SC Ladies & Gents Love to Cook Crabmeat Stuffed Mushrooms Crusty Corn Casserole Baked Cube Steak Caramel Apple Bars Dip for Vegetables Stir Fry Ranch Medley Grilled Pork Chops Spoon Rolls Whipped Cream Pound Cake Easy Spring Salad Fresh Blueberry Pudding Blackberry Jelly Strawberry Yum-Yum Dirt Cake Smothered Quail Hamburger Biscuit Casserole Butter Pecan Tarts Tapp's Original Corn Sticks Copper Pennies
Crabmeat Stuffed Mushrooms
Twelve to fourteen large fresh mushrooms Two tablespoons sliced green onion Three tablespoons butter or margarine, divided Three tablespoons fresh bread crumbs One package cream cheese, softened One package crabmeat, thawed, drained and flaked Salt and pepper (optional)
Remove mushroom stems; chop enough stems to measure one-third cup. Cook and stir chopped stems and onion in one tablespoon of the butter until tender. Stir in bread crumbs. Add mushroom mixture to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat; season to taste with salt and pepper. Brush mushroom caps with remaining two tablespoons of butter, melted. Fill with cream cheese mixture and place in a shallow baking dish. Bake at 350 degrees for 18 to 20 minutes or until thoroughly heated. Back to Top Crusty Corn Casserole
One and one-quarter cups fine cracker crumbs One-half cup melted butter One-half cup finely chopped green pepper One tablespoon onion, chopped Two tablespoons butter Two tablespoons flour One cup milk Two and one-half cups corn Salt to taste One tablespoon sugar Two eggs, slightly beaten
Mix cracker crumbs and melted butter. Line bottom and sides of a nine-inch pie plate, reserving one-quarter cup mixture for top. Set aside. Sauté green peppers and onion in butter. Blend in flour and cook until bubbly. Add milk. Cook, stirring until thick. Add corn, salt, sugar and eggs. Mix well and pour into crust. Top with the reserved crumbs. Bake at 350 degrees for 30 minutes. Back to Top
Baked Cube Steak
Four to six pieces cube steak One package onion-mushroom soup mix One can golden mushroom soup One can water
Lightly grease a nine by thirteen inch dish. Arrange cube steak and sprinkle onion-mushroom soup over steak. Mix can of golden mushroom soup and water together. Pour over steak. Bake at 300 degrees for two to three hours.
Double the last two ingredients for extra gravy. Back to Top
Caramel Apple Bars
Crust
One-half cup butter or margarine One-half cup shortening One-half cup packed brown sugar One and three-quarters cups all-purpose flour One cup old fashioned or quick cooking oats One teaspoon salt One-half teaspoon baking soda One-half cup chopped pecans
Filling
Four and one-half cups coarsely chopped and peeled baking apples Three tablespoons all-purpose flour One 14-ounce package caramels Three tablespoons butter or margarine
In a mixing bowl, cream butter, shortening and brown sugar until fluffy. Add flour, oats, salt and baking soda; mix well. Stir in pecans. Set aside two cups of oats mixture. Press remaining mixture in the bottom of an ungreased nine by thirteen inch baking pan. For filling, toss apples with flour; spoon over crust. In a saucepan melt the caramels and butter over low heat. Drizzle over apples. Top with the reserved oat mixture. Bake at 400 degrees for 25 to 30 minutes or until lightly browned. Cool before cutting into bars. Serve with ice cream.
Yield: 15 to 20 bars Back to Top Dip for Vegetables
1 cup mayonnaise 1 teaspoon lemon juice 1 teaspoon curry powder 1/2 teaspoon grated onion 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/4 teaspoon chili powder Pinch of salt and pepper Combine all ingredients. Chill several hours. Variation: Substitute fat-free mayonnaise Hint: This dip is especially good in the summer with fresh garden vegetables (carrots, cucumbers, celery, etc.)
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2 tablespoons cooking oil 1 envelope ranch flavored buttermilk salad dressing 2 medium carrots, thinly sliced 1 small onion, chopped 2 medium yellow squash, sliced 2 medium zucchini, sliced In a skillet, combine the oil and salad dressing mix. Add carrots and cook over medium heat for 5 minutes. Add onions, squash and zucchini and cook 8 minutes longer. Vegetables should be tender-crisp. Cook a little longer if softer vegetables are desired. Serve hot. Yield: 4 servings
1/2 bottle steak sauce 1/2 cup mustard 1/3 cup Worcestershire sauce 1 tablespoon catsup 2 tablespoons honey 6-8 pork chops Salt, pepper and garlic salt to taste Mix all sauce ingredients. Wash and dry pork chops. Salt, pepper and garlic salt to taste. Dip pork chops in sauce. Let sit for 1 hour in sauce in refrigerator. Cook on grill for 10 minutes on each side, or longer if thick. Yield: 6 to 8 servings
1 egg 1/4 cup sugar 1 package dry yeast 4 cups self-rising flour 3/4 cup melted shortening 2 cups lukewarm water Place all ingredients in a bowl. Mix well. You can bake now or put in covered bowl in refrigerator. The dough does not have to rise and will keep about a week. To bake, spoon dough in well-greased muffin pans. Bake until brown (about 15 minutes) at 400 degrees. Yield: 3 dozen rolls
1 cup whipped cream 2 sticks butter 3 cups sugar 6 eggs 1 teaspoon vanilla 3 cups cake flour Whip cream in a small mixing bowl; set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each. Add flavoring and slowly add flour. When well mixed, fold in the whipped cream. Mix well.
Variation:
Nut Cake 1/2 cup sugar 4 cups pecans 2 cups walnuts Mix sugar and nuts together. Mix the sugar and nuts mixture in the cake well. Pour into a well-greased and floured 10-inch tube pan and bake at 325 degrees for 1 1/2 hours or until done. Back to Top
6 quail 6 tablespoons butter 3 tablespoons self-rising flour 2 cups chicken broth 1/2 cup sherry Salt and pepper to taste Wash and season quail with salt and pepper as desired. Melt butter in a heavy skillet and brown quail. Remove quail from butter and place in a deep baking dish. Add flour to butter in skillet and stir well. Slowly add chicken broth and sherry, blend well with a wire whisk. Add salt and pepper to taste. Bring sauce to a boil, remove from stove and pour over quail. Cover and bake at 350 degrees for 1 hour or until quails stick tender. Back to Top
2 pounds ground beef 1/2 - 1 cup chopped onion 1 14-ounce can tomato sauce 2 teaspoons chili powder 3/4 teaspoon garlic salt 2 8-ounce cans buttermilk biscuits 1 cup shredded Cheddar cheese 1 cup shredded mozzarella cheese 1 8-ounce container sour cream 2 eggs, beaten In large frying pan, brown ground beef and onion. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate 1 can of biscuit dough; pull apart each into 2 layers. Press biscuit layers over bottom of ungreased 10 x 13-inch baking pan. Combine 1/2 cup of Cheddar cheese (reserve remaining cheese for topping), sour cream and eggs; mix well. Remove meat mixture from heat and stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers (pull apart in two layers) on top. Sprinkle with remaining cheese. Bake at 375 degrees for 25 to 30 minutes until biscuits are golden brown. Hint: To reheat, bake loosely covered with foil, at 375 degrees for 20 to 25 minutes until heated through. To make ahead: prepare, cover and refrigerate up to 2 hours before baking. Bake at 375 degrees for 30 to 35 minutes. Yield: 8 servings Back to Top
1 cup light brown sugar 1/2 cup all-purpose flour 2 eggs, beaten 1 stick salted butter, melted 1 cup chopped pecans 1/2 teaspoon vanilla flavoringPreheat oven to 350 degrees. Mix all ingredients in a bowl with a wooden spoon. Spoon into greased mini-muffin tins or paper lined mini-muffin tins. Fill each cup two thirds full. Garnish each muffin with a pecan half, if desired. Bake 12-14 minutes. Hint: The secret to this rich flavor is using real butter! Yield: 2 1/2 to 3 dozen Back to Top
1 cup plain flour 1/2 tablespoon baking powder 1/2 teaspoon salt 2 cups plain yellow cornmeal 1/2 cup sugar 3 eggs 1 cup milk 1/2 cup shortening Sift together flour, baking powder and salt. Mix with cornmeal and sugar. Combine eggs, milk and shortening, then mix into dry ingredients. Spoon batter into well-greased corn stick pans and bake at 400 degrees for 20 to 25 minutes. Back to Top
2 pounds carrots, sliced in rounds (4 cups) 2 medium onions sliced thin, separated 1 medium green pepper, cut in strips 1 teaspoon Worcestershire sauce 1 can condensed tomato soup 1 teaspoon mustard 1/2 teaspoon salt 3/4 cup vinegar 2/3 cup sugar 1/2 cup cooking oil Cook carrots in salted boiling water until tender (8 to 10 minutes). Drain. Combine with onions and pepper in large bowl. Stir together remaining ingredients. Pour over carrots. Cover and marinate in refrigerator for several hours or overnight. Back to Top
The Golden Taste of South Carolina Jo Jo Potatoes Glorified Pork Chops Mayonnaise Bread Old Time Rice Pudding Jo Jo Potatoes
½ cup (2 ounces) grated Parmesan cheese ½ cup all-purpose flour ½ teaspoon garlic salt ½ teaspoon onion salt 1 teaspoon salt 1 teaspoon black pepper 7 potatoes, peeled and quartered ½ cup margarine
Combine cheese, flour, garlic salt, onion salt, salt and black pepper, mixing well. Dredge potato pieces in cheese mixture and place in greased 13x9x2 inch baking dish. Dot with margarine. Bake at 375° for 35 to 40 minutes.
Yield: 6 servings Note: Peel may be left on potatoes.
Betty Cromley Saluda County
Back to Top Glorified Pork Chops
6 (½ inch thick) pork chops 1 medium-sized onion, sliced 1 tablespoon vegetable oil 1 (10 ¾ ounce) can cream of mushroom soup, undiluted ¼ cup water
Sear chops and onion in oil in skillet over medium heat for 10 minutes, turning to brown chops on both sides. Drain excess grease. Add soup and water. Simmer, covered, for 10 minutes or until chops are fork tender, stirring occasionally.
Yield: 6 servings
Andrea Young Abbeville County
Back to Top Mayonnaise Bread
2 cups self-rising flour 1 cup milk ¼ cup mayonnaise
Combine flour, milk and mayonnaise, blending well. Spread batter in greased 8x4x3 inch loaf pan. Bake at 425° for 25 to 30 minutes or until done.
Yield: 1 loaf Note: For variation, add 2 tablespoons sugar or ¼ cup grated cheese or 3 tablespoons raisins to batter.
Frances Timms Fairfield County
Back to Top Old Time Rice Pudding
2 eggs, beaten 1 cup sugar 1 teaspoon vanilla or lemon flavoring 2 ? tablespoons margarine or butter, melted 2 cups cooked rice
Combine eggs, sugar and vanilla, beating well. Gradually add melted margarine or butter, mixing thoroughly. Stir in rice. Pour rice mixture into greased 2-quart casserole. Bake at 350° for 30 minutes or until firm and golden brown.
Frances Mills Fairfield County
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