Cornbread Turkey Dressing
Ingredients & Directions 1 Recipe your favorite -cornbread (9-inch skillet) 1 lb Chicken necks or wings 1 md Onion; quartered 2 Ribs celery Salt Peppercorns 2 Bunches green onions; -chopped 2 c Chopped celery; leaves and -all 4 tb Butter 1/4 ts Freshly ground black pepper 1/4 ts White pepper 1/4 ts Cayenne pepper 1/2 ts Paprika 1 pk (8-oz) Pepperidge Farm herb -stuffing mix 3 Eggs; lightly beaten Dry parsley Sage to taste Thyme to taste Basil to taste Dry mustard to taste Garlic salt to taste Lemon juice to taste Worcestershire sauce Cavender’s Greek seasoning Bake corn bread and cool. Cook necks or wings with onion, celery, salt and peppercorns in water to cover for 30 minutes. Strain and reserve broth. Saut? green onions and celery in butter until tender. Crumble corn bread into a large bowl. Add saut?ed vegetables, peppers, paprika and bag of stuffing mix. Add enough broth to soften and mix well. Add 3 eggs and mix. All of the other various spices should be added to taste, but start with a dash of each. Mix all together well. Bake, uncovered, at 350? for 1 hour in a greased 9×13 casserole. Yield: 10 to 12 servings. Add a jar of drained oysters just before baking for Oyster Dressing. DEBBY BRANSFORD COATES (MRS. WAYNE) From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
Peanut Butter Cookies
Ingredients & Directions 1 c Peanut butter 1 c Sugar 1 ts Baking soda 1 Egg Mix all together until well blended. Roll into 1-inch balls and place on cookie sheet. Use fork prongs to press down cookie: press twice at right angles to create weave pattern. Bake at 350 F for 10-12 minutes. Cool on pan. Yield: 2 doz. cookies Yields 1 Servings
Joan's Cantalope Nut Bread
Ingredients & Directions 1 3/4 c Flour 1/4 ts Baking soda 2/3 c Sugar 1 Egg 1/2 c Nuts; finely chop, Walnuts etc 2 ts Baking powder 1/4 ts Salt 1/3 c Shortening 1 c Cantaloupe; puree, mash, -ripe Mix flour, baking powder, soda and salt and sift 3 times. add nuts to flour mixture. Cream shortening and sugar until fluffy. add egg and blend well. Add cantelope pulp. Add flour mixture and nuts, 1/2 cup at a time and blending well after each addition. Turn into a greased and flour 8 x 4 inch loaf pan. bake in a preheated 350 oven for 45 minutes or until tested done. Cool, wrap and let mellow overnight before serving. Nuts may be omitted. This is a gem with a subtle cantalope flavor perfect to serve with cream cheese and fresh fruit Yield: 1, 8 x 4 loaf Yields 8 Servings
Coconut Cheesecake
Ingredients & Directions DOTTIE CROSS (TMPJ72B -CRUST- 2 c Social Tea cracker crumbs 4 tb Sweet butter;softened FILLING 1 1/2 lb Creamed cottage cheese 1 c Granulated sugar 1 1/2 ts Coconut extract 4 Eggs 1 c Sour cream 1 c Heavy cream TOPPING 1 1/2 c Sour cream 1 tb Granulated sugar 1/4 c Shredded coconut 1 Maraschino cherry Pan: 10-inch springform pan Crust: In a medium-size bowl, combine the social tea cracker crumbs and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or refrigerator for 30 minutes. Filling: In a large bowl, beat the cottage cheese, sugar, coconut extract, and 1 egg until smooth. Then add the remaining 3 eggs, one at a time, and beat until very smooth. Add the sour cream and heavy cream and continue to beat until very creamy and smooth. Pour the mixture into the chilled pan. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 350 degree oven for 1-1/4 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. Topping: In a small mixing bowl, combine the sour cream, sugar, and shredded coconut and beat until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Transfer to a wire rack and let cool completely. Remove the sides of the springform pan and decorate the top of the cake with a cherry. Refrigerate overnight. Remove the cake from the refrigerator at least 2 hours before serving. Yields 12 Servings
Cauliflower Cheese Pie With Grated Potato Crust
Ingredients & Directions -CRUST- 2 c Packed grated raw potato 1/4 c Grated onion 1/2 ts Salt 1 Egg white, lightly beaten Flour for your fingers A little oil FILLING 1 tb Olive oil or butter 1 c Chopped onion 2 md Cloves garlic, minced 1/2 ts Salt Black pepper to taste 1/2 ts Basil 1/4 ts Thyme 1 md Cauliflower in sm pieces 2 Eggs or 1 whole + 1 white 1/4 c Milk-lowfat ok 1 c Packed grated cheddar Paprika 1. Preheat oven to 400. Oil 9 inch pie pan. 2. Combine grated pie potato and onion, salt, and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge. 3. Bake for 30 mins, then brush the crust with a little oil and bake it 10 more minutes. Remove from oven, and turn the temp down to 375. 4. Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper and herbs, and saute over medium heat for about 5 mins. Add cauliflower, stir and cover. Cook until tender, stirring occasionally, about 8-10 minutes. 5. Spread half the cheese onto the baked crust ok if it’s still hot. Spoon the sauteed veggies on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika. 6. Bake 35-40 mins, or until set. Serve hot or warm. Yields 4 Servings
Walnut Pound Cake
Ingredients & Directions 1/2 c Shortening 1 c Milk 1 c Butter 1/4 ts Salt 3 c Sugar 1/4 ts Baking Powder 5 Eggs 2 ts Vanilla 3 c Flour 1 c Chopped walnuts (fine) Cream butter and Shortening thoroughly; add sugar, 1/2 cup at a time. Beat until light. Add eggs, one at a time, beating after each addition. Add 2 cups flour alternately with milk containing flavoring. Add the last 1 cup flour containing salt and baking powder. Stir in 1 cup finely chopped walnuts. The batter will be thick and fluffy. Spoon into tube pan, which has been lightly greased and floured. Place the cake in cold oven on middle shelf. Turn oven to 350 degrees. Don’t open door for 1 1/4 hours. Allow cake to cool in pan on wire rack. Yields 6 Servings
Quick Mango-rum Cake
Ingredients & Directions 1 c Peeled mango cubes 1 (18 5 ounce) box butter Recipe golden cake mix 1/2 c Rum plus water to make 2/3 c Liquid (or 2/3 cup water) 3 Eggs 1/2 c Pureed ripe mango (replaces 1/2 c Butter) Spray bottom of 10-inch tube or bundt pan with non-stick vegetable spray. Arrange mango cubes in bottom of pan. Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl at low speed just until moistened. Beat at medium speed 4 minutes. Pour batter into prepared pan and bake immediately at 375 degrees [Fahrenheit] 40 to 45 minutes or until wood pick inserted in center comes out clean. Cool about 20 minutes in pan. Loosen and remove from pan onto serving plate. Makes 10 servings. Quick Mango-Rum Cake with mangoes in place of butter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
