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Good things come in paper packages
It is a good thing when it is Friday and also payday, but it is great when you get home Friday and there is a new cookbook in the mail. Last Friday I went home and there was the "Down Home Cooking" cookbook from St. Anthony's PCCW group in Glennon, Mo. Kathleen Peters from Marble Hill, Mo., attends this church, and she sent me a copy of their cookbook. It was so fun to get my pajamas on early, turn on the Olympics and read my new cookbook.
The spiral-bound book has about 125 pages of recipes. There are many pages of helpful hints and household tips in the back and on the divider pages. I was happy to see their recipe for their famous kettle-cooked beef and other favorites from the area.
I hope you enjoy these recipes I have selected to share with you today from their cookbook. Thank you, Kathleen, for the great book.
Submitted by Mrs. Celestine Horrell
7 cups sliced squash
1/2 cup chopped onion
1 can cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
2 cups (half of an 8-ounce package) herb seasoning stuffing mix
1/4 cup butter, melted
Cook squash and onion, uncovered, in boiling salted water for 5 minutes. Drain well. Combine soup, sour cream and carrot. Fold in drained vegetables. Combine stuffing mix with butter. Sprinkle 2/3 of the stuffing mixture in a 12-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing around edges of dish. Bake uncovered at 350 degrees for 25 to 30 minutes.
Submitted by Mrs. Nora Bueter
5 cups flour
3 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon nutmeg
1/4 cup shortening
1 cup sugar
1 1/2 teaspoons vanilla
3/4 cup mashed bananas
1/2 cup buttermilk
Mix all ingredients together. Roll out on a floured surface. Cut into doughnuts and fry in hot fat at 375 degrees until golden brown.
Peach Glaze Pie
Submitted by Mrs. Mary Beussink
1 baked 9-inch pie shell or graham cracker crust
5 or 6 ripe peaches, peeled
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
2 tablespoons dry gelatin (peach, lemon or orange)
Place peaches in crust. Combine sugar, cornstarch and water. Cook until clear and thick. Add gelatin and stir until dissolved. Pour over peaches and chill until set. Top with whipped cream, if desired.
Diabetic Raisin Pie
Submitted by Mrs. Margaret Peters
1 cup raisins
2 1/2 cups water
3 tablespoons flour
1/8 teaspoon salt
1 teaspoon vanilla
2 egg yolks, beaten
1/2 cup water
Boil 2 1/2 cups water and raisins together for 10 to 15 minutes. Mix flour, salt, vanilla, eggs and 1/2 cup water. Add mixture to raisins and water. Cook until thick. Take from fire and let cool for 5 to 10 minutes. Add 14 packages Equal sweetener and 2 tablespoons margarine. Pour into a 9-inch baked pie shell. When cool, it may be topped with diet Dream Whip. To make a pineapple cream pie, use one 20-ounce can crushed pineapple instead of raisins.
Submitted by Mrs. Kathleen Peters
2 cans peach pie filling
1 yellow cake mix
2 sticks margarine
1 cup coconut
1/2 cup chopped nuts
Pour pie filling into a 9x13-inch pan. Sprinkle dry cake mix over peaches. Melt margarine and pour over cake mix. Sprinkle with coconut and top with nuts. Bake in 350 degree oven until browned, hot and bubbly.
Tip Top Dessert
Submitted by Mrs. Alma Nenninger
1 box yellow cake mix
1 cup brown sugar
2 tablespoons melted butter
2 tablespoons honey
1 cup chopped pecans
1 (16-ounce) package chocolate chips
Beat eggs, sugar, butter and honey all together. Add cake mix, nuts and chocolate chips. Batter will be thick. Pat down in a 9-by-13-inch pan. Bake for 25 minutes in a 350-degree oven.
Magic Berry Cobbler
Submitted by Sharon Van Gennip
1 stick butter
1 cup sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
1 3/4 cups blackberries
1/2 cup sugar
Melt butter in a 9-by-15-inch pan. Mix 1 cup sugar, flour, baking powder and milk. Pour over butter, but do not stir. Add berries on top of this. Add remaining sugar over this. Bake for 30 minutes at 350 degrees.
This can also be done with any other kind of fruit, fresh or canned.
Quick Golden Stew
Submitted by Mrs. Ernestine Bueter
4 carrots, cut into 1-inch pieces
2 medium onions, chunked
2 cups cubed fully cooked ham
1 (8-ounce) jar Cheez Whiz
1 1/2 cups diced, peeled potatoes
1 package frozen peas
1 can cream of celery soup, undiluted
Place carrots, potatoes and onions in saucepan or Dutch oven. Add just enough water to cover vegetables. Cover and cook for 10 minutes. Add peas and ham. Cook 5 minutes more. Drain off water. Stir in the soup and cheese. Heat thoroughly. Makes 4 to 6 servings. Serve with salad and crackers.
I hope you enjoy the recipes from the "Down Home Cooking" cookbook. 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 email@example.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.