Holiday Cookbook

Holiday COOKBOOK

by June Winters

2011

2 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

And the winners this year are ...

Grand prize winner First Place — Desserts First Place — Vegetable-Vegetable Casserole Dee Cheatwood of Talladega is this year’s grand prize winner with her Double Corn Casserole. The recipe also won first place in the Vegetable-Vegetable Casserole Category. The recipe can be found on Page 23.

Cheatwood also won first place in the Desserts Category with her “Coffee and Cream Cake.”

Her recipe for Coffee and Cream Cake can be found on Page 8.

First Place Soups and salads Doris Acker of Childersburg is a newcomer to the winning circle of the Holiday Cookbook.

She won first place in the Salad-Soup Category with a Broccoli Salad/Slaw, a creation of her own.

Acker is a native of Childersburg and a member of Childersburg First United Methodist Church, and her hobbies are cooking, crocheting and other needlework.

Her recipe for Broccoli Salad/Slaw can be found on Page 30.

First Place Meat and Meat Casserole

Myrt Pfannkuche won first place in the Meat and Meat Casserole category with a Special Chicken and Rice Casserole.

Myrt and her husband, the late Jim Pfannkuche, moved to Pell City in 1985, to spend their retirement years on Logan Martin Lake.

Her recipe for Special Chicken and Rice Casserole can be found on Page 24.

First Place Appetizers

Hope McCarrell of Pell City won first place in the Appetizer Category. This was her first time to enter the Holiday Cookbook contest.

Her winning recipe was for a Party Bread Appetizer.

McCarrell and her husband, Bill, live in Pell City. They have three sons, Tim, Tom and Andy.

McCarrell is active in the Daughters of The American Revolution, Princess Sehoy and the Huguenot Society of Birmingham. Her hobbies are cooking, reading, playing bridge and antiquing.

For her Party Bread Appetizer, see Page 4.

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 3

holiday cookbook

A letter to my cookbook friends

June Winters

Beer-Battered Onion Rings 2 yellow onions (the sweeter the better!)

2 cups buttermilk 2 cups all-purpose flour, divided 1 tsp. salt 1 tsp. pepper 1 tsp. powdered garlic 12-oz. medium-bodied beer Cut onions ½ inch thick and separate into rings. Soak in buttermilk for 1 hour. Combine 1 cup flour, salt, pepper, and garlic. Mix thoroughly. In a medium bowl, combine beer and 1 cup flour. Mix thoroughly.

Remove onion rings from buttermilk and shake off excess. Dredge in flour and shake off excess. Dip in beer batter. Drop some of the onion rings in hot oil and continue process, being sure not to crowd rings, as they will stick together. When golden, remove and drain, on paper towels.

— Shelley Atkinson

BLT Dip 1 cup mayonnaise 1 8-ounce container sour cream 1 pound bacon (cooked and crumbled) 2 large tomatoes, chopped Combine mayonnaise and sour cream in a medium bowl, whisking until blended. Stir in bacon and tomato. Serve immediately. Yield: 4 cups — Lola Remson Cheese Ball 2 packages cream cheese, softened 8 oz. Carl Budding ham or beef slices, chopped Small bunch of green onion, chopped

Chopped nuts Mix all ingredients except nuts. Place onto plastic wrap. Form into a ball and wrap. Place in refrigerator at least over night. Roll into chopped nuts if desired.

— Shelley Atkinson Cheesy Spinach and Bacon Dip 1 16-oz. pkg. Velveeta Cheese 1 10-oz pkg. frozen chopped spinach, thawed and drained ½ 8-oz. pkg. cream cheese 1 10-oz. can Ro-tel, undrained 8 slices bacon, cooked, drained and crumbled

Chicken Dip/Ball 2 8-oz. cream cheese, softened 1 can chicken breast, drained

chopped green onion, to taste Accent powder, to taste Optional pecan chips, if making a ball Mix all. Refrigerate.

Serve with crackers or chips. To make ball, roll in pecan chips. ­— ­­­Deborah Roman Chili Party Dip 15-oz. can turkey chili without beans ½ cup fat-free cream cheese See Appetizers, Page 4

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Broccoli Bread 1 10-oz box of frozen broccoli 1 cup chopped onion ½ cup cheddar cheese, grated 4 eggs ½ cup melted butter 1 pack Cotton Pickin’ cornbread mix 4 oz. sour cream Stir everything together except cornbread mix and sour cream. Add sour cream. Add cornbread mix. Cook in a 9 x 13inch pan on 350 degrees for 35-45 minutes.

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inch cubes; place in a large microwave bowl. Add spinach, cream cheese (cut up), Ro-tel, and bacon.

Microwave on high for 5 minutes (stir after 3 minutes) or until Velveeta is completely melted and mixture is well blended.

Serve hot with tortilla chips. Makes 4 cups.

— Brenda McCain Talladega

Cut Velveeta into ½-

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We’ve just finished Holiday Cookbook 2011 and as always, it was fun.

I want to thank each of you who took time to send your favorite recipes and, as always, they are all winners.

We had a wonderful response to our request for recipes and you will find many great ones between the covers of this cookbook. Our friend Evelyn Castleberry sent one recipe this year, even though she had written us saying she had gotten too old to participate. It was so good to hear from her.

Our special thanks to our judges. We appreciate them and that they are willing to take their time to help us. There’s no way we can express our appreciation to first round judges and final judges.

Of course, most of all, we appreciate our sponsors. Without them there would be no cookbook.

To Ronnie and Doris Baker and Vince Culatta, owners of our local Piggley Wiggly stores, thank you from the bottom of our hearts.

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4 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

First place winner Hope McCarrell of Pell City won first place in the Appetizer Category of this year’s Holiday Cookbook competition. This was her first time to enter the Holiday Cookbook contest.

Her winning recipe was for a Party Bread Appetizer, which is “double delicious” with its wonderful combination of sour dough bread and Monterey Jack cheese.

Hope was born in Alexander City, and her father was an officer in the United States Air Force.

The family lived in many places, and she met her husband, Bill, while they were living in Minnesota.

After graduating from Auburn University, she and Bill lived in Chicago for 26 years, moving to Birmingham in the 1990s.

They later moved the Pell City.

The McCarrells have three sons, Tim, Tom and Andy. Two of their granddaughters, Haley and Meagan McCarrell, are students at Auburn University, continuing the family tradition.

The McCarrells are members of a Birmingham church. Hope is active in the Daughters of The American Revolution, Princess Sehoy and the Huguenot Society of Birmingham. She and Bill

are supporters of the local animal shelter.

Hope’s hobbies are cooking, reading, playing bridge and antiquing.

Here is Hope’s winning recipe: PARTY BREAD APPETIZER 1 unsliced round loaf of sourdough bread (1 pound) 1 pound block Monterey Jack cheese 1 stick melted butter One-half cup sliced green onions 1 tablespoon poppy seed

Cut the bread lengthwise and crosswise into approximately 1-inch slices without cutting through bottom crust. You will end up with about 8-9 rows of bread both ways.

Slice cheese into pieces, about 1 inch slivers. Insert the cheese pieces between every cut, using up all of the cheese. Combine the melted butter with the onions and poppy seed; drizzle over the bread.

Wrap in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover and bake 10 minutes longer, or until cheese is completely melted. Serves 8 people for an appetizer.

Appetizers 4-oz. can jalapeno peppers, drained and chopped 1 small onion, chopped fine ½ tsp. hot pepper sauce Combine all ingredients in a saucepan and set over medium heat. Cook, stirring frequently until well combined and heated through. Serve with baked tortilla chips or jicama sticks and carrot sticks.

— Patricia Weathers Sylacauga Chocolate Chip Cheese Ball 1 package cream cheese, softened ½ cup butter, softened ½ tsp. vanilla extract ¾ cup confectioner’s sugar 2 tbsp. brown sugar ¾ cup Hershey’s Mini

Chips semi-sweet chocolate chips ¾ cup finely chopped pecans Graham crackers In a large bowl, beat the cream cheese, butter, and vanilla until fluffy.

Gradually add sugars.

Beat until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap. Shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with Graham crackers.

— Morgan Hayden Talladega Corned Beef Appetizer 1 can corned beef 1 8-oz carton sour cream 1 package Lipton onion soup mix 3 tablespoons mayonnaise

bread In large mixing bowl, mix all ingredients together. Chill until cool.

Remove crust from bread.

Spread well with mixture.

This does well with both wheat and white bread on same plate. Quarter pieces. ­— Sara Sallas Sylacauga

one “generous” teaspoon of cream cheese mixture.

Roll up, starting at the shortest side; place pointsides down on baking sheet. Bake 12-15 minutes

or until golden brown.

Serve warm.

Sweet Version: Substitute strawberry cream cheese and 3 table-

spoons chopped nuts. ­— Brenda McCain Talladega

See Appetizers, Page 5

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Cream Cheese & Bacon Crescent Rolls 1 8-oz. pkg. Philadelphia Chive and Onion cream cheese spread 3 slices bacon, cooked, drained, and crumbles 2 8-oz. cans crescent dinner rolls Preheat oven to 375 degrees. Mix cream cheese spread and bacon until well blended. Separate each can of dough into 8 triangles.

Cut each triangle lengthwise in half. Spread with

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holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 ­— 5

Appetizers From Page 4

Creamed Grapes 1 pkg. green seedless grapes 1 pkg. red seedless grapes 1 cup sugar 8 oz. cream cheese 8 oz. sour cream 1 cup Cool Whip 1 cup pecans Mix all ingredients by hand. Be sure cream cheese, sour cream and Cool Whip are soft.

— Sarah Dearman Lincoln Easy Garlic Rolls ¼ cup butter, melted and cooled 1 tbsp. fresh parsley ½ tsp. garlic salt 1 package frozen yeast roll dough, thawed In a small bowl, combine melted butter, parsley, and garlic salt; set aside. Cut 18 1-inch pieces of dough. Roll each piece of dough in butter mixture. Place three balls into each cup of a 6-cup muffin pan. Cover and let rise in a warm place, free from drafts, until doubled in bulk (approx.

2 hours). Preheat oven to 375 degrees. Bake for 13-15 minutes or until golden brown. ­—Myrtaline Pfannkuche Pell City French Toast Casserole 5 tbsp. unsalted butter 1 cup firmly packed brown sugar 1 cup chopped pecans, divided 8 cups French bread, cubed into 1 ½-inch cubes 5 large eggs 2 cups whole milk 1 tsp. vanilla extract

¼ teaspoon ground nutmeg or cinnamon (whichever you prefer) Line an 8x8x2-inch pan with aluminum foil, allowing foil to hang over sides.

Spray with nonstick cooking spray. Melt butter and pour into prepared pan.

Sprinkle brown sugar over melted butter. Sprinkle ½ cup pecans over brown sugar. Place French bread cubes on top of brown sugar mixture.

In a medium bowl, combine eggs, milk, vanilla, and nutmeg. Whisk well. Pour mixture over bread cubes, pressing down to ensure bread is well coated. Cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours. Remove from refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap.

Preheat oven to 350 degrees. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes, or until set.

Carefully invert onto serving platter. Remove foil and cut into squares and serve immediately.

— Morgan Hayden Talladega Garden Vegetable Dip Makes 20 2-tbsp. servings.

2 8-oz. pkgs.

Philadelphia cream cheese, softened ½ cup Kraft blue cheese dressing ½ cup finely chopped broccoli 1 medium carrot, shredded Mix cream cheese and dressing until blended.

Stir in vegetables. Cover.

Refrigerate 2 hours or

until chilled. Serve with assorted crackers or with sliced zucchini, cucumbers, and bell peppers.

— Stephanie Watson Lincoln

drained 1 8-oz. pkg. cream cheese, softened and diced ½ tsp. chili powder ½ tsp. garlic powder

Golden Punch 1 46-oz. can apricot nectar, chilled 1 46-oz. can pineapple juice, chilled 3 6-oz. cans limeade, thawed 3 quarts ginger ale 3 quarts 7-Up Mix all ingredients in punch bowl. If you would like more slush, almost freeze 7-Up and ginger ale.

— Jaimie S. Barrows

Preheat oven to 350 degrees. Mix all ingredients in baking dish. Bake for 30 minutes. Serve with corn chips.

— Brenda McCain Talladega

Ham and Cheese Finger Rolls 1 8-oz. pkg. sliced cheese 2 packs finger rolls 1 8-oz. pkg. sliced ham 1 tbsp. Worcestershire sauce 1 stick of butter 1 ½ tbsp. mustard 1 tbsp. dry onion flakes Mix butter, mustard, sauce, and onion flakes in saucepan, melting over low heat. Slice rolls with long knife, removing entire top layer. Place ham and cheese on bottom layer. Place top back on and pour sauce evenly over both pans. Let refrigerate overnight, bake at 350 for fifteen minutes.

I use Oscar Mayer brand ham. Deluxe Kraft Cheese (slices not wrapped individually.) ­— Sarah Dearman Lincoln Hot Corn Dip 1 15-oz. can white corn drained 1 15-oz. can yellow corn drained 1 10-oz. can Ro-tel

Jezebel Sauce Makes 3 cups.

1 18-ounce jar pineapple preserves 1 18-ounce jar apricot preserves ½ cup orange marmalade 1 5.25-ounce jar prepared horseradish 1 tablespoon dry mustard In a large bowl, combine preserves, marmalade, horseradish, and dry mustard. Cover and refrig-

erate for up to 2 weeks.

To serve: Pour one cup over an 8-ounce block of cream cheese and serve with assorted crackers or pretzel sticks. You may also serve with roasted meats.

— Dee Cheatwood Talladega Kraut Balls Makes 3 dozen.

8 oz. sausage ¼ cup onion 1 14-oz. can sauerkraut (drained well and squeezed between two paper towels) 2 tbsp. dry bread crumbs 1 3-oz. pkg. cream cheese 2 tbsp. parsley, chopped 1 tsp. prepared mustard ¼ tsp. garlic salt 1/8 tsp. black pepper 1 egg 3 tbsp. milk 1/3 cup flour

1 ¼ cup dry bread crumbs (for rolling) In a skillet, cook and crumble sausage and onion until browned.

Drain excess oil from skillet. Add sauerkraut, 2 Tbsp. bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Blend together and chill until mixture is firm. Shape mixture into small balls. Beat egg and milk together. Coat balls with flour, dip into egg and milk mixture, then roll in bread crumbs. Deep fry kraut balls until golden brown. Serve immediately or freeze. If you choose to freeze, place balls on a cookie sheet to freeze.

When frozen, place balls in freezer bags. Thaw to room temperature and reheat on a cookie sheet for 15 to 20 minutes. ­— Jaimie S. Barrows

See Appetizers, Page 6

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6 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

Appetizers Kraut Slaw Relish Ingredients: 1 large jar sauerkraut (drain and save juice) 1 cup each celery, green pepper, sweet onion, and 3 carrots, grated Marinade: Juice from sauerkraut ¼ cup oil 1/3 cup vinegar 1 ½ cup sugar Refrigerate combined ingredients and marinate for 10 hours. Lasts a long time cold.

— Marcia Szpak Talladega Mexi-Crab Stuffed Peppers Filling: 2 oz. roughly chopped crabmeat (about 1/3 cup) 2 wedges Laughing Cow Light Creamy Swiss cheese 2 tbsp. canned black beans, drained and rinsed 2 tbsp. sweet corn kernels, thawed from frozen Dash cayenne pepper Coating/Peppers: 6 fresh whole jalapeno peppers ¼ cup Fiber One bran cereal 3 Tbsp. yellow cornmeal 1 tsp. taco seasoning mix ¼ cup liquid egg substitute Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray. Combine all filling ingredients. Set aside.

Halve the peppers lengthwise and remove stems and seeds. Wash halves and dry them very well. Evenly spoon filling into pepper halves. Place cereal in a sealable plastic bag. Crush cereal to breadcrumb consistency. Add cornmeal and

taco seasoning. Pour egg substitute into a shallow bowl. Gently cover peppers with egg substitute and then coat with crumb mixture. Bake in oven until coating is crispy and the peppers have softened, approx. 25-30 minutes.

— Patricia Weathers Sylacauga Pineapple Upside Down Biscuits 1 10-ounce can crushed pineapple ½ cup packed light brown sugar ¼ cup (½ stick) butter at room temperature 10 maraschino cherries 1 (2-ounce package refrigerated buttermilk biscuits (10 count) Preheat oven to 400 degrees.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release biscuits.

Serve warm. ­— Sarah Dearman Lincoln Pineapple and Cream Cheese 1 can small sweet pineapple, drained well 1 8-oz pkg. cream cheese, softened ¼ cup mayonnaise

bread 2-3 pkg. Splenda Mix all ingredients except bread. Mix well. Let cool. Remove crust from bread. Spread mixture on bread. Cut into quarters.

— Sara Sallas Sylacauga Pumpkin Seeds Seeds from 1 pumpkin ½ stick margarine Save the seeds from your Halloween Jack-o’-lantern.

Pick off as many strings as you can without spending all morning. Put seeds on a cookie sheet with sides and add ½ stick margarine. Toast in 325 degree oven, stirring occasionally until brown, approx.

30-45 minutes. Drain on paper towels and sprinkle with salt.

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Sausage Muffins 1 pound bulk hot pork sausage, cooked and drained 1 10.75-oz.can cheddar cheese soup ½ cup milk 3 cups baking mix (like Bisquick) Stir first three ingredients until blended. Add baking mix and stir just until moistened and evenly distributed. Fill greased muffin tins about 2/3 full. Bake at 400 degrees until done. Muffins will be moist, no need to over bake.

These are a great alternative to sausage balls, as you don’t need to worry about the raw sausage getting done. They may be

baked in mini muffin tins for appetizers.

— Kimberly Moody Stewartville Stuffed Celery 1 pkg. celery 1 (-oz. pkg. cream cheese Green olives with pimientos in the middle Mayonnaise Open up cream cheese to soften. Wash celery and drain. Make sure all the water is off. Then cut into 4-inch pieces. Set aside in colander. Take the softened cream cheese with a strong fork and mash the whole block of it up. Take your olives on separate plate. (I use a paper plate for this.)

Chop up olives to small diced pieces. Add to your

softened cream cheese.

Add 2 tbsp. mayonnaise.

Mash all this together. Try ½ cup olives diced up. You may want to add more olives and mayo, too.

This needs to be mixed up and needs to be thick.

Take your celery and put this stuffing in the middle. Make sure to taste the mixture beforehand in case olives may be a little too strong. You can add a little more mayo. Put on a plate into fridge to cool a little and serve.

Great for get-togethers.

Also, very quick. Great for holidays like Christmas, Thanksgiving, New Years and Auburn ball games.

Great any time. Enjoy! Try stuffing peanut butter in the celery sometimes.

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 7

holiday cookbook

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8 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Desserts 100 Hole Cake Cake: 1 yellow cake mix 1 pkg. lemon instant pudding 4 eggs ¾ cup oil ¾ cup orange juice Mix all ingredients together; bake at 325 degrees in oblong pan 45 minutes. Leave in pan.

Punch 100 holes in cake with a fork. Pour icing over cake while warm.

Note: glass pan makes a nice crunchy side, and cooking time is less — 30 to 35 minutes.

Icing: 2 cups confectioner’s sugar 2 tablespoons butter 1/3 cup plus 2 tablespoons orange juice Cook over low heat until melted. ­— Jaime S. Barrows Almost Heaven Cake 1 yellow cake mix, prepared as directed 1 package cream cheese, softened 1 large can crushed pineapple (do not drain) 1 package instant vanilla pudding mix, prepared as directed 1 tub Cool Whip Prepare yellow cake mix in a 9 x 13-inch glass pan.

Bake as directed. Cool 5 minutes. Spear with fork all over. Pour can of crushed pineapple (including juice) over cake evenly. Prepare package of vanilla pudding mix in a bowl. Add package of cream cheese and blend together with electric beaters. Spoon over cake. Spread Cool Whip over top to seal.

— Shelley Atkinson

Bananas Foster Pie 2 cans condensed milk Take paper off unopened cans. Use a stock pot and submerge cans in water.

Completely covered, boil for 3 hours, keeping the water over the cans. Cool and open cans.

2 graham cracker pie crusts 4 bananas Slice 2 bananas per pie crust. Pour one can of caramel (condensed milk that has been cooked) over each pie. Top with Cool Whip and sprinkle top with chopped pecans and banana slices.

— Bobby Hawthorne Weogufka Blueberry Muffins 1 pkg. Duncan-Hines Moist Deluxe white cake mix 2 tbsp. all-purpose flour 1 tsp. baking powder 2/3 cup milk 3 large eggs 1/3 cup Crisco oil 1 cup rinsed fresh or well-drained, thawed frozen blueberries

Preheat oven to 375 degrees. Combine dry cake mix, flour and baking powder in a large bowl.

Beat milk, eggs and oil together with fork. Add to mixture in bowl and stir just until ingredients are moistened. Fold in blueberries. Spoon batter into muffin cups. Bake at 375 degrees for 15-20 minutes. Makes 24 cups.

— Sabrina R. Hall Childersburg

First place winner Dee Cheatwood of Talladega’s cake, “Coffee and Cream Cake,” won first place in the Desserts Category this year, and the cake also took top honors in “Best of Show” by the judges.

Cheatwood says the “Coffee and Cream Cake” is made from a recipe by the famous Southern cook Paula Deen. The recipe was featured in a 2007 holiday cooking issue of Deen’s magazine.

Cheatwood also won first place in the VegetableVegetable Casserole Category for her Double Corn Casserole in first round judging, and this dish went on to be declared overall winner by the judges in the final round of judging. It can be found spotlighted elsewhere in the cookbook.

Here is her prize winning Coffee and Cream Cake: COFFEE and CREAM CAKE 2 1/2 cups all-purpose flour 1 ¾cups sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder

1/2 teaspoon salt 1 cup Canola oil 1/2 cup strong brewed coffee 1/2 cup coffee flavored liqueur 3 large eggs 1 cup sour cream Preheat oven to 325 degrees. Lightly grease and flour 3 (8-inch) cake pans.

In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, liqueur and eggs. Beat at medium speed with electric mixer until smooth. Stir in sour cream. Pour into prepared pans and bake 3032 minutes or until center tests done. Remove from oven to cooling racks. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread frosting between layers and on top. DO NOT FROST SIDES. FROSTING 1 teaspoon unflavored gelatin One-fourth cup cold water 2 cups heavy whipping cream 1/4 cup sugar 2 tablespoons coffee flavored liqueur In a small bowl, soften

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um-high speed with an electric mixer until slightly thickened. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir in gelatin mixture and liqueur. Cover and chill for 4 hours.

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 9

holiday cookbook

Desserts Butter Pecan Cake 1 box butter pecan cake mix 5 eggs 1 cup chopped nuts 1 box instant vanilla pudding mix 1 8-oz. pkg. sour cream ½ cup cooking oil ½ cup water 1 can coconut pecan frosting Mix all ingredients together. Pour into tube pan. Bake in oven at 350 degrees for 30 minutes.

Turn oven down to 300 degrees and bake for 1 hour. Turn cake out of pan while still hot. ­— Helen Starnes Smith Riverside Butterfinger Cake 1 German Chocolate Cake mix (DuncanHines), prepare as directed in a 9x13 pan and add: 1 king-size Butterfinger, crushed As soon as it comes out of the oven, take a wooden spoon and punch holes in cake with small end.

Pour 1 can Eagle Brand milk and ½ bottle caramel ice cream sauce over hot cake. Let cool. I like to bake mine the night before and put in refrigerator overnight. Ice with Cool Whip and crush 1 king-size Butterfinger and sprinkle over the top.

— Sherry Hay Sylacauga Caramel Bread Pudding For Two 4 slices light bread 1 sugar free vanilla pudding snack

¼ cup egg substitute ½ tsp. vanilla extract 2 tbsp. fat free or light caramel dip ¼ cup fat free ReddiWhip ¼ tsp. cinnamon Lightly toast bread slices. Spray 2 microwavesafe mugs with nonstick spray. Tear bread into bitesized pieces and divide between mugs. In a small bowl, combine pudding, egg substitute, and vanilla. Divide the mixture between the mugs and stir to coat bread. Place mugs in microwave and cook for 2 minutes until mostly set. Add 1 tbsp. caramel to each mug and gently stir.

Microwave for 1 additional minute. Allow to cool slightly. Top each with Reddi-Whip and sprinkle with cinnamon.

— Patricia Weathers Sylacauga Caramel Orange Rings 1 tablespoon butter ½ cup orange marmalade ¼ cup chopped nuts 1 cup brown sugar 1 teaspoon cinnamon 2 10-oz. cans buttermilk biscuits ½ cup melted butter Grease 3-quart Bundt pan with butter. Place spoonfuls of marmalade in pan and sprinkle with nuts. Combine sugar and cinnamon in a bowl; set aside. Separate biscuits, dip in butter, then in sugar mixture. Stand biscuits on edge in pan, spacing evenly. Bake at 350 degrees for 30 to 40 minutes until brown. Cool upright in pan 5 minutes. Invert onto serving plate.

— Edna Butler Sylacauga

Caramel Pound Cake Serves 16-20.

1 16-ounce box light brown sugar 1 cup sugar 2 sticks margarine, at room temperature ½ cup Crisco shortening 5 large eggs, at room temperature 3 cups all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt 1 cup whole milk 1 teaspoon vanilla flavoring 1 cup finely chopped pecans 1. Preheat oven to 350 degrees.

2. Sift together flour, baking powder, and salt. Set aside.

3. Cream sugars, margarine, and shortening thoroughly.

4. Add one egg at a time, beating well after each addition.

5. Add dry ingredient mixture alternately with milk. Add vanilla; fold in pecans.

6. Pour batter into well greased and floured tube pan. Bake at 350 degrees for 1 hour and 30 minutes. Check for doneness. Remove pan to cooling rack. Cool in pan for 10 minutes. Turn out on rack to cool. ­— Dee Cheatwood Talladega Carrot Pound Cake Serves 16-18.

1 ½ cups canola oil 2 cups sugar

3 cups self-rising flour 1/8 teaspoon salt 1 teaspoon ground cinnamon 4 large eggs 1 cups flaked coconut 2 cups grated carrots 1 cup chopped walnuts or pecans

1. Preheat oven to 325 degrees.

2. Sift together four, salt and cinnamon and set aside.

3. Put oil and sugar in large bowl of electric mixer. Beat until well combined.

4. Add sifted dry ingredients alternately with eggs. Add coconut, carrots and nuts; mix well. Pour into tube pan and bake at 325 degrees for 1 hour or until cake tests done. Place pan on rack to cool for 10-15 minutes. Turn out on rack to cool completely.

Cherry Crisp 1 cup flour 1 tsp. baking powder 1 cup sugar ¾ stick of butter or oleo, melted and slightly cooled 1 egg Measure dry ingredients and sift together. Add butter and mix well; add egg and mix well. Spoon mixture over top of one of the following: 1 can tart cherries 1 cup sugar ½ can water or 1 can sliced apples ½ cup sugar ½ cup water Bake at 425 degrees until brown on top, approx. 20-25 minutes. ­— Myrtaline Pfannkuche Pell City

— Dee Cheatwood Talladega

Chocolate Covered Strawberry Cake Balls 1 box strawberry cake mix 1 18-oz can vanilla cake frosting 1 24-oz package chocolate flavored almond bark Make cake as directed on box. Cool completely.

Crumble cake into a large mixing bowl. (Trimming all the brown crust from the cake will make a prettier cake ball.) Gradually add cake icing to crumbs to form a cake dough that is easy to handle and not sticky or crumbly. The dough should be easy to roll into balls. Roll into 1-inch balls and place on a cookie sheet. Place in refrigerator or freezer until cold. Melt chocolate coating according to package directions. Dip cake balls See Desserts, Page 10

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10 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Desserts From Page 9

into chocolate to coat and place on wax paper to harden. Bring to room temperature to serve.

Cake balls can also be made from any combination of cake mix and icing, and can alternately be dipped in white chocolate bark. They are great to serve at showers and teas.

— Barbara Johnson Childersburg Chocolate Bugles 1 block chocolate bark 2 6-oz. packs of Caramel flavor Bugles (“Sweet & Salty” on bag) Melt bark in microwave about 1 ½ minutes.

Stir well. Pour 2 packs of Caramel Bugles into chocolate. Coat all pieces well. Spread into clusters on parchment paper. Let harden. Enjoy!

Makes a great ballgame snack!

— Jan Crumpton Chocolate Chile Cookies 2 oz. unsweetened baking chocolate squares, chopped 1 cup all-purpose flour 1 tsp. baking soda ½ tsp. salt ¼ tsp. cayenne pepper ½ cup sliced almonds 1 cup packed brown sugar 1/3 cup sugar 2 large eggs, at room temperature 1 tsp. vanilla extract

Whisk together flour, soda, salt, and cayenne in a medium bowl. Place almonds in skillet over medium heat, stirring often until lightly browned. Beat sugars and eggs in a large bowl. Beat in melted chocolate and vanilla. Stir in the flour mixture with a wooden spoon. Add toasted almonds.

Drop by rounded teaspoons, 2 inches apart, onto cookie sheets. Bake in oven for 5 minutes. Turn and rotate pan. Continue baking until firm and slightly puffed, about 10 minutes. Cool on cookie sheets five minutes before transferring to a wire rack. ­­— Patricia Weathers Sylacauga Chocolate Gravy 1/3 cup cocoa 1/3 cup flour 1 cup sugar 1 ¼ cups milk In sauce pan mix first three ingredients and add milk. Bring to a boil. Turn heat to medium and cook until thickened. Serve over biscuits.

— Jaimie S. Barrows

1 cup sour cream 1 teaspoon vanilla extract Chocolate Malt Icing (recipe follows) Garnish: malted milk balls 1. Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans.

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

2. In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, beating at medium speed until smooth. Add sour cream and vanilla, beating just until combined.

3. Pour batter evenly into prepared pans and bake for 20 minutes or till center tests done. Let cool in pans for 10 minutes.

Remove cakes from pans and let cool completely on wire racks.

4. Spread chocolate malt icing between layers and on top and sides of cake. Garnish with malted milk balls on top center and around the edges at bottom.

Chocolate Malt Icing Makes 4 cups 1 cup butter, softened

1/2 cup unsweetened cocoa powder 3/4 cup heavy whipping cream 1/2 cup malted milk powder 5 cups confectioner’s sugar In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring until dissolved. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in confectioner’s sugar until smooth. ­— Dee Cheatwood Talladega Chocolate Pecan Cobbler 6 tbsp. butter 1 ¾ cup sugar, divided 1 cup self-rising flour 6 tbsp. cocoa powder, divided ½ cup milk 1 tsp vanilla ½ cup chopped pecans ½ cup toffee bits 1 ½ cups boiling water vanilla ice cream or Cool-Whip Preheat oven to 350 degrees. Place butter in an 8 x 8-inch dish and place in

Chocolate Malt Cake 2 ¼ cups all-purpose flour 1 ¼ cups sugar ¾ cups cocoa powder 1 ½ teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 1 cup whole milk 1 cup malted milk powder 1 cup canola oil 3 large eggs

oven to melt (3-4 minutes).

Remove and set aside. In a medium bowl combine ¾ cup sugar, flour and 2 Tbsp. cocoa powder. Add milk and vanilla, whisking until smooth. Pour over melted butter in dish. In a separate bowl, combine pecans, toffee bits, remaining cup sugar and 4 Tbsp. cocoa powder. Sprinkle over batter. Slowly pour boiling water over top of cobbler. Bake 40-50 minutes or until top appears set. Serve warm with ice cream or Cool-Whip and chopped pecans. ­— Anne Powers Munford Chocolate Syrup Dip Cake 1 box chocolate cake mix, prepared and split into 4 layers Chocolate syrup Frosting: 1 8-oz. cream cheese, softened 1 box powdered sugar

1 8-oz. Cool Whip Mix well.

all

ingredients

To layer up: Put frosting in bottom of bowl. Layer up cake layers and frosting, drizzling chocolate syrup over frosting each time. End with frosting. Make lattice on top with chocolate syrup and cherries.

— Deborah Roman

Coconut Chess Pie 1 ½ cup sugar 2 tablespoons flour 2 eggs 1 cup milk 1 stick butter 1 teaspoon vanilla 1 ½ cup coconut 2 pie crusts Mix all ingredients and pour in pie crust. Bake at 350 degrees until pie is firm, about 45 minutes.

— Sherry Hay Sylacauga

See Desserts, Page 11

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Preheat oven to 350 degrees. Spray 2 cookie sheets with cooking spray.

Melt the chocolate in microwave at 15-second intervals until half is melt-

ed. Stir chocolate to finish melting. Set aside.

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 11

Desserts From Page 10

Christmas Mice 1 jar maraschino cherries with stems 1 block chocolate bark 1 bag slivered almonds 1 bag Hershey’s kisses 1 tub red icing wax paper Get everything laid out. Drain cherries — no excess juice. Unwrap Hershey’s kiss. Pick out the best almond slivers for ears. Put chocolate bark in microwave and melt. (Do not overheat.) Roll out wax paper. Dip cherries and stems in chocolate.

Lay on wax paper. (This is the body and tail.)

Take the big end of the slivered almond and dip in chocolate bark. Press against cherry about halfway up the ears. Dip the flat end of the Hershey’s kiss in chocolate bark and press against cherry and almonds. Pipe red icing for eyes and nose.

— Sherry Hay Sylacauga Coconut Delight 1st Layer: 1 stick oleo, soft 1 cup plain flour ½ cup chopped pecans Bake at 350 degrees 20 minutes in 9x13-inch pan.

Cool.

2nd Layer: 8 oz. cream cheese (soft) 1 cup Cool Whip 1 cup powdered sugar Mix together and spread on first layer. Then sprinkle with frozen coconut.

Mix pudding with milk and spread on second layer.

4th Layer: Add rest of large Cool Whip. Spread on third layer. Then sprinkle with coconut. Add toasted pecans (chopped) when ready to serve.

— Sarah Dearman Lincoln

Chocolate: Omit almond extract. Add 4 1-oz. squares unsweetened chocolate, melted.

Proceed as above.

Chocolate Chip: Omit almond extract. Add 1 cup mini chocolate chips.

Proceed as above.

Cherry Nut: Omit almond extract. Add one

cup chopped nuts and 2 tablespoons maraschino cherry syrup. Press maraschino cherry half into center of each macaroon before baking.

Rum Raisin: Omit almond extract. Add 1 cup raisins and 1 teaspoon rum flavoring. Proceed as above.

Almond Brickle: Add

½ cup almond brickle chips. Proceed as above.

Bake 10 to 12 minutes.

Cool 3 minutes; remove from baking sheets.

Maple Walnut: Omit almond extract. Add ½ cup finely chopped walnuts and ½ teaspoon maple flavoring. Proceed as above.

— Lola Remson

Coconut Pecan Icing 1 cup evaporated milk 1 cup sugar 3 egg yolks 2 sticks butter 1 teaspoon vanilla flavoring Cook all together till See Desserts, Page 12

Coconut Macaroons Prep Time: 10 minutes Bake Time: 17 minutes Makes about 4 dozen.

1 14-oz. can Eagle Brand sweetened condensed milk (NOT evaporated milk) 2 teaspoons vanilla extract 1 to ½ teaspoons almond extract 2 7-oz. packages flaked coconut (5 1/3 cups) 1. Preheat oven 325 degrees. Line baking sheets with foil. Grease and flour foil. Set aside.

2. In large bowl, combine the sweetened condensed milk, vanilla, and almond extract.

Stir in coconut. Drop by rounded teaspoonfuls onto foil-lines sheets; with spoon, slightly flatten each mound.

3. Bake 15 to 17 minutes or until golden.

Remove from baking sheets; cool on wire rack.

Store loosely covered at room temperature.

Variations: Macaroon Chocolate Drops: Prepare and bake as above. Press solid milk chocolate candy star into center of each macaroon immediately after baking.

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12 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Desserts From Page 11

butter melts, sugar dissolves and mixture gets a little thick and bubbles.

Then add: 1 cup chopped-up pecans 1 cup coconut Then pour on top of cake in square pan, or enough to ice 2 round layers of cake. Great on yellow butter recipe cake.

Even better on devil’s food cake. Great for any time of the year, but especially around holidays.

— Karen Haynes Munford Coconut Pound Cake 1 cup butter, softened ½ cup all vegetable shortening 2 cups sugar 5 large eggs 3 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup milk 1 teaspoon coconut extract 1 teaspoon rum extract Coconut Pound Cake Icing Preheat oven to 325 degrees. Spray a 12 to 15 cup tube pan with nonstick baking spray with flour. In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt; sift. Add flour mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Add extracts. Pour into prepared pan. Bake for 1 hour

and 15 minutes, or until a wooden pick inserted in center comes out clean.

Pour Coconut Pound Cake Icing over warm cake.

Coconut Pound Cake Icing ½ cup sugar ¼ cup water ½ teaspoon almond extract In a small saucepan, combine sugar, water and extract. Bring to a boil, and boil for 1 minute.

Brush over cake.

— Morgan Hayden Talladega Coconut Pound Cake Serves 18-20.

2 cups sugar 1 cup Crisco shortening 5 eggs 1 package flaked coconut 1 cup whole milk 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt 1 teaspoon coconut flavoring 1 teaspoon butter flavoring 1 teaspoon almond flavoring 1. Preheat oven to 350 degrees. Generously grease and flour a tube pan or Bundt pan.

2. Cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Add coconut and milk.

3. Add flour that has been sifted with baking powder and salt. Add flavorings; mix well.

4. Pour into prepared pan and bake at 350 degrees for 1 hour. Cool in pan for 10 minutes.

Remove to rack and cool completely.

— Dee Cheatwood Talladega Cranberry Pumpkin Bars 1 cup packed brown sugar 4 Tbsp. margarine, at room temperature 1 cup canned pumpkin puree 1 large egg 1 large egg white 1/3 cup buttermilk 1 ¼ cup all-purpose flour 1 ½ cup uncooked oldfashioned oats 1 Tbsp. pumpkin pie spice ½ tsp. baking soda ½ tsp. salt 2/3 cup dried cranberries Heat oven to 350 degrees. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour. In a large bowl, cream sugar

and margarine. Beat in egg, egg white, pumpkin puree, and buttermilk. In a medium bowl, combine flour, oats, pumpkin pie spice, baking soda, and salt. Stir into pumpkin mixture until just moistened, add cranberries and mix gently. Spread batter into pan and bake 20-25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.

— Patricia Weathers Sylacauga Cranberry-Pecan Clusters Makes 3 dozen.

2 cups pecans, chopped 1 12 oz. pkg. Toll-House premier white morsels 1 ½ cup Craisins, chopped Preheat oven to 350 degrees. Place pecans on ungreased pan for 7-10 minutes until toasted.

Microwave white morsels

on high for 30 second intervals, stirring occasionally, until melted. Add pecans and cranberries, stirring until coated. Drop by teaspoonfuls onto wax paper. Let set.

— Deborah Roman

Stir in preserves. Fold in whipped topping. Chill for 1 hour or until firm.

— Elaine Parker Childersburg

Creamy Fruit Fluff

½ cup or 1 stick butter, softened 1/3 cup + 1 tbsp. powdered sugar 2 tsp. vanilla 1 ¾ cups all-purpose flour, divided 1/3 cup chopped pecans 1 8-oz. package Philadelphia cream cheese, softened 2 cups sugar 3 eggs ½ cup lemon juice 1 Tbsp. grated lemon peel

1 8-oz. can crushed pineapple in juice, undrained 1 .3-oz. package sugarfree orange gelatin 1 .3-oz. package sugarfree lemon gelatin 1 12.75-oz. jar Smucker’s Apricot SugarFree preserves 1 16-oz. container lite Cool Whip, thawed Place pineapple with juice in microwave-safe medium bowl. Microwave on high for 1 minute. Add both flavors gelatin powder and stir for 1 minute or until dissolved. Chill 15 minutes.

Creamy Lemon Nut Bars

Preheat oven to 350 degrees. Line a 13x9-inch baking pan with foil and spray with cooking spray.

Mix butter, 1/3 cup of

See Desserts, Page 14

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holiday cookbook

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14 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Desserts From Page 12

powdered sugar, and vanilla in a large bowl.

Gradually stir in 1 ½ cups of the flour and pecans.

Press dough firmly onto bottom of prepared pan.

Bake 15 minutes.

Beat cream cheese and granulated sugar in a medium bowl with mixer on high speed until blended.

Add remaining ¼ cup of flour and eggs. Beat until blended. Stir in lemon juice and lemon peel.

Pour over baked crust in pan. Bake 30 minutes or until set. Remove from oven and cool completely. Sprinkle with 1 tbsp. powdered sugar. Cut into squares to serve. Yields approx. 24 squares.

— Stephanie Watson Lincoln Date Balls 2 cups Rice Krispies 1 stick butter 2 cups confectioner’s sugar 1 8-oz. pkg. dates 1 cup chopped pecans In a large saucepan, melt butter over medium heat.

Add dates, stirring well until thoroughly heated.

Remove from heat. Add pecans and Rice Krispies.

Roll mixture into 1-inch balls, then roll each into confectioner’s sugar.

— Jaimie S. Barrows Deep Dish Apple Pie (England) Serves 10-12.

1. Preheat oven to 375 degrees. Coat a 9x13inch baking dish with cooking spray.

2. Combine apples, sugar, and water. Pour into prepared pan.

3. Cream brown sugar and butter. Add milk, flour, salt, vanilla, and apple pie spice. Pour over apple mixture.

4. Bake at 375 degrees until apples are tender; check after 35-40 minutes. Remove from oven. Serve warm with vanilla ice cream or fresh whipped cream.

— Dee Cheatwood Talladega Deep Dish Apple Pie (England) Serves 10-12.

10 cups sliced apples 1 cup sugar 1 cup water 2 cups brown sugar 1 cup butter, at room temperature 1 cup whole milk 2 cups all-purpose flour ¼ teaspoon salt 1 ½ teaspoon vanilla ¾ teaspoon apple pie spice 1 cup chopped walnuts 1. Preheat oven to 375 degrees. Coat a 9x13inch baking dish with cooking spray.

2. Combine apples, sugar, and water. Pour into prepared pan.

3. Cream brown sugar and butter. Add milk, flour, salt, vanilla, and apple pie spice. Pour over apple mixture.

4. Bake at 375

degrees until apples are tender; check after 35-40 minutes. Remove from oven. Serve warm with vanilla ice cream or fresh whipped cream.

— Dee Cheatwood Talladega Easy Apple Cinnamon Crumb Cake Crumb Topping: 1 cup plain flour 1 cup light brown sugar, packed 1 tsp. cinnamon 1 stick cold butter Mix dry ingredients in a medium bowl. Cut in cold butter until mixture resembles coarse crumbs.

Set aside.

Cake: 1 box white cake mix 1 can apple pie filling 3 eggs ½ stick butter, softened 1 cup chopped pecans Pour apple pie filling into large mixing bowl. With a sharp knife against side of the bowl, chop apples into bite-sized pieces. Add remaining ingredients and mix well using hand mixer.

Pour into a 9x13-inch pan sprayed with cooking spray. Sprinkle with crumb topping and bake in a preheated 350-degree oven for 50-55 minutes.

Serve warm with whipped cream or ice cream.

— Barbara Johnson Childersburg Éclair Cake 1 3.5-oz. package of instant vanilla pudding mix 4 oz. Cool Whip 1 ½ cups of milk 1 package of graham cracker squares ½ tub of chocolate

frosting In a medium bowl, mix together the pudding, milk, and Cool Whip. In an 8x8-inch dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.

It doesn’t have to be pretty or perfect. Spread half of the pudding mixture on top of the crackers. Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of crackers. Top with a final layer of graham crackers. Put plastic wrap over the dish and put in fridge for about 30 minutes to and hour to allow pudding to set.

When ready, put the tub of chocolate frosting in the microwave for about 30 seconds to soften (remove lid and aluminum foil top before microwaving). Take out and stir frosting. It should be easily spreadable now. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers. Place plastic wrap over top of dish and put back in fridge. Now, forget about this dessert until tomorrow.

Elvis Presley Cake 1 white cake mix Add 1 cup white sugar to cake mix. ¼ cup oil added to cake mix. Otherwise bake cake as directed on box.

Bake in 9x13-inch glass pan. Cool. Combine pineapple with juice, ½ cup margarine, ½ box powdered sugar. Cook together until slightly thick, add.

1 teaspoon vanilla flavoring added. ½ cup finely chopped pecans or walnuts.

Poke holes in cake.

Pour pineapple mixture over cake. Let set for an hour or two before serving.

Keep cool.

— Sara Sallas Sylacauga Georgia Cornbread Cake 1 cup sugar 1 cup brown sugar, packed 1 ½ cups self-rising

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This dessert gets better over time. The graham crackers need time to soften up. When ready to serve, slice in squares and enjoy cold.

Cook’s note: This dessert does not take long to prepare, but it definitely needs a lot of time to set up. Make this the night before you actually need to serve it.

— Elaine Parker Childersburg

flour 4 large eggs, beaten 1 cup oil 2 cups chopped pecans 1 tsp. vanilla Combine all ingredients. Mix well by hand.

Preheat oven to 350 degrees. Line a 9x13-inch pan with foil, letting foil hang over edges. Spray foil with cooking spray. Spread batter in pan. Bake 30-35 minutes. Let cool. Remove foil and cut into squares to serve.

Delicious! The longer it sets, the better it gets!

— Anne Powers Munford Honey Bun Cake 1 box yellow cake mix 1 8-oz sour cream 4 eggs ¾ cup vegetable oil 1 cup brown sugar 1 tablespoon cinnamon Mix cake mix, sour

See Desserts, Page 15

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holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 15

Desserts From Page 14

cream, eggs, and oil until mixed well. Pour ½ of batter in a greased 9x13inch pan. Sift brown sugar and cinnamon together.

Sprinkle evenly over batter. Spoon remaining batter over brown sugar mix and spread evenly. Bake at 325 degrees 40 minutes.

Glaze while hot.

Glaze: 2 cups sifted confectioner’s sugar 4 tablespoons milk ¼ tsp. cinnamon 1 tsp. vanilla Mix until smooth, adding more milk if needed.

— Edna Butler Sylacauga

Honey Spice Cake 1 ½ cups all-purpose flour ¾ tsp. baking powder ½ tsp. baking soda 1/8 tsp. salt 1 tsp. ground cinnamon ¾ tsp. ground allspice 2 large eggs ¼ cup sugar 2 Tbsp. canola oil ½ cup honey ¼ cup unsweetened applesauce 1 tsp. lemon zest ¼ cup sliced almonds Preheat oven to 350 degrees. Coat loaf pan with cooking spray. In a large bowl, combine flour, baking powder, soda, salt, and spices. In another bowl, beat eggs. Add sugar,

oil, and honey. Beat until combined and mixture is pale yellow. Stir in applesauce and lemon zest.

Slowly incorporate flour mixture into egg mixture.

Mix thoroughly, but do not over-beat. Spoon batter into prepared pan.

Sprinkle with almonds.

Bake in middle of oven 40 to 45 minutes. Cool cake in pan 15 to 20 minutes and then cool cake on a wire rack. Slice into 12 pieces and serve.

— Patricia Weathers Sylacauga

2/3 cup creamy peanut butter

HoneycomB Goodies

Makes 10 servings.

1 14 ½-oz.pkg.

Honeycomb cereal 1 lb. white candy coating

3 cups all-purpose flour 2 tbsp. sugar, plus extra for sprinkling 1 ½ tsp. baking soda

Place cereal in a large bowl, set aside. In a saucepan over low heat, stir candy coating and peanut butter until smooth, about 10 minutes. Pour over cereal and stir until coated.

Immediately spread onto two greased baking sheets. Cool completely. Store in airtight container.

Yield: about 20 cups — Dotty Lessley Irish Soda Bread

¾ tsp. salt ¼ cup butter or margarine, cut into pieces 1 cup roughly chopped pecans (optional) ½ cup golden raisins ½ cup dried Bing cherries or dried cranberries ½ tsp. caraway seed 1 ½ cups buttermilk Heat oven to 375 degrees. Combine flour, sugar, baking soda, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Toss in pecans, raisins, cherries or cranberries, and caraway seed; then stir in buttermilk with fork until just blended. On a floured board with lightly floured hands, knead 810 times. On a greased

baking sheet, form dough into a 7-inch round. Cut a large X into top. Sprinkle with additional sugar.

Bake 35-40 minutes or until lightly browned and cooked through.

— Myrtaline Pfannkuche Pell City Kentucky Bourbon Whiskey Cake 1 2-layer package yellow cake mix 1 4-ounce package vanilla instant pudding mix 4 eggs ½ cup vegetable oil ½ cup water 1 cup chopped pecans See Desserts, Page 17

16 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

2 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

Santa’s Helper

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 17

Desserts From Page 15

Combine cake mix, pudding mix, eggs, oil and water in mixer bowl; beat well. Stir in pecans. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Pour Whiskey Topping over hot cake.

Cool in tube pan. Remove to serving plate.

Yield: 15 servings Whiskey Topping ¼ cup water ½ cup Jim Beam whiskey ½ cup butter 1 cup sugar Combine water, whiskey, butter and sugar in saucepan. Bring to a boil.

Simmer for 3 ½ minutes, stirring frequently.

Yield: 15 servings ­— Sarah Dearman Lincoln Kisses For Santa Makes 2 ½ dozen cookies.

ter

2 cups sifted flour ¾ cup sugar 2 sticks softened but-

1 cup finely chopped pecans 8-oz bag of Hershey’s Kisses powdered sugar for dusting Cream together sugar and butter until smooth.

Stir in flour. Fold in pecans. Seal dough in plastic wrap and chill at least 30 minutes. Meanwhile, remove foil from kisses.

Completely cover each chocolate with enough dough to make a 1-inch ball. Place on ungreased cookie sheet and bake for 12 minutes at 350 degrees

until lightly firm. Sift powdered sugar over tops while still warm. ­— Linda S. Templin Steele Lemon Meringue Pie Vanilla wafer pie crust: 1 box vanilla wafers, crushed (reserve 5 for topping) ½ cup margarine, melted ½ cup sugar, white Blend all and put into greased 9x13-inch pan.

Press firmly and up sides.

Bake at 375 degrees for 5 minutes. Cool before filling.

Lemon pie filling: 6 egg yolks 2 14 oz. cans Eagle Brand milk 1 cup lemon juice Beat egg yolks with wire whisk. Mix in Eagle Brand milk and lemon juice. Let thicken. Pour into cooled pie crust.

Top with meringue from reserved egg whites.

Sprinkle 5 crushed vanilla wafers on top. Bake at 375 degrees for 8 minutes or until brown. Refrigerate.

— Deborah Roman Lemon Whippersnaps 1 pkg. lemon cake mix 4 oz. Cool Whip (may need a little extra if too dry) 1 egg powdered sugar Preheat oven to 350 degrees. Grease cookie sheets. Combine cake mix, cool whip and egg in a large bowl. Stir until well mixed. Drop by teaspoonful into powdered sugar and roll to coat. Place 1 ½ inches apart on cookie sheet. Bake 10-15 minutes until light golden brown.

Remove from cookie sheet to cool.

— Deborah Roman Luscious Lemon Cheesecake Makes 8 servings.

Prep time: 10 minutes, plus refrigeration Bake time: 40 minutes 2 8-oz pkgs. Philadelphia cream cheese, softened ½ cup sugar ½ tsp. grated lemon peel 1 tbsp. fresh lemon juice ½ tsp. vanilla 2 eggs 1 Honey Maid graham pie crust Preheat oven to 350 degrees. Beat cream cheese, sugar, lemon peel, lemon juice, and vanilla with electric mixer on medium speed until well blended.

Add eggs. Mix until just blended. Pour into pie crust. Bake 40 minutes or until center is almost set.

Cool, then refrigerate for 3 hours or overnight.

— Stephanie Watson Lincoln

Mint Chocolate Chip Cookies 1 pouch Betty Crocker Sugar Cookie Mix ½ cup butter or margarine, softened ¼ to ½ tsp. mint extract 6-8 drops green food coloring 1 egg 1 cup crème de menthe baking chips 1 cup chocolate chips Mix cookie mix, butter, extract, food coloring, and egg in bowl until soft dough forms. Stir in crème de menthe chips and chocolate chips.

Using small cookie scoop or teaspoon, drop See Desserts, Page 18

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18 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Desserts From Page 17

dough about two inches apart on ungreased baking sheet. Bake at 350 degrees for 8-10 minutes. Cool 3 minutes. Remove from baking sheet onto a wire rack. Serve warm or cool completely (your preference). Store tightly covered at room temperature.

— Brenda McCain Talladega Peanut Butter Cake Duncan-Hines yellow classic cake. Cook as directed except use buttermilk instead of water.

(I use 2 round 9-inch cake pans.)

Icing: 3 cups sugar 1 large can pet milk (mix and bring to boil.)

Boil for 4 minutes, stirring continuously. Take off heat. Stir in 1 tablespoon Crisco.

1 cup peanut butter. Sit boiler in a pan of ice water to cool down while mixing with electric mixer. When it starts to get sticky, ice cake.

— Bobby Hawthorne Weogufka Peanut Butter Pie 1 Oreo chocolate crumb pie crust 1 bottle Smucker’s Magic Shell (chocolate fudge flavor) ½ cup crunchy peanut butter 3 oz. cream cheese, softened ½ cup powdered sugar 8 oz. Cool Whip Use food processor to blend together cream cheese, peanut butter and powdered sugar. Fold in Cool Whip. Set aside.

Drizzle one-half of Magic Shell into pie crust. Pour

peanut butter mixture into crust. Drizzle pie filling with remaining half of Magic Shell. Chill at least one hour before serving.

— Brenda McCain Talladega Peanut Brittle Cream Cheese Cookies 1 cup unsalted butter, softened 1 8 oz. package cream cheese, softened 1 cup granulated sugar 1 egg 1 tsp. vanilla or almond extract 1 ½ cups crushed peanut brittle 2 1/3 cups all-purpose flour ½ teaspoon baking soda Additional granulated sugar for sprinkling In a medium bowl with an electric mixer on medium speed, beat butter, cream cheese and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Fold in peanut brittle. Add flour and baking soda. Stir with a wooden spoon to make a soft dough. Cover bowl and refrigerate at least 3 hours. Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets.

Dip tines of fork into flour and press tops of cookies to flatten. Sprinkle cookies with granulated sugar.

Bake in preheated oven 350 degrees 10 to 12 minutes or just until cookies are golden brown. Remove from baking sheets and let cool on wire racks.

— Edna Butler Sylacauga Pecan Crunch Cake Serving 16-20 slices.

1 cup butter, salted 2 cups sugar 2 cups all-purpose flour 6 eggs, at room temperature 1 teaspoon vanilla flavoring 1 teaspoon lemon flavoring 1 teaspoon rum flavoring 3 cups finely chopped pecans 1. Combine all ingredients except pecans in a mixer bowl.

2. Beat with an electric mixer, beginning on low to blend, then on medium high for 10 minutes. Add pecans and combine.

3. Pour batter into greased and floured tube pan or Bundt pan.

4. Bake at 350 degrees for 1 hour and 15 minutes.

5. Remove from oven and cool in pan on cooling rack for 10 minutes.

6. Remove from pan to rack to cool.

— Dee Cheatwood Talladega Pecan Pie Bars 2 cups all-purpose flour ½ cup sugar 1/8 tsp. salt ¾ cup butter or margarine, cut up

1 cup brown sugar 1 cup light corn syrup ½ cup butter or margarine 4 large eggs, lightly beaten 2 ½ cups finely chopped pecans 1 tsp. vanilla extract Combine flour, sugar, and salt in large bowl. Cut in ¾ cup butter until mixture resembles very fine crumbs. Press mixture evenly into a greased 9x13inch pan, using a piece of plastic wrap to press crumb mixture firmly into pan. Bake at 350 degrees for 17-20 minutes or until lightly browned. Combine brown sugar, corn syrup, and ½ cup butter in a sauce pan. Bring to a boil over medium heat, stirring gently. Remove from heat. Stir ¼ of hot mixture into beaten eggs. Add to remaining hot mixture.

Stir in pecans and vanilla.

Pour filling over crust.

Bake at 350 degrees for 35 minutes or until set. Cool completely in pan or on a wire rack. Cut into bars.

Yield: 16 large bars.

— Pam Connelley Weogufka

¼ cup dark corn syrup 1 ½ cup pecan halves 1 box butter pecan cake mix 1 cup sour cream 1/3 cup unsweetened applesauce 2 eggs 2 egg whites 1 tsp vanilla In a small bowl, combine butter, brown sugar, corn syrup, and pecans.

Spread evenly into a 9 x 13-inch pan coated with cooking spray. Set aside.

In a large bowl, combine remaining ingredients.

Beat with a mixer on low speed for 30 seconds. Beat on medium for 2 minutes.

Spread batter over pecan mixture. Bake at 350 preheated oven for 30-35 minutes or until toothpick

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— Anne Powers Munford, Alabama

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 – 19

holiday cookbook

Desserts and add egg. Mash pinto beans and add to mixture.

Sift dry ingredients and add to creamy mixture.

Add diced apples, raisins, nuts and vanilla. Bake in greased tube pan at 350 degrees for 1 hour.

Icing ½ cup shortening 1 tsp. vanilla 1 tbsp. milk or cream 1 box powdered sugar 3 tsp. juice from pinto beans Mix together and spread. If icing is too thick, add more liquid.

— Dotty Lessley TEA CAKE (SWEDEN) Serves 20-25. ½ cup shortening 2 cups brown sugar, sifted 2 eggs 1 teaspoon vanilla flavoring 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk Topping (recipe follows) 1. Preheat oven to 350 degrees. Cream shortening with sugar. Add eggs and vanilla; beat well. Sift flower with soda and salt.

2. Add flour to mixture alternately with buttermilk to egg mixture.

3. Pour mixture into greased and floured 9 x 13inch dish. Sprinkle with topping.

4. Bake at 350 degrees for 35-40 minutes.

Serve warm.

Topping ½ cup brown sugar 1 teaspoon ground cinnamon ½ cup chopped nuts

Combine all ingredients; sprinkle over batter.

Bake as directed.

— Dee Cheatwood Talladega Merry Cherry Fudge Cooking spray (Pam) 36 maraschino cherries with stems 1 12-oz. package semisweet chocolate morsels 6 1-oz. squares bittersweet chocolate, chopped 1 14-oz. can sweetened condensed milk 1 tsp. maraschino juice, cherry 1 cup chopped pecans Lightly coat 8-inch square pan with cooking spray. Set aside. Blot cherries with paper towel until dry. Combine chocolates in heavy saucepan place over very low heat, and stir constantly until melted and smooth. Remove from heat, and stir in condensed milk and cherry juice. Stir in pecans. Spoon mixture into prepared pan.

Immediately press cherries into fudge, leaving top of each cherry and stem exposed. Cover and chill fudge 2 hours or until firm. Cut fudge into 36 squares. Store in airtight container.

— Pam Connelley Weogufka

Bake 35 minutes or until golden brown. Sprinkle cake with powdered sugar while still warm. Cool in pan and then cut into squares.

— Jaimie S. Barrows TUTTI FRUTTI CAKE 1 cup sugar ½ cup shortening 1 cup buttermilk 1 teaspoon soda ½ teaspoon salt 1 tablespoon vinegar 1 teaspoon vanilla 2 cups flour 1 Tablespoon cocoa ½ cup pecans ½ cup raisins 1 egg Filling 1 small can pineapple 1 cup sugar

Sift together flour, salt, and soda; set aside. Cream sugar and shortening; add egg; beat until well blended. Stir cocoa into vinegar; add to creamed mixture; add vanilla. Fold in flour mixture and butter alternately. Add nuts and raisins. Bake in two 8-inch pans at 350 degrees 35-45 minutes. Remove cake from pans and cool.

Boil pineapple and sugar 1 minute. Spread between layers and on top and sides of cake. This is a moist cake which will keep well for days.

— Joyce Carlton VALLIE’S BOILED CUSTARD A sweet drink for holidays or anytime. This is

not like eggnog.

3 quarts milk 6 eggs 2 or 3 cups sugar, put more in after cooked if needed 1 tbsp. flour if you want it thick Put milk on stove. Let it come to a boil. Beat whole eggs real good and add sugar and flour and beat real good. Pour into milk after it starts boiling, stirring the milk real good as you pour. Then let it come to another boil and then take off. Then add 3 or 4 tablespoons of vanilla flavoring. Then put in refrigerator till cold. Or do like my mother did when the weather was cold — she would sit it on our back porch till it got chilled.

Preheat oven to 350 degrees. Grease and flour a 9x12-inch pan. In a medium-size bowl, combine all ingredients. Pour into pan.

— Karen F. Haynes Munford PUMPKIN BREAD

3 ½ cups all-purpose flour 3 ½ cups sugar 2 tsp. baking soda 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. vanilla 1 cup oil 4 eggs 2 cups pumpkin

Stir all together. Beat until well beaten. Pour into soup cans (sprayed with cooking spray). Fill half full. Mine fills about --

See Desserts, Page 20

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20 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Desserts From Page 19

14 cans. Bake at 350 degrees for 1 hour. Cool a little. Shake them out.

Freezes well. Enjoy.

— Elizabeth Blair Pecan Pie 2 cups pecan halves 1 cup light corn syrup 3 eggs 2 tbsp. melted butter 1 cup light brown sugar 1 tsp. vanilla flavoring Mix all ingredients together and pour into unbaked pie shell. Bake at 300 degrees for 1 hour.

— Helen Starmes Smith Riverside Poppy Seed Cake 1 Duncan-Hines golden butter cake mix 4 eggs ½ cup white sugar extra sugar to coat pan 1.25 oz. bottle poppy seed (about ¼ cup) ¾ cup oil 8 oz. sour cream Mix all ingredients, then add dry cake mix and beat 3 minutes. Spray Bundt cake pan with Pam or Baker’s Joy. Pour extra sugar in and coat all sides of pan well. Pour in cake. Bake 1 hour at 325 degrees.

— Deborah Roman Praline Pecan Pound Cake 1 butter-pecan cake mix ¾ cup oil 1 cup water 4 large eggs, beaten 1 can coconut pecan frosting, divided

Pumpkin Spice Cake with Seven-Minute Maple Frosting ¾ cup butter, softened 1 1/3 cups sugar 3 large eggs 3 cups all-purpose flour 2 tsp. pumpkin pie spice 2 tsp. baking powder 1 tsp. baking soda ½ tsp. ground nutmeg ½ tsp. salt ¾ cup whole milk 1 (15-ounce) can pumpkin (not pie filling) 1 tsp. vanilla extract Seven-Minute Maple Frosting (see below) 1. Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans.

2. In a large bowl, beat butter and sugar at medium speed with electric mixer until creamy.

Add eggs, one at a time, beating until fluffy.

3. In medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, nutmeg, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating until just combined. Stir in pumpkin and vanilla. Spoon batter evenly into prepared pans.

Bake for 25-28 minutes to 350 degrees or until center tests done. Remove pans to cooling rack and cool in pans for 10 minutes. Turn out onto racks

to cool completely. Frost with Seven-Minute Maple Frosting.

Seven-minute Frosting

Maple

¾ cup pure maple syrup ¼ cup sugar 1 egg white, at room temperature ½ tablespoon clear Karo syrup 1. Combine all ingredients in top of double boiler. (Do not put over water yet. Beat at medium-high speed with an electric hand mixer for 1 minute.

2. Place over simmering water and beat constantly for 7 minutes or until stiff peaks form.

Remove from heat and beat until frosting reaches room temperature. Frost cake.

— Dee Cheatwood Talladega Red Velvet Cheesecake 1 ½ cups chocolate graham cracker crumbs ¼ cup butter, melted 1 tablespoon granulated sugar 3 (8-ounce) packages cream cheese, softened 1 ½ cups granulated sugar 4 large eggs, lightly beaten 3 tablespoons unsweetened cocoa 1 cup sour cream ½ cup whole buttermilk 2 teaspoons vanilla extract 1 teaspoon distilled white vinegar 2 (1-ounce) bottles red food coloring 1 (3-ounce) package cream cheese, softened ¼ cup butter, softened

2 cups powdered sugar 1 teaspoon vanilla extract Garnish: fresh mint sprigs Preparation: Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 ½ cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next six ingredients; mixing on low speed until just fully combined. Pour batter into prepared crust. Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off.

Let cheesecake stand in oven 30 minutes. Cover and chill 8 hours. Beat 1 (3-ounce) package of cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.

Spread evenly over top of cheesecake. Remove sides of springform pan.

Garnish, if desired.

— Beulah Long Root Beer Float Cake Makes 16-20 servings.

1 (18.25-ounce) yellow cake mix with pudding in the mix 1 (5.1-ounce) box vanilla instant pudding mix 1 ¼ cups root beer ½ cup vegetable oil 4 large eggs at room temperature Root beer glaze (recipe

follows) 1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

2. In large bowl, combine cake mix, pudding mix, root beer, oil, and eggs. Beat at medium speed until smooth.

3. Spoon batter into prepared pan and bake for 45 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon glaze over cooled cake.

Root Beer Glaze Makes ¾ cup.

2 cups confectioner’s

sugar 3 tablespoons root beer

In a small bowl, combine both ingredients, whisking until smooth.

Drizzle over cooled cake.

— Dee Cheatwood Talladega Sore Throat Sucker

1 banana, mashed 6-oz. can frozen orange juice 2 cups water 1 cup pineapple juice Blend all ingredients thoroughly. Pour into Popsicle mold, ice trays or 3-oz. paper cups. Freeze.

For ice trays and paper cups, insert flat wooden stick when almost frozen.

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Combine cake mix, oil, water and eggs, beating well, about 2 minutes.

Stir in about 2/3 of frost-

ing. Stir well. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 55-60 minutes. Cool in pan about 10 minutes.

Turn out on cake plate.

Spread remaining frosting around top. This is delicious!

— Anne Powers Munford

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 21

Meats Apple Sausage Sweet Potato Casserole 1 lb seasoned lean bulk pork sausage ¼ cup apple cider 5 or 6 medium sized sweet potatoes, sliced into ½ inch thick, peeled 2/3 cup packed brown sugar ¼ cup margarine 3 medium apples (red cooking), cored Make out sausage patties in equal amounts of sweet potato slices.

Brown sausage. Place patties in bottom of 2-quart ungreased casserole. Add apple cider. Layer thick slices of sweet potatoes over sausage. Sprinkle with sugar. Dot with half the margarine. Cut unpeeled apples into ½ inches. Layer over all. Dot with remaining margarine. Cover and bake 350 degrees for 45 minutes.

Uncover. Bake 15 minutes longer.

— Sara Sallas Sylacauga Aunt Marjorie’s Chicken with BBQ & Cola Sauce 2 large boneless chicken breasts 2 cups BBQ sauce, flavor of your choice 1 can cola, brand of your choice Cut chicken breasts into strips and place under boiler. Add cola and BBQ sauce. Cook on high until chicken is almost done (about 15 minutes) and reduce heat. Sauce will thicken.

— Ralph DuLaney II Beef and Noodles 1. Cook package of noodles as directed.

2. Cut beef into

bite-size pieces.

3. Brown in pan.

4. Add 1 pkg.

Lipton onion soup.

5. Add 2 rbsp. flour.

6. Add 2/3 cup water.

7. Add 2 small cans mushrooms.

8. Add 8 oz. sour cream.

9. Simmer to heat thoroughly.

10. Pour over cooked noodles.

You can use any beef: sirloin, soup meat, ribeye.

If beef tends to be tough, cook in pressure cooker covered in water until it whistles, then follow recipe.

— Jaimie S. Barrows

1 large onion, chopped 1 small bag fresh green English peas 2-3 medium size carrots, sliced thinly 1 small green pepper, chopped 5 large potatoes, peeled, cubed into ½-inch pieces 1 rib celery, sliced thin ¼ teaspoon garlic powder 1 teaspoon each salt and black pepper

Best Beef Stew 2 lb beef stew meat, bite size pieces 1 46-ounce can tomato juice 1 large onion, chopped 1 small bag fresh green English peas 2-3 medium size carrots, sliced thinly 1 small green pepper, chopped 5 large potatoes, peeled, cubed into ½-inch pieces 1 rib celery, sliced thin ¼ teaspoon garlic powder 1 teaspoon each salt and black pepper In large stew pot cook meat until tender. Add rest of ingredients. Cook until rest of vegetables are tender. Add tomato juice last. Simmer for 10 more minutes.

— Sara Sallas Sylacauga

Breakfast Salmon Patties

Busy Day Chicken

1 can Double Q salmon, remove skin and bones, reserve liquid 2 eggs, beaten ¼ cup oil & oil for frying 1 cup self-rising flour 2 teaspoons regular mustard pepper to taste biscuits

1 cup uncooked longgrain rice 1 fryer, cut into serving pieces 1 can cream of mushroom soup 1 ½ cups water 1 envelope dry onion soup mix

In large stew pot cook meat until tender. Add rest of ingredients. Cook until rest of vegetables are tender. Add tomato juice last. Simmer for 10 more minutes.

— Sara Sallas Sylacauga

Empty salmon with liquid in medium size bowl.

Add eggs, ¼ cup oil, flour, pepper and mustard. Mix all ingredients well. Drop by tablespoonfuls into medium hot oil. Brown on both sides. Bake biscuits. Place salmon patty in biscuits like a sandwich.

— Sara Sallas Sylacauga

Best Beef Stew

Brunch Egg Casserole

2 lb beef stew meat, bite size pieces 1 46-ounce can tomato juice

3 cups unseasoned croutons 6 oz. shredded sharp cheddar cheese

6 oz. egg, beaten 2 ½ cups half-and-half milk 1 teaspoon salt ¼ teaspoon black pepper ¾ teaspoon dry mustard ¼ teaspoon onion powder 6 slices bacon, cooked and crumbled Place croutons and cheese in bottom of a sprayed 10x13-inch baking dish. Combine eggs, milk, and seasonings. Pour into baking dish. Sprinkle top with bacon. Bake at 325 for 1 hour or until set.

Serve immediately.

— Sara Sallas Sylacauga

Serves 4-6.

1. Preheat oven to 325 degrees. Coat a 9 x 13-inch baking dish with cooking spray.

2. Scatter rice evenly over bottom of dish.

3. Lay pieces of cooked chicken, skin side up, on top of rice.

4. Combine mushroom soup, onion soup mix, and water. Pour over chicken. Cover with foil.

5. Bake at 325 degrees for 1 hour 30 minutes. Remove foil and bake for 10-15 minutes.

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293532

22 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Grand Prize Winner

Dee Cheatwood

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 23

Double Corn Casserole Dee Cheatwood of Talladega was declared “BEST COOK” at the final judging of this year’s Holiday Cookbook. The event took place Thursday, Oct. 13, at the Daily Home office in Talladega.

Cheatwood won first place in the Vegetable-Vegetable Casserole Category for her Double Corn Casserole in first round judging, and went on to be declared overall winner by the judges in the final round.

Cheatwood worked for several years at Gay’s Florists in downtown Talladega, and she also worked for her husband, Russell, when he had his own business.

Russell Cheatwood is now foreman for the Talladega City School System Transportation Service, maintaining the city school buses.

Both are NASCAR fans, and Dale Earnhardt Jr. is their favorite

driver.

They have a daughter, Jenni Warlick. She and husband Brandon and their children, Jacob and Lauren, live nearby, as does son Todd, his wife, Pam, and theirs, Devan, Colby and Isabella.

Cheatwood will be at Winterboro’s Fall Festival again this year with her fried apple pies. She will make about 200 for the day and she’s delighted that she has an “assistant” now. Her 8year-old granddaughter, Lauren, has inherited her grandmother’s love for kitchen art and loves helping her.

If you saved last year’s Daily Home Holiday Cookbook, you can look back and see that Dee won first place last year with a Strawberry Cake. There’s no doubt about — this lady has a lot of talent when it comes to cooking!

Here is the recipe for Dee’s Double Corn Casserole that made her “Best Cook” again this year: 1 package (8 ounces) cream cheese (at room temperature) One-half cup butter (at room temperature) 2 large eggs 1 medium onion, chopped One-fourth teaspoon black pepper 1 can (14.75 ounces) cream-style corn 1 can (14.75 ounces) whole kernel corn, drained 1 package (8 ounce) corn muffin mix 1 cup shredded Cheddar cheese, about 4 ounces 1 tablespoon chopped fresh parsley Preheat oven to 350 degrees. Coat a 9-cup baking dish with cooking spray. Beat cream cheese and butter until smooth; stir in eggs, onion, pepper and both corns. Add dry muffin mix and one-half cup of the cheese. Spread in baking dish. Bake 45 minutes or until center tests done. Sprinkle with remaining cheese and bake until cheese is melted, about 3-4 minutes. Remove from oven and sprinkle with parsley. Let stand for 10 minutes before serving.

24 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Meats From Page 21

Cheese Casserole

8 oz Velveeta cheese or 3 oz. cream cheese, softened 6 oz. sharp cheddar, shredded 1 stick margarine 24 oz. large-curd cottage cheese 3 heaping tablespoons flour 6 eggs, beaten ¼ teaspoon black pepper Sage to taste

Cut cheese and margarine into small cubes.

Combine with all other ingredients. Spray 3-quart baking dish. Pour mixture into baking dish. Bake 350 degrees for 1 hour. Let set 5 minutes, then cut into squares.

— Sara Sallas Sylacauga Cheesy Chicken Enchiladas 1 18.5-oz can Progresso Traditional Chicken and Cheese Enchilada Soup 2 cups cooked shredded

chicken 2 cups shredded Monterey jack cheese 6 corn tortillas 2 cups salsa 1 can shoepeg corn, drained Heat oven to 350 degrees. In a medium bowl, stir together soup and 1 cup of salsa. Spread 1 cup of soup mixture in an ungreased 11 x 17-inch baking dish.

In a large bowl, mix 1 cup soup mixture with chicken, 1 cup of cheese, corn, and 1 cup salsa. Place

¼ cup of chicken mixture along the middle of each tortilla. Roll up and place in baking dish with sauce.

Pour remaining soup mixture over enchiladas.

Sprinkle with remaining 1 cup of cheese. Bake approx.

30 minutes or until cheese is melted and sauce is bubbly around the edges.

— Shelley Atkinson Chicken and Corn Bread Bake 2 ½ cups reduced-sodium chicken broth 1 small onion, chopped

First place winner clubs in Birmingham.

She has another daughter, Tracy Haas, who lives in Marietta, Ga., with her husband, Tim, and son, Tyler.

Myrt’s son Steve and wife Peggy live in Flower Mound, Texas. They have two sons, Alex and Stephen.

Here’s Myrt’s prize winning recipe:

Chicken Casserole 2 cups chicken, cooked and chopped 2 cans cream of chicken

SPECIAL CHICKEN and RICE CASSEROLE 1 cup uncooked longgrain rice 2 cups chicken, cooked and chopped 1 can (10 & one-half ounces) cream of mushroom soup 1 can (10 & one-half ounces) cream of chicken soup 1 can (8 ounces) sliced water chestnuts, drained 1 can (3 & one-half ounces) sliced mushrooms, drained 1 cup celery, chopped Three-fourths cup mayonnaise or sour cream 1 small onion, chopped One-half cup almonds, sliced

1 tablespoon lemon juice 1 teaspoon salt One-fourth cup sherry (optional) 2 tablespoons pimento 1 cup crushed corn flakes, or 1 stack Ritz crackers One-half stick margarine, melted Cook rice according to

package directions. Mix together first 13 ingredients. Add cooked rice.

Spoon into a lightly greased 13x9-inch casserole dish.

Sprinkle with cereal and dot with butter. If using Ritz crackers crush the crackers and blend with margarine. Sprinkle over casserole, and bake at 350 degrees for 45 minutes or until bubbly and brown on top.

soup 1 can mixed vegetables, drained 1 8-oz. container of sour cream 1 stack Ritz crackers, crushed Butter Garlic to taste

Mix all ingredients except crackers and butter.

Put in a casserole dish and set aside. Melt butter and mix with crushed crackers. Sprinkle over the casserole mixture. Bake in a preheated 350-degree oven for approx. 30 minutes or until golden brown and bubbly.

Note: I have also added about ½ cup of cooked rice to this recipe, and it has worked wonderfully!

— Doris Acker Chicken Enchilada Casserole

Chicken — boneless, cooked, and chopped 1 can each cream soup — chicken, mushroom 1 can beef bouillon 1 lb. grated longhorn or

See Meats, Page 25

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Myrtaline Pfannkuche, better known as Myrt, has a reputation for being a gourmet cook, so it’s no wonder she won a first place in the top five recipes for this year’s Holiday Cookbook.

Myrt has been in the top list several times, and this year she took first place in the Meat and Meat Casserole category with a Special Chicken and Rice Casserole.

Myrt and her husband, the late Jim Pfannkuche, moved to Pell City in 1985, when they decided to spend their retirement years on the water, choosing beautiful Logan Martin Lake for their setting.

Myrt’s daughter, Michele Pfannkuche, lives with her and Michele is an avid supporter of the St. Clair County Animal Shelter.

Myrt is a member of Pell City’s First United Methodist Church, a member of the Pell City Library Guild and a volunteer at the Love Pantry. She is a member of two bridge clubs in Pell City, and also belongs to two gourmet

1 celery rib, chopped 1/8 tsp. pepper 4 ½ cups corn bread stuffing mix, divided 4 cups cubed cooked chicken 1 ½ cups (12 oz.) sour cream 1 can (10 ¾ oz.) cream of chicken soup 3 green onions, thinly sliced ¼ cup butter, cubed In a large pan, combine the broth, onion, celery, and pepper. Bring to a boil, reduce heat, cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing.

Transfer to a greased 13 x 9-inch baking dish. Top with chicken. In a small bowl combine sour cream, soup and green onions.

Spread over chicken.

Sprinkle with remaining stuffing and dot with butter. Bake uncovered at 325 degrees for 25-30 minutes or until heated through.

— Anne Powers Munford

25 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

Meats From Page 24

cheddar cheese 1 can chopped green chilies 1 small chopped onion Mix all ingredients with chicken. Butter casserole dish.

1 pkg. corn tortillas Layer tortillas then mixture, etc., ending with tortillas. Cook 30 minutes at 325 degrees until melted and bubbly.

— Jaimie S. Barrows Chicken Spaghetti Casserole 1 16-oz package spaghetti 1 prepared rotisserie chicken 2 Tbsp. olive oil 1 cup chopped onion 1 cup chopped celery 1 Tbsp. minced garlic 1 12-oz jar chicken gravy 2 10-oz cans Rotel tomatoes with chilies, undrained 2 cups shredded monterrey jack and cheddar cheese blend ½ tsp. salt ½ tsp. ground black pepper 1 sleeve Ritz crackers, crushed Preheat oven to 350 degrees. Lightly grease a 3-quart casserole dish and set aside. In a large pot boiling water, cook spaghetti for approx. 8 minutes or until done.

Drain and set aside. Sauté onions, celery, and garlic in olive oil until tender.

Pull and shred meat from rotisserie chicken. You should have approx. 4 to 5 cups. In a large bowl, combine spaghetti, chicken, onion mixture, chick-

en gravy, Rotel tomatoes, cheese, salt, and pepper.

Pour into casserole dish.

Top with crushed crackers. Cover loosely with aluminum foil. Bake for 20 minutes. Remove foil and bake an additional 10 minutes to brown the top.

— Morgan Hayden Talladega Chicken Tater Tot Bake 2 cans (10 ¾ oz. each) cream of chicken soup ½ cup milk ¼ cup butter 3 cups chopped cooked chicken 16 oz. peas and carrots 1 ½ cups shredded cheddar cheese, divided 32 oz. frozen tater tots In a large saucepan, combine soup, milk, and butter. Cook and stir over medium heat til heated through. Remove from heat, stir in chicken, peas and carrots, and 1 cup of cheese. Transfer to 1 9 x 13-inch dish or 2 8-inch square dishes. Top with tater tots and sprinkle with remaining cheese. At this time, you may cover and freeze 1 8-inch dish. Cover and bake remaining dish at 350 degrees for 35 minutes. Uncover and bake 510 minutes longer or until heated through.

To use frozen casserole: Remove from freezer 30 minutes before baking.

(Do not thaw.) Cover and bake at 350 degrees for 1 ½ hours or until heated through.

— Anne Powers Munford Chicken-Wild Rice Casserole Serves 6.

1/3 cup wild rice 2/3 cup white rice

1 can onion soup 1 can cream of chicken soup 1 chicken fryer, cut into serving pieces 1. Spray a 9 x 13inch baking dish with cooking spray.

2. Wash rice (both kinds) and evenly spread in bottom of prepared baking dish.

3. Pour onion soup, diluted with 1 soup can of water, over rice. Place chicken over rice.

4. Pour cream of chicken soup, diluted with 1 soup can of water, over chicken. Cover with foil.

5. Bake at 325 degrees for 1 hour 30 minutes. Uncover and bake 10-15 minutes longer.

— Dee Cheatwood Talladega Corn Dog Casserole 2 cups thinly sliced celery 2 tsp. sage 2 Tbsp. butter ¼ tsp. pepper 1 ½ cups sliced green onions 2 packages (8 ½ oz. each) corn bread mix 1 ½ lbs hot dogs 2 eggs 8 oz. shredded sharp cheddar cheese, divided 1 ½ cups milk In small skillet, sauté celery in butter for 5 minutes. Add onions and sauté 5 more minutes or until vegetables are tender. Set aside. Cut hot dogs lengthwise into quarters, then cut into thirds.

Sauté in same skillet 5 minutes or until lightly browned. Add to vegetables and set aside 1 cup.

In a large bowl, whisk the eggs, milk, sage, and pepper. Add the remain-

ing hot dog mixture. Stir in corn bread mixes. Add 1 ½ cups cheese. Spread into a shallow 3-quart baking dish. Top with reserved hot dog mixture and remaining cheese.

Bake uncovered at 400 degrees for 30 minutes or until golden brown.

— Ann Powers Munford Crock Pot Roast 1 beef roast—does not have to be expensive cut 2-3 tablespoons chili powder 1 medium bell pepper, chopped 1 medium onion, chopped 2 cups dry pinto beans, rinsed but not soaked 1 can (small) chopped green chilies, mild or hot 1 package McCormick fajita seasoning 1. Rub both sides of a roast with chili powder.

Place in a crock pot (large) that has been sprayed with cooking spray.

2. Put bell pepper and onion on top of roast.

3. Add dry pinto beans; add green chilies.

Sprinkle fajita seasoning on top.

Mix together: 2 teaspoons salt ¼ teaspoon chopped garlic 1 can Ro-tel tomatoes, hot or mild 1 can cream of mushroom soup 2 cups of water Pour over all ingredients in Crock Pot. Cover and cook on high (yes, high!) for 12 hours. You must stir this around every 2-3 hours. Good served with crusty bread, rice, and a fruit salad.

— Dee Cheatwood Talladega See Meats, Page 26

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26 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Meats From Page 25

Easy Barbecue Tenderloin Ingredients: 2 lb. pork tenderloin 12-16 oz. root beer cola 18 oz. bottle barbecue sauce, flavor of your choice Place tenderloin in crock pot. Pout root beer cola over it. Cook on high for 6 hours. Discard juices from tenderloin. Cover pork with barbecue sauce.

Cook for 30 minutes to 1 hour to heat sauce. Pull pork with two forks. Pile on buns to serve.

“Delicious and easy! I serve with homemade cole slaw, dill pickles, and potato chips or potato salad.”

— Anne H. Powers Munford EZ Turkey and Dressing Casserole 2 ½-inch thick sliced deli turkey Rub both sides of turkey with liquid smoke. Wrap and refrigerate over night, then remove from refrigerator. Make your own dressing or use cornbread stuffing mix to amount to 3 cups. Pour over turkey.

Bake at 350 degrees for 30 to 40 minutes or until dressing is done. Remove from oven. Cover with one can whole-berry cranberry sauce. Serve while dressing is hot.

— Sara Sallas Sylacauga

salt and pepper Worcestershire sauce Cook dry northern beans as directed. Do not drain beans. When beans are almost done, brown ground chuck in bacon grease. Pour off excess fat. Add ground chuck to beans. Add tomatoes to beans. If goulash needs more water, add as much as you like. Simmer, add salt and pepper to taste.

Add Worcestershire sauce to flavor. Serve with corn bread!

— Jaimie S. Barrows Ham and Macaroni Casserole 4 oz. macaroni 1 cup cooked ham or 1 small can Spam, cubed 1 (10-oz.) pkg. frozen chopped broccoli Sauce (see method) 1 can French fried onion rings Cook macaroni and broccoli according to package directions. Drain well. Combine with ham in buttered casserole dish.

Cover with sauce.

Combine: 1 can cream of chicken soup ½ can water 1 (8-oz.) carton sour cream Top with grated Colby cheese. Bake 20 minutes at 350 degrees. Top with French fried onion rings.

Bake 5 minutes longer.

— Joyce Carlton

Goulash

Ham and Potato Casserole

2 lbs. ground chuck 1 lb. dry northern beans 1 (28-oz.) diced tomatoes (do not drain)

6 potatoes, cooked slightly and sliced 1 cup or more leftover ham, chopped 1 cup cheese, grated

1 can cream of mushroom, onion, or chicken soup Layer potatoes, ham, and cheese. Pour soup over layers and top with more cheese. Bake at 350 degrees until bubbly and golden brown.

— Doris Acker Ham and Sweet Potato Casserole 2 - ½ inch ham from deli 1 46-oz can sweet potatoes or yams 2 cups brown sugar 1 teaspoon vanilla flavoring 1 small can sweet pineapple, crushed 3 tablespoons flour ½ cup chopped pecans ½ cup white sugar 1 stick margarine Place ham in sprayed oven dish. Empty potatoes, juice and all. Whip with mixer to remove strings from potatoes.

Fold in brown sugar, flavorings, pineapple, and 1 tablespoon flour. Mix well.

Pour over ham. Smoothly melt margarine. Fold in flour and pecans. Sprinkle over potatoes. Bake 400 degrees for 40 minutes or until topping is lightly brown.

— Sara Sallas Sylacauga

Hamburger Casserole 2 lbs lean hamburger meat 1 large onion, chopped 1 can each cream of cheddar and cream of mushroom soup, undiluted ½ bag cheddar cheese 1/3 cup mayonnaise 1 bag tater tots salt and pepper to taste In large skillet, brown and crumble meat. Add onion. Cook until onion is transparent. Drain.

Add soups, mayonnaise.

Add seasonings. Mix well.

Pour into sprayed 9x13inch baking dish. Bake at 400 degrees 40 minutes or when taters are crisp.

Sprinkle cheese on top after baking.

— Sara Sallas Sylacauga Homemade Chicken Pot Pie 1 chicken 2 small cans of cream of chicken soup 1 small can of cream of celery soup 2 small cans mixed veggies, drained 2 9-inch pie crusts Boil chicken till done.

Cut up in chunks. In a bowl put 2 small cans of cream of chicken soup,1 small can of cream of cel-

ery soup (You will not be able to taste the celery flavor.) Any brand is OK, but I always use generic, 2 small cans mixed veggies, drained. Use broth from cooked chicken to make mixture soupy.

Mix all together in bowl.

Then I top it with Great Value pie crust — 2 for 9-inch pies. I find this in the dairy department at Walmart close to the butter section. They are in a box ready to be used. Set the crust out of fridge for a few minutes to soften up. Then roll one out and put over half your bowl.

Roll the other one out and put on the other half. I use a long, deep oven dish (glass). Hang it around the edge of the dish like you do for any pie. Cut a few slits in top. Cook for 1 hour on 325 degrees or till crust is brown all over, which does take longer sometimes. Depends on each person’s oven. Enjoy with side salad.

— Karen Haynes Munford Impossible Bacon Pie 12 strips of bacon, fried and crumbled 1/3 cup chopped onions 1 cup grated Swiss cheese 4 eggs, slightly beaten 2 cups milk

1 cup Bisquick 1/8 tsp. pepper 1/3 tsp. salt ½ cup chopped bell pepper

Preheat oven 400 degrees. Lightly grease pie plate. Fry bacon until golden brown. Blot off excess grease with paper towel; crumble. Sprinkle bacon, onions, cheese, and peppers on bottom of pie plate. In a medium bowl, mix eggs, milk, Bisquick, salt and pepper until smooth. Pour mixture into pie plate. Bake 35-40 minutes until knife inserted in center comes out clean.

— Jaimie S. Barrows Lasagna

Meat Mixture: 1 pound lean ground beef 1 pound mild pork breakfast sausage ¾ cup yellow onion, chopped 2 tablespoons garlic, minced ½ stick butter 2 tablespoons Italian seasoning 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 large pinch red pepper flakes, crushed

Sauce Mixture: 1 28-ounce cans crushed

See Meats, Page 27

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 27

Meats tomatoes ½ can water 1 ½-2 tablespoons Italian seasoning ½ teaspoon garlic powder ½ teaspoon dried basil leaves 1 teaspoon dried oregano 1 teaspoon kosher salt ½ teaspoon ground black pepper ¼ teaspoon ground red pepper, optional Salt 8 cups mozzarella cheese, shredded 2/3 cup parmesan cheese Olive oil for drizzling 1 large box lasagna noodles Preheat oven to 375 degrees. Melt butter in large skillet and lightly brown beef and sausage with remaining meat mixture ingredients. Do not overcook meat; it will finish cooking in the oven.

Drain meat mixture and return to skillet. Add all sauce mixture ingredients and combine well. Cook over medium heat until mixture starts to bubble, reduce to low/med-low and gently simmer 1 hour.

Sauce should be a little thin. When the sauce is almost done, cook lasagna noodles half the time on the package directions.

You may also use dry, uncooked lasagna noodles, making sure to cover each one completely with sauce. Ladle a thin layer of sauce mixture onto bottom of a 10 x 4-inch pan; layer noodles, sauce, and mozzarella cheese in that order until the pan is full.

Apply a generous top layer of mozzarella and sprinkle with parmesan. Drizzle with olive oil and bake

30 minutes or until bubbly and starting to brown.

Allow to rest 10 minutes before serving. Freezes and reheats well.

— Lola Remson Lillian’s Chicken Thigh Pot Pie 2 lbs. boneless chicken thighs 6 sweet potatoes 1 cup green onions 1 cup green peas 1/3 cup BBQ sauce (smoked flavor) 2 boxes corn bread mix 1 teaspoon corn starch 2 tablespoons pineapple juice (optional) Brown chicken and remove from pan, reserving ¼ cup of the chicken juice. Peel, cube and cook the sweet potatoes until fork tender; drain. In a sauce pan, add BBQ sauce, juice from chicken, pineapple juice and corn starch to make a gravy. Mix the gravy, chicken and sweet potatoes and pour into a casserole dish. Top with green onions and green peas. Mix corn bread batter according to directions on box and pour over the top. Bake at 450 degrees until golden brown.

— Ralph DuLaney II Meatballs (Can be used as a meat or an appetizer.)

1 ¼ pound ground round 2 teaspoons Worcestershire sauce 1 egg, beaten ½ cup bread crumbs (Italian or regular) ¼ cup grated Parmesan, Romano or ParmigianoReggiano cheese 2 cloves garlic, minced Salt and Pepper to taste Mix

beef

and

Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 or 1 ½ inch mediumsized balls and place on nonstick cookie sheet or a cookie sheet sprayed with cooking spray. Bake for 10 to 12 minutes at 425 degrees. Makes approximately 24 meatballs.

These freeze well.

— Sheila Armbrester, Alpine Mexican Flour Tortilla Meal 1 pound ground beef or chuck 1 medium-size onion 1 14.5-oz. can of stewed tomatoes Garlic powder Chili powder Small can of mushroom pieces (optional) Black olives Flour tortillas Cook 1 pound ground See Meats, Page 28

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28 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Meats From Page 27

beef or chuck with 1 medium-size onion, then drain. Add garlic powder to taste. Add chili powder to taste. Add 1 14.5-oz. can of stewed tomatoes.

Cook for 10 minutes. If you would like, add small can of mushroom pieces.

Black olives are optional.

Put flour tortillas on bottom of oven-proof glass dish. Cover with meat mixture. Put cheddar cheese on top of meat. Put another flour tortilla shell on top of meat and cheese.

Continue this till all meat mixture is gone, alternating cheese, meat, tortilla shells. Tortilla shell should end up on top, topped with cheese. Cover with foil. Leave space between the meat and foil. Cook for 25 minutes on 325 degrees. Cut into 4 pieces or more. Sprinkle if desired with shredded lettuce and tomato. Maybe add ranch dressing or taco sauce. Great meal. Any left over can be heated up next day in microwave.

Yum yum.

— Karen F. Haynes Munford Mushroom Burgers with Spiced Ketchup 1 oz. dried porcini mushrooms, chanterelle, or black trumpet mushrooms 5 large crimini mushrooms or white mushrooms, fresh, sliced 1 lb extra lean ground beef 2 tsp. dried parsley 1 ½ tsp. dried tarragon 1 tsp. salt ½ tsp. onion powder 1/8 tsp. black pepper 2 tbsp. ketchup ½ tsp. ground allspice ¼ tsp. ground cloves

1/8 tsp. garlic powder In food processor, pulse until finely ground, the mushrooms. Transfer to a medium bowl and combine with beef, parsley, tarragon, salt, onion powder and pepper. Shape into 4 burgers. Cook burger over medium high heat in nonstick skillet coated with cooking spray, about 8 minutes. Mix ketchup, allspice, cloves and garlic powder in a small bowl until smooth. Serve the burgers with the spiced ketchup on the side.

— Patricia Weathers Sylacauga One Dish Turkey Dinner 3 lbs fresh ground turkey 1 small red bell pepper, sliced thin 1 large onion, chopped 1 small bag shredded hashbrowns 2 cans French-style green beans, drained 1 teaspoon each garlic powder, salt, and black pepper House seasoning for top Divide meat equally.

Flatten into round patties.

Rub each patty with oil.

Sprinkle with seasonings.

On bottom patty, cover with chopped onion and red pepper. Place second patty on top of onion and pepper. Press turkey together to seal. Place beans, then potatoes on top. Bake in wide, sprayed foil. Seal edges of foil. Punch hole in middle to let some steam out. Bake 375 degrees for 45-55 minutes or until all test done. Remove cover and brown top.

— Sara Sallas Sylacauga

Party Chicken 8 large chicken breasts, skinned and boned 8 slices of bacon 1 pkg. dried sliced beef (4 0z.) or 1 jar Armour’s dried beef 1 can cream of mushroom soup 8 ounces sour cream ½ cup white wine, optional 8 ounces of fresh sliced mushrooms 1 cup green peas noodles ½ cup almonds, slivered Wrap chicken breast with bacon. Place dried beef in bottom of 9 x 13inch dish which has been buttered or sprayed with cooking spray. Place chicken breast on beef. Sauté mushrooms in a little butter. Mix soup with sour cream and wine; add mushrooms. Pour over top of chicken; sprinkle with almonds. Bake covered for 2 hours at 300 degrees.

Cook noodles according to directions; adding peas last two minutes of cooking time; drain. Serve chicken over noodles and green peas. Sprinkle with paprika and fresh-chopped parsley.

If using Armour’s dried beef, rinse in hot water to remove some of the salt.

Serves: 8 — Myrt Pfannkuche Pell City

Pasta Fagioli 4 tbsp. olive oil 3 oz. bacon, diced 1 tbsp. garlic, minced ½ cup onion, diced ½ cup celery, diced ½ cup carrot, diced 1 12-oz. can red kidney beans, drained and rinsed 1 12-oz. can diced tomatoes 2 cups water salt and pepper to taste 1 tbsp. Italian seasoning 1 tbsp. olive oil (for garnish) 1 tbsp. parsley, minced 4 ounces ditalini pasta (or any small pasta), cooked ¼ cup Parmesan cheese, freshly grated Heat pan on high. Add oil and bacon and cook until crisp. Add garlic, onions, celery and carrots.

Cover and sweat until all translucent. Add beans and tomatoes. Add water to cover and bring to a simmer for 30 minutes.

Adjust seasonings. Serve garnished with the olive oil, parsley, pasta, and freshly grated cheese.

— Myrt Pfannkuche Pell City Pinto Bean Casserole 2 lbs. ground beef 3 cans pinto beans 2 cans stewed tomatoes 1 med. onion, chopped

1 box Jiffy Cornbread mix Dash of salt, if desired Brown ground beef and onion and drain well.

Combine tomatoes, pinto beans in a large pot. Add ground beef to this mixture and cook for 20 minutes. Pour into a large baking dish. Mix cornbread mix as directed on package and spoon on top of ingredients until it is covered.

Bake at 350 degrees in preheated oven for 20-25 minutes or until cornbread is golden brown.

— Dotty Lessley Poor Boy Dinner 2 lb. lean hamburger meat 1-2 medium potatoes, peeled and sliced 3-4 carrots, sliced thinner long-ways 1-2 medium onion, peeled and sliced into rings 1 large can whole string beans Salt and pepper to taste Tear foil big enough to hold 1 serving. Make patty and place on sprayed foil. On patty, place potatoes. Carrots on potatoes.

Onion rings on top. Place beans around patty. Season to taste. Add ¼ cup water to each package. Fold foil snugly to seal in ingredients. Bake in 400 degree

oven for 1 hour or until tests done.

— Sara Sallas Sylacauga

Ultimate Ham Quiche 1 refrigerated piecrust or an 8-inch frozen deepdish piecrust ½ cup green onions, sliced or finely chopped yellow onion ½ cup vegetable of choice, such as shredded carrots, thinly sliced asparagus, baby green beans, or shredded zucchini ½ cup chopped baked ham or ham steak or honeyglazed ham ½ cup shredded cheddar cheese or provolone or Monterey jack 6 eggs 2/3 cup half-and-half ½ teaspoon salt ¼ teaspoon black pepper Preheat oven to 350 degrees. Fit pie crust into a 9- or 10-inch pie pan.

Layer the onions, vegetable of your choice, ham and cheese in crust. In a medium bowl, combine eggs, half-and-half, salt and pepper. Whisk until frothy.

Pour the mixture over the vegetables and ham. Bake, uncovered, until the top is set and light golden brown, about 50 minutes. Remove from oven and let cool for 10 minutes, then slice and serve. Yield: 6 servings.

— Myrt Pfannkuche office: 256.835.0438 cell: 256.452.0487 fax: 256.835.0434

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30 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Soups & Salads First place winner

BROCCOLI SALAD/SLAW INGREDIENTS: 2 heads broccoli flowerets, chopped

1 large can chicken, drained & diced 1 granny smith apple, cubed (peeled, if desired) 4 oz. slivered almonds 8 oz. cream cheese, room temperature 1 pkg. Hidden Valley Original Ranch salad dressing & seasoning mix Combine chicken, apple, almonds, cream cheese and dressing mix, mixing well. Chill at least 2 hours before serving. Serve with assorted crackers.

— Anne Powers Munford Bacon Parmesan Potato Salad

1 cup shredded cabbage ½ box golden raisins ¼ bag shredded/sticks (match stick size) carrots ¼ cup chopped sweet onion (or shallot) 1 can water chestnuts, drained and chopped ½ cup mayonnaise ¼ cup white or apple cider vinegar 1/3 cup vegetable oil DIRECTIONS: Combine broccoli, cabbage onion, carrots, raisins and water chestnuts.

In a small bowl combine

sugar, vinegar mayonnaise and oil and mix well. Pour over vegetable mixture and toss. Cover and refrigerate several hours or overnight.

Serve cold.

3 ½ pounds russet baking potatoes 1 3-ounce package fully cooked bacon pieces or 12 slices bacon, cooked and crumbled 1 teaspoon minced garlic 3 green onions, sliced 1 cup ranch salad dressing 1 cup Caesar salad dressing ¼ teaspoon celery salt ¼ teaspoon dried basil leaves ¼ teaspoon dried thyme 2 teaspoons prepared horseradish 2/3 cup shredded par-

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Wash potatoes, sprinkle with salt and pepper, wrap in foil, and bake at 400 degrees for 1 hour or until potatoes are soft.

Let potatoes cool, then refrigerate until chilled.

(Potatoes can be baked up to two days prior to preparing the salad.) In a large bowl combine the garlic, green onions, both salad dressings, celery salt, basil leaves, thyme, and horseradish. Dice cooked, unpeeled potatoes and add wet ingredients, stirring until fully combined. Add the bacon pieces, reserving 1 tablespoon for garnish.

Add the parmesan cheese.

Mix well. Sprinkle remaining bacon pieces atop the salad and serve.

— Lola Remson Baked Potato Salad 5 pounds new red potatoes washed and quartered.

Put foil in bottom of a cookie sheet. Spray with Pam. Place potatoes on.

(Salt and pepper.) Spray potatoes with Pam, cover with foil and cook at 400 degrees for about 1 hour or until done. Let cool.

Meanwhile, fry 1 pound bacon crisp and crumble.

1 green bell pepper (you can use yellow or red for color) ½ cup Hellmann’s mayonnaise 1 ½ to 2 cups sour cream ½ cup shredded cheddar cheese

When potatoes have cooled, mix all ingredients except cheese. Sprinkle cheese on top.

— Sherry Hay Sylacauga

Base for Cream of Anything Soup Ingredients: 2 cups powdered nonfat milk ¾ cup cornstarch ¼ cup (or less) instant chicken (or vegetable) bouillon 2 tablespoons dried onion flakes 1 tablespoon basil leaves 1 teaspoon thyme leaves ½ teaspoon pepper Directions: To use in place of canned cream soups in casseroles or as a base for your own soups.

Much lower in fat and salt than canned versions.

The trick is to have it made up ready to use.

2 bunches green onions, chopped (blades, too)

Combine all ingredi-

See Soups, Page 31

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She won first place in the Salad-Soup Category with a Broccoli Salad/Slaw, a creation of her own.

She says she bought some ready made broccoli salad and thought it lacked taste. She began to work on it and came up with a delightfully different tasting salad. Her main goal was to create a dish with broccoli that was not overpowered by the taste of the vegetable. Doris says she didn’t really care for broccoli, but was trying to find a way to include it in her diet. Judges agreed she was very successful.

Acker is a native of Childersburg, but moved to Piedmont when she married and spent her married life there. Her husband, James Acker, died in 1996, and she moved back to her hometown.

Doris is a member of Childersburg First United Methodist Church, and her hobbies are cooking, crocheting and other needlework.

She has a daughter, Melissa, and a grandson, Jay, who make their home with her on Childersburg’s Quailwood Road. Jay is a student at Childersburg High School.

Here is Doris’ recipe for her Broccoli Salad/Slaw:

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 31

Soups & Salads ents, mixing well. Store in airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 ¼ cups of cold water in saucepan. Cook and stir until thickened.

Add to casserole as you would the canned product.

Variations: Mushroom Soup: Add ½ cup finely chopped mushrooms Celery Soup: Add ½ cup minced celery Potato Soup: Add 1 cup diced potatoes, cooked Chicken Soup: Add ½ cup diced chicken, cooked Vegetable Soup: Add ¾ cup mixed vegetables, cooked Broccoli Soup: Add 1 cup chopped broccoli, cooked Asparagus Soup: Add 1 cup chopped asparagus, cooked — Sheila Armbrester, Alpine

ened. Fold into thickened Jello. Stir in peaches. Chill until firm. Serve with a dollop of Cool-Whip. ­— Ann Powers Munford Broccoli Salad Slaw 2 heads broccoli florets, chopped 1 cup shredded cabbage ½ box golden raisins ¼ bag shredded sticks (matchstick-size) carrots ¼ cup chopped sweet onion or shallot 1 can water chestnuts, drained and chopped ½ cup mayonnaise ½ cup sugar ¼ cup white or apple cider vinegar 1/3 cup vegetable oil Combine broccoli, cabbage, onion, carrots, raisins, and water chestnuts.

In a bowl, combine sugar, mayonnaise, vinegar, and oil. Pour over vegetable mixture and toss. Cover and refrigerate several hours or overnight. Serve cold.

— Doris Acker

Bavarian Peach Salad

Broccoli, Grape and Pasta Salad

3 oz. pkg. peach Jello 1 cup boiling water 1 cup canned peaches ¼ cup sugar 3 oz. pkg. vanilla instant pudding mix 1 ½ cup milk, cold

1 cup chopped pecans, toasted ½ of a 16-oz. package bowtie pasta 1 lb. fresh broccoli 1 cup mayonnaise 1/3 cup sugar 1/3 cup onion 1/3 cup red wine vinegar 1 tsp. salt 2 cups seedless red grapes, halved 8 cooked bacon slices, crumbles

Add Jello and sugar to boiling water. Stir until well dissolved. Drain peaches and reserve 1/3 cup peach juice. Dice the peaches. Stir juice into Jello mixture. Chill till slightly thick. Combine pudding mix and milk, whisking to dissolve. Let set 5 minutes until thick-

Prepare pasta according to package directions.

Cut broccoli florets from

stems and separate florets into small pieces. Peel away tough outer layer of stems and finely chop.

Whisk together mayonnaise, sugar, onion, red wine vinegar and salt in a large bowl. Add broccoli, hot cooked pasta, and grapes. Stir to coat. Cover and chill several hours.

Stir in bacon and pecans just before serving.

This is a little different from regular broccoli salad. But, colorful and delicious. Another type of pasta may be used.

— Anne Powers Munford Cabbage Salad Makes 15 servings.

In a large container, arrange the following layers: 1 large head cabbage, shredded 1 green pepper, sliced paper thin 2 medium onions, sliced thin and separated into rings 1 medium jar pimientos, drained DO NOT STIR — LAYER For the dressing, mix together the following ingredients and boil 2 minutes: 1 cups salad oil 1 cup sugar ¾ cup white vinegar ½ tsp. salt 1 tsp celery seed Pour the hot dressing over the vegetables. Cover tightly and refrigerate at least 4 hours before serving. Stir right before serving.

— Jaime S. Barrows See Soups, Page 32

Bob Crisp/The Daily Home

First round judges First round judges for the Holiday Cookbook are, seated, from the left, Wanda Jurriaans, June Winters and Sue Curtis; and, standing, the Rev. John Rohrmayer, Ann Wilson, Elaine Martin and Kathy Ryan.

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32 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Soups & Salads From Page 31

Chicken, Mushroom, and Wild Rice Soup 2 6-oz. packages long grain and wild rice mix 10 cups chicken broth, divided 3 Tbsp. butter 1 cup sliced fresh mushrooms 1 cup onions, chopped 1 cup celery, chopped ¼ cup butter ½ cup all-purpose flour ½ cup half-and-half 2 Tbsp. dry white wine 2 cups cooked chicken breast, shredded Bring rice, 4 cups chicken broth, and 1 seasoning packet from the rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Reserve remaining seasoning packet for another use. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat. Add mushrooms, onion, and celery; cook, stirring often, for 10-12 minutes or until tender.

Melt ¼ butter in a Dutch oven over medium heat.

Whisk in flour. Cook, whisking constantly, for 1 minute or until thick and bubbly. Gradually whisk in remaining 6 cups broth.

Cook, stirring often, 8-10 minutes or until slightly thickened. Whisk in halfand-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5-10 minutes or until thoroughly heated. (Do not boil.) Garnish with fresh parsley and freshly cracked pepper.

— Myrtaline Pfannkuche Pell City

Christmas 24 Hour Salad 1 quart whipping cream 2 cups crushed pineapple (drained) 1 jar red cherries (drained & chopped) 1 jar green cherries (drained & chopped) 1 large bag coconut 1 cup chopped pecans 1 large bag miniature marshmallows Combine all ingredients together. Refrigerate for 24 hours before serving.

— Brenda McCain Talladega Christmas Salad Red layer: 1 pkg. cranberry Jello ¼ tsp. salt 1 cup hot water 1 tbsp. lemon juice 1 (3 oz.) softened cream cheese ½ cup cold water 1 cup whole cranberry sauce ¼ cup chopped, toasted pecans Dissolve gelatin and salt in water. Add lemon juice and cream cheese. Beat with rotary beater until smooth. Add cold water.

Chill until slightly thickened. Stir in 1 cup cranberry sauce and pecans.

Chill until very thick. Top with green layer.

Green layer: 1 pkg. lime Jello ¼ tsp. salt 1 cup hot water 1 (9-oz.) can crushed pineapple (undrained) 1 pkg. whipped topping, or ½ pt. heavy cream, whipped Dissolve gelatin and salt in water. Add pineapple.

Chill until slightly thickened. Fold in whipped

topping or cream. Spread over red layer. Chill until firm.

— Joyce Carlton Corn Relish Salad Serves 10.

2 cups fresh or frozen corn 3 medium tomatoes, seeded and chopped 1 medium green pepper, diced ½ cup chopped red onion ½ cup celery, sliced 1 2 ¼-oz. can sliced ripe olives, undrained 1 6 ½-oz. jar marinated artichoke hearts, drained ¼ cup reduced-fat Italian salad dressing 5 fresh basil leaves, finely chopped, or 1 tsp. dried basil ½ tsp. garlic powder ½ tsp. dried oregano ¼ tsp. lemon-pepper salt to taste In a large bowl, combine the first six ingredients. In another bowl, combine artichokes, salad dressing, basil, garlic powder, oregano, and lemonpepper. Add to corn mixture and toss gently. Cover and refrigerate for at least 6 hours before serving.

—Myrtaline Pfannkuche Pell City

Cracker Salad This is an old-time southern recipe, and the amounts are all approximate, or to your taste.

1 cup mayonnaise 1 sleeve saltine crackers, roughly crushed (more or less) 3 ripe tomatoes chopped, all liquid included ½ medium sweet onion, chopped Combine mayo, tomatoes, and onions in a bowl and let sit. Right before you serve, add the crushed crackers. You can judge the amount of crackers by the amount of liquids in the bowl. Don’t worry about storing leftovers. There won’t be any.

— Hope McCarrell Cropwell Cranberry Pineapple Salad Serves 24.

1 20-oz. can crushed pineapple in juice, undrained 2 3-oz. packages raspberry Jello 1 16-oz can whole-berry cranberry sauce 2/3 cup walnuts, chopped 1 apple, chopped Drain pineapple, reserv-

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ing juice. Add water to juice to measure 2 ½ cups.

Pour into saucepan. Bring to a boil. Put Jello in large bowl; add boiling water.

Stir until dissolved. Stir in pineapple, cranberry sauce, nuts, and apple.

Spoon into 24 paper-lined 2 ½-inch muffin cups.

Refrigerate 2 ½ hours or until firm. Remove liners; serve on lettuce-lined platter, if desired.

—Myrtaline Pfannkuche Pell City Delicious Vegetable Soup 1 large can Veg-All small onion chopped ½ lb. ground beef ¼ teaspoon garlic powder ¼ teaspoon black pepper ¼ teaspoon Dash seasoning Stir fry ground beef until it loses its pink. Place in soup pot with Veg-All, onion, ground beef and seasoning. Cook on low ½ hour. To make more soup, double ingredients.

My original recipe.

— Evelyn Castleberry Sylacauga Finger-Lickin’ Chicken Salad 2 cups diced roasted chicken 2 cups coarsely-diced

celery 1 cup drained mandarin oranges 1 cup red seedless grapes, halved 8 tablespoons lemon yogurt 4 tablespoons mayonnaise 1 tablespoon soy sauce ½ teaspoon cinnamon powder Combine chicken, celery, oranges, and grapes in medium bowl. Combine yogurt, mayonnaise, soy sauce, and cinnamon in a separate bowl. Drizzle yogurt mixture over chicken mixture. Toss to coat.

— Sara Sallas Sylacauga

Garbage Soup In 1 large pot mix: (leftovers) Leftover meatballs or cubed meat, leftover macaroni, corn, peas, beans, (clean out your refrigerator), onions. For juice, use the liquid from canned vegetables. Potatoes, green peppers, canned vegetables and seasoning. Simmer until the flavors blend.

Good for camping and just plain cleaning out your refrigerator.

The pleasure of this is it never comes out the same way twice.

— Beverly Hyde Talladega See Soups, Page 33

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Soups & Salads From Page 32

Grape Salad 1 pound green grapes (seedless) 1 pound red grapes (seedless) 1 cup chopped pecans 16 ounces cream cheese 3 tbsp. sugar ¼ cup light brown sugar ½ cup sour cream Wash grapes and allow to dry. Cream together the cream cheese, sugar and sour cream. Fold grapes and nuts in creamy mixture. Top with brown sugar and chill until ready to serve.

— Sherry Hay Sylacauga Grilled Red Pepper and Bow-tie Pasta Salad 1 red pepper, seeded and cut lengthwise into quarters 2 tsp. olive oil salt and freshly ground pepper 6 tbsp. mayonnaise 2 tbsp. finely chopped chives 1 tbsp. balsamic vinegar 4 cups cooked bow-tie pasta ¾ cup frozen peas, thawed 1 cup grated cheddar cheese ½ cup pitted kalamata olives, sliced Grill basket In a small bowl, toss the bell peppers with the olive oil and season with salt and pepper. Pre-heat the grill to medium-high heat.

Arrange the bell peppers in a grill basket. Transfer the basket to the grill. Close

the cover and cook until bell peppers are tender and slightly charred, approx.

2-3 minutes per side. Cool completely, then cut into ¼-inch thick strips.

In a small bowl, whisk together mayonnaise, chives, vinegar, and salt and pepper to taste. In a large bowl, combine the pasta, peas, cheddar cheese, bell peppers, and olives. Add the mayonnaise dressing and toss well to coat. Taste and adjust seasoning if necessary before serving.

— Jan Crumpton Hawaiian Chicken Salad 1 (8-oz.) pkg. fat-free cream cheese, softened 1 (8-oz.) can crushed pineapple in its own juice, drained 1 (5-oz.) can chicken, drained 3 tbsp. fresh chopped chives (or 1 ½ tbsp. dried) 2 tbsp. Kikkoman Teriyaki Baste and Glaze (found in barbecue sauce section) In a large bowl, combine the cream cheese, pineapple, chicken, chives and teriyaki glaze together.

Serve chilled.

Yield: 16 (2 tbsp.) servings Holiday Appetizer Idea: Purchase a can of flaky biscuits. Halve each biscuit and place on a tree cookie sheet or on a cookie sheet in the shape of a tree.

Bake. When cooled, spread Hawaiian Chicken Salad on top of biscuits. Cut red or yellow bell peppers into strips. Place on “tree” like garland. With mini cookie cutters, cut “ornament” shapes and place on “tree.”

— Dotty Lessley See Soups, Page 34

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holiday cookbook

Soups & Salads From Page 33

Holiday Broccoli Salad 4 cups fresh broccoli florets 1 red apple 1 cup red or green grapes ½ cup sunflower seeds Dressing: ½ cup mayonnaise (can use light) ½ cup vanilla yogurt (can use light) Whisk mayonnaise & yogurt together and toss with broccoli mixture.

Serve immediately or refrigerate (your preference).

— Brenda McCain Talladega Jalapeno Cheesy Bean Soup 1 lb. ground beef 1 can cheese soup plus ½ can water 1 pkg. (16 oz.) processed cheese with jalapeno peppers 1 can (15 oz.) kidney beans, rinsed and drained 1 can (15 oz.) black bean, rinsed and drained 1 cup medium or hot salsa Sauté beef in a soup pot until browned. Drain.

Add canned cheese soup and water; bring to a very gentle simmer. Add jalapeno cheese; stir until melted. Remove from heat; stir in beans and salsa. Bring back to a gentle simmer.

Simmer about 5 minutes.

Remove tops from 6 individual rye bread loaves.

When ready to serve, fill with soup. Serves 6.

— Myrtaline Pfannkuche Pell City

Jalapeno Chicken Salad

en

2/3 cup mayo 1 tbsp. lime juice 3 cups shredded chick-

½ cup celery ribs, chopped fine ½ cup red onion, chopped fine ½ cup red bell pepper, seeded & chopped fine 2 tbsp. chopped cilantro ¼ cup sliced pickled jalapenos, chopped fine salt & pepper to taste.

Mix mayo and lime juice in a small bowl. Toss chicken, celery, onion, bell pepper, cilantro and jalapenos in large bowl. Add mayo mix and toss until evenly coated. Season with salt and pepper to taste.

Serve or cover in refrigerator for 2 days.

— Shan Wilson Layered Salad ½ head iceberg lettuce 3 stalks celery, chopped 1 cup chopped green pepper ½ cup peeled and chopped cucumber ½ (10-ounce) bag matchstick-cut carrots 1 (15-ounce) can early peas 1 ¼ cup light mayonnaise 2 tablespoons sugar 1/8 cup bacon pieces (available in a jar) Shred iceberg lettuce and place in the bottom of large salad bowl. Layer the next five vegetable ingredients on top. Spread light mayonnaise over top layer of early peas. Sprinkle sugar evenly over the mayonnaise. Follow with bacon pieces. Cover tightly and chill overnight.

— Lola Remson

Marinated Tomato Salad

Add ½ teaspoon each garlic, salt, and pepper

Makes 8 cups.

Mix all vegetables and cook until tender. Add tomatoes last. Season with bacon drippings or margarine. Goes good with cornbread recipe below.

1 ½ cups white tarragon vinegar ½ teaspoon salt ½ cup chopped shallots 2 tablespoons finely chopped chives 2 tablespoons fresh lemon juice ½ teaspoons white pepper 3 tablespoons extra-virgin olive oil 10 plain tomatoes, quartered 2 large yellow tomatoes, sliced horizontally into 1/2-inch thick slices 16 red cherry tomatoes, halved 16 small yellow pear tomatoes, halved (optional) Mix vinegar and salt.

Stir until salt is completely dissolved. Stir in shallots, chives, lemon juice and pepper. Mix well. Slowly stir in oil until well blended. Add tomatoes to marinate. Toss well. Let stand at room temp 30 minutes or longer before serving.

— Sara Sallas Sylacauga No Meat Vegetable Soup 1 46-oz can tomato juice or stewed tomatoes 5 medium potatoes, peeled and diced 1 large onion, peeled and chopped 1 small bag fresh frozen corn, whole kernel 1/3 cup mayonnaise 1 small bag frozen English peas 2 medium carrots, sliced thin 1 green pepper, diced 2 beef bouillon cubes 1 stalk celery, sliced thinly

Cornbread 1 cup flour (self-rising) 2 cups self-rising meal 2 tablespoons mayonnaise buttermilk 1 egg, beaten ¼ cup oil pinch of sugar Mix well. Batter should be a little thick. Pour into hot greased 10-inch skillet. Bake at 425 degrees for 20-25 minutes or until tests done in middle or golden brown.

— Sara Sallas Sylacauga O’Charley’s Loaded Potato Soup 3 lb. red potatoes ¼ cup butter, melted ¼ cup flour 2 quarts half-and-half 1-lb. block of Velveeta cheese, melted garlic powder to taste 1 tsp. hot pepper sauce ½ lb. bacon fried crisply ½ cup fresh chives, chopped 1 cup shredded cheddar cheese ½ cup fresh parsley, chopped Dice unpeeled red potatoes into ½-inch cubes.

Place in a large pot, cover with water, and bring to a bowl. Cook for 10 minutes or until almost cooked. In a separate pan, combine butter and flour.

Mix till smooth. Place over low heat and gradu-

ally add half-and-half, stirring constantly. Continue to stir until mixture begins to thicken. Add melted Velveeta cheese. Drain potatoes and add to cream mixture. Stir in garlic powder and hot pepper sauce.

Cover and cook over low heat 30 minutes, stirring occasionally. Place soup in bowls and top with bacon, cheese, chives and parsley.

— Anne Powers Munford Pistachio Salad 1 pkg. instant pistachio pudding, dry 1 (8-ounce) ctn. Cool Whip 1 (8-ounce) can crushed pineapple, undrained 1 (11-ounce) can mandarin oranges, drained 1 ½ c. miniature marshmallows 1 sm. ctn. cottage cheese, sm. curd Combine pudding with Cool Whip. Add pineap-

ple, oranges, and marshmallows. Mix well. Fold in cottage cheese. Pour into serving bowl. Cover and refrigerate.

— Lola Remson Potato Soup

1 stick margarine ½ medium onion chopped 1 8-oz. container French onion dip 2 cans (small) cream of chicken soup 2 soup cans of milk 10 medium potatoes, cubes and boiled until almost done bacon shredded cheese for topping

In a Dutch oven pan, sauté onions in margarine until tender. Add dip, soup, and milk, stirring until smooth. Add partially boiled potatoes. Cook on medium heat until See Soups, Page 35

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 35

holiday cookbook

Soups & Salads From Page 34

potatoes are done. Top with cheese and crumbled bacon. Serves 6-8. Enjoy.

— Karen Haynes Munford Quick And Easy Brunswick Stew 2 cans tomatoes 1 can creamed corn 1 can whole kernel corn 1 can barbecue pork 1 can barbecue beef 1 can barbecue chicken 1 can beef stew salt to taste Combine all ingredients and cook in a slow cooker.

You might not need more salt. Be sure to taste before adding any.

— Doris Acker Red, White & Blue Potato Salad 6 lg. red taters unpeeled 6 slices maple smoked bacon 4 hard boiled eggs peeled 4 small green onions thinly sliced ½ cup blue cheese, crumbled 1 ½ cups mayonnaise 1/3 cup minced bread & butter pickles 1 Tbsp. cider vinegar 1 Tbsp. prepared mustard ¼ tsp. celery seed, ground or whole ¼ tsp. hot sauce 1 tsp. black pepper ½ tsp. salt

Sara’s Potato Soup 4 cups potatoes, peeled and cubed into 1-inch pieces 1 large onion, chopped 6 green onions, chopped, blades also ½ teaspoon garlic powder ½ stick of margarine 3 quarts chicken broth 2 heaping tablespoons corn starch salt and pepper to taste Combine first 6 ingredients and seasoning.

Cook until potatoes are tender. Mix starch with a little canned milk. Stir well to dissolve lumps.

Pour into potato mixture, stirring as you pour. Let cook 5 minutes longer.

— Sara Sallas Sylacauga

rinse under cold water, and drain again. Whisk together vinegar, oil, ¼ tsp. salt and 1/8 tsp. pepper. Add tomatoes, toss, and let stand 10 minutes until tomatoes release juices. Sprinkle scallops with remaining salt and pepper. Spray nonstick pan with cooking spray and heat over high heat. Add scallops and cook, turning once, until browned and cooked through. Remove from heat. Add peas, corn and basil to tomato mixture. Toss to mix.

Divide scallops among four plates. Top each with ¼ of vegetable mixture.

— Patricia Weathers Sylacauga

Southwest Chicken Salad 1 box Jiffy Corn Bread Muffin mix 1 can black beans, rinsed and drained 1 can dark red kidney beans or pinto beans, rinsed and drained 1 can shoe peg corn, rinsed and drained 1 can whole kernel corn yellow corn, rinsed and drained 1 cup celery, chopped 1 cup green onion, sliced or 1 medium purple onion, chopped 2 firm tomatoes, chopped ½ each red, yellow, orange, and green bell peppers, chopped 1 cup or a little more fresh broccoli, cut in small

florets 1 carrot, chopped in small pieces 8 oz. southwest flavored chicken Ranch dressing Cheddar cheese or Mexican blend cheese Use trifle bowl or any large clear glass bowl Cook cornbread according to the box directions; divide into half and crumble. Put ½ of the cornbread in bottom of bowl. Then layer everything else according to the way you want the colors to look. Put the other ½ of the crumbled cornbread on top; cover with Ranch dressing and the cheese. You can use bacon instead of chicken if you want to. I got a

bag of grilled chicken and sprinkled taco seasoning on it, or you can get the Southwest chicken already seasoned. Do not mix the ingredients together, just layer. I put all the ingredients in small bowls before I start layering, then you can see how you want the colors.

— Elaine Parker Childersburg Spinach and Papaya Salad 2 tbsp. orange juice 2 tbsp. cider vinegar 2 tsp. olive oil 2 tsp. curry powder 1 tsp. Dijon mustard 1 tsp. honey ¼ tsp. salt See Soups, Page 36

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In large pot of salt boiling water, cook taters until fork tender. Drain, set aside. Cook & crumble bacon, set aside. In medium bowl, stir together all dressing ingredients.

While taters are still warm,

cut into small chunks. In deep glass bowl, layer 1/3 taters, eggs and onions.

Top each layer with 1/3 portion of dressing. Repeat 2 more times ending with dressing. Top with bacon and blue cheese.

— Shan Wilson

36 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Soups & Salads From Page 35

1 (7 oz.) bag baby spinach 1 small papaya peeled, seeded, and cubed ¼ cup golden raisins 2 tbsp. chopped walnuts, toasted Whisk together orange juice, vinegar, oil, curry powder, mustard, honey and salt in a small bowl.

Place spinach in large bowl.

Add dressing and toss to coat. Top with papaya, raisins and walnuts.

— Patricia Weathers Sylacauga Strawberry Salad 1 (16-oz.) pkg. strawberry Jello 1 (20-oz.) can crushed pineapple, undrained 2 c. buttermilk 1 (12-oz.) ctn. Cool Whip ½ c. chopped pecans In a heavy saucepan, combine Jello and pineapple. Heat until Jello is dissolved. Set aside to cool.

Slowly stir in buttermilk, then Cool Whip. Add nuts and mix well. Pour into a serving bowl and refrigerate until firm.

— Lola Remson Stuffed Pepper Soup 1 lb. ground beef 1 medium bell pepper, chopped 1 cup finely diced onion 1 29-oz can diced tomatoes 1 15-oz can tomato sauce 1 14-oz can chicken broth ¼ tsp. dried thyme

¼ tsp. dried sage 2 cups cooked rice In a large pot, brown ground beef, drain fat, and add onions and peppers. Cook until onions are translucent, but do not allow to brown. Add tomatoes (undrained), tomato sauce, broth, thyme, and sage. Stir until mixed.

Cover and let simmer for 30-40 minutes until peppers are tender. Add 2 cups cooked rice. Stir to heat and serve.

Three-Pepper Tuna Salad 1 cup each, thinly sliced zucchini and yellow squash ½ cup each, green bell, yellow bell, and red bell peppers, cut into strips 1 cup cherry tomatoes, halved

1 can (6 oz.) solid tuna packed in water, drained and flaked ½ cup chopped green onions, blades and all shake of dried basil ½ teaspoon minced garlic 2 tablespoons red wine vinegar 1 tablespoon olive oil

¼ teaspoon black pepper Bring ¾ cup water to a boil over high heat. In medium sauce pan add squash and bell peppers.

Reduce heat. Cover and simmer 10 minutes or until crisp-tender. Drain well.

Transfer to serving bowl.

Add tomatoes, tuna, green onions and basil. Add vinegar, oil, garlic, and pepper together in a jar with tightfitting lid. Shake well. Pour over salad. Mix well.

— Sara Sallas Sylacauga

“Grated cheese on top makes it even better!”

— Stephanie Watson Lincoln The Whole Enchilada Chicken Soup 3 cups fat free chicken broth 1 ¼ cups finely chopped celery ½ cup diced onion 3 cups enchilada sauce 15-oz. can pure pumpkin 10 oz. cooked boneless chicken, chopped or shredded 1 cup frozen corn dash of hot sauce, optional In large pot, bring broth to low boil. Add celery and onion. Simmer for about 5 minutes, until tender. Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn. Mix well. Cook for and additional 3-5 minutes until soup is heated throughout.

Add hot sauce, if desired.

Can be served with shredded cheese and/or crushed chips.

— Patricia Weathers Sylacauga

Final round judges The final round judges for the Holiday Cookbook are, from left, Rachel Hardeman, Express Pharmacy in Talladega; Caprese Clinton, DeSoto Caverns; Robin Killough-Angelo, Coosa Valley-MRI; and Ronnie Harris, Northside Medical.

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holiday cookbook

Vegetables ¼ cup sugar 1 teaspoon of corn starch 2 tablespoons of water 2 tablespoons of vinegar 1 can beets, drained Heat sugar, starch, water and vinegar to thicken. Add beets and heat. Place in container or jar.

— Ralph DuLaney II Carrot Soufflé 1 ½ lbs. carrots, peeled, sliced and cooked ½ cup butter 3 large eggs ¼ cup flour 1 ½ tsp. baking powder 1 to 1 ½ cups sugar (I use 1 cup) ¼ tsp. cinnamon Process carrots and remaining ingredients until smooth in a blender or food processor. Spoon into lightly buttered 1 ½ quart baking dish. Bake at 350 degrees for 1 hour 10 minutes or until set.

1 tsp soy sauce ½ tsp. black pepper 2 cups shredded cheddar cheese Mix soup, milk, soy sauce, and pepper in a 1 ½ quart baking dish. Stir in vegetables and frenchfried onions. Mix in 1 cup cheddar cheese. Bake at 350 degrees for 30 minutes or until hot. Top with cheddar and bake 5 more minutes or until melted.

— Theresa Johnson Talladega Copper Carrots 2 lbs. carrots sliced in round shape 1 bell pepper, sliced 1 cup chopped celery ½ cup salad oil 1 onion, diced 1 can (small) tomato soup 1 cup sugar ¾ cup vinegar 1 tsp. mustard 1 Tbsp. Worcestershire sauce salt & pepper

This is delicious! So light and airy—very good!

Boil carrots in salt water until tender. In bowl, alternate carrots, peppers and celery. Combine all other ingredients in a sauce pan.

Bring to a boil. Pour over vegetables and refrigerate for 24 hours. Will keep in refrigerator for weeks.

— Anne Powers Munford

— Karen Haynes Munford

Cheesy Vegetable Medley Casserole

3 cans shoe peg corn 2 8 oz. packages of cream cheese Jalapenos to taste (optional) Mix ingredients and put in a casserole dish.

Top with crushed crackers. Melt 1 stick of mar-

— Ralph DuLaney II Double Corn Casserole Serves 8.

1 package (8 ounces) cream cheese, at room temperature ½ cup butter, at room temperature 2 eggs, large 1 medium onion, chopped ¼ teaspoon pepper 1 can (14.75 ounces) cream style corn 1 can (14.75 ounces) whole kernel corn (drained) 1 package (8 ounce) corn muffin mix 1 cup shredded cheddar cheese, about 4 ounces 1 tablespoon chopped fresh parsley 1. Preheat oven to 350 degrees. Coat a 9-cup baking dish with cooking spray 2. Beat cream cheese and butter until smooth; stir in eggs, onion, pepper, cream corn and whole

kernel corn. Add dry muffin mix and ½ cup cheddar cheese. Spread in baking dish. Bake 45 minutes or until center tests done.

3. Sprinkle with remaining ½ cup cheddar cheese. Bake until cheese is melted, 3-4 minutes.

Sprinkle with parsley. Let stand 10 minutes, then serve.

For ease of preparation, after I cook my rice in the oil, I add everything to my rice cooker to let it finish. It is very important, though, that the raw rice is cooked first in the oil or you will not get the proper taste and texture.

— Kimberly Moody Stewartville

— Dee Cheatwood Talladega

Easy Parmesan Potato Casserole

Easy and Delicious Spanish Rice 2 tablespoons oil ½ medium onion, chopped 1 ½ cups uncooked white rice 2 cups chicken broth 1 cup salsa (heat level of your choice) Heat oil in heavy skillet. Add onion to hot oil and cook until tender.

Add rice to skillet and stir constantly until it starts to brown. Add chicken broth and salsa and cover.

Reduce heat to low, cover and cook about 20 minutes or until all liquid is absorbed.

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Cook celery and onion in margarine until soft. Add broccoli, soups and cheese.

Let stand until broccoli is tender. Cook rice in 4 cups water. Salt and pepper (House Seasoning).

When rice is done, place rice in an oven safe dish that has been greased with margarine. Make a nest, pushing rice to the outside of dish. Pour broccoli mixture in center. Place a foil ring around the rice and bake 10 minutes at 350 degrees. Ease foil out when done.

House Seasoning 1 cup salt See Veggies, Page 38

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38 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Vegetables From Page 37

¼ cup black pepper ¼ cup garlic powder ¼ cup onion powder Mix well. Store in a sealed container.

— Sara Sallas Sylacauga Greek Pita Pockets 2 diced plum tomatoes 1 cup diced seedless cucumber 2 thinly sliced scallions 2 Tbsp. chopped fresh dill juice of ¼ lemon 2 6-inch whole wheat pitas ¼ cup roasted red pepper hummus 2 cups salad greens 3 oz. crumbled low-fat feta or goat cheese Combine tomatoes, cucumbers, scallions, dill, and lemon juice. Halve pitas to form 4 pockets.

Spread ¼ of hummus into each pocket. Stir green and cheese into tomato mixture. Fill each pita pocket.

— Patricia Weathers Sylacauga Herbed Vegetable Casserole

In a 2 ½ quart sprayed baking dish, arrange half potato slices in overlapping rows. Dot with half of margarine. Sprinkle half of sage, tarragon, pepper, onion, rice and zucchini.

Dot with remaining half of margarine and repeat layering. Cover and bake at 350 degrees for 1 ½ hours or until potatoes are tender. Remove cover.

Layer tomatoes and cheese.

Cook 10 minutes longer until tomatoes are warm and cheese is melted. Let stand 10 minutes before serving.

— Sara Sallas Sylacauga Hominy Casserole 1 (15 oz.) can white hominy 1 (15 oz.) can yellow hominy 2 cups white sauce (recipe below) ½ cup shredded cheddar cheese 5-6 slices bacon (cooked, drained, & crumbled) Prepare the sauce; add the hominy and cheese.

Pour into a buttered 2quart rectangular casserole.

Bake on center rack in 400 degree oven for about 25 minutes. Remove from the oven and add crumbled bacon on top.

White Sauce

Heat milk; do not scald.

— Brenda McCain Talladega Jalapeno Corn Casserole 4 (15.25-oz.) cans whole kernel corn, drained ½ cup butter 8 oz. cream cheese, room temperature 1 cup canned evaporated milk 4 Tbsp. all-purpose flour 4 jalapenos, seeded and chopped Preheat oven to 400 degrees. Place corn evenly in the bottom of a 9 x 13-inch baking dish. In a medium saucepan, combine butter and cream cheese. Cook over medium heat, stirring frequently until butter is melted and mixture is smooth. Stir in evaporated milk and flour.

Continue cooking until mixture is smooth and creamy, about 5 minutes.

Stir in jalapenos. Pour butter mixture over corn. Mix

well. Bake 30 minutes or until bubbly and edges begin to brown.

— Anne Powers Munford Jalapeno Grits 1 ½ cups grits 6 cups water 2 4-ounce cans green chilies 7 ounce jalapeno relish or salsa ½ pound Velveeta cheese, diced 8 ounces cheddar cheese, shredded 3 eggs 1 stick margarine dash of Tabasco sauce dash of paprika 3 teaspoons seasoned salt Cook grits in 6 cups water and add all ingredients. Pour in buttered casserole dish and bake at 350 degrees for one hour.

— Lola Remson Lillian’s Asparagus Casserole 2 pieces of toast, buttered and diced 1 14 oz. can of asparagus, drained 1 15 oz. can English peas 1 can cream of mushroom soup 1 4 oz. can of chopped

mushrooms (optional) Place diced toast on bottom of casserole dish. Add one at a time, ½ asparagus, ½ English peas, ½ cream of mushroom soup and ½ mushrooms. Repeat as needed to fill dish.

Bake at 350 degrees until lightly browned, approximately 20-25 minutes.

— Ralph DuLaney II Loaded Mashed Potato Casserole Serves 12.

5 ½ cups mashed potatoes ½ cup milk 8 oz. pkg. cream cheese, softened 8 oz. container sour cream 2 tsp. dried parsley 1 tsp. garlic salt ¼ tsp. nutmeg ¾ cup shredded cheddar cheese 6 slices bacon, crisply cooked and crumbled Combine all ingredients except cheddar cheese and bacon in a large mixing bowl. Beat with an electric mixer until smooth. Spoon into lightly greased 13x9inch baking dish; top with cheddar cheese and bacon.

Cover and bake at 350 degrees for 30 minutes.

Uncover and bake 10 more minutes or until cheese melts.

— Edna Butler Sylacauga Macaroni Casserole

3 cups elbow macaroni 1 can cream of mushroom soup 1 small can sliced mushrooms 1 jar pimiento ½ cup each: diced onion and bell pepper ½ soup can of water ¾ cup mayonnaise 1 cup shredded cheese

Cook, drain, and rinse macaroni. Mix all ingredients with macaroni except shredded cheese. Bake at 350 degrees for 30 minutes. About five minutes before casserole is done, sprinkle with shredded cheese and continue baking until cheese melts.

— Patricia Weathers Sylacauga Mexican Rice and Beans

1 package smoked sausage, sliced thin 2 bell peppers, chopped 1 large onion, chopped 1 tablespoon hot sauce See Veggies, Page 39

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2 cups milk 4 Tbsp. butter 4 Tbsp. all-purpose flour Salt to taste Pepper to taste

Melt butter in saucepan.

Add flour and stir to combine. Stir mixture over low heat long enough for flour to cook, about one minute. Add milk all at once and stir once or twice.

Continue cooking, but do not stir until the sauce has thickened. Add salt and pepper to taste. Makes 2 cups sauce.

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5 medium new potatoes, cut in ¼ inch slices after peeled ¼ cup margarine 1 teaspoon dried sage 1 teaspoon dried tarragon 3 sweet red bell pepper, diced 1 medium onion, sliced thinly ½ cup uncooked long rice 3 medium zucchini, thinly sliced

4 medium tomatoes, sliced 1 cup shredded Swiss cheese

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 39

Vegetables ½ tablespoon garlic powder 1/3-1/2 cup fresh cilantro, chopped 3 15-ounce cans any bean you like, undrained 2 15-ounce cans diced tomatoes, drained ¼ cup lemon or lime juice 2-3 cups rice, cooked 2 jalapenos (optional), sliced thin 1 package shredded mozzarella cheese (optional) Sour cream (optional) In a large deep skillet or wok, stir fry onions, peppers, and sausage for 10 minutes. Add all other ingredients except rice, cheese, and sour cream.

Simmer, uncovered, on medium-high, stirring occasionally for 10 to 20 minutes or until vegetables are tender. Let stand for 5 minutes. Serve over rice and top with cheese and sour cream if desired.

— Lola Remson Onion Roasted Potatoes Makes 8 servings.

Preheat oven to 450 degrees.

1 envelope Lipton onion soup mix 2 lbs. potatoes cut into large chunks 1/3 cup oil

— Jaimie S. Barrows Orange Beets Serves 6-8.

1 ¼ cups brown sugar 2 Tbsp. cornstarch 1 6-oz. can frozen orange juice, thawed ¾ cup cider vinegar ¾ cup water 2 16-oz. cans small, whole beets, drained 1 Tbsp. butter Blend sugar and cornstarch, stir in orange juice, vinegar, and water. Bring to a boil, stirring constantly. Add butter and beets. Cook until heated thoroughly.

— Myrtaline Pfannkuche Pell City Potato Fry 3 large potatoes 1 can niblet corn 1 large onion Wash and peel potatoes, cut into large bite-size pieces. Cut onions into large strips. Fry together in a small amount of oil. Cook until lightly browned and tender. Add corn. Sauté to heat though. Serve warm.

— Jaimie S. Barrows Rice and Peas Serves 6.

1 cup regular rice 2 Tbsp. butter 1 10 ¾-oz. can beef broth ¼ teaspoon ground sage 1 cup frozen green peas, thawed

Brown rice in butter in a skillet that has a cover.

Add beef broth and sage.

Cover and cook until liquid is dissolved. Stir occasionally. Add peas last few minutes of cooking time, just long enough to be heated through.

— Myrtaline Pfannkuche Pell City Scalloped Tomatoes ¼ cup butter ¼ cup finely chopped onions 2 cups dry bread crumbs, coarse 1 (1lb.12oz.) can solid pack tomatoes ¾ cup white sugar ¼ tsp. black pepper ½ tsp. salt

Melt butter and cook onion in butter until soft. Remove from heat.

Add bread crumbs and toss together. Combine tomatoes, sugar, salt, and pepper in bowl. Place ½ tomato mixture in greased 1 ½ quart casserole. Top with ½ crumb mix. Repeat layers. Bake at 350 degrees about 50 minutes. When done, tomatoes should be glazed looking and most of the liquid absorbed.

— Jaimie S. Barrows Sweet Potato Dumplings

1 ½ sticks margarine 5 cups sugar 1 Tbsp. corn starch 1 tsp. vanilla flavoring Roll each potato patty half in a crescent triangle.

Place in a baking dish.

Heat water, sugar, margarine, corn starch, and vanilla; pour over dumplings. Bake at 350 degrees for 45 minutes or until crescent rolls are brown.

Sprinkle with cinnamon when done.

— Brenda McCain Talladega Uno’s

2 pkgs. crescent rolls 1 pkg. frozen sweet potato patties (cut in half ) 2 cups water

1 cup each self-rising flour and meal 1 each: large onion, squash and green tomato, washed, dried, and grated

1 egg 1 teaspoom house seasoning Oil for frying Mix all ingredients together. Do not add and more liquids; vegetables will weep to make enough liquids. “Dough” will be thick. Drop by tablespoonful into hot oil. Brown one side, flip over to brown other side. Drain on paper towels.

House Seasoning 1 cup salt ¼ cup black pepper ¼ cup garlic powder ¼ cup onion powder Mix well. Store in airtight container.

— Sara Sallas Sylacauga

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In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated.

Empty potatoes into shallow baking or roasting pan; discard plastic bag.

Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired,

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40 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Miscellaneous Pumpkin Carrot Cake with Maple Frosting Serves 16.

1 package (18.25 oz.) yellow cake mix 1 cup pumpkin puree from 15-ounce can 3 eggs ¼ cup canola oil ½ cup water 1 tablespoon pumpkin pie spice 1 cup shredded carrots ½ cup dried cranberries 12 ounces cream cheese, at room temperature 1 cup butter, at room temperature 4 cups confectioner’s sugar, from 2 (16-ounce) packages 1 teaspoon maple extract sugared cranberries and mint leaves for garnish (optional)

— Dee Cheatwood Talladega Sweet Potato Cake Serves 16-20.

1 cup butter, at room temperature 2 cups sugar 4 large eggs 2 ½ cups mashed sweet potatoes 1 teaspoon vanilla flavoring 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 3 cups all-purpose flour ½ teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda ½ cup chopped pecans ½ cup flaked coconut 1. Preheat oven to 325. Grease and flour a tube pan or Bundt pan.

2. Cream butter thoroughly; gradually add sugar, creaming well. Beat in eggs, one at a time, beating well after each addition. Add mashed potatoes, vanilla and spices. Add sifted flour, salt, baking powder and baking soda. Fold in nuts and coconut. Pour into prepared pan and bake at 325 degrees for 1 hour 15 minutes. Cool in pan on rack for 10-15 minutes. Cool completely out of pan on rack.

— Dee Cheatwood Talladega

Strawberry Cake 1 box strawberry cake mix 1 box strawberry Jello mix (small box) 1 cup oil ½ cup milk 4 eggs 1 cup mashed sweetened strawberries, (not drained) Mix together and pour in a 9x13-inch pan. Bake at 350 for 35-40 minutes.

Frosting: 1 pound box powdered sugar 1 stick butter, softened ½ cup mashed strawberries, drained (very important that they are drained) If too thick, keep adding strawberries till it gets to the right consistency.

Mix sugar and butter and fold in strawberries.

— Sherry Hay Sylacauga Sugarless Steamed Blueberry 1 cup blueberries 1 cup flour ½ cup molasses Pinch of salt ½ tsp. soda dissolved in 2 tbsp. water

HE SPENDT S HOLIDAY AT

Mix blueberries with flour. Add all other ingredients and mix. Butter and flour top of double boiler.

Pour in mixture. Put waxed paper and then pan cover.

Steam 1 ½ hours. Serve warm with lemon sauce.

Easy and good!

Hot Lemon Sauce ½ cup sugar 1 tbsp. corn starch 2 tbsp. lemon juice nutmeg 2 tbsp. butter 1 cup boiling water Mix well and heat over hot water approx. 20 minutes.

— Beverly Hyde Talladega Sherry’s Chicken Dumplings 4 chicken breasts (boiled and cut into small pieces) Use the broth and add: 2 cups water 1 stick butter chicken 2 cans Grands Buttertastin’ biscuits Bring broth to a rolling boil. Pinch biscuits in about 12 pieces, adding to boiling water. Salt and pepper to taste. Cook until biscuits are done. Do not stir often.

— Sherry Hay Sylacauga

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1. Preheat oven to 350 degrees. Coat 2 (8inch) cake pans with cooking spray. On low speed, beat cake mix, pumpkin, eggs, oil, ½ cup water and pumpkin pie spice until blended. Increase speed to medium high, beat until light and fluffy, 2 minutes.

2. Stir in carrots and cranberries (dried). Evenly divide between pans.

3. Bake 30-35 minutes or till center tests clean.

4. Cool in pans on racks for 10 minutes.

5. Remove from pans to wire racks to cool completely. On medium speed, beat cream cheese and butter until well blended. On low speed, gradually beat in confectioner’s sugar. Add maple extract. On medium high, beat until light and fluffy, 2 minutes. Refrigerate

frosting until firm enough to spread, about 1 hour.

6. Place one cake layer on serving plate; spread with one cup frosting. Top with remaining cake layer. Spread cake top and sides with remaining frosting. If desired, garnish with sugared cranberries and mint leaves.

Owner: Gay Gaither Webster 704D East Battle St., Suite B Talladega • 256/480-0090

Ultimate Ham Quiche 1 refrigerated piecrust or an 8-inch frozen deepdish piecrust ½ cup green onions, sliced or finely chopped yellow onion ½ cup vegetable of choice, such as shredded carrots, thinly sliced asparagus, baby green beans, or shredded zucchini ½ cup chopped baked ham or ham steak or honey-glazed ham ½ cup shredded cheddar cheese or provolone or Monterey jack 6 eggs 2/3 cup half-and-half ½ teaspoon salt ¼ teaspoon black pepper Preheat oven to 350 degrees. Fit pie crust into a 9- or 10-inch pie pan.

Layer the onions, vegetable of your choice, ham and cheese in crust. In a medium bowl, combine eggs, half-and-half, salt and pepper. Whisk until frothy.

Pour the mixture over the vegetables and ham. Bake, uncovered, until the top is set and light golden brown, about 50 minutes. Remove from oven and let cool for 10 minutes, then slice and serve. Yield: 6 servings.

— Myrtaline Pfannkuche Pell City

Shrimp Special

2 7-oz pkgs frozen Chinese pea pods Boiling water 3 chicken bouillon cubes 50 large shrimp (about 3 lbs), peeled 2/3 cup chopped onion 3 Tbsp. soy sauce ½ tsp. salt ¼ cup corn starch ¼ cup cold water 4 medium tomatoes, cut into eighths

Pour boiling water over frozen pods and break apart with a fork; drain. Dissolve bouillon cubes into boiling water; add shrimp, onion, soy sauce and salt. Bring to a boil and cook (uncovered) for 3 minutes, stirring constantly. Combine cornstarch and cold water and stir into cooked mixture, stirring constantly until it thickens and bubbles. Add tomatoes and pea pods and cook over low heat until mix is heated through. Serves 10.

— Lola Remson Shrimp Special

2 7-oz pkgs frozen Chinese pea pods Boiling water 3 chicken bouillon cubes 50 large shrimp (about 3 lbs), peeled

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holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 41

Miscellaneous 2/3 cup chopped onion 3 Tbsp. soy sauce ½ tsp. salt ¼ cup corn starch ¼ cup cold water 4 medium tomatoes, cut into eighths= Pour boiling water over frozen pods and break apart with a fork; drain.

Dissolve bouillon cubes into boiling water; add shrimp, onion, soy sauce and salt. Bring to a boil and cook (uncovered) for 3 minutes, stirring constantly. Combine cornstarch and cold water and stir into cooked mixture, stirring constantly until it thickens and bubbles.

Add tomatoes and pea pods and cook over low heat until mix is heated through. Serves 10.

— Lola Remson Sauerkraut Chocolate Cake 2/3 cup butter 1 ½ cup of sugar 3 eggs 1 tsp. vanilla ½ cup unsweetened cocoa 2 ¼ cup sifted flour 1 tsp. baking powder 1 tsp. soda ¼ tsp. salt 1 cup water 2/3 cup rinsed, drained, and chopped sauerkraut Cream butter and sugar together. Beat eggs and vanilla in with the above. Sift any ingredients together. Add alternately with water and egg mixture. Stir in sauerkraut.

Pour into 2 greased and floured pans. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.

Frost if desired.

Sarah Dearman Lincoln

Toasted Butter-Pecan Cake and Frosting Will yield 16-18 servings.

1 1/3 cups chopped pecans 1 ¼ cups butter (unsalted) 3 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 2 cups sugar 4 eggs 1 cup whole milk 2 teaspoons vanilla flavoring Frosting for Toasted Butter-Pecan Cake recipe (follows) 1. Toast pecans in ¼ cup butter at 350 degrees for 20-25 minutes.

2. Sift flour, baking powder and salt. Set aside.

3. Cream remaining 1 cup butter; gradually add sugar, creaming well.

4. Blend in eggs, one at a time, beating well after each addition.

5. Add dry ingredients alternately with milk; add vanilla.

6. Pour batter evenly into three 8-inch cake pans that have been greased and floured.

7. Bake at 350 for 20-30 minutes.

8. Remove from oven to cooling racks.

Cool in pans for 10 minutes. Turn cakes out on racks and cool completely.

Frost.

Frosting for Toasted Butter-Pecan Cake ¼ cup sugar 1 lb. box powdered sugar 1 teaspoon vanilla fla-

voring 4-6 tablespoons whipping cream 2/3 cup chopped pecans 1. Cream butter, sugar and vanilla.

2. Add whipping cream.

3. Add pecans; frost cake layers, sides, and top.

— Dee Cheatwood Talladega Sweet Potato Pecan Cupcakes with Cream Cheese Frosting 1 cup coarsely chopped pecans 2 cups sugar 1 cup butter, softened 4 large eggs 1 (16 oz.) can mashed sweet potatoes 2/3 cup orange juice 1 tsp. vanilla extract 3 cups all-purpose flour 1 tsp. baking powder 1 tsp. ground cinnamon ½ tsp. baking soda ½ tsp. ground nutmeg ¼ tsp. salt Cream Cheese Frosting Place pecans in a single layer in a shallow pan.

Bake at 350 degrees for 8-10 minutes or until toasted, stirring once after 4 minutes. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

Whisk together mashed sweet potatoes, orange juice, and vanilla extract.

Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, begin-

ning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

Bake at 350 degrees for 28-30 minutes or until a wooden pick inserted into center comes out clean.

Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting.

Cream Cheese Frosting ½ cup butter, softened 1 (8-oz.) pkg. cream cheese, softened 1 (16-oz.) pkg. powdered sugar 1 tsp. vanilla extract Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating low speed just until blended; stir in vanilla.

— Dotty Lessley

Zesty Chicken Orzo Serves 4. ¼ cup mayonnaise or sour cream 1 packet onion gravy mix (about 1 oz.) or 1 tbsp. onion soup mix 1 lb. boneless chicken cutlets 1 ½ cups water or 1 cup water and ½ cup white wine or 1 ½ cups chicken broth 1 can mild Ro-tel tomatoes, undrained 1 box orzo (8 oz.)

Preheat large skillet on medium-high heat.

Combine mayonnaise or sour cream and onion gravy mix in medium bowl; stir in chicken until evenly coated. Add chicken to pan. Cook for one minute on each side or until lightly browned.

Stir in water or chicken broth and wine, tomatoes and orzo. Stir until well blended; then cover and cook and stir for 4 minutes or until hot and bubbly. Reduce heat to medium; simmer and stir (covered) for 4-5 minutes

or until most of the liquid is absorbed and orzo is tender.

Can substitute instant rice for orzo. Reduce final simmer to 1-2 minutes.

— Myrtaline Pfannkuche Pell City Spaghetti Carbonara 2 eggs 3 ounces parmesan cheese ½ cup loosely packed flat-leaf parsley leaves ¼ teaspoon freshly ground black pepper ¼ pound pancetta or thin cut bacon 2 cloves garlic 3 tablespoons olive oil ½ cup dry white wine or chicken broth 1 tablespoon salt 1 pound spaghetti Put a large pot of water on to boil. Meanwhile, crack the eggs into a large bowl and beat lightly.

Finely grate cheese, add ½ cup to eggs and set the See Misc., Page 42

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42 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

Miscellaneous rest aside. Finely chop parsely and add to eggs.

Add pepper and whisk to combine well. Set aside.

Cut pancetta or bacon into ½ inch thick slices, peel and chop garlic and set both aside. Heat olive oil in a small frying pan over medium-high heat.

Add meat and cook, stirring occasionally, until it starts to brown. Add garlic and cook, stirring until fragrant, about 1 minute.

Add wine and cook until liquid is reduced by half.

Remove from heat and set aside.

When water boils, add salt and spaghetti. Boil until tender to the bite.

Drain well and immediately pour pasta into bowl of egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour meat mixture on top of pasta and toss to combine. Sprinkle with remaining cheese.

Serve immediately.

— Sheila Armbrester, Alpine Pork Chops with Corn Dressing 2 eggs, lightly beaten 2 (15 oz. each) cans cream-style corn ¼ cup butter, melted 1/3 cup celery, chopped 4 slices white bread, cubed, about 2 cups ½ tsp. paprika ½ tsp. salt and pepper 4 bone-in center-cut pork chops In a large bowl, combine eggs, corn, butter, bread cubes, paprika, salt

and pepper. Mix well.

Spoon into greased 13 x 9inch baking pan. Arrange pork chops over dressing.

Sprinkle with paprika and salt. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 30 minutes longer or until meat thermometer reads 160 degrees.

— Anne Powers Munford Slow Cooker Chicken and Dressing 4 boneless skinless chicken breasts 4 slices Swiss cheese 1 can (14 ½-oz.) chicken broth 2 cans (10 ¾-oz.) condensed cream of chicken, celery or mushroom soup, undiluted 3 cups packaged stuffing mix ½ cup (1 stick) butter, melted Place chicken in slow cooker. Season with salt and pepper. Top each chicken breast with a slice of cheese. Add broth and soup. Sprinkle stuffing mix over top; pour melted butter over all. Cover; cook on low 6-8 hours or on high 3-4 hours.

— Morgan Hayden Talladega Spasagna 1 24-oz. jar spaghetti sauce 1 24-oz. jar garlic alfredo sauce 1 lb. spaghetti noodles 1 lb. ground beef 2 cups shredded mozzarella cheese ½ cup milk 1 tsp. dried oregano 1 tsp. parsley parmesan cheese

Cook noodles according to package directions.

Rinse under cold water and drain well. Spray 9 x 13-inch pan or dish. In a large bowl, combine alfredo sauce, milk, mozzarella cheese, oregano, and parsley. Stir well. Add noodles and toss to coat. Place in pan. Cover with foil.

Bake at 350 degrees for 30 minutes. Meanwhile, cook ground beef, stirring to break up. Drain well. Over low heat, add spaghetti sauce and mix well. Keep warm till pasta is ready.

Remove foil and allow to cool 8-10 minutes. Pour spaghetti sauce over top.

Sprinkle with parmesan cheese. Cut into squares to serve. Serve with salad and garlic bread.

salt and pepper to taste In a large skillet sprayed with cooking spray, brown steaks and onion for 34 minutes on each side.

In a large bowl, combine mushroom soup, undrained tomatoes, parsley flakes, and salt and pepper.

Spoon mixture evenly over browned steaks in skillet.

Lower heat, cover skillet, and simmer for 15-20 minutes. Serve over rice or noodles.

Note: Can also add 4 ounces button mushrooms.

Can also use basil & garlic diced tomatoes, omitting parsley flakes.

— Myrtaline Pfannkuche Pell City

— Anne Powers Munford Swiss Steak Serves 4.

4 tenderized cubed steaks (4 oz. each) 1 can cream of mushroom soup (10.75 oz.) ½ cup onion, finely chopped 1 can diced tomatoes, undrained (14.5 oz.)

2 tsp. dried parsley flakes

Turkey and Biscuit Casserole 4 slices bacon, cooked until crisp and crumbled ¾ cup chopped onions ½ cup chopped celery ¼ cup chopped green pepper ¾ cup sliced mushrooms 1 can condensed cream of celery soup, undiluted 1 (8-oz) cup sour cream

4 cups cubed cooked turkey ½ teaspoon salt 2 teaspoons Worcestershire sauce 1/8 teaspoon black pepper 2 tablespoons canned milk Biscuits: 2 cups biscuit mix ½ cup canned milk 2 eggs lightly beaten ½ cup shredded cheddar cheese Cook bacon in large skillet until crisp. Remove bacon. Crumble and set aside. In bacon drippings, sauté onions, celery, green peppers, and mushrooms until tender. Remove from heat, drain. Add soup and sour cream. Mix well.

Add turkey, salt, Worcestershire sauce, milk, pepper and bacon.

Mix well. Pour into a greased 2-quart casserole.

Combine biscuit mix with eggs and cheese. Mix until just moistened.

Drop by spoonfuls on top of turkey mixture.

Bake at 350 degrees for 45 minutes or till biscuits are golden.

— Sara Sallas Sylacauga

Vidalia Onion Pie Prep Time: 10 minutes Cook Time: 35-45 minutes Serves: 8

3 cups thinly-sliced Vidalia onions 3 tablespoons butter, melted 1 9-inch pre-baked deep-dish pie shell 2 eggs, beaten 3 Tbsp. all-purpose flour ½ cup milk 1 ½ cups sour cream 1 tsp. kosher salt 4 slices bacon, crisply cooked and crumbled Preheat oven to 325 degrees. In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly browned. Put the pie pan on a sheet pan.

Line the bottom of pie crust with onions. In a small bowl, beat eggs and flour together to combine.

Add milk, sour cream, and salt and mix well. Pour mixture over the onions.

Garnish with the bacon.

Bake until firm in center, approx. 30 minutes. (May take up to an additional 10-15 minutes for center to firm.) Transfer to a serving platter and serve.

— Carol Clifton

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 43

First United Methodist Church Taster’s Luncheon specials 8 oz. wide noodles, or 8 oz. large egg noodles, uncooked mushroom sauce (recipe below) 3 c. diced chicken 1 ½ c. cream style cottage cheese 2 c. American cheese, grated ½ c. Parmesan cheese Prepare noodles by directions. In 9 x 13-inch greased casserole, alternate layers of noodles, mushroom sauce, chicken, and cheeses. Bake 45 minutes in 350-degree oven.

Mushroom Sauce ½ c. onion, chopped ½ c. green pepper, chopped 3 Tbsp. oleo, chopped 1 can cream of chicken soup 1/3 c. milk 6-oz. can sliced mushrooms ¼ cup diced pimiento ½ tsp. basil Sauté onion and pepper in oleo. Blend in remaining ingredients and use as directed above. Serves 8-10.

Poulet aux Fromages from Irene Jackson, who has been cooking since Taster’s began 42 years ago.

Mrs. Irene and her husband Dwight cooked for many diners at Clairmont Springs Hotel in the ‘50s and ‘60s — she has some real stories to tell! She has moved on to new recipes in recent years, but Poulet aux Fromages (Chicken

and Three Cheeses) is one of her favorites.

— Martha Olvera Connoisseur’s Casserole One 12-oz. can white shoe peg corn, drained One 16-oz. can French cut green beans, drained ½ c. celery, chopped ½ c. onion, chopped ½ c. sour cream ½ c. grated sharp cheddar cheese One 10 ¾-ounce can cream of celery soup ½ tsp. salt ½ tsp. pepper Topping: One cup Ritz crackers ½ stick butter, melted ½ c. slivered almonds — Karen Stephens Blueberry Salad 1 16-oz. can blueberries (drain and set juice aside) 1 8 ½-oz. can crushed pineapple 2 3-oz. packs black cherry jello (could use raspberry) 2 c. boiling water Dissolve jello in water, add blueberries and pineapple, pour into 2 quart (13 x 9-inch dish).

Congeal in refrigerator overnight or all day.

Topping: One 8-oz. cream cheese ½ c. sugar 1 pint sour cream

½ tsp. vanilla ½ cup chopped pecans (optional) Soften cream cheese, fold in sour cream, sugar, vanilla, and nuts. Spread over congealed salad, serves 10-12.

— Becky Clark Mexican Vegetarian Casserole 1 (15 ¼-ounce) can whole kernel corn, drained 1 (15-ounce) can black beans, rinsed and drained 1 (10-ounce) can whole tomatoes and green chilies (I use regular tomatoes) 1 (8-ounce) carton sour cream (I used light sour cream) 1 (8-ounce) jar picante sauce 2 cups (8 ounces) shredded Cheddar cheese 2 cups cooked rice ¼ tsp. pepper 1 bunch green onions, chopped

1 (2 ¼-ounce) can sliced ripe olives 1 (8-ounce) package Monterey jack cheese, shredded (I didn’t put this much cheese on top.

I didn’t measure it. I just put enough to cover the casserole.)

½ cup sharp cheese, grated

Combine first 8 ingredients; spoon into lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with remaining ingredients.

Bake at 350 degrees F for 50 minutes. Yield: 6 servings.

— Marian Rogers

Quick and easy and delicious. I’ve made this several times for Taster’s Luncheon.

— Martha Olvera Mixed Vegetable Casserole 1 reg. can mixed vegetables ½ cup mayonnaise ½ cup chopped onions ½ cup chopped celery

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Mix above ingredients. Pour in baking dish.

Melt 1 stick oleo, crush ½ package salted crackers. Combine and spread over vegetables. Bake until browned.

Pasta with Artichoke Hearts One 16-oz. can artichoke hearts, drained 2/3 c. sliced ripe olives ¼ c. olive oil 3 Tbsp. lemon juice 2 cloves garlic, minced 3 dashes hot sauce ½ tsp. salt ¼ tsp. coarsely ground pepper 8 oz. linguine Combine first eight ingredients. Let stand at least one hour. Cook linguine according to package directions, omitting salt, and drain. Rinse cold water and drain pasta.

Combine pasta with artichoke mixture. Cover and chill. Toss before serving.

— Karen Stephens Sweet Potato Casserole 3 cups sweet potatoes, mashed 1 cup sugar ½ teaspoon salt 2 eggs, beaten ½ stick oleo ½ cup milk ½ teaspoon vanilla Mix together for bottom part.

1 cup brown sugar ½ cup flour 1 cup nuts, chopped ½ stick oleo, chipped in bits Mix with hands and sprinkle on top. Bake 45 minutes at 350 degrees.

Recipe used by my mother, Mary Granger, from her friend at Alabama Institute for the Blind, Jerry Johnson.

— Martha Olvera

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44 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

holiday cookbook

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TALLADEGA • 320 W. BATTLE ST.

OFFICE 256-362-7949, DELI 362-7956

BEST PRODU 5 LOCATIONS TO SERVE YOU: CTS GOODWATER • 470 S. MAIN ST. SYLACAUGA • 1244 TALLADEGA HIGHWAY OFFICE 256-839-1322

OFFICE 256-249-4836

HOURS: MON.-SAT., 6 A.M.-10 P.M.; SUN. 7 A.M.-9 P.M.

HOURS: 7:00 A.M. - 8:00 P.M.

HOURS: 7 A.M.-10 P.M. 7 DAYS A WEEK

TALLADEGA • 308 N. EAST ST.

CHILDERSBURG • 1068 1ST STREET N.W.

SYLACAUGA • 1351 WEST FORT WILLIAMS ST.

HOURS: TUES.-SAT., 6 A.M.-10 P.M.; SUN. 7 A.M.-9 P.M.

HOURS: 7 A.M.-10 P.M. 7 DAYS A WEEK

OFFICE 256-362-2258

HOURS: MON.-SAT., 6 A.M.-10 P.M.; SUN. 7 A.M.-9 P.M.

We accept u

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OFFICE 256-378-5795

OFFICE 256-249-8989

Money Orders Available At Both Locations Food Stamps & WIC Accepted

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