Bon Appétit

Dining with Miss Jean (Emhart)

by Scarlett Cook

As this is an historical issue it just seems right to include someone who was instrumental in the early years of the Laurel. Jean Emhart was the original recipe feature writer and these are some of her favorite recipes. When I think about Jean I imagine her in heaven cooking up her favorite recipes to share with everyone.

When Jean was first introduced to the Laurel readers, the publishers described her as “Barbara Walters meets Emeril”. Whether it is the act of cooking or writing about it, Jean said, “When we love something, that’s when it goes well.” Our thanks to Jean for her love of food.

Corn Casserole

6 – 8 servings

1 Large can cream-style corn

1 Can white niblet corn, drained

2 Eggs, beaten

1 Stick of margarine, melted

1 81/2 Ounce box Jiffy corn muffin mix

8 Ounces sour cream

Mix all ingredients together well. Put in a greased 13”x9” casserole dish and bake at 350o for 45 minutes. Jean says to cut into to squares to serve.

Beef Stroganoff – without panic!

6 – 8 servings

1 1/4 Pounds ground beef

1 Envelope dry onion soup mix

Salt to taste

1/2 Teaspoon ginger

3 Cups medium wide noodles

1 Small can mushrooms, undrained

3 1/3 Cups hot water

1 Cup sour cream

2 Tablespoons flour

Brown ground beef in saucepan; do not drain. Sprinkle soup mix, salt, and ginger over meat; DO NOT STIR. Arrange noodles in layers over meat mixture; add mushrooms with liquid. Pour water over noodles, making sure all noodles are moistened. Cover with a tight-fitting lid. Cook 20 – 30 minutes. Remove from heat; add sour cream mixed with flour. Stir mixture thoroughly; cook 3 – 4 minutes longer until piping hot.

Lemon Bisque Pie

6 servings

1 Package lemon Jello

1 1/4 Cup boiling water

1/2 Cup sugar

1 Lemon, grated rind and juice

1 Can evaporated milk, refrigerated overnight

Prepared Graham cracker crust, purchased or homemade

Dissolve ingredients into boiling water and let sit for a few minutes.

Beat slightly thickened Jello mixture. Whip evaporated milk until thickened. Gradually add Jello mixture while continuing to whip milk. Fill crust and refrigerate until ready to serve.

Easy Cake

1 Package Chocolate cake mix

1 Package instant Chocolate pudding

4 Eggs

1/2 Cup Crisco oil

1 Cup water

Preheat oven to 350o°. Add all ingredients into bowl and mix for five minutes in mixer and pour into lightly greased tube pan. Bake for 50 minutes.

Glazed Icing

1 Cup powdered sugar

2 Teaspoons cocoa

2 Tablespoons milk (to consistency)

Mix together and drizzle over cake while still warm. For a variation of this cake, try a package of vanilla cake mix and vanilla pudding mix or lemon cake mix and lemon pudding mix or spice cake mix and butterscotch pudding mix.

Jean Emhart wrote a recipe column for Rabun’s Laurel for many years. She was a dear friend to all of us and a very special lady. We miss her friendship, kindness and are pleased to share her recipes.