Recipes for saying good-bye

- Posted on Apr 10, 2019 - 12:40 PM

CHERRY POINT LOW COUNTRY BOIL

Ted Young

1 3-oz. pkg. Zatarain’s Seafood Boil Mix

1 12-oz. bottle of beer

1 lemon, cut in half

3 lb. red potatoes (med. size)

2 lb. smoked sausage, cut in 2-inch lengths

6 ears of corn, cut in half

2 lb. shrimp

In large pot, 4 or 5 gal., fill with water and bring to a boil. Add potatoes and sausage; cook 10 minutes. Add corn, cook 5 minutes more. Add shrimp and cook 2 minutes. Let stand 10 minutes covered. Drain. Serve with cocktail and/or tartar sauce.

HANNAH’S BROCCOLI CORNBREAD

Jean Forbes

1 box Jiffy cornbread mix

2 eggs

1 c. shredded Cheddar cheese

1 stick margarine, melted

1 box chopped broccoli, thawed

Mix all ingredients together. Put in an 8x8-inch pan. Bake at 400°F. for 20 minutes. Note: Try using only 2/3 of the broccoli. A whole box may be too much and make your dough too thin. However, if mixture seems heavy add just a little milk.

PECAN CHEWS

Beverly Phaup 

2 c. brown sugar

1 tsp. vanilla

2 eggs

½ c. melted butter

1 c. broken pecans

1 c. flour

Mix in order given. Put batter in greased 11x7-inch pan. Bake 1 hour at 260°F. Cut into 1x2x½-inch squares. Roll in powdered sugar.

TRIPLE BEAN CASSEROLE

Ginger Richards

4 slices bacon

1 tsp. canola oil

1 small yellow onion, chopped (about 1 c.)

½ c. tomato ketchup

3 Tbs. cider vinegar

2 Tbs. molasses

1½ tsp. dry mustard

1 c. water

1 16½-oz. can each, rinsed and drained, great northern beans, black beans and kidney beans

Cook bacon until crisp. Crumble and set aside. In a medium saucepan, heat oil over low. Add onions and cook, stirring them, until softened, about 5 minutes. Add the ketchup, vinegar, molasses and mustard and stir together thoroughly. Add water to all the beans and bacon. Bring to a simmer, cover, and cook over low heat for 30 minutes. Serve hot or cold.

FROZEN PEANUT BUTTER PIE

Trish Reed

Chocolate Crust (below)

8 oz. cream cheese, softened

14 oz. Eagle Sweetened condensed milk

¾ c. peanut butter

3 Tbs. lemon juice

1 tsp. vanilla extract

1 c. heavy whipping cream, whipped to soft peak stage or 1 c. Cool Whip

Prepare crust: Melt 1/3 c. butter in heavy pan; add 1 c. semisweet chocolate bits and gently stir until melted; add and stir in 2 1/3 c. Rice Krispies until coated. Press onto bottom and side of buttered 9-inch pie pan.

Prepare Filling: Beat softened cream cheese until fluffy; beat in sweetened condensed milk, peanut butter, lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle with chocolate syrup. Freeze for 4 hours.