Culinary creations

From county cooks...

 

 

 

Continuing as space allows are recipes The Blount Countian is featuring from cookbooks produced by groups within the county. Recipes below were printed in Pleasures from the Good Earth from Fellowship Baptist Church in Cleveland.

The variety of dishes below offers something to please most, including favorites such as cheese straws, monkey bread, and chicken salad. Best of all, most require few ingredients and little preparation time.
Cheese Straws
from Peggy Weaver
2 c. cheddar cheese
1 1/2 c. flour
1/2 c. butter or margarine
1 tsp. cayenne pepper
Mix cheese, flour, butter and pepper together. Roll out thin and cut into strips. Bake at 350 degrees for 30 minutes.
Party Salad
from Eudelle Paul
1 lg. Cool Whip
1 c. coconut
15 oz. crushed pineapple
1 can cherry pie filling
1 can Eagle Brand milk
1 c. miniature marshmallows
1 c. pecans

Mix Cool Whip and Eagle Brand milk together in large bowl. Refrigeratefor 1 hour. Remove from refrigerator and mix in other ingredients. Refrigerate overnight.

Hash Brown Potato Casserole
from Nell Nugent
1 (2-lb.) pkg. frozen hash browns
1 stick butter
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) sour cream
1 lg. onion, chopped
1 can cream of chicken soup
10 oz. grated cheddar cheese
2 c. rolled cornflakes
1/2 stick melted butter

Melt 1 stick butter and mix with potatoes,salt, pepper, sour cream, onion, chicken soup, and cheese. Put into buttered dish and bake at 350 degrees for 30 minutes. Top with cornflakes and 1/2 stick melted butter and bake for another 30 minutes. 

Aunt Fanny’s Baked Squash
from Peggie Blackwood
3 lbs. yellow squash
1/2 c. onion, chopped
1/2 c. cracker meal
1 stick margarine
2 eggs
1 T. sugar
1 tsp. salt to taste
1/4 tsp. black pepper

Wash and cut up squash and boil. Drain thoroughly, then mash. Mix squash, meal, onions, 1/2 of margarine, eggs, sugar, salt and pepper. Melt remaining 1/2 margarine. Pour mixture of squash into baking dish, then spread melted margarine on top and sprinkle with cracker crumbs. Bake at 375 degrees for about 1 hour or until brown on top.
Hot Chicken Salad
from Carolyn Jackson
1 1/2 c. diced chicken
1 c. celery, finely chopped
2 boiled eggs
Salt and pepper to taste
1 tsp. onion, chopped
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
1 can cream of chicken soup
Mix all ingredients. Pour in casserole dish. Put cracker crumbs on top and bake for 20 – 25 minutes at 325 degrees.

Pipe Down Pork Chop Casserole
from Maggie Deane 

4-5 potatoes
1 (10.5-oz.) can cheddar cheese soup
4-5 pork chops
1 (10.5-oz.) can French  onion soup 

Slice the potatoes into a 9 x 11-inch casserole dish. Arrange the pork chops over the potatoes. Combine the soups and pour over the pork chops and potatoes. Cover with foil. Bake in a 350 degree oven for 1 hour.
Monkey Bread
from Ginalin Miller
1 c. milk
1/2 c. margarine
1/4 c. sugar
1 tsp. salt
1 pkg. yeast
3 1/2 c. all-purpose flour
1/2 c. margarine, melted 

Combine first 4 ingredients in saucepan. Heat until margarine melts. Cool until lukewarm. Add yeast and stir until dissolved. Let stand for 5 minutes. Add small amounts of flour to milk mixture. Stir until well blended. Cover and let rise until double, about 1 – 1 1/2 hours. Punch down and pinch off into balls. Dip balls in melted margarine. Layer in bundt pan and let rise again 45 minutes – 1 hour. Bake at 375 degrees until brown. May be made in bread machine and taken out after dough cycle.
Praline Pumpkin Pie
from Donna (Nugent) Cato
1/2 c. chopped nuts
1/3 c. butter or margarine
1/3 c. firmly packed  brown sugar
1 graham cracker crust
1 c. cold milk
1 (16-oz.) can pumpkin
2 (4 serving-size) pkgs. vanilla Jello instant pudding
1 1/4 tsp. pumpkin pie spice
1 (8-oz.) Cool Whip 

Bring butter, sugar and nuts to a boil in small saucepan on medium heat and boil for 30 seconds. Spread on bottom of crust. Cool. Pour milk into large bowl. Add pumpkin, pudding mixes and spice. Beat with wire whisk until well mixed. Mixture will be thick. Gently stir in 1 1/2 cups Cool Whip. Spread over nut layer. Refrigerate for 4 hours. Garnish with remaining Cool Whip and sprinkle with finely chopped nuts.