Culinary creations

From county cooks...

 

 

 

Recipes this week continue with favorite dishes of staff members responsible for the newspaper’s makeup, advertisements, articles, and briefs. It is hoped that seeing recipes of staffers’ favorite dishes will encourage readers to send in their own recipes.

The Blount Countian is even making it easier for readers to share: Send in recipes freehand, computer generated, or scribbled on scraps of paper: We don’t care how or on what the recipes are written; we just want ’em. If you have questions, call Jane at 625-3231 for help.

The number of responses has encouraged staffers to believe readers find their county cooks’ recipes interesting. Enjoy staffers’ recipes below and send in your own for others to enjoy.

Little Apple Pies
from bookkeeper Barbara Davis
1 large apple
1 can crescent rolls
1 cup sugar
1 can Sprite
1/2 stick margarine
Cinnamon to taste 

Preheat oven to 350 degrees. Spread crescent rolls in a deep baking pan. Peel apple and cut into 8 equal pieces. Place 1 piece of apple on each crescent roll and close all sides. Melt margarine. Combine sugar, Sprite, melted margarine, and cinnamon in a mixing bowl. Pour mixture over all 8 rolls.

Bake until golden brown in a 350-degree oven (approximately 20 minutes). Makes 8 pies.

Cheese Biscuits
from circulation/legal advertising expert Jenna Wood
1.5 cups all-purpose flour
1 cup sugar
1 cup shredded
cheddar cheese
4 T. melted butter
3/4 cup milk
1 egg
1.5 tsp. baking powder
1/4 tsp. vanilla

Mix all ingredients and spoon into greased muffin pan. Bake at 350 degrees until golden brown.

Makes 12 muffins. Great served with honey butter!

Cheeseburger Meatloaf
from circulation/legal advertising expert Jenna Wood
1 lb. ground beef
1 tsp. garlic powder
1 tsp. black pepper
1 medium onion, diced
1 cup grated cheddar cheese
2 Tbsp. Worchestershire
1/2 cup sour cream
1 cup Ritz crackers
1 tsp. seasoned salt

Combine all ingredients and bake at 350 degrees for 1 to 1 1/2 hours in a meatloaf pan. Let rest before slicing. Top with cheese sauce (recipe follows).

SAUCE
1 can cream of
mushroom soup
1 cup milk
1.5 cups grated
cheddar cheese
Chopped green onions 

Combine all ingredients and heat in a saucepan until cheese is melted. The sauce is what makes this dish!

Butterscotch Spice Cake
from editorial assistant Jane Hill
1 spice cake mix
(Duncan Hines works best)
1/2 cup vegetable oil
1 butterscotch
instant pudding mix
4 eggs
1 cup water 

Blend all ingredients, then beat at medium speed for 4 minutes. Bake in greased and floured 10" tube pan at 350 degrees for 45 to 55 minutes. Cool in pan (right side up) 25 minutes.

Pasta Salad
from editorial assistant Jane Hill
1 6- or 8-oz. pkg. small shell macaroni
1 medium-size bell pepper, thinly sliced
1 medium onion, thinly sliced
2 small carrots, chopped
2 stalks celery, chopped
1 4-oz. can sliced black olives, drained
1/4 cup sliced green salad olives with pimientos, drained
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed
1/4 tsp. garlic salt (or garlic pepper)
2 Tbsp. olive oil (approx.) 

Cook small shell macaroni in boiling salted water until tender (8 to 10 minutes). Chill in cold water until cool. Drain well. Add vegetables, seasonings, and olive oil. Mix well. Refrigerate about 1 hour before serving.

Zucchini Pasta
from editorial assistant Jane Hill
1 6-to 8-oz. pkg. small elbow macaroni
1 14.5-oz. can zucchini in tomato sauce
1 4-oz. can sliced black olives, drained
Salt and pepper (about 1/2 tsp. each) 

Cook macaroni in boiling salted water until tender (8 to 10 mnutes). Add 1/2 cup water, black olives, and salt and pepper to zucchini in tomato sauce and heat in small saucepan while macaroni cooks. Drain pasta, return to pan, and add zucchini mixture. Heat on low heat a few minutes to blend flavors.

Chicken Casserole
from editorial assistant Jane Hill
1 can 98 percent fat-free cream of celery soup
1 small flat can all-white meat chicken
1 small can (8.5-oz.) English peas OR baby lima beans, drained
1 tsp. celery seed
1 small can (8.5-oz.) corn, drained
1 small jar sliced mushrooms, drained
4 medium potatoes, diced
1 medium onion, diced
1 tsp. salt
1 tsp. pepper 

Combine celery soup with one can of water in large mixing bowl. Add chicken, vegetables, and seasonings. Mix well and pur into large casserole pan. Cover and bake in pre-heated 350 degree oven approximately 1.5 hours.