Recipe ideas from mom

My mom recently had knee replacement surgery, so while spending some time with her I found my way to her cookbook cabinet and her recipe files. Most of these I have made in years past, but out of all of these, her biscuits are my favorite. It is the recipe I use every time I make biscuits, and our children love them, too. They are so easy and so good, and I have hundreds of memories eating these biscuits at her large kitchen table. I hope you find them just as enjoyable.

Biscuits

2 cups flour

4 teaspoons baking powder

1/2 teaspoon cream of tartar

3/4 teaspoon salt

2 tablespoons sugar

1/2 cup shortening

Approximately 2/3 cup milk

Mix flour, baking powder, cream of tartar, salt and sugar. Cut in shortening with a fork or pastry blender. Toss with a fork while adding milk. Do not overwork. Dough will be soft and sticky. Turn out onto a floured board. Pat out with well floured hands to 1/2- to 3/4-inch thick. Cut with a biscuit cutter or rim of a glass, shaping as you go to use all of the dough so you don't have to reroll. Place cutouts on a baking sheet, not quite touching. Bake at 400 degrees for 15 to 18 minutes or until lightly browned. Serve hot with any gravy, butter and jelly, or add a little more sugar to the dough and use as shortcakes.

Banana Cake

Grease and flour two 8-inch layer or 9-inch pans.

Sift together in a bowl:

2 cups sifted Softasilk flour

1 1/4 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Add to this:

1/3 cup soft shortening

1/2 cup buttermilk

1 cup mashed ripe bananas

1 egg

1 teaspoon vanilla

Beat all together. Pour into prepared pans. Bake at 350 degrees; 30 minutes for the layers or 30 to 35 for the square pan.

To finish the cake, cook a box of vanilla pudding and pie filling. Add chopped bananas to pudding and put pudding between layers and on top. Add pecans on top if desired.

French Dressing

2 cups oil

1 cup vinegar

2 cups ketchup

1 cup sugar

1 teaspoon celery seed

1 teaspoon mustard

1 teaspoon Worcestershire sauce

1/4 cup water

1/4 teaspoon garlic salt

1/4 teaspoon salt

1/4 teaspoon pepper

Mix all ingredients together in a half-gallon container. Store tightly in refrigerator. Shake well before using. The longer it sets the better it is. Keeps well for several weeks. Serve on salads.

Sour Cherry Salad

1 can sour cherries, drained

1 can crushed pineapple, drained

1 can sweetened condensed milk

1 teaspoon red food coloring

1 large carton frozen whipped topping, thawed

Mix cherries, pineapple, milk and food coloring together and refrigerate overnight. When ready to serve, add the whipped topping.

Sausage Casserole

4 cups diced yellow and/or zucchini squash, lightly cooked and drained

1 pound mild or hot sausage, browned and drained

2 eggs

1 box seasoned croutons

Salt and pepper, to taste

1/2 cup milk

1 can cream of mushroom or celery soup

1/2 to 1 cup shredded cheddar cheese

Mix eggs and milk with salt and pepper. Add croutons and stir slightly until they soak up the milk. Add cream soup. Stir in squash and sausage. Layer casserole with cheese. Bake at 350 degrees for 20 to 30 minutes until lightly browned.

Quick Hamburger Casserole

1 pound ground beef

1 medium onion, chopped fine

1 cup chopped celery

1 can cream of mushroom soup

4 tablespoons soy sauce

1 can or 2 cups chicken broth

1 1/2 cups water

1/2 cup uncooked rice

1 can drained mushrooms, or fresh, if desired

Brown ground beef, onion and celery. Add all remaining ingredients. Bake in casserole dish at 350 degrees for 30 to 45 minutes, stirring several times as it bakes and until thickened and slightly browned.

Cheesecake Delight

1 small box lemon gelatin

1 cup boiling water

3 tablespoons lemon juice

1 cup sugar

1 (8-ounce) package cream cheese

1 teaspoon vanilla

1 large can evaporated milk, chilled

1 stick margarine

1/2 box graham crackers, crushed into crumbs

Mix and cool to lukewarm the small package of lemon gelatin and boiling water. Cool and add lemon juice. Mix together sugar, cream cheese and vanilla. Add to the gelatin mixture. Whip the can of milk at high speed with an electric mixer until it forms stiff peaks and fold this into cream cheese mixture. Mix 1 stick margarine with graham cracker crumbs. Press into bottom only of a 9-by-13-inch dish, reserving about 1 cup of crumbs for the top. Spoon gelatin mixture into dish and sprinkle remaining crumbs on top. Chill several hours. Cut into squares to serve. You may top with a spoon of cherry or raspberry pie filling, if desired.

Coconut Cream Cake

1 package yellow or white cake mix

1 1/3 cups coconut

1 can cream of coconut

1 carton whipped topping

1 cup coconut

1 small can crushed pineapple, drained, optional

1 small package instant vanilla pudding, optional

Mix cake according to package directions. Add 1 1/3 cups coconut. Bake as directed on package. Remove from oven and poke holes all over cake. Spread slowly over hot cake the can of cream of coconut. Cool thoroughly. Ice with whipped topping mixed with coconut. If desired, stir together the whipped topping, coconut, drained pineapple and vanilla pudding mix. Stir well to mix and top cake with this mixture if desired. Refrigerate.

I had so much fun looking through mom's old recipe files, and I have many great memories of all of these recipes at family gatherings. I am sure you have some family favorites that come with some good memories as well.

I'm all out of room, so 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.