Culinary creations

From county cooks...

 

 

 

The Blount Countian continues with seasonal recipes (as space allows), using mouth-watering recipes from cookbooks produced by groups within the county.

Countians have responded with delight to see their own and friends’ recipes, and some have tried several to add to their own stores of loved concoctions. The paper invites interested readers to submit recipes of their own for publication.

Wassail (Warm Punch)
from Jeri Wood
in Cookin’ Up A Cure by Sisters with Blisters
1 gal. apple cider
2/3 cup sugar
1 cup Tang
2 tsp. whole cloves
2 3-inch cinnamon sticks
2 oranges, studded with cloves, sliced
2 tsp. whole allspice

Heat all ingredients except oranges; reduce heat. Cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float orange slices in bowl. 32 servings (1/2 cup).
Fruit Salad
from Eudelle Paul
in Pleasures from the Good Earth by Fellowship Baptist Church
1 can Mandarin oranges, drained
1 med. can pineapple chunks, drained
1 c. miniature marshmallows
1 c. shredded coconut
1/2 small container sour cream
Drain fruit. Mix with marshmallows and coconut. Toss with sour cream. Chill in refrigerator. Stir before serving.
Pineapple Sweet Potatoes (Diabetic)
by Barbara Self, Oneonta in Tail Wagging and
Paw Licking Good by Blount County Animal Shelter
24 oz. (1 1/2 lb.) sweet potatoes
1 1/2 tsp. salt
1/8 tsp. black pepper
2 c. artificially sweetened pineapple tidbits
2 Tbsp. diet margarine
Boil potatoes until tender. Cool slightly and peel. Mash until smooth. Stir in remaining ingredients, including syrup from pineapple. Return to stove and reheat. Serves 8.
Oyster Dressing
from Tonya McGarity
in Cookin’ Up A Cure by Sisters with Blisters
1 small box Uncle Ben’s wild rice (cooked)
1 pt. raw oysters – chopped and reserve liquid
2 pkg. herb stuffing mix – moistened with oyster liquid
1 egg, beaten
1 med. yellow onion, chopped
1 stick butter
2 cups chicken broth
2 stalks celery, chopped

Cook rice as directed. Saute onion and celery in butter. Mix all ingredients together, adding more or less liquid to get the desired consistency. Bake at 400 degrees for 25 – 30 minutes.
English Pea Casserole
Marilyn Lutzky (from Addie Messersmith)
in Tail Wagging and Paw Licking Good
by Blount County Animal Shelter
2 cans English peas (large)
8 oz. sour cream
1 can cream ofmushroom soup
1 stick margarine
12 oz. cheese, shredded (cheddar or mild)
1 pkg. soda crackers, crushed
garlic salt to taste

Mix together peas, sour cream, soup and garlic salt. Add cheese for topping and cover completely. Put crushed crackers on top. Melt margarine and pour over casserole. Bake until bubbly at 350 degrees. Makes 6 servings.
Cranberry Corn Muffins
from Lucy Dotson
in Pleasures from the Good Earth by Fellowship Baptist Church
1 box corn muffin mix
1 egg
1/3 c. milk
1/3 c. sour cream
1/4 c. sugar
1/2 c. fresh cranberries

Preheat oven to 400 degrees. Grease muffin pan or paper muffin cups. Combine corn mix, egg, milk, sour cream, and sugar together, then put berries last. Let batter rest for 3 – 4 minutes, then fill cups 1/2 full. Bake for 15 – 20 minutes or until golden brown.
Chocolate Pie
from Sibyl Hampton
in Cookin’ Up A Cure by Sisters with Blisters
2 cups sugar
2/3 cups flour
2 pinches salt
4 cups milk
4 egg yolks
2/3 cup cocoa
1 tsp. vanilla
2 tsp. butter
2 pie shells, prepared according to package directions

Beat egg yolks and add milk. Sift flour, sugar, and cocoa into a double boiler. Stir in 1/3 of milk and egg mixture into dry ingredients to form a smooth paste. Then stir in remaining liquid. Pour into 2 baked pie shells. Top with meringue and brown in oven at 400 degrees.
Mystery Pecan Pie
from Nell Nugent
in Pleasures from the Good Earth by Fellowship Baptist Church
8 oz. softened cream cheese
4 eggs
1/3 c. sugar
2 tsp. vanilla
1/4 tsp. salt
1 c. + 1 tsp. corn syrup
1 1/4 c. chopped pecans
1/4 c. sugar
9-inch deep dish pie shell
Combine cream cheese, 1 egg, 1/3 cup sugar, 1 teaspoon vanilla, and salt. Blend at medium speed. Pour into shell and sprinkle pecans on top. Combine 3 eggs, corn syrup, 1/4 cup sugar, and 1 teaspoon vanilla. Blend at medium speed. Pour this mixture on top of pecans. Bake at 375 degrees for 35-40 minutes.