Texas
Sheet Cake
Barbara Lusson
Mix:
- 2 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon cinnamon (optional)
Melt together:
- 2 cubes margarine
- 4 tablespoons cocoa
- 1 cup water
Bring to a boil. Pour over the flour mixture and add:
- 1/3 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
Pour into greased 12 x 18 jelly roll pan. Bake at 400 degrees
for 10-12 minutes.
FROSTING
Bring to a boil:
- 1 cube margarine
- 4 tablespoons cocoa
- 5 tablespoons buttermilk
Add:
- 1 lb. powered sugar (sifted)
- 1/2 cup walnuts (or pecans)
- 1 teaspoon vanilla
Mix and spread over warm cake.
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Raw Apple
Cake
Jo Drawert
1 cup sugar
1/2 stick margarine
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup nuts
1 cup flour
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups chopped apples
Mix together in order of ingredients. Bake in 375° oven
for 45 minutes in a 8" square pan.
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Ham Noodle
Bake
Jo Drawert
Ingredients: (serves 6)
8 oz. medium noodles
1 small onion, chopped
1/4 cup margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
3 cups milk
3 cups diced cooked ham
1/2 cup chopped green pepper
Cook noodles and drain. In a saucepan, saute the onion in
margarine until tender. Stir in flour, salt and seasonings. Gradually
add 2 cups of the milk, cook, stirring constantly until the sauce
boils 1 minute. Add reaming milk, ham, and green pepper.
Combine all ingredients in 2 quart casserole. If desired,
top with paprika or bread crumbs. Bake 20 minutes at 375 degrees.
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Egg
Fondue
Betty Friedhoff
Ingredients: (serves 6)
4 slices white bread, buttered and cut in 1 inch squares
2 cups grated cheddar cheese
4 eggs, beaten
salt and pepper
2 cups milk
bacon for garnish
4 oz. can green whole chilies (optional)
Place bread in bottom of 9x9 or 9x13 pan. Mix eggs and milk.
Pour over bread. Add chilies (cut into 4 long strips) if desired.
Add cheese on top then crisp bacon (crumbled). SET OVERNIGHT.
Bake approximately 30 minutes until firm at 350 degrees.
Leftovers are excellent. Heat in an iron skillet with a lid
over very low heat. No water or grease added.
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Cabbage
Slaw
Mary Bell
Ingredients:
1 box lime Jello
1 cup boiling water
3/4 teaspoon salt
2 tablespoons vinegar
3/4 cup cold water
4 teaspoons chopped onions
2 cups chopped cabbage
2/3 cup mayonnaise
3/4 teaspoon celery seeds
1/2 teaspoon lemon juice
Dissolve Jello in hot water; add salt, vinegar, and the cold
water. Chill until slightly thickened. Add remaining ingredients.
Spoon 1/2 teaspoon lemon juice over slaw, and chill in refrigerator
until set.
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Baked
Chili Rellenos
Adeline Sanderson
Ingredients:
8 to 10 long green chilies (or whole can)
10 oz Jack Cheese, grated
5 eggs, well beaten
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin power
If fresh chilies are used, roast and peel. Layer them alternately
in a deep buttered 1 1/2 quart casserole.
Mix beaten eggs, butter, salt, pepper, and cumin power. Pour
over chilies and cheese.
Bake 35 to 40 minutes at 350 degrees.
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Southern
Spiced Pecans
Connie Johnson
Ingredients:
1/4 cup Butter or Margarine
1-1/2 teaspoon ground Cumin
1/4 teaspoon Cayenne pepper
3 cups pecan halves
2 tablespoons sugar
1 teaspoon salt
Melt butter in large skillet. Add cumin and cayenne, cook and
stir for 1 minute. Remove from heat. Stir in pecans, sugar and
salt until well coated. Spread in single layer in greased 15x10x1
pan. Bake 300 degrees for 25-30 minutes or until lightly browned,
stirring occasionally. Cool and store in airtight container.
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Cauliflower-Ham
Bake
Jo Drawert
Ingredients: (Serves 6)
1 large head cauliflower
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded sharp American cheese (6 oz)
2 cups cubed fully cooked ham
1 4oz. can mushroom stems and pieces, drained
1/4 cup fine dry bread crumbs
1 tablespoon butter or margarine, melted
Break cauliflower into flowerets, cook in boiling salted water
till tender, about 10 minutes. Drain thoroughly; set aside.
In saucepan melt the 2 tablespoons butter or margarine. Stir
in flour; add milk all at once. Cook and stir till thickened
and bubbly. Add cheese and stir till melted. Stir in cooked cauliflower,
ham, and mushrooms. Turn into a 2 quart casserole. Combine crumbs
and melted butter; sprinkle over top. Bake, uncovered, at 350
degrees until heated through. 30-35 minutes.
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Pizza
Fish
Betty Friedhoff
Fish fillets poached in tomato sauce and topped with diced
black olives. Tomato sauce can be anything from canned tomato
sauce with bits of tomato to packages of tomato bouillon diluted
with water, but it must be flavored with crushed oregano
-- or maybe basil with just a tad of fennel. Cheese can be anything
you have on your boat. A very flexible recipe.
Ingredients:
Fish fillets
Tomato sauce (can)
Oregano leaves (crushed)
Mozzarella cheese
Diced black olives (can)
Heat tomato sauce in skillet with oregano. Add fish fillets
(large mouth bass or catch of the day). Cover with lid or aluminum
foil if you don't pack lids. Poach for 10 minutes for inch of
thickness. If the fillets are thick you want to turn them --
carefully -- if not baste them with the tomato sauce, lay Mozzarella
cheese slices on top and sprinkle with black diced olives. Heat
jut until cheese begins to melt. Serve.
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FROG
EYE SALAD
Bev Wojcik
1 Pkg. (16oz) Acini-De-Pepe * (a pasta product)
1 Cup Sugar
2 TBSP Flour
2 Tsp Salt
1 ¾ Cups Pineapple Juice
2 Eggs, Beaten
1 TBSP Lemon Juice
3 Quarts Water
3 Cans (11oz) Mandarin Oranges, Drained
2 Cans (20 oz) Pinneapple Chunks, Drained
1 Can (20 oz) Crushed Pineapple, Drained
Use above drained juice for the 1 ¾ Cups of juice listed
1 Carton (9 oz) Non-Dairy Whipped Topping
1 Cup Miniature Marshmallows
1 Cup of Coconut
FIRST DAY
Combine sugar, flour and ½ t. salt. Gradually stir in
pineapple juice and eggs. Cook over moderate heat, stirring until
thick. Add Lemon juice. Cool mixture to room temperature. Bring
water, remaining salt (11/2 t) and oil to boil. Add Acini-De-Pepe.
Cook at rolling boil until pasta is done. Drain, rinse, drain
again and cool to room temperature. Combine egg mixture with
pasta. Mix lightly, but thoroughly. Refrigerate overnight in
airtight container.
SECOND DAY
Add remaining ingredients. Mix lightly, but thoroughly. Refrigerate
until chilled in airtight container. Salad may be refrigerated
for as long as a week in airtight container.
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