Good Cooks’ Recipes

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Butterscotch Pecan Dainties

1 package active dry yeast
1/4 cup lukewarm water

1/2 cup shortening
1/4 cup sugar
1 teaspoon salt
1 cup scalded milk
1 well beaten egg
3-1/4 cup enriched flour

Soften 1 package active dry yeast in 1/4 cup warm water. Let stand 5 minutes.

Meanwhile, measure 1/2 cup shortening, 1/4 cup sugar and 1 teaspoon salt into a large mixing bowl.

Scald 1 cup milk. Pour over shortening mixture. Stir until shortening is melted. Cool to lukewarm.

Start mixer on medium speed and while beating add 2 cups enriched flour. Beat for 1 minute or until gluten strands are practically visible. This brisk beating will take the place of kneading for these easy to make batter rolls.

Stop mixer. Add softened yeast and 1 well beaten egg. Beat batter smooth on medium speed 1/2 minute.

With a spoon stir in 1-1/4 cup enriched flour. You’ll have a stiff, somewhat sticky batter that will follow the spoon.

Beat batter at medium speed 2 minutes until smooth. Since the batter is quite stiff, occasionally you will need to push it away from mixer beaters with a scraper.

Cover the bowl of dough. Set it in a warm place and let the dough rise until it is bubbly on top and appears very light. This will take about one hour. The dough should rise until it is at least double in size.

Stir down and beat thoroughly with a wooden spoon. Let rise again until double (about 30 minutes). Stir down and shape into pretty rolls with with the following coating.

Put in the bottom of each muffin cup:
1 teaspoon butter
2 drops water
2 teaspoons brown sugar

Mix. Arrange pecan halves over mixture. Drop the dough by tablespoon into muffin tins, filling them half full. Let rise until double (20 minutes).

Bake at 375° for 20 to 25 minutes. Remove rolls from cups or muffin tins immediately. Makes 2 dozen.

Tags: Breads, Other sweets by wanda
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Recipe for Beef Casserole

2 cups noodles, uncooked
1/2 cup diced celery
1/4 cup chopped green pepper
1 bouillon cube
1 can condensed tomato soup
1/4 teaspoon pepper
1/4 cup bacon drippings or fat
1/4 cup finely chopped onion
1 lb. ground beef or chuck
1-1/4 cup boiling water
1-1/2 teaspoon salt
1/2 cup Ritz Crackers

Cook noodles in 2 quarts boiling, salted water 10 to 15 minutes or until tender. Rinse with boiling water and drain. Heat fat and add celery, green pepper and onion. Cook until tender. Add beef and brown lightly. Dissolve bouillon cube in 1-1/4 cup boiling water and add soup. Heat, stirring constantly until smooth. Add to meat, vegetables and noodles. Mix lightly. Place in greased 1-1/2 quart casserole and top with Ritz Cracker crumbs. Sprinkle with paprika. Bake at 350°, 25 to 30 minutes or until crumbs are a golden brown and casserole is thoroughly heated.

Tags: Meats by wanda
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Recipe for Frozen Avocado Salad

1 package (3 oz.) cream cheese
3 Tablespoons mayonnaise
1 Tablespoon sugar
1 cup diced avocado
1 cup sliced peaches
1/4 cup chopped dates
3 Tablespoons lemon juice
1/2 cup whipping cream
2/3 cup drained crushed pineapple
12 maraschino cherries

Blend together cream cheese, mayonnaise, lemon juice and sugar. Whip the cream and stir in. Fold in avocado and fruits. Turn into a freezer compatible tray and freeze for about 2 hours.

Tags: Salads by wanda
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Cornbread for Dressing

1-1/2 cups buttermilk
2 eggs
2 tablespoons oil
2 cups self rising cornmeal
1/2 teaspoon baking soda

Mix cornmeal and baking soda then add buttermilk, eggs and oil. Mix well. bake in an iron skillet at 450° until lightly brown.

Tags: Breads by wanda
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Crab Dip

1 lb. fresh or canned crab
2 large packages of cream cheese
1/3 cup mayonnaise
1 clove garlic (crushed)
1/8 cup white wine
1/2 teaspoon dry mustard
1/2 teaspoon powdered sugar

Have cream cheese at room temperature. Heat all ingredients in a double boiler. Serve hot in chafing dish.

Tags: Seafood by wanda
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Blueberry Tea Cake

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
3/4 cup sugar
1 egg unbeaten
1/2 cup milk
2 cups blueberries, fresh or frozen

Crumb Topping:
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup butter or margarine

Sift together flour, baking powder and salt. Cream butter or margarine, gradually beat in sugar. Add egg and milk. Beat until smooth. Add dry ingredients and fold in blueberries. Spread batter in greased and floured 8 x 9 inch square pan. Sprinkle with crumb mixture. Bake at 375° about 45 minutes or until done.

Crumb topping:
Mix together sugar, flour, and cinnamon. Cut in butter to form coarse crumbs.

Tags: Cakes, Other sweets by wanda
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Tamale Pie

1 onion, chopped
1 clove garlic, minced
1 lb. ground beef, chuck or round
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 teaspoons chili powder
1 can tomato sauce
Cornmeal mush

Brown onion, garlic and meat in large skillet, stirring constantly. Add seasonings and tomato sauce. Cover and simmer 5 minutes. Line a shallow baking dish with cornmeal mush. Fill with meat mixture. Bake at 350 degrees for about 30 minutes.

Cornmeal mush
To make the mush, add 1 quart of water to 1 cup cornmeal and 1 teaspoon salt in saucepan. Bring to boil, stirring constantly. Cook until thick. Cool slightly before lining baking dish.

Tags: Meats, Mexican by wanda
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Fudge Cake (A cross between cake and candy)

1/2 cup butter or margarine
2 squares unsweetened chocolate
4 eggs
1 cup sugar
1/4 cup sifted all purpose flour

Melt butter or margarine and chocolate in top of double boiler over boiling water; cool. Beat eggs until light; gradually add sugar, beating constantly until light and fluffy. Fold in flour. Stir in melted chocolate mixture, blending well. Pour into a greased 9″ square pan. Bake at 350° for 30 minutes. Cool. Spread with chocolate icing.

Chocolate Icing:

1/4 cup butter or margarine
2 squares unsweetened chocolate
1/2 lb. (2 cups sifted) confectioners’ sugar
2-1/2 – 3 tablespoons milk or cream

Melt butter or margarine and chocolate in top of double boiler over boiling water. Add 1 cup confectioners’ sugar and beat until well blended. Add remaining sugar alternately with enough milk or cream for proper spreading consistency.

Tags: Cakes by wanda
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4 tablespoons cornstarch
2 cups brown sugar
5 eggs, separated
2 cups milk
3 tablespoons butter or margarine
1 8 inch pie shell
1 teaspoon baking powder

Mix cornstarch with brown sugar. Beat the egg yolks until thick and lemon colored. Add the brown sugar mixture. Pour in milk and beat well. Place butter or margarine in frying pan and brown lightly. Pour the custard into the pan with the butter and stir until thick. Start over slow flame and gradually increase to moderately hot. This will take about 20 minutes. Cool mixture and pour into baked pastry shell. Beat egg whites until frothy and gradually add in the baking powder. Continue beating until whites are stiff and stand in peaks. Top custard with meringue, spreading to edges of pie and bake at 350° until lightly browned.

Tags: Pies by wanda
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Recipe for Corn Pudding

3 eggs
2 to 4 tablespoons of sugar
1/4 cup soft butter or margarine
1/2 cup milk
2 cups whole kernel corn

Combine eggs and sugar and beat well. Gradually stir in butter or margarine, a tablespoon at a time. Add milk and beat until smooth. Stir in corn. Refrigerate 30 minutes. Blend well and turn into a 1 quart greased casserole. Bake at 350° for 30 to 35 minutes or until set.

Tags: Vegetables by wanda
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