Good Cooks’ Recipes

Another from my mother’s recipe collection. We’ve been eating this cake since the 1960s.

Lemon Supreme Special Cake

1 box Duncan Hines Lemon Supreme Cake Mix (If that’s not available, any lemon cake mix will do.)
1 cup apricot nectar (Found in the canned fruit juice section.)
3/4 cup cooking oil
4 eggs
1/2 cup sugar

2 cups powdered sugar
2 lemons (or enough lemon juice to make a glaze)

Mix cake mix, sugar, oil and nectar together. Bake in a tube pan at 325° for 1 hour. Cool, right side up for 15 minutes then remove from pan. Mix 2 cups powdered sugar and the juice of about 1-1/2 lemons (2 lemons if they are not juicy). Pour over cake while still warm to make a glaze.

Tags: Cakes by wanda
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This cornbread recipe is almost like eating cake. The texture is so smooth and moist. It also uses sugar. Some people do not like their cornbread sweet. I don’t think there would be a problem in leaving the sugar out.

Southern Buttermilk Cornbread

1/4 cup sugar
1/2 cup shortening or butter
2 eggs
1/2 cup cornmeal
1-1/2 cup flour
1 cup sweet or buttermilk
2 teaspoons baking powder
1/2 teaspoon salt

Cream sugar and shortening together; add the eggs and mix. Add remaining ingredients and mix well. Pour into a large, hot, greased, iron skillet. Bake at 400° for 30 minutes.

Tags: Breads by wanda
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I got this recipe from my mother’s file. She had it since the 1970s. The can sizes might not be available these days exactly as listed. I haven’t paid attention when I’ve made it. Just use the closest size to the ones listed. I promise it’ll be fine.

Bake and Wait Beans (2 hours – serves 6)

1 (1 lb. 13 oz.) can kidney beans
1 (1 lb. 10 oz.) can pork and beans
8 oz. of thick sliced bacon
1 (8 oz.) can tomato sauce
1 large onion, sliced
1/2 cup brown sugar
1 Tablespoon vinegar
1 Tablespoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper

Partially drain beans and put into a deep casserole. Cut bacon into 1″ pieces; mix with beans. Add remaining ingredients; mix well. Bake uncovered at 325° for 2 hours.

Tags: Vegetables by wanda
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Wash and trim 5 medium sweet potatoes. Boil in salted water about 20 minutes. Peel and slice crosswise in baking dish. Slice about 1/2 inch thick.

Make a syrup (almost candy) of 2 cups sugar, 1 cup water and 1/2 cup butter.

Bake in oven until syrup is bubbley and potatoes are browned slightly around edges.

If that’s not sweet enough for ya, top with marshmallows. I shudder in bliss thinking of all that sugar! LOL

Tags: Other sweets, Vegetables by wanda
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Morrison’s Cafeteria used to make these delicious squash croquettes.

1-1/2 lbs. yellow squash, sliced
1 medium onion, minced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon butter
1-1/3 cup bread crumbs
1 egg, beaten
2/3 cup cornmeal
Oil for frying

Cook squash with salt in small amount of water until tender. Drain well. Saute onion in butter until tender. Mash squash and add all ingredients, except cornmeal. Chill mixture. Form into oblong croquettes and roll in cornmeal. Fry in deep fat until light golden brown.

Tags: Vegetables by wanda
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One of the best chicken salads I’ve had – with a simple, “secret ingredient” I’m convinced makes it special.

4 cups cooked diced chicken (I grind my chicken in the Cuisinart – Oh, that trusty Cuisinart!)
3 cups diced celery (Again I grind mine)
4 Tablespoons lemon juice
4 Tablespoons onion juice (The secret ingredient. Can be hard to find at times.)
2 cups mayonnaise
1 can water chestnuts (Use sliced or grind them up)
1 cup nuts of your choice
Apple cubes or grapes or both!

Mix all ingredients together and put in a deep, casserole dish.

Topping:
1 cup shredded Cheddar cheese
1 cup crushed potato chips

Put the cheese on first and top with crushed potato chips.

Cook at 250° – 300° oven, just to warm (about 30 minutes). It can be frozen.

Tags: Meats, Salads by wanda
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These are from an old cookbook, Good Housekeeping maybe, that my mother had. Perhaps it’s because these were the deviled eggs I grew up with, but I think they’re the best.

Deviled Eggs

6 hard cooked eggs
4 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon curry powder
1 tablespoon minced onion
dash of pepper

Slice eggs in half lenghtwise. Scoop out the yellow into a bowl. Add all other ingredients to the yellows and mash well. Spoon the yellow mixture into the egg halves. Sprinkle with more curry powder. Refrigerate.

Tags: Salads by wanda
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