Recipe Corner

 

 

Mini Strawberry Tarts

3 boxes frozen Athens mini fillo shells
Sliced strawberries
Cream:
1 (8 oz.) cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
1 tsp vanilla
zest from one lemon

Combine cream cheese and powdered sugar and beat until fluffy. Fold in Cool Whip, vanilla, and lemon zest. Heat shells in oven for 5-10 minutes at 350 degrees. Cool completely. Spoon or pipe cream into each shell and top with sliced strawberries.

This is another way to use the delicious, fresh, local strawberries that are in season right now. I put the cream in a piping bag and pipe it into the shells. You’ll want to make a lot of these because they disappear quickly.

-Jenna Wood

In honor of Mother’s Day, the rest of us are stealing some of Jenna’s thunder to share our favorite recipes.

Peggy’s Pecan Pie

1 stick butter, melted
1 cup sugar
3 eggs
1 tsp. vanilla
Dash of salt
1 cup Blackburn yellow syrup
2 cups crushed pecans
2 regular pie crusts

Mix ingredients together and pour into pie shells. Bake at 350 degrees for 25-30 minutes. Take out of oven when the middle is still soft.

This is a Helton family recipe that is a MUST at any gathering. This is my husband’s aunt’s recipe. Family usually meets her at the car when she arrives to get their piece of the pie and then hide it for consumption later. The secret is to use Blackburn yellow syrup — no substitutions. Do not over cook. I use 16 mini tart shells instead of two pie shells.

-Cheryl Helton

Squash Balls

2 cups cooked squash
1 egg
1/2 cup flour
1/2 tsp. baking powder
Dash salt and pepper
Crushed cornflakes
Mix the first five ingredients. Form
into small balls and roll in corn flakes.
Fry in deep fat until golden brown.
Serve hot.
(Then enjoy them!)

This was my great grandmother’s (Cokie as she was known by all those who knew her) recipe. Unfortunately, she passed away not long after I came into the world, so I never really got to know her. But I’ve learned about the sweet, gentle, and loving soul she was through the stories of my grandfather, mother, aunts, uncle, and so many who knew her. I know she was an amazing cook as was my Nonnie, Granny, and Aunt Bev and still my mom and Aunt Marleen. I’m not sure how much of that talent was passed along to me, but I know I love to be in a kitchen and I cherish the times that my boys and I sometimes get to spend cooking together. Yes, we make a mess, but the messes just make it more fun! I thank Anne Payton for giving me an original copy of Cokie’s recipe written in her handwriting. While it’s faded and fragile, it’s one of my most treasured possessions.

-Aimee Wilson

Beefy Macaroni Skillet

1 to 2 lbs. ground beef
1 medium onion, chopped
1 quart tomatoes
1 quart water
16 oz. elbow macaroni (or penne or
rotini or bowties, etc.)
Cheddar cheese, shredded
Salt and pepper to taste

In an electric skillet at 350 degrees, brown ground beef and onion. Drain. Add tomatoes, salt, pepper, and water. Bring to a boil. Add pasta and cook until al dente. Serve hot with shredded cheese melted on top.

Store leftovers in the fridge. It’s even better the next day!

My mom is a great cook and pretty much anything she makes is spectacular. I have great memories of learning how to cook beside her.

This was a frequent dinner at our house when I was growing up. We always had a garden and canned our own tomatoes. If you use store-bought, get as close to 32 ounces as possible and it will still work.

This has become a go-to dinner for my family. It’s quick and easy for those nights I have little time and no clue what I’m making for dinner. I just make sure I always have the ingredients in the pantry. We use gluten free pasta now, and it’s not the same, but still good.

-Melanie Skillman

Check out all the great recipes contributed in our Mother’s Day Recipe Contest. pages A8 and A9