Recipes from a special person, Dorothy Miles
Sunday, July 29, 2012
Today's column is a special one celebrating the memory of Dorothy Miles. Dorothy passed away recently at age 100 and leaves behind a host of friends and family who not only remember the amazing woman she was but also a fantastic cook.
Dorothy was many things; a Christian first and foremost, an airplane pilot before there were women pilots, a world traveler having been to China more than nine times, a teacher who loved teaching math to her students and some would say nearly a genius. Dorothy was bright and mastered many talents during her 100 years on Earth. Dorothy was an accomplished seamstress, who made many of her own clothes and always was dressed to a T, was a gracious hostess when she entertained and she herself was full of grace.
She truly was an amazing woman and one who many of us could learn after and strive to be like her in many ways.
All of today's recipes are from Dorothy's personal files, and we are glad to share them with you.
2 pounds ground chuck
1/4 cup dried onion flakes
1/2 box cornflake crumbs
Garlic powder, to taste
Salt, to taste
1 (12-ounce) jar Heinz chili sauce
1/2 can jellied cranberry sauce
1 small can pineapple juice
Mix meatball ingredients together and form into small balls. Then, mix sauce ingredients, heat and stir on top of stove. Drop in meatballs. Cook over low heat, covered, for about 1 hour. Makes about 60 meatballs.
Ham Fried Rice
This recipe is from the 1963 WSCS Cookbook.
About 1/2 large box Minute Rice
Prepare about 1/2 of a large box Minute Rice as directed on box and chill well. Cut up and partially fry 1/2 pound bacon; then add and brown 2 cups diced ham, 1 can mushrooms (drain and save the juice), 6 green onions, including tops and 3/4 cup chopped celery. Lower heat; add rice, mushroom juice and 2 tablespoons soy sauce. Cover and let steam a few minutes to season. Meanwhile, scramble 3 eggs and stir into the rice mixture just before servings. More soy sauce may be added if desired.
'Dorty's' Frozen Hashbrown Casserole
When Dorothy and Avon Crocker planned the bereavement meal for her family she specifically asked me to serve her potato casserole. It is called "Dorty's" because little ones had trouble saying Dorothy. She was expected to bring this potato dish to all family gatherings.
20 ounces frozen hashbrown potatoes
16 ounces sour cream
1/2 cup margarine or butter, melted
1/2 cup chopped onion, or 3 tablespoons dry instant onion
Salt and pepper, to taste
1 1/2 cups shredded cheddar cheese (Dorothy always used more)
1 can cream of mushroom soup
Mix all ingredients together. Pour into a sprayed 9-by-13-inch baking dish. Top with cornflake topping, below. Bake at 350 degrees until hot and bubbly throughout.
This can be made ahead of time and baked the next day. The potatoes will need to thaw an hour or two before mixing then with the other ingredients.
Top with a well combined mixture of:
2 cups crushed cornflakes
1/2 cup margarine or butter, melted
Dorothy often just poured the melted butter over the cornflakes on top of the potatoes.
Makes 15 generous servings.
This is so light, cool and refreshing anytime, but especially on hot summer days.
2 (3-ounce) packages lemon gelatin
1 cup boiling water
1 (20 ounce) can crushed pineapple, undrained
1 baked angel food cake
1 (8 ounce) container of whipped topping, thawed
For the topping:
1 (8-ounce) container of whipped topping, thawed
1/2 cup powdered sugar
1/2 teaspoon lemon juice
Dissolve gelatin in boiling water. Add undrained pineapple. Chill until partially set. Fold in 8 ounces whipped topping. Set aside.
Tear angel food cake into bite size pieces. Spread in a 9-by-13-inch pan. Spread pineapple mixture over cake and stir so all pieces are coated well. Refrigerate overnight or several hours. Mix topping ingredients and spread over cake. Sprinkle coconut over top. Top each cut piece with a maraschino cherry.
At Dorothy's bereavement meal, family and friends asked the ladies cooking the meal if any of them had her recipe for bourbon brownies. Here is her famous recipe for everyone to enjoy.
1 family-size brownie mix
Add 3/4 cup chopped nuts (California walnuts or pecans)
Mix according to package directions. Bake on a greased jelly roll pan but watch time. It will be much shorter than what the package says, maybe about 19 or 20 minutes. Do not overbake, but they need to be just done. When done, sprinkle with 1/2 cup bourbon. Cool. Dorothy usually did this in the refrigerator after it had cooled some from the oven.)
Spread white frosting over brownies and chill.
1/2 cup soft butter
1 teaspoon vanilla
2 cups sifted powdered sugar
Drop of milk, if needed
Spread white frosting over cooled bourbon brownies. Chill again.
Prepare the following chocolate glaze, spread glaze and chill again.
1 tablespoon shortening
1 (6 ounce) package chocolate chips (or use 1 to 1 1/4 cups)
Melt chocolate chips with shortening (in the microwave or stovetop. Spread over all. Then take it out of refrigerator, let set on counter for a little bit and then cut it into squares. Then put it back in the refrigerator to cool again (or harden somewhat) and then take out of the refrigerator and transfer to a storage container. This makes it easier to remove from the jellyroll pan. You can then put back in the refrigerator. Before eating, take them out of the refrigerator and let them set on the counter. They are much better at room temperature as the bourbon really comes to life. They can be eaten without doing this but are not as good.
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 firstname.lastname@example.org or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.