HOT SAUCE FOR SHRIMP DIPPING
Stuart Woodcock
2 114-oz. containers of ketchup
3½ bottles horseradish
½ c. lemon juice
21 Tbs. Worcestershire sauce
3½ Tbs. Old Bay seasoning
Mix all ingredients together and refrigerate until ready to use. Divide these ingredients by four to make enough sauce for 100 servings.
HUSH PUPPIES
Peggy Leigh
3 c. hush puppy mix
1 egg beaten
2 Tbs. sugar
1¾ c. milk
¾ c. minced onions
Mix all ingredients together, blending well. Heat oil to 375°F. Drop a heaping teaspoon of batter into hot oil. Cook until golden brown. Drain on paper towels. Makes about 24 "puppies". "We use approximately 30 batches for a shrimp dinner."
PORK AND BEANS
Stuart Woodcock
1 can (7 lb. 2 oz.) pork and beans
¾ c. cooked, chopped sweet onions
1 c. brown sugar (packed)
1/3 c. mustard
2 Tbs. Worcestershire sauce
1 c. ketchup
1 c. cooked bacon,
chopped
Mix all ingredients together mixing well. Bake uncovered 2 hours or until thickened, stirring every 30 minutes. About 25 servings.
REFRIGERATOR SLAW
60 lb. cabbage, shredded with carrots
20 sweet onions, diced
10 green peppers, diced
6 jars (small) diced pimento
10 c. cider vinegar
14 c. sugar
8 c. salad oil
20 Tbs. prepared mustard
9 tsp. celery seeds
Put cabbage, onions, and peppers into a very large container. Combine remaining ingredients plus 2 Tbs. mixed pickle spices which are placed in a gauze bag and bring to a boil. Remove spice bag and pour over cabbage mixture, add pimento and mix thoroughly. Refrigerate overnight to blend flavors. If your cabbage includes purple cabbage, add it on the second day because it may discolor your finished product. This slaw keeps indefinitely in sealed containers in the refrigerator. Enough to feed approximately 300.
DOUBLE CHOCOLATE CAKE
Sylvia Woodcock
1½ c. sugar
2½ c. flour
4 eggs
1 c. buttermilk
2 sticks butter (1 c.)
½ tsp.
2 tsp. vanilla
¾ c. semi-sweet chocolate chips, melted
1 c. Hershey’s chocolate syrup
Beat butter and sugar together until creamy. Add eggs, one at a time, beating well. Mix baking soda into buttermilk and add alternating with flour. Add vanilla. On high speed of mixer, add melted chocolate chips, scraping around edges of mixing bowl to make sure all chocolate is blended. Then add chocolate syrup and blend. Heavily grease and flour two 8-inch or 9-inch pans and pour in batter. Bake at 300°F. for approximately one hour, a little less for 9-inch pans. Test with toothpick. When done, take out of oven and immediately turn out onto plate or plastic wrap. Cover and cool before frosting.
CHOCOLATE FROSTING
5 squares unsweetened chocolate
1 pkg. (16-oz.) powdered sugar
½ c. (1 stick) butter or margarine, softened
2 tsp .vanilla
1/3 c. (or a little more) milk or half and half
¼ tsp. salt
Melt chocolate on very low heat in saucepan, large enough to hold all ingredients. Remove from heat. Add butter, powdered sugar and milk and blend; add salt and vanilla. Add extra milk if needed by teaspoonfuls until the right consistency is achieved. Spread on cake.
APPLE SQUARES
Frances Ward
3 eggs
12/3 c. sugar
1 c. oil
2 c. flour
½ tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 c. sliced, peeled apples
¾ c. raisins
¼ c. nuts
Beat eggs, sugar and oil. To flour add salt, soda and cinnamon. Add flour mixture to egg mixture, mixing well. Fold in apples, raisins and nuts. Either grease or spray with cooking spray a 9 x 13-inch cake pan. Pour batter into pan and bake at 350°F. for 45 minutes.
GLAZE
½ stick butter or margarine
½ c. brown sugar
1/8 c. canned milk
Melt butter in saucepan. Add brown sugar and milk. Bring to a boil. Remove from heat. Pour over warm (not hot) cake.