Random recipes from a birthday cookbook

Wednesday, June 18, 2008

I celebrated my birthday last week, and my sister gave me a great cookbook, "The Wooden Spoon Cookbook: Authentic Amish Cooking." It is filled with more than 500 family recipes and some personal stories from the author. It is a really neat cookbook and a nice addition to my collection.

As is my usual tradition when I get a new cookbook, I have pulled out several at-random recipes from the book to share with you. Enjoy, and remember to send in your favorite recipes so I can include them here for other readers to try.

Crispy Country Chicken

1/2 cup Miracle Whip

1 teaspoon oregano leaves

1 cup crushed corn flakes

1/4 cup grated cheese

1 teaspoon garlic salt

1/4 teaspoon pepper

1 (3- to 3 1/2-pound) broiler/fryer chicken, cut up

Mix Miracle Whip and oregano and brush on chicken. Mix cereal, cheese, garlic salt and pepper. Coat chicken with cereal mixture and place in a 9-by-13-inch dish. Bake at 350 degrees for 1 hour or until baked through.

Zucchini or Yellow Squash Patties

2 cups squash, peeled and grated

1 teaspoon salt

1 tablespoon sugar

1 egg

1/2 cup flour

1 small onion, grated

Mix all ingredients together. Form into patties and fry in medium hot skillet in small amount of butter or oil. Eat while hot.

Taco Bake

1 pound ground beef

1 small onion, chopped

3/4 cup water

1 1/4 packages taco seasoning

1 (15-ounce) can tomato sauce

8 ounces shell macaroni, cooked and drained

4 ounces chopped green chilies

2 cups shredded cheddar cheese, divided

In skillet, brown hamburger and onion. Drain. Add water, taco seasoning and tomato sauce. Mix together and bring to a boil. Reduce heat and simmer for 20 minutes. Stir in macaroni, chilies, and 1 1/2 cups cheese. Pour into a greased 1 1/2-quart baking dish. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes or until heated through.

Rice Custard

3 eggs

1/2 cup brown sugar

2 to 3 tablespoons leftover rice

2 cups milk

Mix together all ingredients. Pour into a greased casserole dish. Set in a larger dish and fill that dish with hot water. Bake at 350 degrees for 2 hours.

Asparagus Casserole

5 potatoes

2 onions

2 cups asparagus

1/4 cup butter

Salt and pepper, to taste

4 slices cheese

Slice potatoes. Put in baking dish. Dice onion and put on top of potatoes. Top with asparagus. Dot with butter and season. Cover and bake at 325 degrees for 45 minutes. Place cheese on top and melt before serving.

Graham Muffins

1 cup whole-wheat flour

1/2 teaspoon salt

1 egg

1 teaspoon baking soda

1 cup sour milk (buttermilk)

1 cup white flour

1 teaspoon baking powder

3 tablespoons shortening

2 tablespoons sugar

Mix all ingredients together without overstirring. Drop with spoon into greased or paper-lined muffin pans. Bake at 425 degrees for 20 to 25 minutes. Serve with chicken gravy for breakfast.


4 large cans chicken broth

3 quarts water

4 cans cream of chicken soup

Pinch of pepper

Salt to taste

1 pound butter

3 heaping tablespoons chicken base

Put all of this in a canner pot and bring to a boil. Add 4 pounds medium noodles. Bring to a boil again. Turn off and let stand for 1 1/2 hours. This makes about 100 servings.

Mock Pecan Pie

3 eggs, well beaten

1/2 cup sugar

1 cup dark corn syrup

1/4 cup butter

1/4 teaspoon salt

1/2 cup coconut

1/2 cup quick oats

Mix all ingredients together and pour into a 9-inch unbaked pie shell. Bake at 350 degrees until edges are browned and done in the center. Be careful not to overbake, or it will get very hard.

Famous Lemon Pie

3 tablespoons cornstarch

1 1/4 cups sugar

1/4 cup lemon juice

1 tablespoon grated lemon rind

3 eggs, separated

1 1/2 cups boiling water

1 9-inch baked pie shell

1/2 container soft cream cheese, optional

Combine cornstarch, sugar, lemon juice and lemon rind. Beat egg yolks. Add to cornstarch mixture. Gradually add boiling water. Heat to boiling over direct heat, then boil gently for 4 minutes, stirring constantly. After cooled, add cream cheese, if desired. Pour into pie shell. Top with whipped cream or meringue.

Banana Orange Bars

2 cups mashed bananas, 3 to 4 bananas

1 cup vegetable oil

2 teaspoons cinnamon

1 teaspoon baking soda

1 2/3 cups sugar

4 eggs

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

Combine all ingredients. Pour into a 10-by-15-by-1-inch sheet pan. Bake at 350 degrees until done when lightly touched in the center or use a toothpick to test. Frost with orange butter frosting. Yields 3 dozen bars.

Orange Butter Frosting

1/4 cup butter or margarine

1/4 cup orange juice

3 cups powdered sugar

1/2 teaspoon grated orange peel

Combine all ingredients and beat well. Spread on cooled bars.

I am out of room again, but there is always next week. Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.

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