Newspaper Page Text
Sewe wCApe* up tc^vcM,
Cream Cheese Pound Cake
I sticks butter
I cups sugar
8-oz cream cheese
i large eggs
l cups plain flour, shifted 3 times
lefore measuring
ash of salt
tsp. vanilla
tsp. almond flavoring
Cream together butter and cream
heese. Add sugar. 1 cup at a time,
leat together. Add eggs, 2 at a time,
nd beat well. Add flavorings. Add
hifted flour, 1 cup at time. Pour into
reased and floured tube pan. Bake
1325 degrees for 1 hour and 2 min
tes.
by Edna Dorris
Crock Pot Roast or Round
Steak
lb. roast of your choice or round
teak, cut in serving pieces
can cream of mushroom soup
mdlluted)
pkg. dry Upton’s onion mushroom
sup mix
Do not brown meat. Put in crock
ot Mix dry soup mix with cream of
lushroom soup. Pour over meat,
ook on low 7 to 8 hours.
By Betty Estep
Fall Harvest Butternut
Squash
1/2 tbs. butter
tbs. olive oil
large onions, chopped into 1 -inch
juares
tbs. chopped fresh sage or 1 tbs.
rted
Lb. butternut squashed, peeled
nd cut into 1 /2 inch cubes
cloves garlic, minced
alt and ground black pepper to
»ste
/2 cup plus 2 tbs. heavy cream,
eated until warm
cup fresh bread crumbs
1/2 tbs. melted butter
Heat the oven to 350 degrees,
ightly coat a large baking dish with
utter. In a large skillet over low
eat, melt the butter with the oil.
dd the onions and the sage. Cover
nd cook over low heat while you
repare the squash.
Put the squash in a steaming bas
et and set over simmering water,
lover and let steam until the squash
i tender, about 10 minutes. Put the
quash in the prepared dish with the
arlic and 3/4 salt. Toss gently to
umbine.
Continue to cook the onions, sdr-
Ing frequently, until they caramelize,
bout 25 minutes. Season with salt
nd pepper; add to the baking dish,
ibdng them with the squash. Pour
le warm cream over the vegetables,
oss the bread crumbs with the
lelted butter and sprinkle the
rumbs evenly over the squash mix
ire. Bake until the top is browned
nd bubbling, about 40 minutes.
Torey Jolley
Perry, GA
Mae Jones’ Chicken
Casserole
1 fryer
1/2 cup mayonnaise
1/2 cup chopped celery
1 /2 cup chopped onion
1 pkg. com bread stuffing mix
1 stick butter
2 1/2 cups chicken broth
2 eggs
1 cup milk
1 can cream of chicken, celery, or
mushroom soup
Boil chicken, bone, and cut into
pieces. Mix chicken, mayonnaise,
celery, and onion. Set aside. Mix
stuffing mix, butter, and broth. Set
aside. Beat eggs and milk in small
bowl; set aside. In bottom of large
casserole dish, put 1/2 of stuffing
mixture, spread all of the chicken
mixture, and add rest of stuffing.
Pour egg mixture over top. (At this
point, casserole can be cooked or
refrigerated overnight.) When ready
to cook, add can ofsoup over the top
of the casserole and bake for 45-50
minutes in a 350 degree oven.
By Joanne Kile
Mess Violet’s Sweet
Potato Pie
1/2 cup Butter, softened
1/2 cup Packed Brown Sugar
1 cup Sweet Potatoes, cooked and
mashed
3 each Eggs, lightly beaten
1 /3 cup Com syrup
1 /3 cup Milk
1/2 teaspoon Salt
1 teaspoon Vanilla extract
1 each Unbaked Pie Shell
Cream butter and brown sugar in
bowl until light and fluffy. Blend in
sweet potato and eggs. Add next 4
ingredients; mix welL Pour into pie
shell and bake in a 425 degree oven
for 10 minutes. Reduce heat to 325
degrees and continue baking for 35-
45 minutes or until well set.
Charlotte Perkins
Perry, GA
Oven-roasted Vegetables
10 unpeeled tiny new potatoes, quar
tered
1 cup peeled baby carrots
1 small onion, cut into wedges
1 /4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon minced fresh rosemaiy
or oregano, crushed
1 teaspoon salt
1 /2 teaspoon pepper
1/2 small eggplant, quartered
lengthwise and cut into 1/2 thick
slices
1 medium red or green sweet pepper,
cut into 1 /2 inch wide strips
In a 13x9x2 inch baking pan com
bine potatoes, carrots, and onion. In
a small mixing bowl combine olive
oil, lemon Juice, garlic, rosemary or
oregano, salt, and pepper. Drizzle
over vegetables in baking pan; toss to
coat Roast uncovered, in a preheat
ed 450 degree oven for 30 minutes,
stirring occasionally.
Remove from the oven. Add egg
Thanksgiving Blessings & Cookbook, November 1999
plant and sweet pepper; toss to com
bine. Return to oven; roast about 15
minutes more, or till vegetables are
tender and brown on the edges, stir
ring occasionally.
Serve hot.
Torey Jolley
Perry, GA
Pineapple Casserole
1 large can chunk pineapple
3 tablespoons pineapple juice
3 tablespoons all purpose flour
1/2 cup sugar
1 cup grated cheese
butter type crackers
1/4 cup melted butter
Mix all above ingredients and pour
into a well-greased casserole dish,
except crackers and butter. Crush
enough crackers to make one cup
and mix with butter. Sprinkle on top
of casserole. Bake at 350 degrees for
25 minutes. Delicious served as a
side dish for poultry or pork.
Barbara Jones
Perry
Seven Later Salad
Layer
1 head shredded lettuce
1 /2 cup each; chopped onion, celery.
w WSSP N
Make tracks over to Wellston Pawn
were you will find our
40% off
Christmas Sale
starting December Ist. 40% will be discounted
off all merchandise through December 24th.
BUY NOW & SAVE!!!
J chains and bracelets
208 S. Camellia Blvd. 825-7633
f.. i t— :
bell pepper
1 cat water chestnuts, chopped and
drained
1 can drained English peas
Sprinkle with three tablespoons
sugar.
Spread 2 cups mayonnaise. Add 8
slices of fried crumbled bacon. Add 8
ounces grated sharp cheese. Cover
tightly and refrigerate 24 hours. This
will keep several days.
Barbara Jones
Swiss Pork Chops
3-4 Lean Center Cut Pork Chops
1 /2 cup flour
Salt
Pepper
1 can (small) chicken bouillon.
1 small can mushrooms, drained
1/2 Tbsp. lemon juice
5 Tbsp. butter
Mix flour with salt and pepper. Dip
chops in flour mixture. Melt butter in
large skillet, medium high heat
Brown chops in skillet. Add lemon
juice. Pour in 2 cups chicken boui
llon and mushrooms. Simmer for
one hour or until tender.
Edna Danis, Perry
She got this recipe while living in
Weisbaden,
Germany in 1974.
PAGE 7