Here’s What’s Cooking – The Gilmer Mirror

By BETTY BIVINS COOK

Today’s column begins with recipes sent to me by Phyllis Bethune of Gladewater. Phyllis writes that she reads my columns every week and is sending two recipes that her family has always enjoyed. Thank you Phyllis for sending these recipes.

CHERRY COKE SALAD

1 20-oz. can crushed pineapple

1/2 cup water

2 packages (3 oz. Each) cherry Jello

1 21-oz. can cherry pie filling

3/4 cup Coca-Cola

Drain pineapple, reserving juice; set pineapple aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add Jello; stir until dissolved. Stir in pie filling and Coke. Pour into a serving bowl.

Refrigerate until slightly thickened. Fold in reserved pineapple> Refrigerate until firm.

Yields 10-12 servings.

I like coconut and pecans, so usually add about half a cup or more of each. Enjoy.

SHRIMP SLAW

1 medium head of green cabbage, firmly choppoed

1 medium onion, finely chopped

2 cups cooked shelled shrimp

3/4 cup mayonnaise

1/3 cup bottled Italian salad dressing

1/4 teaspoon onion salt

1/2 teaspoon onion salt

1/4 teaspoon pepper

Place cabbage, onion and shrimp in large bowl. Combine other ingredients. Add to shrimp mixture. Refrigerate at least one hour. Makes 6 servings.

Author’s note: This is the original recipe. However I normally use packaged slaw mix and add a dash of 2 of Cayenne pepper.

The following recipes come from a cookbook from my collection, “Cooking with the Horse & Buggy People,” favorite recipes from 207 Amish Women of Holmes County, Ohio. This book if full of great recipes. If you would like to have a copy you can purchase one from Amazon.com.

MAKE-AHEAD BREAKFAST CASSEROLE

1 lb. sausage

2 slices bread, cut into 1/2-inch cubes

1 cup shredded cheddar cheese

1 tsp. dry mustard

6 eggs

2 cups milk

1/2 tsp. salt

Crumble sausage n skillet. Cook and drain. Spread bread cubes in buttered 8 x 12 x 2-inch baking dish. Top with sausage and cheese.

Beat eggs, milk, and seasonings. For over cheese. Cover and refrigerate overnight. Bake at 350 degrees for 30-40 minutes. Yields 6-8 servings.

SAUSAGE HASH

1 lb. bulk sausage

1 medium onion, chopped

2 medium carrots, grated

3 cups diced, cooked potatoes

1/2 tsp. salt

1/2 tsp. pepper

In a skillet over medium heat, brown sausage. Add onion and carrots. Cook until tender.

Stir in potatoes, salt, and pepper. Reduce heat. Cook and stir for 20 minutes.

COUNTRY-STYLE SCRAMBLED EGGS

4 cups coarsely chopped potatoes

1 cup diced onions

1 cup diced green pepper

6 tbsp. margarine or butter

12 eggs

4 tbsp. milk

1/2 tsp. pepper

2 cups fully cooked ham, diced

2 cups shredded cheese

In a large skillet, saute potatoes, onions, and green peppers in butter until tender, stirring often. Beat together eggs, milk, and pepper. Stir in ham. Pour over potato mixture.

Cook without stirring until mixture begins to set on bottom and around sides. Using a large spatula, lift and fold the partially cooked mixture so the uncooked portion flows underneath.

Continue cooking until done. Sprinkle with cheese.

BACON AND EGG SANDWICHES

1/2 cup sour cream

8 slices bread

8 bacon strips, fried and drained

2 hard boiled eggs, sliced

4 green onions, chopped

4 slices American cheese

Butter

Spread sour cream on one side of 4 slices of bread. Top with onions, cheese, eggs, and bacon. Top with remaining bread. Butter outsides of sandwiches.

Cook in skillet over medium heat until golden brown on both sides.

SAUSAGE GRAVY

1 lb. seasoned bulk sausage

2 tbsp.

l finely chopped onion

6 tbsp. all-purpose flour

1 quart milk

1/2 tsp. parsley flakes

1/2 tsp. nutmeg

1/4 tsp. salt

Worcestershire sauce

Hot pepper or Black Pepper

Brown sausage in shortening of your choice. Add onions, then flour and milk. Add seasonings. Very good.

PANCAKES

1 cup flour

1 egg

/ 4 cup milk

2 tbsp. vegetable oil

1 tbsp. sugar

3 tsp. baking powder

1/2 tsp. salt

Mix with fork. Do not overbeat. Fry in oil on a hot skillet. Delicious served with Fluffy Syrup.

FLUFFY SYRUP

1 cup butter, softened

1/2 cup pancake syrup

1 egg

1-1 / 2 cup powdered sugar

Beat all together for several minutes. Serve on pancakes, waffles, zucchini bread, etc.

OATMEAL APPLE RAISIN MUFFINS

1 egg

1/4 cup milk

1 cup grapes

1 cup chopped apple

1/2 cup oil

1 cup all-purpose flour

1 cup quick oats

1/3 cup sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. nutmeg

2 tsp. cinnamon

Beat egg. Stir in remaining ingredients, mixing just to moisten. Pour into 12 greased muffin cups until 3/4 full.

Bake at 400 degrees for 15-20 minutes. Serve cool or piping hot with butter.

IMPOSSIBLE CHEESEBURGER PIE

1 lb. ground beef

1 cup chopped onion

1/2 tsp. salt

1 cup shredded cheddar cheese

1 cup milk

1/2 cup Bisquick

2 eggs

Brown beef and onions. Drain. Stir in salt. Spread in a greased 9-inch plate.

Sprinkle with cheese. Stir remaining ingredients with forks until blended. For into plate.

Bake for 25 minutes or until knife inserted in center comes out clean. Yields 8 servings.

MACARONI AND CHEESE SAUCE

1 lb. ground beef

1-1 / 2 cups salsa

1-1 / 4 cup water

2 cups uncooked macaroni

6 to 8 slices Velveeta or American cheese

Brown meat in large skillet. Drain. Stir in salsa and water. Bring to a boil. Stir in macaroni.

Cover and reduce heat. Simmer for 10 minutes or until macaroni is tender. Add cheese. Stir until melted.

CREAM PIE

2/3 cup sugar

3 eggs

2 tbsp. flour

2 tbsp. butter

3 cups milk

2 tbsp. cornstarch

1/2 tsp. salt

1 tsp. vanilla

Heat milk to boiling. Mix other ingredients and add to milk, stirring constantly until it cooks. Cool.

Yields 1 foot

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