The holidays are coming up and soon I’ll be making some pumpkin bread.
I’ll be going to my daughter Tonya’s for dinner on Thanksgiving. I want to make these bake beans I had in Kentucky while visiting my relatives, as well as my baked pork chops. I’ll do some cooking to help Tonya with whatever she makes. Her stepdaughter Rachel makes good Buffalo deviled eggs, which are so delicious. I do miss cooking like I used to for the holidays. I always cooked my turkey all night on 225 degrees, making it so moist. I put a lot of margarine over it also.
I’m looking for a bookcase for three boxes of cookbooks I got from Karen Starkey. She has more to give me. I found cookbooks from the late 1800s and early 1900s, bringing my count to more than 100 cookbooks now — so if you need a certain recipe you can call me, especially now since the holidays are almost here.
Have a great Thanksgiving! Until next time, enjoy these recipes.
Beef Potatoes Casserole
• 5 cups thinly-sliced potatoes
• 1 tsp. salt
• 1 tbsp. diced onion
• 1/8 tsp. pepper
• 2 cans cream style corn
• 1 lb. ground beef
• 3/4 cup milk
• 1/2 cup fine cracker crumbs
• 1/4 cup ketchup
• 1/4 diced onion
• 1 tsp. salt
• 1/8 tsp. pepper
Arrange potatoes, salt, and pepper in larger casserole. Mix meat, milk, cracker crumbs, ketchup, onion, and salt and pepper thoroughly. Put corn over potatoes, then meat mixture. Top with a little ketchup. Bake at 350 degrees for 1 1/2 hours.
Baked Chicken Breasts
• 2 cups sour cream
• 1/4 cup lemon juice
• 4 tsp. Worcestershire sauce
• 4 tsp. celery salt
• 2 tsp. paprika
• 4 garlic cloves, finely chopped
• 4 tsp. salt
• 1/2 tsp. pepper
Mix all ingredients. Pour into bag of 12 half chicken breasts or deep sealable container and refrigerate overnight. Roll breasts into bread crumbs and place in shallow sheet pan. Melt half cup margarine or butter and half cup shortening; spoon half of mixture over each piece. Bake 45 minutes at 350 degrees uncovered and spoon other half over tops. Bake additional 15 minutes to brown.
Double Baked Mashed Potatoes
• 12 potatoes, cooked and mashed
• 8 oz. cream cheese cut in cubes
• 1/4 cup of margarine or butter
• 1/2 cup sour cream
• 1/2 cup milk
• 2 eggs
• 1/4 cup finely-chopped onions
• Salt and pepper
To potatoes, add cream cheese and margarine. Beat well until cream cheese and margarine melted. Add sour cream. Beat together half cup milk, 2 eggs, and 1/4 cup onion. Slowly add this while still beating potatoes. Add 1 tsp. salt and white pepper to taste. Beat until smooth. Put in greased 9×13 baking dish. Refrigerate until ready to bake. (Can be refrigerated overnight.) Bake at 350 degrees for 45-60 minutes, uncovered.
• 1 (no. 2) can crushed pineapple, drained
• 1 lb. cherry pie filling
• 1 box yellow or white cake mix
• 1 cup chopped pecans
• 2 sticks margarine, melted
Pour pineapple over bottom of greased and floured 9×13 pan. Cover with pie filling. Pour in dry cake mix from package. Sprinkle nuts over top. Pour margarine over cake. Do not mix. Bake one hour at 350 degrees.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at [email protected]