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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