The Central Village Homemakers Club of Mathews has faithfully performed for 51 years its purpose: “A nonprofit organization dedicated to being a positive influence on our community by working together as a team as well as to foster friendship, respect and love for each other.”
The members are also known for their good cooking and for years have shared their recipes. December always brings a Christmas luncheon, and from this occasion the following recipes are found.
Searching for the proper definition of homemaker, the results brought to mind that dictionaries need to be brought up to date. The first definition: “A stay at home parent which is gender neutral and often used when children are involved, family manager and domestic engineer.” Second definition, more accurate for today: “A homemaker is not the same as housewife though they are often used interchangeably. The key difference is housewife refers specifically to a woman who manages her home while homemaker is a gender-neutral term that can apply to any one who manages a household.”
The Central Village ladies do manage their homes, as family comes first, but outside of their homes, they spend hours sharing their time and talents with this community.
MINI BACON RANCH CHEESE BALL
Dale Robinson
12 oz. cream cheese, softened
1 Tbs. dry ranch dressing mix
8 oz. Cheddar cheese, softened
1 c. bacon, finely chopped
1 Tbs. parsley
30 pretzel sticks
Add the cream cheese to a medium bowl and smooth with a hand mixer. Add the Cheddar cheese and ranch seasoning and mix until combined. In a small bowl combine the bacon and parsley. Use a melon baller to scoop out a ball of the cheese mixture. Use your hands to make sure it’s a ball and then roll in the bacon mixture. Set aside.
Repeat until all the cheese balls are made. Place a pretzel stick in middle of each cheese ball and serve.
FRUIT CRUMBLE
Dawn Dalton
Fresh fruit or canned fruit
2 Tbs. butter or margarine
½ to ¾ c. self-rising flour
3 to 4 Tbs. sugar
Put fruit in oven-proof dish. In a separate bowl add flour and butter. Crumble/rub flour and butter through fingers as though preparing to make pastry. Be careful not to over-crumble/rub as the butter/margarine will get lumpy and not be fine crumbs. Add sugar gently to the crumb mixture turning the mixture over gently with a spoon. Put the mixture over the fruit evenly. Bake at 425℉. for around 20 to 25 minutes or until the crumble looks golden in color. Can be served alone or with ice cream and whipped topping.
GRAN’S MACARONI AND CHEESE
Helen Major
3 c. uncooked elbow macaroni
2 Tbs. butter
2 Tbs. flour
½ tsp. salt
¼ tsp. pepper
¼ tsp. mustard
¼ to ½ tsp. Worcestershire sauce
2 c. milk
2c. cheese: Cheddar and Velveeta or favorite combination
1½ c. crushed potato chips
Heat oven to 350℉. Cook macaroni and drain well. Melt butter in a saucepan. Stir in flour and keep stirring until smooth and bubbly. Add salt, pepper, mustard and Worcestershire sauce. Stir in milk; bring to a slow boil stirring constantly. Add cheese, stirring occasionally until cheese is melted. Gently stir macaroni into cheese sauce. Pour into a 2-qt. ungreased casserole dish. Top with crushed potato chips. Bake uncovered 20 to 30 minutes or until bubbly. Serve with apple jelly.
BROWN BUTTER CHOCOLATE CHIP COOKIES
Jan Kanner
1 c. salted butter
¾ c. brown sugar
¾ c. granulated sugar
2 eggs + 1 egg yolk
2 tsp. vanilla
1 Tbs. heavy cream
2½ c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1½ c. chocolate chips
In a saucepan over medium heat melt butter. Let it gently simmer for about 5 minutes, stirring frequently until it turns golden brown and smells nutty. Watch closely; once browned, immediately remove from heat and pour into a large mixing bowl.
Using a stand mixer or whisk, combine the butter with brown and granulated sugars until smooth. Add eggs and egg yolk one at a time, mixing well after each addition. Whisk in vanilla followed by heavy cream until fully incorporated. In a separate bowl whisk together flour, soda, baking powder and salt until well combined. Gradually add the dry moisture into the wet ingredients using mixer or spatula. Mix just until a soft cohesive dough forms. Avoid over-mixing. Gently fold in chocolate chips. Cover dough and chill in refrigerator for at least one hour. Preheat oven to 375℉. Line baking sheet with parchment paper. Scoop dough using a standard ice cream scooper, about 2 Tbs. per cookie. Bake for 10-12 minutes until edges are golden and centers are slightly underdone. They finish setting as they cool.
Cool on baking sheet for a few minutes and transfer to a wire rack. tore in an airtight container for soft chewy cookies for days.
SWEET POTATO PIE
Barbara Chillemi
1½ c. mashed sweet potatoes
1 stick melted butter
1/3 c. sugar
3 Tbs. flour
2 eggs
2/3 c. heavy whipping cream
1½ tsp. vanilla
Combine in blender. Bake in uncooked piecrust at 375℉ for 42 minutes. Top with whipped cream.
MINIATURE CHEESE CAKES
Mary Hunley
24 cupcake liners
24 vanilla wafers
2 8-oz. pkg. cream cheese, softened
¾ c. sugar
2 eggs
4 Tbs. lemon juice
1 tsp. vanilla
20-oz. can cherry pie filling
½ c. nuts, chopped, optional
Preheat oven to 375℉. Place liners in cupcake pans and put a wafer in each. In a small bowl, beat cream cheese sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners 2/3 full. Bake for 15 to 20 minutes or until set. Top each cake with a spoon of cherry filling and a tsp. nuts if desired and chill.
COLE SLAW
Ellen Bernsdors
1 medium size cabbage thinly diced and 1 c. thinly diced onion. Place in large bowl. Add 1 c. sugar on top. In saucepan combine ¾ c. cider vinegar with 2 Tbs. celery seeds, 4 tsp. pepper, 1 tsp. yellow mustard and 1 c. vegetable oil. Bring to a boil. Let cool lightly and pour over cabbage mixture. Cover and let sit for 2 to 3 hours on counter or refrigerate. Will last 2 to 3 days.
CRAB SALAD
Paula Johnson
1 lb. lump crabmeat
½ red bell pepper, finely chopped
1 stalk celery, finely chopped
¼ c. finely chopped red onion
½ c. mayonnaise
½ c. sour cream
Juice from half lemon
1 tsp. Old Bay Seasoning
Kosher salt
Freshly ground black pepper
Ritz crackers for serving
In a large bowl, stir together, crab, bell pepper, celery, red onion, mayonnaise, sour cream, lemon juice and Old Bay. Season with salt and pepper. Serve with crackers.
BROCCOLI AND CAULIFLOWER CASSEROLE
Martha Arnold
1 head broccoli
1 head cauliflower
Steam broccoli and cauliflower for 10-12 minutes until cooked ¾ of way tender. Place in a large ungreased casserole dish.
Sauce
1 can cream of mushroom soup
1 c. evaporated milk
½ c. grated sharp Cheddar cheese
Whip together soup and milk until smooth. Pour mixture over broccoli and cauliflower. Sprinkle cheese over mixture. Bake at 350℉ for 20-30 minutes until bubbly.
For topping if desired
Mix 1 c. Bisquick with ¼ c. butter until crumbly. Sprinkle over cheese and bake until crumbs are brown.