges, you are ready to make the funnel cakes. Hold your finger at the bottom of the funnel and pour in some batter. Then, using a spiral motion, let the batter pour into the oil. The cakes should look like free-form spiral sculpture. Fry until golden brown, turning once. Drain on paper towels. Drizzle with honey oar maple syrup and serve hot. The amount you can make will depend upon the amount of batter your use for each cake. Bread Winners Yields 1 servings
