June Winter's Holiday Cookbook by Consolidated Publishing Co.

June Wintersâ&#x20AC;&#x2122; Cookbook Brings Us

A Feast Of Traditions

Holiday Cookbook

2 – The Daily Home, Wednesday, October 30, 2013

To Our Readers... As I watch this year’s Holiday Cookbook fall into place, it’s hard to believe it’s the 22nd one we’ve created, and I’m sad to have to say this is our last one. I remember well that day when Pam Adamson called me in her office and said, “What do you think about our putting a cookbook insert together for the holiday season?” The words were like magic to both of us and we began immediately deciding just how we were going to do it. There never was an “if” we do it! We wanted to make a contest out of the cookbook, and get as many of our readers as we could to participate, by sending us their favorite holiday recipes. We decided to go one step farther and have judges from our readership area to choose winners, and in anticipation of a big participation, we decided we would have two judgings. The first would be composed of a panel of six, who would go through the recipes, judging them on criteria we set up. The recipes would be divided into categories, and the best from each category would be decided by these judges. These winners always came to the Talladega Daily Home office with their prepared winning dish and had their picture made for the cookbook. On that same day, another panel of judges – four or maybe five would come to the Daily Home to see and taste and decide who was the best of those winners. Then - voile! We had number one, and that was our grand prize winner and “cook of the year!” The best thing that happened to this great idea of making a cookbook

was Piggly Wiggly. The owners of the stores in our area, Ronnie and Richard Baker and Vince Culatta were convinced we had a good idea and they agreed to be our sponsors. This relationship has continued through the years. Ronnie, his wife, Doris, Richard and Vince always came on the final day of the contest judging to meet our new number one cook of the year and to sample the winning dish. The Bakers, Vince and several members of the Daily Home staff would join Pam and me for a celebration lunch after the final judging. I traveled around the area each year getting my panel of judges for the first judging. Each year they were from a different area. I met with Wanda Jurrians and members of the Talladega County Extension program more than once, as well as with Dorothy Bice of the Pell City Home Extension. The lovely home of good friend, Myrt Pfannkuche was the setting for a beautiful luncheon and first round of judges one year. In Childersburg, I met with members of the Ladies Book Club and the Homemakers Club. Eureka Homemakers in Lincoln judged a round one year, members of the Quest Club did the honors, and Dean Haynes and members of another Homemakers Club performed the awesome task another year. The Fellowship Hall of Munford Church of Christ was the setting for more than one first round of judging, and we also met at Sylacauga’s First Presbyterian Church’s conference room. I’m sure there were others that “slip my mind right now.”

Just like all good things in life – there comes a day to turn your attention to something new and alas – that day has come for the Holiday Cookbook. I want to thank everyone who has ever had any part in the Holiday Cookbook, especially those who took the time and effort to enter recipes through the years. A very special thanks to Ronnie,

Doris, Ronnie & Richard Baker

Doris and Richard Baker and their staff and to Vince Culatta and his staff for supporting us. It’s been fun and I’ve enjoyed it, and I will continue to visit with you on Wednesday with the food page. God bless you all….

Vince Culatta

Holiday Cookbook

The Daily Home, Wednesday, October 30, 2013 – 3

Appetizers MYRT’S WARMED CRANBERRY BRIE By Myrt Pffannkuche

Men’s Wear - Talladega

Store Hours Mon.-Thurs. 9-6; Fri. & Sat. 9-9

1 round (8 oz) Brie cheese 1/3 c. whole berry cranberry sauce 2 T. brown sugar, packed 1/4 t. rum extract or orange extract 1/8 t. ground nutmeg 2 T. chopped pecans

CLE’S CHICKEN-CHEESEBALL By Clester Burdell 8 oz. cream cheese 2 cans white chicken meat 2 T. mayonnaise 2 t. Worcestershire sauce 1/4 t. garlic salt Chopped pecans Allow cream cheese to soften to room temperature. Drain chicken and mix with cream cheese. Add mayonnaise, Worcestershire sauce, and garlic salt; mix well. This mixture makes 2 balls. Roll the balls in pecans and refrigerate at least 2 hours before serving. (This recipe may be made weeks in advance and frozen.)

HOLIDAY CHEESE BALL By Jeri Rayfield 1/2 c. chopped green onions 2 c. grated sharp cheddar cheese 12 oz. softened cream cheese 1/2 c. salad dressing 6-8 pieces cooked bacon, chopped 1 c. chopped pecans Combine all ingredients except pecans, and roll into a ball. Cover the ball with chopped pecans and refrigerate until hard. Serve with your favorite crackers.

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Remove top rind of Brie cheese to within 1/4 inch of edge all the way around. Lightly coat a cookie sheet with non-stick spray and place Brie on the cookie sheet; set aside. Combine cranberry sauce, brown sugar, rum and nutmeg in a mixing bowl. Spread mixture over top of Brie to edge of rind. Sprinkle with pecans. Bake at 500 degrees for 4-5 minutes. Remove to serving dish with a spatula and serve immediately.

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Holiday Cookbook

4 – The Daily Home, Wednesday, October 30, 2013

HOT CRAB PINWHEELS By Dotty Lessley 1 - 8 oz. pkg. cream cheese 1 - 6 oz. can crabmeat, drained Flaked and cartilage removed 3/4 c. finely chopped red bell pepper 1/2 c. shredded cheddar cheese 2 green onions, finely chopped 3 T. minced, fresh parsley 1/4 - 1/2 t. cayenne pepper 6 – 6-inch flour tortillas In a small bowl, beat cream cheese until smooth. Stir in crab, red pepper, cheese, onion, parsley and cayenne. Spread 1/3 cup over 1 side of each tortilla. Roll up tightly. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut and discard ends of rolls. Cut remaining roll into 6 slices. Place on a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes or until bubbly. Serve warm. Makes 3 dozen.

CHEDDAR, PEPPER JELLY and PECAN CHEESE BALL By Dee Cheatwood 2 c. sharp cheddar cheese 3 T. cream cheese, softened 1 c. finely chopped pecans 1/3 c. mayonnaise 2 green onions, finely chopped 1 small clove fresh garlic (finely chopped) 1/8 t. salt 1/8 t. black pepper 1/4 c. red pepper jelly In mixing bowl, blend the cheddar cheese, cream cheese, 1/2 of the pecans, mayonnaise, green onions, garlic, salt and black pepper. Scrape the mixture on to a sheet of plastic wrap. Shape into a ball, wrap and chill for 2 hours. Unwrap the cheese ball and cut in half crosswise. Use your fingers or the back of a spoon to press a deep well into the bottom half. Fill the well with the pepper jelly, and then put top half back on. Press and seal the ball. Roll the cheese ball in the remaining pecans. Serve immediately or refrigerate up to 3 days. Serve the cheese ball with assorted crackers.

3/4 c. chopped pecans 2 sticks butter, softened 2 T. brown sugar 3/4 c. milk chocolate chips Combine cream cheese, butter, both sugars, vanilla and chocolate chips. Chill until firm. Roll into ball and roll the ball in pecans. Serve with graham crackers.

PIG CANDY By Virginia Hooper Thick sliced bacon Dark brown sugar Roll bacon slices in sugar, coating well. Place on broiler rack and bake for 20 minutes at 350 degrees.

PERFECT CHICKEN TENDERS By Lynn Shell 16 chicken tenders Garlic salt Black pepper 2 c. buttermilk 3 c. self-rising flour Peanut oil or lard Sprinkle chicken tenders with garlic salt and black pepper. Dredge chicken in flour, dip into buttermilk, and back into flour. Preheat oil to 350 degrees. Fry fingers in the deep, hot oil 5-7 minutes or until golden brown. Serve with honey mustard, ranch dressing or barbecue sauce for dipping.

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8 oz. cream cheese, softened 3/4 c. confectioners’ sugar 1/2 t. vanilla extract

Holiday Cookbook SPICEY HAM and CHEESE SQUARES By Amy Smith Olive oil cooking spray 2 (8 oz.) pkg. refrigerated crescent rolls 1/4 lb. ham 1/4 lb. sliced pepperoni 1/4 lb. Swiss cheese 1/4 lb. sliced salami 1/4 lb. Provolone cheese 3 eggs, beaten Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with the cooking spray. Press 1 pkg. of the crescent rolls into the prepared baking dish, pushing seams together. Layer ham, pepperoni, salami, Swiss cheese and Provolone cheese atop the rolls. Pour beaten eggs over meat and cheese layers, leaving 1 tablespoon of the egg. Layer the second package of crescent rolls atop meat and cheese filling and brush with the reserved egg. Bake until cheese is melted and crescent rolls are brown. Cut into squares to serve.

BLT DIP By Doris Steele 1 lb. bacon, fried crisp and crumbled 2 lg. tomatoes, chopped 1 c. mayonnaise 1 (8 oz) carton sour cream Place sour cream and mayonnaise in mixing bowl and stir well. Add bacon and chopped tomatoes and toss with mayo mixture. Serve with assorted crackers.

HOT MACADADAMIA SPREAD By Dotty Lessley 1 (3 oz.) cream cheese, softened 2 T. milk 1/2 c. sour cream 2 t. prepared horseradish 1/4 c. finely chopped green pepper 1 green onion, chopped 1/2 t. garlic salt 1/4 t. black pepper 1/2 c. chopped macadamia nuts 2 t. butter Assorted crackers

BUFFALO CHICKEN DIP By Laura Strickland 3 chicken breasts, boiled 2 c. shredded cheddar cheese 8 oz. cream cheese, really softened 8 oz. bottle Hidden Valley ranch dressing 1 c. Frank’s original red hot sauce While chicken is cooking, mix together remaining ingredients. Once the chicken is done, shred it with a fork while it is still warm, and add to the dressing mixture. Spread into a greased 9x13-inch baking dish and bake at 350 degrees for 30 minutes. This is wonderful served with corn chips or toasted sour dough bread.

PINEAPPLE CHEDDAR SPREAD By Anne Powers 4 oz. cream cheese, softened 1/4 c. mayonnaise 1 & 1/2 t. soy sauce 8 oz. shredded cheddar cheese 8 oz. can unsweetened crushed pineapple, drained 1/2 c. chopped almonds or toasted pecans 1/4 c. finely chopped green pepper 2 T. finely chopped green onions In a small mixing bowl, beat cream cheese, mayonnaise and soy sauce until smooth. Beat in cheddar cheese, pineapple, almonds or pecans, green pepper and onion. Serve with assorted vegetables for dipping or serve with crackers.

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In a mixing bowl, beat cream cheese and milk until smooth. Stir in sour cream, horseradish, green pepper, onion, garlic salt and pepper. Spoon into an ungreased shallow 2 cup baking dish. Set aside. In a skillet, sauté the nuts in the butter for 3-4 minutes or until lightly browned. Sprinkle over the cream cheese mixture. Bake at 350 degrees for 20 minutes.

The Daily Home, Wednesday, October 30, 2013 – 5

Holiday Cookbook

6 – The Daily Home, Wednesday, October 30, 2013

STUFFED BLACK OLIVES By Eloise Medders

CRAB STUFFED EGGS By Ruth Burbage

SALMON SPREAD BY Anne Powers

2 cans jumbo, black, pitted olives, drained 8 oz. cream cheese 2 - 3 green onions (tops included), diced 1 t. bacon bits 1/3 c. pecans, chopped fine

12 hard boiled eggs 1 (6 oz) can crab meat, drained and flaked 1/2 c. mayonnaise 1 t. prepared mustard 1/4 t. salt 1 T. fresh lemon juice 1 (2 oz) jar pimento, drained Fresh parsley sprigs for garnish

1 lg. can salmon 8 oz. cream cheese, softened 1 T. grated onion 1 T. horseradish or hot sauce, (optional) 1 T. lemon juice 1/2 c. chopped walnuts 1/2 c. parsley

Place drained olives, cap end down, on paper towels to dry. Combine cream cheese, onions, bacon bits, and pecans. Beat with mixer on high speed for 1-2 minutes until well blended. Spoon mixture into a plastic bag and snip a corner off with scissors to make a small hole. Pipe cheese filling into the black olives, making a little cap on top. (Very pretty on a serving tray!)

CRANBERRY WALNUT SPREAD By Connie Vincent O’Dell 8 oz. cream cheese, softened to room temperature 1/4 c. dried cranberries, no sugar added 1/4 c. chopped walnuts, toasted 1/4 c. celery, finely chopped 1 t. Splenda or sugar Salt and freshly ground pepper to taste Place all ingredients in a bowl and mix thoroughly. Serve with crackers.

JACK’S BLACKBERRY SNACK By Jan Crumpton 3 (8 oz) pkg. cream cheese, softened 1 (8 oz) jar Smucker’s blackberry jam, no seeds 2 T. liquid from jalapeno peppers 1 c. toasted and chopped pecans

Place the three blocks of cream cheese on a serving platter. Mix liquid from jalapeno peppers with blackberry jam, (this will be of thin consistency.) Pour jam over cream cheese and top with toasted pecans. Serve with crackers.

Slice eggs in half length-wise and carefully remove the yolks. Mash the yolks with a fork; add crabmeat, mustard, lemon juice, and mayonnaise, stirring well. Spoon mixture into egg whites and garnish with pimento and fresh parsley sprigs.

TOUCHDOWN TACO DIP By Doris Culver 1 can (16 oz) refried beans 8 oz. cream cheese, softened 1 c. sour cream 2 T. taco seasoning mix 2 garlic cloves, finely minced 2 oz. shredded cheddar cheese Preheat oven to 350 degrees. Spread refried beans over bottom of deep-dish baker. In a mixing bowl, combine cream cheese, sour cream, garlic and taco seasoning; mix well. Spread cream cheese mixture evenly over refried beans. Spread cheese over top of all. Bake 15-18 minutes or until hot. Serve with tortilla chips or Fritos.

HAM and CHEESE SPREAD By Kathy McKenzie 2 (8 oz) pkg. cream cheese 1/2 c. sour cream 2 T. dry onion soup mix 1 C. chopped, cooked ham 1 c. shredded cheddar cheese or shredded Swiss cheese Dried parsley In a large mixing bowl, beat cream cheese, sour cream and onion soup mix until smooth. Add ham and cheese. Form into a ball and roll in parsley until covered as desired. Refrigerate.

Clean all skin, bones and dark meat from salmon. Blend the salmon with cream cheese, and add onion, lemon juice and horseradish, if desired. Form salmon into a log and roll in walnuts and parsley. Serve with crackers.

CHEESY SAUSAGE SQUARES By Margie Carden 1 lb. mild sausage 8 oz. cream cheese, softened 2 cans crescent rolls Shredded Mexi-cheese, (optional) 1/4 c. bell pepper, (optional) Fry sausage and pepper together over mediumhigh heat. Drain and blot with paper towels to remove fat. Return to skillet and add cream cheese. Stir until well blended. Roll out 1 can of crescent rolls on cookie sheet and press seams together. Spread sausage mixture on dough and sprinkle with Mexi-cheese. Place remaining can of crescent rolls over sausage mixture, and press edges to seal. Bake as directed on crescent can.

ORANGE GLAZED SMOKIES By Janice Stone 1 scant c. brown sugar 1 T. all-purpose flour 1/4 c. orange juice concentrate 2 T. prepared mustard 1 T. cider vinegar 16 oz. mini smokies In a large microwavable bowl, combine first 5 ingredients. Add sausages and stir to coat. Cover and microwave on HIGH for 4 minutes. Stir 3 times at 1 minute intervals. This can also be prepared in a slow cooker. Cook on high for 1 hour.

Holiday Cookbook

CORN SALAD By Evelyn Castleberry 1/2 (16 oz.) Pkg. frozen shoe peg corn (parboil 10 minutes, rinse in cold water) 1 bunch green onions, chopped 1 can sliced water chestnuts, drained and chopped Mayonnaise Salt and pepper 1 small jar pimento

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COWBOY STEW By Dawn Stevens 1 1/4 lbs. beef stew meat 4 large potatoes 1/2 c. onion 1 t. salt 1/4 t. pepper 1/4 t. garlic 2 T. Worcestershire sauce 1/4 c. ketchup 1 28 oz. can baked beans in barbeque sauce Mix beef, potatoes, onion, salt, pepper, garlic, Worcestershire

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Soups & Salads

The Daily Home, Wednesday, October 30, 2013 – 7

Holiday Cookbook

8 – The Daily Home, Wednesday, October 30, 2013

MCKENZIE’S BROCCOLI-CHEESE SOUP By Kathy McKenzie 2 - 10 oz. pkgs. frozen broccoli, chopped 1 small onion, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of cheddar soup 3 soup cans milk 1 small can evaporated milk 2 T. margarine Salt and pepper to taste In a medium pot, cook onion until tender, then add broccoli; drain. Put all items in a crock pot that has been rubbed with the margarine. Cook on low heat until hot. Stir soup during heating to prevent sticking. HINT: A 1” slice of Velveeta cheese can be added if desired.

CRANBERRY SALAD By Ruth Burbage 1 small pkg. cherry Jell-O 2 T. sugar 1 c. boiling water 1 can whole cranberries 1/2 c. diced celery 1/2 c. nuts 1 small carton sour cream Mix Jell-O, sugar and boiling water. Add cranberries. Let set until thickened, and then add celery and nuts. Put one half mixture in a bowl-spread with sour cream-then add other half of mixture. Refrigerate to set completely.

STRAWBERRY SOUR CREAM SALAD By Janet Williams 1 6 oz. pkg. strawberry Jello 2 c. boiling water 2 10 oz. pkgs. frozen strawberries, chopped 2 c. sour cream 2 c. chopped pecans Dissolve Jello in boiling water. Add frozen strawberries and stir until they separate and thaw. Pour half of this mixture into a 9”x13” dish and chill until set. Combine Sour cream and pecans and spread over chilled layer. Pour remaining Jello over sour cream and chill until firm. To serve, cut into squares and serve on leaf lettuce.

CHICKEN SALAD By Becky Boddie 10 lbs. fillet chicken, cooked, drained and chopped 1 doz. eggs, cooked and grated 1 large sweet onion, chopped 1 large jar of pimento, drained 1 small jar of pickle relish, drained Add all of the above ingredients and put in a covered Tupperware bowl and let set all night. Mix 3/4 quart jar of Bama mayonnaise with all of the above ingredients and serve on lettuce leaf with crackers.

BROCCOLI SALAD By Jean Hanvey 1 bunch broccoli, florets 1 c. mayonnaise 1/2 c. sugar 3 T. vinegar 1/2 c. raisins 1/2 c. chopped pecans 1/4 c. bacon, crumbled or bacon bits 1 small purple onion Mix mayonnaise, sugar, vinegar. Add other ingredients. Pour over broccoli. Refrigerate.

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sauce and ketchup in a 3 1/2 -4 quart slow cooker. Spread beans over beef mixture. Cover and cook on low setting 8-10 hours or until beef is tender. Serve with cornbread or Mexican cornbread, deviled eggs, and slaw. Serves 4.

Holiday Cookbook

The Daily Home, Wednesday, October 30, 2013 – 9

GROUND BEEF & CABBAGE By Kathy McKenzie

MAWMAW’S CHILI By Anita Cotton

1 lb. ground beef 1 onion, chopped 1/2 c. celery, chopped 1 small head of cabbage, chopped 1 can (15 oz.) chili beans 1 can (15 oz.) diced tomatoes or stewed with seasonings 4 T. salsa plus 1 t. sugar, optional 2 c. water 1 t. chili powder 1/2 t. Italian seasoning Salt and pepper to taste

2 lbs. ground beef 1 1/2 c. chopped onion 1 c. chopped green peppers 2 garlic cloves, finely cut 1 28 oz. can whole tomatoes 1 pk. McCormick’s Chili Seasoning 1 16 oz. can red kidney beans 2 t. salt 1 t. pepper 1 t. cumin 1/2 c. instant potatoes 1 t. Mrs. Dash Seasoning 1 can Hormel Chili without beans

Cook first three items until meat is browned. Drain well. Add all other items and simmer until cabbage is done. (About 25 minutes).

SPAGHETTI SALAD By Susan Henley 10 oz. pkg. thin spaghetti 1 medium onion, sliced 2 tomatoes cut into chunks (I use cherry tomatoes instead) 1 cucumber, sliced 8 oz. bottle of light Italian dressing 1/2 c. honey 1/3 c. grated Parmesan cheese 2 t. seasoned salt I also added a small can of sliced black olives, drained Cook spaghetti according to pkg. directions; drain and rinse with cold water. Add remaining ingredients, stir and refrigerate overnight. Serves 8-10.

SHEA’S POTATO SOUP By Shea Dunlap Brooks 4 baking potatoes, peeled and diced 1 stick of butter 1 pt. heavy whipping cream 2 T. chicken base 1/2 gallon whole or 2% milk Salt and pepper to taste 1 T. cornstarch mixed thoroughly with 3 T. water

Chop onion, green pepper, garlic cloves in food processor. Brown ground beef and drain. Mix all ingredients in crock pot and cook on low 4-8 hours. Great served over rice, and grated cheese on top.

BEEFY TACO SOUP By Evelyn Castleberry 1 lb. ground chuck, browned 14 1/2 oz. can stewed tomatoes 8 oz. tomato sauce 15 oz. can kidney beans, rinsed and drained 1 1/4 pkg. taco seasoning Brown meat in large skillet, drain. Stir in tomatoes and remaining ingredients. Pour into slow cooker and heat on low for 6 hours, stirring occasionally. Add water to thin if desired. Top each bowl with sour cream, chopped green onions and shredded sharp cheddar cheese.

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Combine potatoes, butter, cream, chicken base, and milk. Cook until potatoes are tender. Add salt and pepper as needed. Add cornstarch mixture and cook for approximately 5 more minutes. Serve.

Holiday Cookbook

10 – The Daily Home, Wednesday, October 30, 2013

APPLE CARROT SALAD By Kellanee Beavers Lawley 2 c. shredded carrots 1/2 c. chopped walnuts 1 c. chopped Granny Smith apples 1/2 c. raisins 1 small can pineapple tidbits, drained 1 T. mayonnaise In a large bowl, lightly toss together all ingredients and chill before serving.

CREAMY FROZEN SALAD By Myrt Pfannkuche 2 c. sour cream 2 T. lemon juice 3/4 c. sugar 1/8 t. salt 1 9 oz. can crushed pineapple, drained 1/4 maraschino cherries, chopped 1/4 c. chopped nuts 1 banana, sliced

1/4 c. finely chopped dried cranberries 1/4 c. cooked bacon, crumbled (or real bacon bits) 2 T. toasted sliced almonds Layer in a trifle bowl starting from the bottom the red grapes, 1 bad of spring mix, cherries, 1 bag of spring mix, feta cheese, cranberries, crumbled bacon, and almonds. Cover and keep chilled until ready to eat. Serve with your favorite salad dressing. Serves 8.

JERI’S MACARONI SALAD By Jeri Rayfield 1 large bag elbow macaroni 1 small can English peas 1 small can kernel corn 1 small can mushrooms, sliced 1 small jar pimento 1/2 c. bacon bits 1/2 small onion (finely chopped) 1 T. parsley flakes 1 T. garlic salt 1 c. mayonnaise 1 T. black pepper

Blend sour cream, lemon juice, sugar, and salt together. Stir in remaining ingredients. Pour into 1 qt. mold or 8 paper cup. Freeze. To serve, remove from paper cup and place on lettuce.

NELL’S CHICKEN CHOWDER SOUP By Cyndi Witherington 2/3 c. butter 1 1/2 c. flour 12 c. chicken stock 2 c. warm cream 3 c. finely chopped chicken 1 t. salt 1 t. pepper Mix butter, add flour and cook on low heat until well blended. Add 4 cups hot chicken stock, warm milk and cream. Cook slowly, stirring frequently until thick. Add remaining 8 cups chicken stock and the chicken and heat until boiling. Season with salt and pepper. Serves 15.

LAYERED CHRISTMAS SALAD By Dotty Lessley 1 c. red grape halves 2 – 11 oz. bags spring mix salad 1 – 14.5 oz. can tart red cherries, chilled 1/4 - 1/2 c. (measure to your taste) feta cheese crumbles

Happy Holidays May the coming holidays bring an abundance of good fortune to you and your family. We feel truly blessed to have neighbors like you.

Steve & Linda Hurst 314083

Holiday Cookbook

The Daily Home, Wednesday, October 30, 2013 – 11

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Holiday Cookbook

12 – The Daily Home, Wednesday, October 30, 2013 Cook macaroni according to package. Drain and let cool. Drain all remaining ingredients. Combine macaroni, corn, peas, mushroom, pimento and onion. Stir in mayonnaise, the garlic salt, parsley flakes, pepper and bacon bits. Adjust to your taste. Garnish with bacon bits.

TURNIP GREEN SOUP By Vickie Camp 1 lb. polish sausage (country style) 1 lrg. onion, chopped 32 oz. carton chicken broth 1 lrg. can Margaret Holmes turnip greens 1 – 16 oz. can navy beans, drained 1 – 16 oz. can black-eyed peas, drained 1 – 16 oz. can pinto beans, drained 2 m- 16 oz. cans diced tomatoes In soup pot, pour chicken broth and bring to a boil. Add chopped onion and cook until translucent. Add all other ingredients and simmer 30 minutes. Good with cornbread.

COLE SLAW By Amy Argo 1/3 c. sugar 1/2 t. salt 1/8 t. pepper 1/4 c. milk 1/2 c. mayonnaise 1/4 c. buttermilk 1 1/2 T. vinegar 2 1/2 T. lemon juice 1 whole cabbage, chopped fine 1 med. carrot, chopped Mix together the first 8 ingredients. Add to chopped cabbage and carrots. Chill for 2 hours.

MICHELE’S CHICKEN NOODLE SOUP By Myrt Pfannkuche 1 T. Margarine or butter 1 c. chopped carrots 1 c. chopped parsnip 1/2 c. celery, thinly sliced 1 T. all-purpose flour

3 1/2 c. chicken broth 1/2 c. onions, chopped (optional) 1 c. water 1/4 t. salt 1/4 t. pepper 2 c. uncooked, wide egg noodles (about 4 oz.) 1 lb. boneless, skinless chicken breast 1/2 t. Paul Prudhomme’s poultry magic seasoning 2 T. chopped, fresh parsley Cook chicken in small amount of water. Cool, cut into bite size pieces. Set aside. Melt butter in a large stockpot over medium-high heat. Add carrots, parsnips, celery; sauté 3 minutes. Stir in flour. Gradually add broth, water salt, and pepper, stirring with a whisk, bring to a boil. Cover, reduce heat and simmer 5 minutes. Add chicken and noodles; bring to a boil. Cover and reduce heat, simmer for 10 minutes. Stir in parsley. Serves 8, 1 cup servings.

SHARPY COUNTY SPINACH SALAD By Lanora Bush 1 1/2 lbs. spinach 2 – 11 oz. cans mandarin oranges 3 bunches green onions 6 oz. raw cashews Dressing: 4 T. salad oil 2 T. olive oil 3 T. lemon juice 1 clove garlic, quartered 1/2 t. salt 1/4 t. black pepper (coarse ground) 1/4 t. curry powder

Place potatoes in large stockpot. Cover with broth. Add water until 1 to 2 inches over potatoes. Bring to a boil, reduce to mediumlow. Cook until potatoes are real tender, 20-25 minutes. Pour off 1/2 liquid, add seasonings and milk. Mash slightly with potato masher. Serve by the bowl full, top with toppings. Great with cornbread.

SHRIMP AND MACARONI SALAD By Brenda McCain 3 c. water 1 lb. medium sized fresh shrimp 1 – 8 oz. pkg. elbow macaroni, cooked, drained, and rinsed 1 c. chopped celery 1/2 c. sliced green onion 1/4 c. chopped bell pepper 2/3 c. mayonnaise 1 T. lemon juice 1 t. sugar 1/4 t. salt 1/4 t. pepper Lettuce leaves Bring water to a boil. Add shrimp and cook 3-5 minutes. Drain well. Rinse with cold water. Cool shrimp. Peel and devein. Combine shrimp, macaroni, celery, green onions, and bell peppers. Toss well. Combine remaining ingredients except lettuce. Mix well. Stir in shrimp mixture. Chill. Serve over lettuce leaves. 6-8 servings.

Meats

STUFFED POTATO SOUP By Kelley Castleberry

CHEESEY SHRIMP and GRITS CASSEROLE By Amy Smith

1 1/2 c. evaporated milk 5 lbs. potatoes, peeled and cut in cubes 32 oz. chicken broth Salt, pepper and garlic powder to taste Topping: Fried crumbled bacon Sour cream Shredded cheddar cheese Chopped green onions

4 c. chicken broth 1/2 t. salt 1 c. regular grits, (not instant) 1 c. (4 oz) shredded cheddar cheese, divided 1 c. (4 oz) shredded Monterey Jack cheese w/ peppers 2 T. butter or margarine 6 green onions, chopped 1 green bell pepper, chopped

Holiday Cookbook

The Daily Home, Wednesday, October 30, 2013 – 13

Santa’s Helper

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Holiday Cookbook

14 – The Daily Home, Wednesday, October 30, 2013 1 garlic clove, minced 1 lb. small, fresh shrimp, peeled and cooked 1 (10 oz) can diced tomatoes and green chiles, drained 1/4 t. salt 1/4 t. black pepper Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a saucepan; stir in grits. Cover and reduce heat and cook for 20 minutes. Stir together grits, 3/4 cup shredded Cheddar cheese and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper and garlic. Sauté for 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle with remaining Cheddar cheese, and bake at 350 degrees for 30-45 minutes.

REUBEN CASSEROLE By Brenda McCain 1 32-oz. jar sauerkraut, drained 1 1/4 c. sour cream 1 medium onion, grated 1/4 t. garlic powder 4 - 2.5 oz. pkg. thinly sliced corned beef, diced 2 1/2 c. (10-oz.) shredded Swiss cheese 9 slices rye bread 2 T. butter or margarine, melted Combine first 4 ingredients. Spoon into a lightly greased 8 inch square baking dish. Arrange corned beef over sauerkraut mixture. Sprinkle with cheese. Remove crust from bread to make 2 1/2 inch squares. Half each square diagonally into triangles. Arrange bread over cheese completely covering top of casserole. Brush with melted butter. Cover and refrigerate 8 hours. To bake, remove from refrigerator, and let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 minutes or until bread is lightly browned. 6-8 servings.

HOT CHICKEN SALAD CRESCENTS By Kelley Castleberry 4 boiled, shredded chicken breasts 1/2 c. finely chopped celery 1/2 c. finely chopped green onion 1/2 c. finely chopped toasted pecans Mayo to moisten 2 hard boiled eggs, chopped Salt, pepper, and basil flakes to taste 4-6 red pepper flakes, optional 1 pkg. lrg. crescents, refrigerated Mix all ingredients to make salad. Place crescents flat, mound salad on each, golf ball size mound. Roll crescents and bake according to package. Serve warm.

CRANBERRY PORK By Brenda McCain 1 c. chopped fresh cranberries 1/4 c. cranberry juice cocktail 3 T. brown sugar 1 t. grated orange rind 1/2 t. ground allspice 4 4-oz. boneless pork loin chops Vegetable cooking spray Combine first 5 ingredients in a small saucepan. Bring to a boil. Reduce heat, and simmer 5-10 minutes or until cranberries are tender, stirring often. Remove from heat, and keep sauce warm. Coat nonstick skillet with cooking spray. Place over medium-high heat until hot. Add chops, and cook 5-6 minutes on each side or until done. Transfer to a serving dish. Spoon cranberry sauce over pork chops and serve.

TENDER MUSHROOM PORK CHOPS By Marilyn Lawson 6 boneless pork chops 1 can golden mushroom soup Durkee’s mesquite seasoning Spray skillet with cooking spray, sprinkle seasoning on pork chops. Brown chops on both sides. Mix soup with one can water, blend together with wire whisk and pour over chops. Cover skillet and simmer on low heat until chops are tender, approximately 20 minutes.

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Holiday Cookbook CORNED BEEF CASSEROLE By Lanell Turney Sims 1 - 12 oz. can corned beef 1 - 10 3/4oz. can cream of chicken soup 1 - 10 oz. pkg. elbow macaroni, cooked 1 - 5 oz. can evaporated milk 1 - 8 oz. pkg. cheddar cheese, cubed 1/4 t. onion powder Mix all ingredients together; pour into a greased 13x9 inch baking pan. Bake at 350° for 45 minutes.

EASY SHEPHERD’S PIE By Sue Moses 22 oz. pkg. frozen mashed potatoes 2/3 c. plus 3/4 c. milk, divided 10 3/4 oz. can condensed cream of mushroom soup, undiluted 2 c. cooked turkey (or ground beef) 1 - 10 oz. pkg. frozen mixed vegetables 2 t. dried minced onions 1/2 t. Italian seasoning or dried thyme Salt and pepper to taste

The Daily Home, Wednesday, October 30, 2013 – 15 Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onions. Cook until garlic is fragrant and onions tender, 1-2 minutes. Increase heat to medium-high; add whipping cream, parmesan cheese, and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon over chicken in dish.

BAKED CHIMICHANGAS (LOW FAT) By Janice Stone 8 6-inch flour tortillas 2 c. cooked and cubed chicken 6 oz. low fat grated cheese 15 oz. thick and chunky salsa (medium) Optional: 8 oz. can whole kernel corn (drained) Mix chicken, cheese, salsa and drained corn. Warm tortillas in microwave for 5 seconds or until pliable. Dampen one side of the tortilla with water and place damp side down. Spoon chicken mixture onto center of dry side. Fold or roll to hold filling. Spray baking dish with non-stick cooking spray. Lay chimichangas seam side down on baking dish. Bake 10 minutes covered with foil at 350°. Uncover and bake for 5 additional minutes. Serves 4.

Combine potatoes and 2 2/3 cups milk, prepare according to Package directions. Meanwhile in a medium bowl combine turkey, soup and remaining milk. Stir in vegetable, onion, and Italian seasoning. Add salt and pepper. Put in a 9x13 dish. Top with prepared potatoes, spreading to edge of dish. Bake at 350° for 20-30 minutes or until bubbly and lightly browned. Serve with salad.

CREAMY CHICKEN ALFREDO By Reba Moore 1/4 c. all-purpose flour 6 boneless, skinless chicken breasts 1/2 t. salt 2 T. plus 1 t. olive oil, divided 3 cloves garlic, minced 1 t. minced onion 1 1/2 c. whipping cream 1 1/2 c. grated parmesan cheese 1/2 t. black pepper 1 T. chopped parsley Preheat oven to 375°. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt, coat with flour. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add chicken, cook turning once, until golden, 2-4 minutes per side. Remove chicken from skillet. Place in 13x9 inch baking dish.

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Holiday Cookbook

16 – The Daily Home, Wednesday, October 30, 2013

MEATY PASTA By Evelyn Castleberry 12 oz. pasta of your choice 1 lb. ground chuck 1/2 c. chopped red bell pepper 8 oz. shredded mozzarella cheese 8 oz. shredded sharp cheddar cheese 2 t. garlic salt 1/2 c. chopped green bell pepper 1/2 lb. sausage 1 - 28 oz. jar Prego of your choice 2/3 c. chopped onion 1/2 c. chopped celery Grated parmesan cheese Cook pasta according to directions; drain. Rinse with cold water and set aside. Mix meats and place in skillet with onion, red and green peppers, celery and garlic salt. Cook until meat loses its pink. Stir in Prego and remove from heat. Place pasta in a large casserole dish (or two small ones) and sprinkle mozzarella cheese over pasta. Pour 1/2 of meat mixture over cheese. Sprinkle sharp cheese over meat mixture and then pour rest of meat mixture over cheese. Sprinkle with parmesan cheese. Bake in preheated 350° oven for 35-40 minutes.

1 c. ( 4 oz.) shredded cheddar cheese 1 c. (4 oz. can) sliced mushrooms, drained 4 T. Butter Prepare the stuffing using the water and butter according to the package directions. Spoon the stuffing into a 12”x8”x2” shallow baking dish. Arrange the broccoli, water chestnuts, mushrooms, and turkey over the stuffing mixture. Stir the soup, milk, and 1/2 cup of the cheese in a small bowl. Pour over the turkey mixture. Sprinkle with the remaining cheese. Bake at 350° for 30 minutes or until hot.

QUICK AND EASY PORK CHOP DINNER By Amy Argo 6 pork chops 6-8 potatoes, sliced 1 c. water 4 T. butter Salt and pepper to taste Preheat oven to 350°. Place pork chops in bottom of 13”x9” baking dish. Place potatoes over pork chops. Pour water, butter, salt and pepper over potatoes. Bake for one hour.

BELL PEPPER STEAK By Shirley Atkins 6 cube steaks 1 lrg. bell pepper Salt to taste 1 lrg. sweet onion 2 – 14 oz. cans diced tomatoes 2/3 c. vegetable oil Cut cube steak in strips. Use large skillet with 2/3 cup vegetable oil. Brown on both sides. Drain on paper towels. In 3 quart sauce pan, combine 1 can diced tomatoes, steak, bell pepper, quartered (seeds out), 1 large sweet onion, then add remaining can diced tomatoes. Cover pan with lid. Cook over low heat until onion is done. Serves 4.

TURKEY STUFFING DIVAN By Dotty Lesley 4 c. Pepperidge Farm herb seasoned stuffing 1 1/4 c. water 2 c. cooked broccoli cuts 2 c. cubed cooked turkey or chicken 1/4 c. water chestnuts, chopped 1 can Campbell’s condensed cream of celery soup 1/2 c. milk

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Holiday Cookbook

The Daily Home, Wednesday, October 30, 2013 – 17

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Holiday Cookbook

18 – The Daily Home, Wednesday, October 30, 2013

MEAT LOAF PIE By Anne Powers

SAUSAGE AND WILD RICE CASSEROLE By Myrt Pfannkuche

2 eggs 1 c. milk 1 3/4 c. soft bread crumbs 1/4 c. chopped onion 1 t. salt 1/2 t. sage 1/4 t. pepper 1 1/2 lbs. ground beef 4 1/2 c. hot mashed potatoes, prepared with milk and butter and 1 t. of prepared mustard 1/2 c. shredded cheddar cheese

1 – 6 oz. box Uncle Ben’s wild rice mix 1 – 4 oz. jar sliced mushrooms 3 T. Worcestershire sauce 1 can cream of mushroom soup 1 soup can of sour cream 2 lbs. pork sausage, such as Jimmy Dean’s (use 1 medium and 1 hot) 1/2 c. onion chopped 1/3 c. green peppers and peppers, chopped Slivered almonds

In large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of an ungreased deep dish 9” pie plate. Bake at 350° for 35-40 minutes or until meat is no longer pink. Drain meatloaf; spread prepared hot mashed potatoes over top. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

CASHEW CHICKEN AND BROCCOLI By Melanie Busby 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite size pieces 1 1/2 lbs. steamed broccoli crowns 2/3 c. butter 2 T. brown sugar 6 T. soy sauce 4 t. white vinegar 1/2 t. pepper 1/2 t. minced garlic 2/3 c. cashews Brown chicken in a large skillet or wok that has been sprayed with non-stick cooking spray. Remove chicken from skillet and melt butter in skillet. Add brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil. Gently stir in chicken, broccoli and cashews. Remove from heat. Serve immediately over rice.

MOIST AND TENDER TURKEY BREAST By Anne Powers 1 – 6-7 lb. bone-in turkey breast 4 fresh rosemary sprigs 4 garlic cloves, peeled 1 T. brown sugar 1/2 t. black pepper 1/4 t. salt Place turkey in a 6 quart slow cooker. Place rosemary and garlic around turkey. Combine brown sugar, pepper and salt. Sprinkle over turkey. Cover and cook on low for 4-6 hours or until turkey is tender.

Cook rice as directed and left on low until dry. Sauté sausages until brown, breaking them into pieces. Drain, save enough fat to brown the peppers and onions. Drain on a paper towel. Mix all in a bowl. Pour into a 3 quart casserole or 2 smaller ones. Bake at 350° for 30 minutes. Top may be sprinkled with almonds or bleu cheese.

LEMONADE CHICKEN By Anne Powers 3 lbs. cut up chicken 2 T. flour 1 t. salt 6 oz. can frozen lemonade concentrate, thawed 3 T. brown sugar 3 T. ketchup 2 T. canola oil 2 t. vinegar Toss rinsed and dried chicken in flour and salt until coated. Fry in hot oil until brown on all sides. Combine undiluted lemonade, brown sugar, ketchup, oil and vinegar; add enough water to make two cups. Pour lemonade mixture and another 1/2 cup water into skillet, cover and cook over low heat 30 minutes or until chicken is fork tender.

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Holiday Cookbook

The Daily Home, Wednesday, October 30, 2013 â&#x20AC;&#x201C; 19

CHICKEN ALMOND DELIGHT By Brenda McCain

CHICKEN DUMPLING PIE By Evelyn Castleberry

2 c. cooked and diced chicken

3 c. chopped, cooked chicken

1/2 c. mayonnaise

2 cans cream of chicken soup

1 can undiluted cream of chicken soup 2 hard boiled eggs, chopped 1 c. chopped celery 1/2 c. slivered almonds 3 t. instant minced onion 1/2 c. cracker crumbs 1 chicken bouillon cube Combine all of the above ingredients and mix well. Pour into casserole dish and bake for 20 minutes at 350 degrees. Top with crushed potato chips and bake 5 minutes longer. (This can be prepared and refrigerated

1 pint chicken broth 1 - 15 oz. can Veg-All, drained 1/2 t. poultry seasoning 2 c. Bisquick 8 oz. sour cream 1 c. milk Combine chicken and next 4 ingredients in a large bowl. Pour mixture into a lightly greased 13x9-inch Pyrex casserole dish. Combine biscuit mix, sour cream and milk in a bowl; mix well. Pour over chicken mixture and bake at 350 degrees for 50-60 minutes, or until golden brown.

the day before and baked when ready to serve.)

SKILLET CORDON BLEU By Ruth Burbage 1 T. butter or margarine 4 skinless, boneless chicken breasts 1 can cream of chicken soup 1/2 c. shredded Swiss cheese 1/2 c. chopped ham

Recipes continued on page 22

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1/4 c. white wine 4 c. hot, cooked noodles In a 10-inch skillet, over medium high heat, place butter and heat. Add chicken and cook 10 minutes or until browned on both sides. Remove and set aside. In the same skillet, add wine to deglaze pan, then add soup,

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cheese and ham. Heat to boiling, stirring often. Return chicken to skillet. Reduce heat to low. Cover; cook 5-7 minutes or until chicken is no longer pink, stirring occasionally. Serve over hot noodles.

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Holiday Cookbook

20 – The Daily Home, Wednesday, October 30, 2013

Some Down Home Cooking for the Holidays Thanksgiving and Christmas are the two most important holidays in the year for most families, and mine is no exception. As far back as I can remember, the season just seemed to magically begin with the flip of the calendar that greeted us on the first of November. From then until after New Year’s, there has always been a feeling of excitement and anticipation. Lots of homemakers have one menu for Thanksgiving and another for Christmas, but at our house, a lot of the same foods make an appearance twice – just because they are so much a part of our celebration.

Take turkey and dressing for instance, I make it occasionally during the year, but not very much, and when the holiday season rolls around, you can always fine dressing, giblet gravy and platters of sliced turkey, along with baked ham, in the refrigerator or on the table almost any day. Then there’s green bean casserole, sweet potato casserole, cheese and macaroni, field peas, creamed corn, and turnip greens. There’s Heavenly Hash, warm curried fruit, potato salad, and cranberry – orange salad. On the dessert table, my family always looks for Mama’s Apple Sauce Cake, (which has been a part of the holidays my entire life), Peanut Butter Cake, Pecan Pie, Old Fashioned Egg Custard, Sour Cream Pound Cake, and I get a special friend to bake a Hummingbird Cake for us. Goodies may vary from one year to the next, but you can bet there will be Potato Candy, Haystacks Candy, Fudge, Peanut Brittle, Peppermint, and

sometimes Pralines. There’s Sausage Balls, Cheese Wafers, a cheese ball of some sort, and toasted nuts. Decorating for the holidays is something I love. It’s the taking it down and putting it away that I dread! But it’s worth it all. Special holiday church functions are very meaningful and special and keep us reminded what the real meaning of Christmas is all about. It’s the coming and going of those we love. It’s the secret packages piled under the Christmas tree. It’s the faces of the little ones – their innocence and their constant anticipation. It’s friends greeting friends with visits and phone calls. I sometimes think maybe it’s as close as you come to Heaven on earth. It’s the birthday of God’s Son. Here are recipes for some of our favorite holiday foods…

JENNIFER’S HEAVENLY HASH

A large can fruit cocktail in heavy syrup, ( drained well) 1 small can Mandarin orange segments, (drained well) 1/2 c. coconut 1 small bottle cherries 1 small carton Cool Whip 1/2 package miniature marshmallows 1 c. chopped pecans Mix fruits, coconut, and pecans, then stir in Cool Whip and marshmallows. Chill before serving.

CORNBREAD DRESSING

GIBLET GRAVY 2 c.s turkey or chicken broth 1 can cream of chicken soup 1 can cream of celery soup 2 hard boiled eggs, chopped 1/2 stick butter 1/2 t. salt 1 t. pepper Chopped giblets (optional) Mix broth and soups and pour into a medium sauce pan. Add other ingredients and heat to a boil on low heat. Boil slowly for about 10 minutes.

6 c. cornbread crumbs 2 c. biscuit crumbs 1/2 t. salt 1 t. pepper 1 & 1/2 T. rubbed sage 2 c. chopped celery 1 & 1/2 c.s chopped onion 1/2 c. butter 2 & 1/3 c. chicken or turkey broth 1/2 c. vegetable oil 3 eggs, lightly beaten Combine first 5 ingredients in a large bowl; set aside. Combine celery, onion, butter and 1/3 c. broth in a medium saucepan; bring to a boil over medium heat. Remove from heat and add to cornbread

Holiday Cookbook mixture. Stir in broth, oil, and eggs, mixing well. Pour into a greased 2 & 1/2-quart baking dish and bake, uncovered, at 375 degrees for 45 minutes or until set and golden brown.

The Daily Home, Wednesday, October 30, 2013 – 21 square 9-inch baking dish; sprinkle with 1 and 2/3 c.s cheese. Layer remaining macaroni on top and pour milk over all. Sprinkle with bread crumbs and bake, uncovered, for 50 minutes. Sprinkle with remaining cheese and bake for 5 minutes longer or until set.

SWEET POTATO SUPREME 3 c. sweet potatoes, cooked and mashed 1 c. sugar 1/2 t. salt 2 eggs, beaten 3/4 stick butter, melted 1/2 c. milk 1 & 1/2 t. vanilla extract Mix all ingredients well and pour into a greased 2-quart casserole dish. Topping: 1/3 c. flour 1 c. brown sugar, packed 1 c. chopped nuts 1/3 stick butter, melted Pinch of salt

WARM CURRIED FRUIT 1/3 c. butter 1 med. can each, pineapple chunks, pear chunks and peach slices 1 small jar cherries 1/2 t. cinnamon 1/2 t. nutmeg 1/2 c. dark brown sugar 1 T.curry powder, (more or less – to your taste) Drain fruit and place in a shallow 2-quart baking dish. Combine butter, sugar and spices; crumble over fruit. Bake at 375 degrees for 30-40 minutes. Serve leftover fruit warm.

OLD FASHIONED MACARONI and CHEESE 2 c. milk 3 T. margarine 2 T. all-purpose four 1/2 t. salt 1/2 t. pepper 3 eggs, beaten 5 c. cooked elbow macaroni 2 1/2 c. (10 oz) shredded Cheddar cheese 3/4 c. fresh bread crumbs or cracker crumbs Preheat oven to 350 degrees. Combine first 6 ingredients in a large mixing bowl; beat until smooth, using a wire whisk. Layer half of the cooked macaroni in the bottom of a greased

MAMA’S APPLESAUCE CAKE 2 c. self-rising flour ¼ t. baking soda ¼ t. salt 1 c. sugar ¼ t. cloves 1/2 t. nutmeg 1 t. cinnamon 2 eggs 1/2 c. butter 1 t. vanilla extract 1 c. raisins 1 c. applesauce 1 c. chopped pecans (Mama used hickory nuts) Sift all dry ingredients together and set aside. In a mixing bowl, cream sugar and butter. Stir in vanilla, applesauce and eggs and beat well. Stir in dry ingredients and stir until all the flour is incorporated. Fold in raisins and nuts. Bake in an iron skillet for 50 minutes in a 350 degree oven.

Mix the topping until crumbly. Sprinkle over potato mixture. Bake at 350 degrees for 30 minutes. May be made ahead and refrigerated before oven time. (I have used this recipe ever since The Talladega Junior Welfare League’s Dinner Bell Cookbook was published. Sometimes I omit the topping and bake the casserole for 35 minutes; remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are melted and are golden brown.)

Holiday Cookbook

22 – The Daily Home, Wednesday, October 30, 2013

Vegetables

SUSAN’S SQUASH CASSEROLE By Susan Henley

ONION COBBLER By Mary Clark

2 lbs. yellow squash 1 medium onion, chopped 2 eggs, beaten 1 c. milk 2 c. grated sharp cheddar cheese 1 1/2 c. cracker crumbs 1 stick margarine, melted 1 1/2 t. salt 1 t. pepper 1 t. sugar

1 box Jiffy cornbread mix 8 oz. sour cream 1/2 c. mayonnaise 2 medium onions 1 c. shredded cheese 1 can creamed corn Prepare mix as directed. Slice onions and layer on top of mix in baking pan. Mix sour cream, corn and mayonnaise and spread over onions. Bake 30 minutes at 350°. Sprinkle cheese on top and bake 10 minutes.

Cook squash and onion in enough water to cover for 8-15 minutes until tender. Drain and mash. Add all other ingredients and mix thoroughly. Bake in buttered casserole dish at 350° for 30-45 minutes until lightly browned and bubbly.

GREEK PASTA WITH TOMATOES & WHITE BEANS By Susan Henley

TATER CASSEROLE By Evelyn Castleberry

Combine tomatoes and beans in a large non-stick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each four plates; top each serving with 1/4 cup sauce and 2 tablespoons cheese.

PINEAPPLE CHEESE CASSEROLE By Billye Ann Faulkner 1 - 20 oz. can pineapple chunks (in natural juice) drained 1 c. grated sharp cheese 3 T. flour 1/2 c. sugar 1/2 stick margarine (melted) Ritz cracker crumbs (1 pkg.) Combine pineapple and cheese. Mix flour and sugar. Stir into pineapple mixture. Pour into buttered 1 1/2 quart casserole dish. Combine margarine with cracker crumbs and sprinkle over pineapple mixture. Bake for 30 minutes at 350°.

3 potatoes (peeled and thinly sliced) 1 - 2 1/2 oz. can French fried onions 1 c. shredded cheddar cheese 1 c. sour cream 1/4 c. milk Combine potatoes, sour cream and milk in a large bowl. Mix well. Spoon half of mixture into a casserole dish. Top evenly with half of French fried onions, sprinkle half of cheese over onions. Top with remaining potato mixture, remaining onion on potatoes, sprinkle remaining cheese over onions. Bake in preheated 350° oven for 45 minutes, or until potatoes are tender.

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2 - 14 1/2 oz. cans diced tomatoes with basil, oregano and garlic 1 - 19 oz. can Cannelline beans or other white beans, rinsed and drained 1 - 10 oz. bag fresh spinach, chopped, about 8 c. 4 c. hot cooked penne pasta (about 1/2 lb. uncooked) 1/2 c. finely crumbled feta cheese

Holiday Cookbook CREAMED CABBAGE By Jean Hanvey 1 head shredded cabbage 1 lb. shredded cheddar cheese 1/2 stick butter 1 c. milk 1 chopped onion 1 T. plain flour Salt and pepper to taste Steam cabbage for 5 minutes. In separate pot, sauté onion in butter until tender, then add salt, pepper and milk to form white sauce, stirring constantly. Spray baking dish with Pam and add a layer of cooked cabbage, white sauce and shredded cheese. Repeat layers until all ingredients are used and ending with shredded cheese. Bake at 350° for 35 minutes.

ASPARAGUS/PEA CASSEROLE By Myrt Pfannkuche To make white sauce use: 4 T. flour 4 T. butter 2 c. milk Place 2 cans asparagus spears, drained and 1 large can LeSeur peas, drained in a 13x9 casserole dish. Add 4 chopped hardboiled eggs. Sprinkle 2 cups shredded cheese over mixture, mild or sharp. Pour white sauce over cheese. Bake 25-30 minutes at 350° or until thick and bubbly.

The Daily Home, Wednesday, October 30, 2013 – 23

By Anna McIlwain 1 c. cooked rice 1 package chopped broccoli, cooked 1/4 stick margarine 1 medium onion 1 can cream of mushroom soup 1/2 c. grated cheese Chop onion and sauté in margarine. Mix all ingredients and bake about 30 minutes or until bubbly in a 325° oven. Before cooking, you may add more shredded cheese to top of casserole if you desire.

BOURBON SWEET POTATOES By Ruth Burbage 6 medium sweet potatoes 1/2 c. firmly packed brown sugar 1/2 c. butter 1/3 orange juice 1/4 c. bourbon 1/2 t. salt 1/2 t. pumpkin pie spice

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BROCCOLI-CHEESE CASSEROLE By Patricia Weathers 1 - 16 oz. package broccoli cuts 1 can cream of broccoli soup 1 roll Ritz crackers 1 stick margarine 1/2 c. milk 1 1/2 c. shredded cheddar cheese 1 can water chestnuts, drained and chopped

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Cook broccoli according to directions. Drain, place in casserole dish. Add cheese and water chestnuts. Mix soup and milk, pour over broccoli mixture. Melt margarine and crumble crackers, mix together. Spread on top of broccoli soup mixture. Bake at 350° for 30 minutes.

Holiday Cookbook

24 – The Daily Home, Wednesday, October 30, 2013

Boil sweet potatoes for 20-25 minutes or until tender. Drain and let cool. Peel potatoes and mash pulp. Combine potatoes, butter, brown sugar, juice, bourbon, salt and pie spice. Mix well. Spoon mixture into lightly greased 1 1/2 quart baking dish. Sprinkle chopped pecan around edge of dish. Bake at 375° for 45 minutes. Yield: 10 servings.

3/4 c. flour 2 jars Dutch Baked Apples (not pie filling), may use canned, sliced apples Cream butter and sugar. Add cheese and flour. Place apples in a 2 quart casserole dish. Spread butter over apples. Bake at 350° for 30 minutes or until bubbly. This is an excellent side dish for ham or pork or almost any meal. It is even good enough to be used for a dessert.

TEXAS BAKED BEANS By Anne Power

IMPOSSIBLE ZUCCHINI-TOMATO PIE By Patricia Weathers

1 - 15 3/4 - 16 oz. can green butter beans, drain 1 - 15 oz. can red kidney beans, drain 1 - 28 oz. can pork and beans, drain 1/2 lb. bacon, cut into pieces 3 large onions, sliced in rings 1 t. garlic 1/2 c. vinegar 3/4 c. brown sugar 1 t. yellow mustard

2 c. chopped zucchini 1 c. chopped tomato 1/2 c. chopped onion 1/3 c. grated Parmesan cheese 1 1/2 c. milk 3/4 c. Bisquick baking mix 3 eggs 1/2 t. salt 1/4 t. pepper

Brown bacon and onion rings in skillet. Add garlic salt, vinegar, sugar and mustard. Simmer for 20 minutes. Pour beans into bean pot or 9x13x2 inch casserole dish, pour sauce mixture over and stir. Bake 350° for 30-45 minutes. Serves 10-12. This is great for potluck dinners and family reunions.

Heat oven to 400°. Grease 10 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth. Pour over vegetables. Bake about 30 minutes, until knife inserted in center comes out clean.

EGGPLANT CASSEROLE By Ruth Burbage 1 large eggplant cubed and cooked until tender 1 egg 2 or 3 slices day old bread, broken in small pieces 8 oz. grated cheddar cheese Salt and Pepper Drain eggplant, add bread, egg and seasoning and stir together. Place 1/2 in greased casserole dish. Sprinkle with half of cheese. Add 1/2 can of mushroom soup. Put rest of eggplant mixture into casserole and add balance of mushroom soup and cheese. Bake at 325° for 20-30 minutes.

APPLE CHEESE CASSEROLE By Becky Boddie 1 stick butter 1 c. sugar 1/2 lb. Velveeta, grated

SOUTHERN RICE By Brenda McCain Vegetable cooking spray 1 c. sliced celery 3/4 c. sliced green onion 3/4 c. chopped bell pepper

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1/2 c. chopped pecans

Holiday Cookbook 2 3/4 c. chicken broth 1 chicken bouillon cube 1/2 t. salt 1/8 t. pepper 1 1/2 c. long grain rice, uncooked 1/4 c. chopped pecans, toasted Coat a large non-stick skillet with cooking spray. Place over medium-high heat until hot. Add celery, green onions and bell pepper, sauté until crisp tender. Stir in broth and next three ingredients. Bring to a boil. Spoon rice into shallow 2 quart baking dish. Add hot broth mixture. Cover and bake at 350° for 30 minutes or until rice is tender and liquid is absorbed. Sprinkle with pecans. 6-8 servings.

SOUR CREAMED GREEN BEANS By Brenda McCain 1 onion, thinly sliced Margarine 2 cans green beans, drained 1 c. sour cream 1/4 c. flour 1 1/2 t. salt 1/4 t. pepper 1 c. (4 oz.) shredded Kraft sharp natural cheddar cheese 1 c. soft bread crumbs Sauté onion in 1/4 cup margarine. Add to combined beans, sour cream, flour and seasonings. Mix lightly. Pour into greased 1 1/2 quart casserole dish. Sprinkle with cheese, top with crumbs tossed with 1/4 cup melted margarine. Bake at 350° for 25 minutes. Makes 4-6 servings

The Daily Home, Wednesday, October 30, 2013 – 25

CORONARY POTATOES By Cyndi Witherington 6 lbs. red potatoes, cubed and boiled 1 - 16 oz. sour cream 1 large bottle ranch dressing 2 lbs. shredded cheddar cheese 1 lb. bacon, sautéed Green onions, chopped (optional) Combine all of sauce ingredients and add potatoes in a 9x13 pan. Bake at 350° until hot and cheese is melted.

MS. KELLEY’S MILLION DOLLAR POTATOES By Kelley Castleberry 5 lbs. Idaho potatoes, scrubbed and sliced into 1/2” thick slices Olive oil 4 c. shredded sharp cheddar cheese 3 c. sour cream 2 lbs. fried, crumbled bacon 2 c. parmesan cheese

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MAPLE GLAZED BRUSSELS SPROUTS By Myrt Pfannkuche 1 1/2 lbs. Brussels sprouts, bottoms trimmed and halved 1 T. soy sauce 1 T. Dijon mustard 1/4 c. maple syrup 1/4 t. salt Coarsely ground black pepper 1 T. olive oil or vegetable oil 1 small onion, cut into slivers 1 red bell pepper, cut into thin strips Bring a large pot of water to a boil. Add Brussels sprouts and cook 2 minutes. Drain, rinsing with cold water. Combine soy sauce, mustard, maple syrup, salt and black pepper. Stir with a whisk. Heat oil in a heavy non-stick skillet. Add onion and red bell pepper. Sauté for 5 minutes. Add Brussels sprouts. Sauté 4 minutes. Add soy sauce mixture. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately. Serves 6.

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Holiday Cookbook

26 – The Daily Home, Wednesday, October 30, 2013 Preheat oven to 350°. Grease 13x9 pan. Place 1/2 potatoes in pan. Sprinkle with olive oil. Top with 1/2 both cheeses, sour cream and bacon. Make another layer of everything. Cover tightly with foil. Bake one hour until potatoes are tender. Uncover and bake until golden brown.

PINEAPPLE CASSEROLE By Dot Merkl 2 large cans chunk pineapple, drained 1 stick margarine 1/2 c. sugar 5 1/2 T. self-rising flour 1 c. grated cheese 3/4 c. crushed Ritz crackers 1/2 c. margarine, melted Spread pineapple in 8x12 greased casserole dish. Melt 1 stick of margarine, add sugar, flour and grated cheese. Mix well, pour over pineapple. Mix Ritz crackers crumbs and remaining margarine. Spread this mixture over top of casserole. Bake at 325° for 30 minutes.

CORN CASSEROLE By Rosemary Rollins 2 cans whole kernel corn, drained 2 cans mushroom soup 1 small jar pimento 1 bell pepper 1 onion, chopped 1 stick margarine 1 c. cooked rice 1 t. salt 1 t. Worcestershire 1 t. Tobasco sauce 1 c. cheese grated Pepper to taste Sauté pepper and onions in skillet with margarine. Mix all other ingredients. Put 1/2 cheese inside casserole and other half on top. Cook at 350° until bubbles.

CAJUN STYLE BAKED BEANS By Bridgett West 5 lg. cans baked beans 3 T. regular mustard 3 T. regular catsup

4 T. original Kraft BBQ Sauce 3 T. Worcestershire sauce 3 dashes hot sauce 2 med. onions, chopped 2 green bell peppers, chopped 1 med. can sliced mushrooms 4 T. Tony’s Creole Seasoning 3 dashes garlic powder or garlic salt 3 dashes salt and pepper 8 slices bacon, cut in half Preheat oven to 400 degrees. Grease well, a large and deep baking dish. Put all ingredients in pan and mix well. Put foil over top of baking pan and bake for 30 minutes. Remove foil; stir and bake another 30 minutes.

ASPARAGUS CASSEROLE By Eloise Medders 2 cans asparagus, drained 1 jar Tostitos brand cheese con queso, melted in microwave 1/2 to 1 sleeve Ritz Crackers, crumbled 1/3 c. melted butter Place drained asparagus spears in a small casserole. Top with crumbled crackers. Pour melted butter over top. Bake 20 minutes at 350 degrees.

BROCCOLI CASSEROLE By Tammy Smith 16 oz. chopped broccoli 2 T. mayonnaise 2 eggs 2 cans cream of mushroom soup 8 oz. shredded mild cheddar cheese, divided 1 roll Ritz Crackers, crumbled 1 stick butter or margarine Boil broccoli and drain. Mix broccoli, mayonnaise, eggs, cream of mushroom soup, and half of the cheese. Pour into a 9x13-inch Pyrex dish, and bake at 350 degrees for 30-45 minutes. Remove from oven and add remaining cheese and cracker crumbs. Pour melted butter over top and cook another 5-10 minutes or until crackers are brown.

CABBAGE CASSEROLE By Billy Anne Faulkner 1 head cabbage 1 small jar pimento 1 pkg. slivered almonds 1 c. grated cheddar cheese 4 boiled eggs, chopped 1 can cream of mushroom soup 1 sleeve Ritz cracker crumbs Shred and cook cabbage 4 minutes, Drain and add butter to your taste. Combine other ingredients and mix with buttered cabbage. Put mixture into a buttered casserole dish and top with cracker crumbs. Bake at 350 degrees until hot and bubbly.

Breads CHEDDAR BREAD By Kathy McKenzie 3 3/4 Bisquick 1 1/2 c. shredded cheese 1 lrg. egg 1 – 12 oz. can evaporated milk 1/2 t. each: garlic powder and Italian seasoning In a large bowl, mix Bisquick and cheese. Make a well in the center. Add egg, milk and seasonings. Stir until moistened. Spoon into a greased 9”x5” loaf pan. Bake at 350° for 60 minutes or until toothpick comes out clean. Remove from pan. Rub top with margarine then immediately wrap in foil. Good with soup.

COCONUT MUFFINS By Kathy McKenzie 2 lrg. eggs 1 1/2 c. coconut 1/2 c. applesauce 2/3 c. sugar 1/2 c. self-rising flour 1/2 t. vanilla 1/4 t. salt Whisk eggs until foamy; add other items, stirring gently. Pour into six greased muffin tin holes. Bake at 350° for 23 minutes or until springy when touched. Remove from pan; rub tops with margarine, then cool muffins on a wire rack.

Holiday Cookbook

The Daily Home, Wednesday, October 30, 2013 – 27

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Holiday Cookbook

28 – The Daily Home, Wednesday, October 30, 2013

PUMPKIN BREAD ROLL By Sara Head

NANA-JAM IT BREAD By Ruth Burbage

3 eggs 1 c. sugar 2/3 c. canned pumpkin 1 t. lemon juice 3/4 c. flour 2 t. ground cinnamon 1t. baking powder 1 t. ground ginger 1/2 t. ground nutmeg 1/2 t. salt 1 c. finely chopped pecans Confectioners’ sugar

1/2 c. shortening 2 eggs 1 t. lemon juice 1 T. baking powder 1/2 c. strawberry jam 1 c. sugar 1 c. ripe bananas 2 c. flour 1/2 t. salt 1 c. chopped pecans

Combine all the filling ingredients and mix until smooth. Beat eggs with electric mixer for 5 minutes. Gradually add sugar while continuing to beat. Stir in pumpkin and lemon juice. Sift together dry ingredients; fold into egg mixture. Pour batter into greased and floured jelly roll pan; sprinkle with nuts. Bake at 375° for 15 minutes. Sift confectioners’ sugar onto cloth towel; turn warm bread out onto cloth. Starting at narrow end, roll up bread and towel together (this keeps bread from breaking). Place in refrigerator 1 hour to cool. Unroll carefully, spread with cream cheese filling. Roll filled bread in jelly roll fashion. Cover; refrigerate. To serve, return to room temperature or heat slightly. Freezes well.

BUTTERMILK CHEESE LOAF By Kathy McKenzie 2 c. plain flour 1 1/2 t. baking powder 1/2 t. soda 1/4 t. salt 1 c. shredded cheddar cheese 2 eggs, fork beaten 1 c. buttermilk 1/4 c. oil 1 T. bacon bits Mix first four items, add cheese. Make a well in the center. In a small bowl mix the last four items then pour into the well and stir just until moistened. Spoon into a greased 8”x4”x3” loaf pan. Bake at 375° for 30-35 minutes or until toothpick comes out clean. Cool in pan 10 minutes then remove to a wire rack.

Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Combine banana and lemon juice; stir into creamed mix. Combine flour, baking powder and salt; add to creamed mix, stirring just until moist. Stir in jam and pecans. Spoon into 2 greased/floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350° for 50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans and cool completely on wire racks.

QUICK BREAD By Ruth McKinnon 1/3 c. sugar 3 T. instant potato flakes 2 1/2 c. warm water 2 packages rapid-rise yeast 1 t. salt 1/2 c. shortening 6 c. bread flour

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Cream cheese filling: 2 - 3 oz. packages cream cheese, softened 1 cup confectioners’ sugar 4 T. butter, softened 1/2 t. vanilla extract

Holiday Cookbook Grease large bowl and set aside. Mix all ingredients and make a stiff batter. Place dough in a greased bowl and brush some oil on top of dough. Cover with a cloth and let sit in a warm place until it doubles. DO NOT REFRIGERATE. Punch down dough and knead well. Divide into 3 or 4 loaves. Knead each loaf 8 to 10 times. Place in greased loaf pans. Cover and let rest until just about double. Bake at 300° for 35 minutes. Bread will sound hollow when done. Remove, brush with butter or margarine.

BROCCOLI CORNBREAD By Evelyn Castleberry 1 stick Oleo, melted 1 medium onion, chopped 3 eggs, beaten 2 c. sharp cheddar cheese, grated 1 Pkg. 10 oz. frozen chopped broccoli, thawed 1 Pkg. Jiffy corn muffin mix Mix butter, onion, 3 eggs (beaten), cheese and broccoli together. Mix in corn muffin mix. Pour into greased iron skillet. Bake at 400° for 45 minutes until golden brown. Serve warm.

WHIPPING CREAM BISCUITS By Evelyn Castleberry

The Daily Home, Wednesday, October 30, 2013 – 29 1 1/4 Pkg. yeast Filling 1 c. chopped onion 1 T. vegetable oil Add ingredients to machine in order given by manufacturer. Set on manual cycle. When cycle is complete, make into desired shapes. Sauté onions in oil until golden. Remove from heat; let cool. Reserve 2 tablespoons onion for topping. Knead remaining onion into dough adding more flour if necessary.

PIMENTO CORN MUFFINS By Margie Carden 2 Pkgs. yellow cornbread mix 1 c. cornbread mix 12 oz. pimento cheese spread 1 large onion, chopped 1 large bell pepper, chopped 3/4 c. oil 3 eggs, beaten slightly 1 - 15 or 16 oz. can cream style corn Preheat oven to 400°. Grease muffin pans. Sauté pepper and onion in microwave for 2 minutes. Combine all ingredients in a large mixing bowl.

2 c. self rising flour 1/2 pt. whipping cream Sift flour, mix with whipping cream. Roll and cut with biscuit cutter. Bake at 425° until lightly brown.

BLURBERRY MUFFINS By Kathy McKenzie 1 c. vanilla ice cream, softened 1 c. self rising flour 1 c. blueberries Dash of cinnamon Mix first two items, then add berries and cinnamon. Pour into 6 greased muffin cups. Bake at 375° 20-25 minutes. Rub tops with margarine then sprinkle sugar on top. Cool on wire rack.

ONION ROLLS By Ruth Burbage 1 1/4 c. water 1 egg, beaten 2 T. butter 4 c. bread flour 2 T. sugar

327991

Holiday Cookbook

30 – The Daily Home, Wednesday, October 30, 2013 Stir until well mixed. Spoon muffin cups full. Bake for 20-25 minutes until golden brown. Allow to cool for 5 minutes. Remove to rack to cool. May be frozen for later use.

1 - 16 oz. bottle cooking oil (vegetable oil) Hole puncher 1 deep skillet or pan

RUTH’S FAVORITE BANANA BREAD By Ruth Burbage

Remove biscuits from can. Heat oil on stove at medium to low temperature. While oil is heating punch holes in doughnuts, or biscuits, save the holes. Place doughnuts in hot oil and turn over when lightly brown on both sides. Icing: Box of confectioners’ sugar and 1/2 cup water –tap water to consistency of icing. Dunk doughnuts in icing and place on plate or platter to cool. Dunk the doughnut holes the same as doughnuts. Add some nuts on top if you like. Delicious and quick.

1 - 8 oz. Pkg. cream cheese, softened 1 c. sugar 1/4 c. margarine 1 c. mashed ripe banana 2 eggs 1 1/4 c. flour 1 1/2 t. baking powder 1/2 t. baking soda 1 c. chopped nuts Combine cream cheese, sugar and margarine, mixing until well blended. Blend in banana and eggs. Add combined remaining ingredients, mixing until moistened. Pour into greased and floured 9”x5” loaf pan. Bake at 350° for one hour and 10 minutes or until wooden toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. Serve with additional cream cheese, if desired.

CINNAMON-PECAN COFFEE CAKE By Della Jones

1 3/4 c. all-purpose flour 3/4 c. sugar 4 1/2 t. baking powder 1 t. ground cinnamon 3/4 t. salt 1 1/2 c. quick oats 1/3 c. chopped pecans 2 eggs, slightly beaten 1 c. milk 1/3 c. vegetable shortening, melted Topping: Combine thoroughly 1/2 cup sugar, 2 tablespoons brown sugar, 2 tablespoons chopped pecans, 1/2 teaspoon cinnamon and 2 tablespoons butter, melted. Grease 9-inch square baking pan. Stir together flour, sugar, baking powder, cinnamon, salt, oats, and pecans. Combine eggs, milk and shortening. Stir into dry ingredients until moistened. Turn into pan. Sprinkle with topping. Bake 30-35 minutes or until tester inserted in center comes out clean.

DELLA’S QUICK DOUGHNUTS By Della Jones 1 can of any brand biscuits 1 lb. box of confectioner’s sugar

MONKEY BREAD By Evelyn Castleberry 1/2 c. chopped pecans 1/2 c. sugar 1/2 c. margarine-melted 1 c. brown sugar 1 t. cinnamon 3 - 10 oz. cans buttermilk biscuits Sprinkle pecans in bottom of well greased Bundt pan. Combine sugar and cinnamon in a bowl. Cut biscuits into quarters. Roll each piece in sugar mixture and layer in pan. Combine brown sugar and margarine and pour over biscuits. Bake at 350° for minutes.

MEXICAN CORNBREAD By Becky Boddie 3/4 c. milk 1/4 c. oil 1/2 c. self-rising flour 1 small onion, chopped fine

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Holiday Cookbook 1/4 c. finely chopped green pepper 1/4 t. red pepper 1 c. cream style corn 1/8 c. sugar 1 level t. baking powder 1 c. shredded cheddar cheese 1 1/2 c. self-rising cornmeal 1 medium egg Mix all together and bake at 375° for 30 minutes.

BREAD STICKS By Evelyn Castleberry 1/8 t. salt 1/2 c. grated parmesan cheese 1/2 c. milk 1 can refrigerated biscuits In a bowl mix together salt and cheese. Set aside. In another bowl pour the milk. Cut Biscuits in half with your hands and stretch out each one into a 3 inch roll and twist. Dip each twist in milk. Then in cheese mixture until well coated. Bake on an ungreased cookie sheet in a preheated 400° oven for 8-10 minutes until lightly browned. Remove from oven. Best served warm.

CORNBREAD By Evelyn Castleberry 3 c. self-rising cornmeal 1 c. self-rising flour 1 T. Crisco oil 1 can cream style corn 1 egg Combine all ingredients. Add a small amount of water if necessary to make mixture moist. Spoon into skillet of hot Crisco oil. Brown on each side.

CINNAMON BISCUITS By Dale Casey

The Daily Home, Wednesday, October 30, 2013 – 31 Stir together with fork, adding enough buttermilk until mixture leaves the sides of the bowl and soft dough forms. Turn dough onto floured surface; knead lightly until no longer sticky. Roll out 1/2 thick; cut with floured cutter. Place on lightly greased cookie sheet. Bake for 12-14 minutes. Cool 5 minutes. Meanwhile, in a small bowl, combine powdered sugar and enough milk for desired frosting consistency. Frost warm biscuits. Yield: 12 biscuits.

CARAMEL NUT PULLAPART BREAD By Myrt Pfannkuche 1 c. plus 2 T. firmly packed brown sugar 1 c. chopped walnuts 3/4 c. butter, melted 3 - 10 oz. cans refrigerated biscuits (such as Hungry Jack) Combine brown sugar and walnuts in a small bowl. Stir in butter. Spoon half of sugar mixture in bottom of greased Bundt pan. Cut each biscuit in half (use kitchen shears for quick cutting). Place half of biscuit halves over sugar mixture. Spoon remaining sugar mixture over biscuits in pan; top with remaining biscuits. Bake at 350° for 30-35 minutes or until browned. Turn out onto a serving platter immediately, spoon sauce left in pan over the bread.

OVERNIGHT BREAKFAST BREAD By Becky Boddie 3/4 c. butter or oleo 1 c. sugar 2 eggs 1 8 oz. sour cream 2 c. plain flour 1 t. baking powder 1 t. soda

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Holiday Cookbook

32 – The Daily Home, Wednesday, October 30, 2013 1/2 t. salt 1 t. ground nutmeg 3/4 brown sugar 1/2 c. chopped nuts 1 t. cinnamon Combine butter and sugar. Cream until light and fluffy. Add eggs and sour cream, mixing well. Combine next five ingredients into batter and mix well. Pour batter into a greased and floured 13”x9”x2” baking pan. Combine and chill overnight. Uncover and bake at 350° for 35-40 minutes until cake tests done. Optional: Mix a small amount of butter, milk, vanilla and confectioners’ sugar together to make a frosting you can dribble over cake after is has partly cooled.

BUTTER BRICKLE BREAD By Ruth Ellison (Makes 2 large or 3 small loaves) 1 Pkg. Betty Croker Butter Pecan Cake Mix 1 small pkg. instant coconut cream pudding mix 1/4 c. vegetable oil 2 T. poppy seed 4 eggs 1 c. hot water 1 t. vanilla Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed. Pour into two or three greased and floured loaf pans, filling each no more than half full. Bake at 250° for 15 minutes. Raise oven temperature to 300° and continue baking for 45 more minutes, or until loaves test done.

STREUSEL COFFEE CAKE By Essie Wallace Cake: 1 & 1/2 c. sifted flour 3t. baking powder 1/4 t. salt 3/4 c. sugar 1/4 c. shortening 1 egg 1/2 c. milk FILLING 2 T. flour 2 t. cinnamon

1/2 c. brown sugar 2 T. melted butter 1/2 c. chopped nuts Mix the filling before making the cake. Cake: Mix dry ingredients and cut in shortening with a pastry blender. Blend in beaten egg and milk. Spread half the batter in a greased and floured 8 x 8 x 2-inch (new) aluminum pan. Sprinkle half the Streusel mixture over. Add other half of batter and sprinkle remaining Streusel over the top. Bake 25-30 minutes in a 375 degree oven.

HOMEMADE ROLLS By Mary Henderson 2 pkg. active dry yeast 2 T. lukewarm water 5 c. plain flour 1 t. soda 3 t. baking powder 1 t. salt 4 T. sugar 1 c. Crisco 2 c. buttermilk Dissolve yeast in warm water. Sift all dry ingredients together 3 times. Cut in shortening with a pastry blender. Add buttermilk then yeast mixture. Blend with a heavy spoon. Knead on floured board for 2-3 minutes. Store in refrigerator overnight. About 2 hours before serving, roll out and cut for Parker House Rolls, or pinch off small balls and use 3 to a greased muffin cup for Cloverleaf Rolls. Brush with melted butter. Cover lightly and let rise. Bake at 400 degrees until lightly browned. Makes 24 Parker House Rolls.

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QUICK CHEESE BREAD By Ann Bray 2 eggs, beaten 1/4 c. water 1 & 1/3 c. Bisquick 1 & 1/2 c. shredded cheddar cheese, divided 2 t. dry mustard 1/2 t. whole dill weed 1 T. butter or margarine Beat eggs and add to water. Add Bisquick and mix until smooth. Stir in 1 cup cheese, dill weed and mustard. Spoon batter into a well greased 8-inch square pan. Sprinkle remaining cheese on top, and bake For 35 minutes at 350 degrees.

Desserts KEY LIME CAKE By Betty Culver 1 1/2 c. sugar 2 c. all-purpose flour 1/2 t. salt 1/2 t. baking soda 1 - 3 oz. box lime Jell-o 5 eggs 1 1/2 c. vegetable oil 3/4 c. orange juice 1/2 t. vanilla extract 1 t. lemon extract Blend all ingredients at low speed until moist. Beat 2-4 minutes at medium speed. Pour into 3 (9-inch) cake layer pans that have been greased and floured, (I spray with Baker’s Joy). Bake at 350 degrees for 30-40 minutes. Frosting: Cream 1 (8 oz.) pkg. of softened cream cheese with 1 stick margarine. Add 4 cups confectioner’s sugar. Add chopped and toasted pecans and 1 teaspoonvanilla extract.

AMALGAMATION CAKE By Becky Boddie 3 c. all-purpose flour 2 t. baking powder 1/2 t. salt 1 c. (2 sticks) unsalted butter (At room temperature) 2 c. sugar 1 t. vanilla extract 1 c. whole milk 8 large eggs, separated

The Daily Home, Wednesday, October 30, 2013 – 33 Filling: 1 1/2 c. unsalted butter, melted 2 c. sugar Three-fourths c. bourbon 8 large egg whites 2 c. chopped pecans 1 1/2 c. raisins 1 1/2 c. sweetened, flaked coconut (packed) Additional flaked coconut Pecan halves For cake: Preheat oven to 325 degrees. Butter and flour 3 (9-inch) cake pans. Mix flour, baking powder, and salt in medium bowl; set aside. In a large bowl, using electric mixer, beat butter and 1 and 3/4 cuops sugar in a large bowl; beat in vanilla. Add dry ingredients alternately with milk in 3 additions, beating after each addition, just until blended. Using clean, dry, beaters, beat whites in another large bowl to soft peaks. Gradually beat in 1/4 cup sugar. Continue beating until stiff but not dry. Fold whites into batter. Divide batter among prepared cake pans and smooth tops. Bake cakes until a tester inserted in the center comes out clean, about 35 minutes. Cool cakes in pans on rack for 10 minutes. Turn cakes out onto rack and cool completely. For Filling: Melt butter in a large, heavy saucepan, over medium heat. Meanwhile, whisk sugar, bourbon and egg yolks in medium bowl to blend. Gradually whisk in melted butter, and add mixture to saucepan. Whisk over medium heat until very thick, about 6 minutes. Mix in chopped pecans, raisins, and 1 and 1/2 cup coconut. Chill until cold, for about 1 hour, stirring occasionally. Place 1 cake layer on cake plate and spread one-third of filling over top. Top with second layer and spread filling as on first layer. Top with third layer and cover that top with remaining filling. Sprinkle additional coconut in 1-inch border around edge of cake, and garnish with pecan halves. Refrigerate, but let stand at room temperature 2 hours before serving.

“Thank you June. We always look forward to your Holiday Cookbook. You’re our favorite chef through the years.”

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Holiday Cookbook

34 – The Daily Home, Wednesday, October 30, 2013

VANILLA WAFER CAKE By Jane Adair 1 c. margarine 2 c. sugar 6 eggs 1/2 c. sweet milk 7 oz.s flaked coconut 1 c. chopped pecans 1/4 c. cherries, chopped 1 - 12 oz. box vanilla wafers, crushed fine Cream margarine and sugar until smooth. Add eggs and vanilla wafers and mix well. Blend in the milk, coconut, cherries and pecans and mix well. Pour mixture into a greased tube pan and bake in a 275 degree oven for 1 and a 1/2 to 2 hours. Let stand in pan to cool. Serve with whipped cream if desired.

EASIET EVER PEANUT BUTTER FUDGE By Anne Powers 1 - 12 oz. bag chocolate chips 1 - 12 oz. jar crunchy peanut butter 1 - 14 oz. can sweetened condensed milk Melt chocolate chips and peanut butter in the top of a double boiler. Remove from heat and stir in milk. Pour into an 8x8-inch pan lined with wax paper. Refrigerate to chill, then cut into bars.

FRUIT PIE By Dot Merkl 1 can fruit pie filling, any flavor 1 c. all-purpose flour 1 T. sugar 1 1/2 T. baking powder 1/2 t. salt 3 T. margarine 1/2 c. milk Pour fruit into a 1 1/2 quart baking dish. In a separate bowl, combine flour, sugar, baking powder and salt. Cut in margarine. Stir in milk. Drop by spoonfuls onto fruit. Bake at 375 degrees 25-30 minutes.

HEAVENLY COCONUT CUSTARD By Patricia Weathers 1 unbaked pie shell 1 c. flaked coconut 3 eggs

1 can condensed milk 1 1/4 c. hot water 1 t. vanilla 1/4 t. salt 1/8 t. ground nutmeg Preheat oven to 425 degrees. Toast 1/2 cup coconut and set aside. Bake pie crust for 8 minutes; cool slightly. In a medium bowl, beat eggs; add condensed milk, water, vanilla salt and nutmeg. Mix well. Stir in remaining coconut and pour into pastry shell. Sprinkle with toasted coconut. Bake 10 minutes, and then reduce oven temperature to 350 degrees. Bake an additional 25-30 minutes longer, or until knife inserted near the center of the pie comes out clean. Cool; chill if desired.

CRANBERRY BROWNIE TORTE By Edwina Gaither 1 package fudge brownie mix (13x9-inch pan size) 2 eggs 1/2 c. vegetable oil 1/4 c. water 1/2 c. chopped pecans or walnuts Filling: 1 - 8 oz. package cream cheese, softened 1/2 c. cranberry juice 2 T. sugar 1 carton (12 oz.s) whipped topping or whipped cream Topping: 1 can (16 oz.) whole berry cranberry sauce Pecans or walnuts, (optional)

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Holiday Cookbook In a bowl, combine brownie mix, eggs, oil and water; beat until combined. Fold in chopped nuts. Transfer to a greased 10-inch spring form pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out with moist crumbs. Cool completely. In a mixing bowl, beat the cream cheese, cranberry juice and sugar until smooth. Set aside 1 cup whipped topping for garnish, and fold remaining topping into cream cheese mixture. Carefully spread over the cooled brownies. Stir cranberry sauce and carefully spread this over the filling. Garnish with reserved whipped topping and nut halves. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

CHERRY CAKE By Jeri Rayfield, Childersburg 1 can cherry pie filling 1 large can crushed pineapple, undrained 1 white cake mix 2 sticks butter 1 c. chopped nuts 2 c. coconut Grease baking dish. Pour pie filling over bottom of baking dish. Pour undrained pineapple over pie filling. Sprinkle cake mix evenly over pineapple. Melt butter and pour over cake mix. Sprinkle nuts and coconut over top of all. Cover with foil to keep coconut from burning. Cook for 30 minutes at 350 degrees. Remove foil and brown coconut.

APPLE DATE NUT CAKE By Linda McCoy, Talladega 2 c. sugar 1 c. oil 2 eggs 2 t. vanilla extract 3 c. all-purpose flour 1 t. salt 1 t. baking soda 1 - 8 oz. package chopped dates 4-5 Rome apples, chopped 1 1/2 c. pecans or black walnuts Mix together in order listed. Pour into a tube pan sprayed with Bakerâ&#x20AC;&#x2122;s Joy. Bake at 350 degrees for 1 hour and 15 minutes. Combine 1 stick margarine, 1/2 box dark brown sugar, 1/4 c. milk, together and boil for 3 minutes. Pour over cake while it is hot. Leave the cake in the pan for 1-2 hours or until glaze has soaked in.

The Daily Home, Wednesday, October 30, 2013 â&#x20AC;&#x201C; 35

ELVIS PRESSLEY CAKE Claudia Bowlin 1 box yellow cake mix 2 c. sugar 1 medium can crushed pineapple 1 stick butter 1 t. vanilla extract 1 box powdered sugar 1 - 8 oz. package cream cheese 1 c. chopped nuts Mix cake according to package directions. Melt sugar in pineapple until it boils. Set aside and cool. When cake is done, let it cool. When cake is cool, poke holes in top and pour cooled pineapple mixture over the top. Cream butter, powdered sugar, nuts, cream cheese and vanilla. Spread over the top of cake.

SURPRISE PIE By Linda Forbes, Talladega 2 graham cracker pie crusts 1 medium carton Cool Whip 1 can condensed milk 1 small can sliced peaches 1 medium can crushed pineapple 1/4 c. lemon juice In a medium bowl, place drained and chopped peaches and pineapple. Pour condensed milk over fruit, and mix well. Stir in lemon juice and mix well. Fold in Cool Whip. Pour into crusts and refrigerate overnight or at least 2 hours.

Todd Malone, MPT, ATC

Ben Donahoo PTA

1035 W. Fort Williams St., Sylacauga, AL 35150 Office 256-249-4701 fax 888-897-9658 email: starpt@att.net

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LEMON COOKIES By Kathy McKenzie, Talladega

UPSIDE DOWN GERMAN CHOCOLATE CAKE By Sue Moses, Talladega

1 box lemon cake mix 2 eggs, fork beaten 1/2 c. cooking oil 1/8 t. lemon extract

1 c. pecans 1 - 6 oz. package frozen coconut 1 box German chocolate cake mix 1 box powdered sugar 1 - 8 oz. package cream cheese 1 stick margarine

TEXAS DELIGHT By Ruth Burbage, Pell City 1 stick margarine 1 c. flour 1 1/2 c. chopped pecans 1 - 8 oz. package cream cheese, softened 3 c. milk 1 large container Cool Whip 2 packages instant chocolate pudding and pie filling 1 c. powdered sugar First layer: Melt margarine. Add flour and 1 cup pecans. Press in the bottom of a 9x13-inch baking pan. Bake at 365 degrees for 15 minutes. Second layer: Cream together cream cheese, powdered sugar, and 1 cup of Cool Whip. Mix well. Spread over first layer. Third layer: Mix the 2 packages of pudding with milk. Blend 2 minutes, and then pour over second layer. Fourth layer: Spread remaining Cool Whip over top and sprinkle with pecans. Chill for several hours before serving.

ANNE’S APPLE-CRANBERRY BAKE By Anne Powers, Munford 4-6 large apples, peeled and sliced 1 can whole berry cranberry sauce 1/2 c. light brown sugar, packed 1 c. quick-cooking oatmeal 1/2 c. chopped pecans 1 c. brown sugar, packed and divided 1/2 c. melted margarine 1/2 c. plain flour Combine apples, cranberry sauce and 1/2 cup of the brown sugar. Mix to coat apples. Pour into an oblong baking dish. Melt margarine and combine with remaining ingredients. Pour over apple mixture. Bake at 350 degrees for 45-60 minutes.

Grease a 9x13-inch pan. Sprinkle with 1 cup chopped nuts and the frozen coconut. Mix the box of German chocolate cake mix. Pour in pan over mixture. Mix the powdered sugar, margarine and cream cheese. Pour over cake mix and bake at 350 degrees for 35-40 minutes.

LOW-FAT MARBLE CHOCOLATE CHEESECAKE By Renee Austin, Munford 1 - 6 oz. Keebler chocolate pie crust 1 - 8 oz. package fat-free cream cheese, softened 1 - 14 oz. can Eagle Brand fat-free sweetened condensed milk 1 egg 1/2 t. vanilla extract 1 - 1 oz. square semi-sweet chocolate, melted Heat oven to 300 degrees. In a small bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla, mixing well. Take out and reserve 1/4 cup batter. Add chocolate to reserved batter, mixing well. Pour the vanilla batter into pie crust. Spoon the chocolate batter over the top, and with a knife or spatula, gently swirl through the batters to marble. Bake 35-40 minutes or until center is set. Cool, and then chill before serving.

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In a large bowl, mix all items until dough is formed. Drop by spoonful onto ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly brown.

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The Daily Home, Wednesday, October 30, 2013 – 37

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CARROT CAKE By Jeanette Hickman, Sylacauga 1 1/2 c. butter, softened 3 c. sugar 1 t. vanilla 6 large eggs, separated 2 1/4 c. all-purpose flour 1 t. baking soda 1/2 t. salt 1 c. whole buttermilk 2 c. shredded carrots 1 1/2 c. finely chopped pecans 1 - 8 1/2 oz. canned crushed pineapple, drained Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans. In a large mixing bowl, combine sugar, butter and vanilla. Beat at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition. In a small bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture, mixing alternately with buttermilk, beginning and ending with flour mixture. In a large bowl, beat egg whites at high speed until stiff peaks form. Fold beaten egg whites into other mixture until well mixed. Gently stir in carrots, pecans and pineapple. Spoon batter into prepared pans. Bake 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool 10 minutes in pans. Cool completely on wire rack. CREAM CHEESE FROSTING: 3/4 c. softened butter 1 - 12 oz. package cream cheese 2/3 c. shortening 2 - 1 pound boxes confectioners’ sugar Combine the butter, cream cheese and shortening in a mixing bowl. Beat at medium speed with paddle until light, scraping the sides of the bowl occasionally. Add the sugar and beat for 5 minutes or until fluffy. Ice layers, sides and top of cake.

CHOCOLATE COBBLER By Helen White Batter: 1 1/2 c. sugar 2 T. Hershey’s cocoa 1 c. self-rising flour 1 c. milk 2 t. vanilla extract Top Layer: 1 1/2 c. sugar 1/2 c. Hershey’s cocoa 3 c. boiling water

Preheat oven to 350 degrees. Melt butter in the oven in a large 13x9-inch baking dish and set aside. Batter: Mix together sugar, flour, cocoa, milk and vanilla until there are no lumps. Pour batter evenly into baking dish on top of the melted butter. DO NOT STIR. Top Layer: Start the 3 c. of water to boiling. In a mixing bowl, combine the sugar and cocoa. Sprinkle dry mixture over batter. DO NOT STIR. VERY, VERY SLOWLY AND CAREFULLY, pour the boiling water over the dry mixture evenly. DO NOT STIR. (I used a small measuring cup so I could control the water better). Bake for 40 minutes, then let sit for a few minutes. This is very rich, but wonderful with ice cream on top!

RED VELVET POUND CAKE By Dee Cheatwood 2 1/2 c. butter, softened 3 c. sugar 5 large eggs 1 t. distilled white vinegar 1 t. vanilla extract 3 c. all-purpose flour 1/3 c. unsweetened cocoa powder 1/2 t. salt 1/4 t. baking soda 1 c. whole buttermilk 1 - 1 oz. bottle red food coloring (Cream cheese filling recipe follows) Preheat oven to 325 degrees. Spray a 12 to 15 c. Bundt pan with Baker’s Joy. In a large mixing bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and vinegar. In a medium bowl, combine flour, cocoa, salt and baking soda. Gradually add to butter mixture alternately with buttermilk, beginning and ending flour. Beat just until just combined after each addition. Add red food coloring and combine well. Spread half the batter into prepared pan and top evenly with cream cheese filling. Spoon remaining batter over filling. Bake for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on wire rack. Dust with powdered sugar, if desired. Cream Cheese filling: 1 - 8 oz. package cream cheese, softened 1/3 c. butter 1 large egg 1 t. vanilla extract In a small bowl, beat cream cheese and sugar at medium speed until smooth. Add egg and vanilla, beating well until combined.

DUMP CAKE By Sara Sallas 1 - 15 oz. can crushed pineapple, juice and all 1 can Baker’s shredded coconut 1 c. chopped pecans 1 c. sugar 1 white cake mix 1 1/2 sticks margarine Spray baking dish; spread pineapple over bottom of the dish, then sprinkle cake mix over the pineapple. Add sugar. Mix pecans and coconut and spread over top. Slice margarine thinly over top. Do not stir! Bake at 325 degrees for 40 minutes or until margarine melts and top is brown. Serve in baking dish.

APPLE BROWN BETTY By Evelyn Castleberry 4 slices white bread, toasted 4 c. peeled and sliced baking apples 1/2 c. sugar 1/2 c. packed brown sugar 1 t. cinnamon 1/4 c. margarine, melted 1/2 c. half and half Tear toast into bite-size pieces. Place in greased casserole dish. Top with apples. Combine sugars and cinnamon and sprinkle over apples. Drizzle with butter. Cover and bake at 350 degrees for 1 hour, stirring after 30 minutes. Serve warm with the cream.

EXTRA EASY CHOCOLATE PIE By Susan Arnold 1 - 7 oz. milk chocolate bar with almonds 3 T. water 1 - 8 oz. container Cool Whip 1 - 6 oz. graham cracker pie crust Break up chocolate bar and combine with water in a microwave safe bowl. Microwave on medium, (50 per cent power), 1 & 1/2 minutes to 2 minutes, or until smooth. Fold in Cool Whip and pour into pie crust. Cover and chill at least 8 hours before serving.

ORANGE POUND CAKE By Reba Moore 1 box yellow cake mix 1 box vanilla instant pudding 4 eggs 1/2 c. vegetable oil

The Daily Home, Wednesday, October 30, 2013 – 39 1 c. orange juice 1 t. orange rind 1/4 t. orange extract TOPPING: 1/2 c. orange juice 1/2 c. sugar 1/2 stick butter Glaze: 1 1/2 c. confectioner sugar 1/4 c. orange juice Combine first 5 ingredients in a bowl and mix for 5 minutes. Pour into an ungreased tube pan and bake at 375 degrees for about 45 minutes. While cake is baking, combine topping ingredients in a saucepan and bring to a boil for 1 minute, then set aside until cake is done. When cake is baked, remove from oven and with a knife, loosen cake from around outside edge of the pan and from the center. Pour the orange juice mixture over the cake and allow the cake to cool thoroughly before removing from pan. Combine confectioner sugar and orange juice and pour over the cake.

WHIPPING CREAM POUND CAKE By Chris Kramer Jr. 3 c. plain flour, sifted once 3 c. sugar 6 eggs 2 sticks oleo 1/2 pint whipping cream 1/2 t. salt With mixer: Cream butter; add sugar and salt and mix well. Add eggs, one at a time, beating 1 minute for each egg. Add flour alternately with whipping cream. Pour into greased and floured tube pan. Place in cold oven. Set temperature at 350 degrees. Bake 1 hour and 15 minutes.

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