TOMATO ASPIC
Gloucester Woman’s Club Cookbook
Drain 2 cans stewed tomatoes and use juice plus dash of lemon juice (2 c.) with 1 pkg. gelatin. Heat, stirring, until gelatin is dissolved. Cool. When juice is cool, add tomatoes and mix well. Congeal. Serve with the following:
Sour Cream Dressing
½ c. sour cream
½ c. mayonnaise
1 Tbs. wine vinegar
Dash of garlic
1 Tbs. Parmesan cheese
1 Tbs. Italian herb seasoning
Combine and chill.
PECAN PIE MINI MUFFINS
Newington Baptist Church
Pat Gwyn
1 c. packed brown sugar
½ c. flour
1 c. chopped pecans
2/3 c. melted butter (no substitutes)
2 eggs beaten
In a bowl, combine sugar, flour and pecans; set aside. Combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured or paper-lined miniature muffin cups 2/3 full. Bake at 350°F. for 20-25 minutes or until muffins test done. Remove immediately to cool on wired racks. Makes about 3½-doz. Note: to keep soft and moist put them in a zip lock bag before they are fully cooled; otherwise they will be crisp and a little hard.
HAMBURGER CORN PONE PIE
Cooking School at Donk’s Theater
Emmanuel Methodist Church
1 lb. ground beef
¼ tsp. garlic salt
1 Tbs. shortening
2 tsp. chili powder
¾ tsp. salt
1 tsp. Worcestershire sauce
1 c. canned tomatoes
1 c. kidney beans, drained
1 c. cornbread batter (½ standard recipe or ½ pkg. corn muffin mix)
Melt shortening in skillet, brown meat, add tomatoes and seasonings. Cover and simmer for 15 minutes. Add kidney beans. Pour into a greased casserole. Top with cornbread batter and bake in hot oven (425°F.) for 20 minutes.
When using package mix, if recipe calls for 1 egg, use the whole egg in half the recipe. Serves 4.
SURPRISE IT’S A GRAPE
From A Day In Your Kitchen
Peggy Corley and Susan Williams
1 (8-oz.) pkg. cream cheese, softened
1 (8-oz.) pkg. sharp Cheddar cheese, shredded
½ c. butter, softened
1 Tbs. prepared mustard
½ tsp. Worcestershire sauce
60 fresh seedless grapes
Paprika
Pecans, chopped
Beat the first five ingredients together. Dampen your hands with water. Take as little as possible of the cheese mixture and cover each grape. Roll each ball in paprika then in chopped nuts. Chill. Serve on grape leaf lined platter if possible. Serves 25.
BRUNCH EGGS
Point to Point
Roseanne Brock
2 c. diced cooked potatoes
1 c. shredded cheese
2 Tbs. finely chopped onion
½ lb. sausage, browned
6 eggs
½ c. milk
½ tsp. salt
¼ tsp. pepper
Parsley
Put potatoes in the bottom of the pan. Add the cheese, onion and sausage in that order. Combine eggs, milk, seasonings and pour into the pan. Bake at 350°F. for 20 minutes or until eggs set. Serves 4 generously. “A good recipe for overnight guests or special occasions like Christmas morning.”
CRAB SOUP
Rappahannock Seafood
Helen Mills
1 lb. crab
3 pt. milk
½ pt. cream
1 Tbs. butter
1½ c. celery, chopped
1 Tbs. Worcestershire sauce
½ tsp. Tabasco
½ tsp. salt
½ c. sherry
½ medium onion, chopped
Blend milk (reserve ½ c.), celery and onion in double boiler to simmer for 30 minutes. Thicken with ½ c. flour blended with reserved ½ c. milk. Add butter, salt and cream and stir. Add Worcestershire sauce, Tabasco, sherry and crab and stir.
CANINE COOKIES
Feeding Fido
2 c. all-purpose flour
1 c. whole wheat flour
1 c. cornmeal
¾ c. regular wheat germ
½ c. nonfat dry milk
2 tsp. iodized salt
1 pkg. active dry yeast
¼ c. warm water
1 can (10¾-oz.) beef broth
1 egg, slightly beaten
1 Tbs. milk
Combine the flours, cornmeal, wheat germ, dry milk and salt in a very large bowl. Soften the yeast in the warm water and add it along with the beef broth to the dry ingredients. Mix well with hands for dough will be very stiff. Divide dough into halves and roll each half out on a floured board to a thickness of ¼ inch. Cut into shapes with cookie cutter. Place fairly close together on an ungreased cookie sheet. Combine beaten egg and milk; brush over surface of each cookie. Bake in a 300°F. oven for 45 minutes. Turn off oven heat but leave baking sheet with cookies in the oven to harden overnight. If you lack room in the oven for all of them, then just place them in a dry spot until they are quite hard. Makes 74 2-inch cookies with a total weight of 1 lb. 11 oz.
$300 CHOCOLATE CAKE
Recipes Filled with Love
Joanne Gayle and JoAnn Jones
Set aside in one bowl: 2 c. flour and 2 c. sugar
Mix together in saucepan, bring to a boil while stirring:
1 c. water
1 stick margarine
1 c. Wesson oil
4 heaping Tbs. cocoa
Pour over flour/sugar mixture and beat with spoon until smooth. Add ½ c. buttermilk, 2 eggs and 1 tsp. soda. Beat with spoon. Pour into greased 13×9-inch pan. Bake 40 minutes at 325°F.
Frosting
Bring to boil:
4 Tbs. milk
4 Tbs. cocoa
1 stick margarine
1 tsp. vanilla
Remove from heat; add ¾ box sifted powdered sugar. Beat until smooth. Pour over cake while hot.