Here's What's Cooking
by BETTY BIVINS COOK
Oct 12, 2017 | 351 views | 0 0 comments | 16 16 recommendations | email to a friend | print

This week’s recipes come from my personal collection. Some are old, some not so old, but they are all good ones. I love sorting through them, sometimes trying one I’ve had for a long time but never got around to making it. Now that I have more time to spend in the kitchen, I’m putting them to good use.

 

 STRAWBERRY SALAD

1 pkg. strawberry Jell-O

1 cup hot water

1/2 cup sugar

15 large marshmallows

1 cup crushed pineapple, drained

1/2 cup nuts

1/2 pint whipped cream

Vanilla wafer crumbs

Mix the Jell-O and sugar and dissolve in hot water. Add the marshmallows and let them melt. Put in refrigerator and thicken. Add nuts and crushed pineapple to mixture and let thicken.

Blend in whipped cream. Sprinkle top with vanilla wafer crumbs. Refrigerate until ready to serve.

 

APPLE BUTTERED 

SWEET POTATOES

1 lb. sweet potatoes

11 oz. jar Smuckers cider apple butter

1/2 cup Smuckers pineapple topping

2 tbsp. margarine, melted

1/2 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. paprika

Cook, peel and slice sweet potatoes and arrange in ungreased shallow baking dish. Combine apple butter, pineapple topping, margarine, salt, cinnamon and paprika; mix well. Drizzle mixture over the potatoes. Bake at 350 degrees for 20 to 30 minutes. Serves 6.

 

FRIED MASHED 

POTATO PATTIES

1-1/2 cups leftover mashed potatoes

2 tbsp. milk

1 egg

1/2 tsp. salt

Dash of pepper

1/4 cup flour

1/4 cup cooking oil

Mash cold potatoes with fork until soft. Add milk; mix well. Add egg, salt, pepper and flour; mix until well blended. Shape into patties.

Fry in oil until golden brown on both sides. Yields 4 servings.

 

HOMINY CASSEROLE

2 cans hominy

1/2 cup onion, chopped

1 stick butter

1 can cream of mushroom soup

8 oz. pkg. cheddar cheese, shredded

Saute onion in butter until tender. Drain hominy and combine onion, soup and cheese. Pour in a 2-qt. casserole dish and bake at 350 degrees for 20 minutes.

Ground beef can be added for a tasty main dish.

 

MOMMA’S 

BAKED BEANS

2 cans Van Camp pork and beans

1/2 onion, chopped

2 tbsp. brown sugar

1/4 cup catsup

Dash Worcestershire sauce

Salt and pepper to taste

1-1/2 tsp. mustard

Bacon slices

Mix together pork and beans, onion, brown sugar, catsup, Worcestershire Sauce, salt, pepper and mustard. Put into a buttered casserole dish and top with bacon slices.

Bake at 350 degrees for 1 to 1-1/2 hours, uncovered.

 

OLD SETTLERS BEANS

1 lb. ground beef

1 onion, chopped

1 can pork and beans

1 can pinto beans

1/2 cup barbecue sauce

1/.2 cup catsup

1/3 cup brown sugar

1 tbsp mustard

1 tsp. salt

1 tsp. pepper

1 tsp. garlic salt

1/4 tsp. chili powder

Brown beef and onion in a large pot. Add beans, barbecue sauce, catsup, brown sugar, mustard, salt, pepper, garlic salt, and chili powder; simmer for 25 minutes.

 

VEGETABLE SALAD

1 cup vinegar

1/2 cup sugar

1/2 cup salad oil

1 tsp. salt

16 oz. can cut green beans

16 oz. can English peas

16 oz. can whole kernel corn

1 small jar pimento, chopped

1 large green bell pepper, chopped

1-1/2 cup celery, chopped

2 onions, cut in rings

Combine sugar and vinegar in sauce pan. Let boil; cool. Drain vegetables. Toss well.

Pour cooled vinegar/sugar mixture over vegetables and toss again. Add oil last and toss.

Refrigerate overnight. Before serving, drain liquid off. Makes 15 servings.

 

BRISKET

5 to 6 lbs. brisket

1 tsp. garlic salt

1 tsp. celery salt

1 tsp. onion salt

1/2 bottle liquid smoke

Mix garlic salt, celery salt, onion salt and liquid smoke in a small bowl. Pour over brisket and let marinate overnight.

Remove brisket from marinade and pat dry. Wrap brisket in heavy duty foil and place in 250 degree oven for 5 to 6 hours or 1 hour per pound.

 

EASY SWISS STEAK

1-1/2 pounds round steak

2 tbsp. shortening

1 can cream of mushroom soup

1/2 cup chopped canned tomatoes

1/4 cup chopped onions

1/4 cup water

Dash of pepper

Pound steak; cut into serving pieces. In skillet, brown steak in shortening and pour off fat. Add soup, tomatoes, onions, water and pepper. Cover; cook over low heat for 1-1/2 hours or until tender. Stir occasionally.

Makes 4 to 6 servings.

 

BREAD PUDDING

2 old biscuits or day old bread

2 slices white light bread

1 cup sugar

1 large egg, beaten

3 tbsp. butter

1 tbsp. vanilla

1/4 tsp. salt

2 cups flour

Mix bread chunks with milk. Add beaten egg, vanilla, sugar and margarine (melted). Mix well and pour into buttered baking dish.

Bake at 350 degrees for about 45 minutes. Can add raisins, coconut or anything to enhance flavor. Serves 6.

 

EASY COCONUT CAKE

1 box Duncan Hines White Cake Mix

3 eggs

1 can cream of coconut

1/4 cup oil

8 oz. carton sour cream

Mix cake mix, eggs, creme of coconut, oil and sour cream until blended, about 2 minutes. Pour into a 9 x 13-inch greased pan. Bake at 350 degrees for 45 to 60 minutes, until done. Frost cooled cake.

FROSTING:

8 oz. pkg. cream cheese

1 box powdered sugar

1 small can coconut

2 tsp. milk

Vanilla

Mix cream cheese, powdered sugar, milk and vanilla. Add coconut to taste and mix well.

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