Verna Mae Eady Real Estate, Inc.
16731 N. W. Hwy 19, Fanning Springs, FL 32693
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Recipe Archives - Page Four
Cornbread Salad
2 Boxes Jiffy Cornbread Mix 1 Pkg. Bacon, Fried and Cooled
(Cook as directed. Cool.)
1 Bell Pepper, chopped 3 Medium Tomatoes, Cubed
2 Bunches Green Onions, Chopped
Mix one cup mayonnaise and 1/2 cup pickle relish. If more is needed, double the amount.
Layer crumbled cornbread, tomatoes, pepper, onion, bacon, and mayonnaise mixture. Repeat for next layer. You will probably get just two layers, maybe three. Top with mayonnaise mixture. Sprinkle bacon and tomatoes on top. Will keep for several days in refrigerator.
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Pumpkin Bread
2/3 Cup Margarine 3 Cups Sugar
4 Eggs 2/3 Cup Water
1 - 16 oz Can Pumpkin 3 Cups All-Purpose Flour
1/2 Teaspoon Salt 1/2 Teaspoon Baking Powder
2 Teaspoons Baking Soda 1 Teaspoon Cinnamon
1 Cup Raisins (optional)
Beat together all ingredients and pour into two greased and floured loaf pans. Bake at 350 degrees 30 to 45 minutes.
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CHEESY POTATO CASSEROLE
1 (2 lb) Bag of Country Style Hash 1/2 Cup Butter
Brown Potatoes, Defrosted 1/2 Teaspoon Salt
1 1/2 Cup Sour Cream 1/4 Teaspoon Pepper
1 Can Cream of Chicken Soup 1 1/2 Cup Grated Cheddar Cheese
2 Green Onions, Chopped
Mix in a 9 x 13 pan. Mix together everything except 1/2 cup cheese. Bake, covered with foil for 45 minutes at 350 degrees. Then sprinkle remaining cheese on top and bake 15 minutes longer.
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Down Home Onion Soup
1 Qt. Beef Stock 1 Bay Leaf
Pinch of Thyme Salt and Pepper
1/4 lb Butter or Margarine 1 Clove Garlic, Sliced
2 Cups Thinly Sliced Onions Toast Squares
Grated Cheese
Bring to a boil the beef stock, bay leaf, thyme, salt and pepper. Check flavor and add more seasoning if desired. In a deep skillet, melt butter or margarine. Add garlic and simmer until garlic is browned, then discard garlic. Add onions, cover and simmer over low heat until onions are just soft and transparent. Mix the onions and hot stock. To serve, place toast squares in bottom of soup bowl, sprinkle with grated cheese, and pour soup over top.
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Coca-Cola Chicken
1 Cut Up Whole Chicken
1 Cup Coca-Cola
1/2 Cup Catsup
Salt and Pepper to Taste
Place chicken, already salted and peppered, and other ingredients into slow cooker. Cook on high for approximately 2 hours.
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Christmas Fruitcake Slices
1 Cup Butter or Margarine Softened 1/2 Cup Coarsely Chopped Walnuts
1 Cup Powdered Sugar 2 1/2 Cups All-Purpose Flour, Divided
1 Egg 3/4 to 1 Cup Flaked Coconut
1 Teaspoon Vanilla Extract Maraschino Cherry Halves (optional)
1 1/2 Cup Coarsely Chopped Candied Fruit
(Fruitcake Mix)
Beat butter in large bowl with electric mixer at medium speed until smooth. Add powdered sugar; beat until well blended. Add egg and vanilla; beat until well blended. Combine candied fruit and walnuts in medium bowl. Stir 1/4 cup flour into fruit mixture. Add remaining 2 1/4 cups flour to butter mixture; beat at low speed until blended. Stir in fruit mixture with spoon.
Shape dough into 2 logs, each about 5 1/2 inches long and 2 inches in diameter. Spread coconut evenly on sheet of waxed paper. Roll logs in coconut, coating evenly. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or overnight, or freeze up to one month. (Let frozen logs stand at room temperature about 10 minutes before slicing and baking.)
Preheat oven to 350 degrees. Grease cookie sheets. Cut logs into 1/4 inch slices; place one inch apart on cookie sheets. Bake 13 to 15 minutes or until edges are golden brown. Transfer to wire racks to cool. Decorate with cherry halves, if decired. Store in airtight container. Makes about 48 cookies.
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Red-Eye Gravy
Someone mentioned "Red-Eye Gravy" at our church potluck dinner recently and others who had not grown up "country" asked what that was. There seemed to be at least a couple of variations explained that day. Here is one of them.
The term "red-eye" supposedly comes from the little red circles or "eyes" of grease that form in the gravy on the plate.
Vegetable oil
8 slices (1/4-inch thickness) raw country ham
3/4 c. black coffee
1 tsp. granulated sugar
Heat a few drops of oil in a large skillet until skillet is medium hot. Lay ham slices in skillet. Cook on one side for 8 minutes over medium-high heat. Turn slices and fry 8 minutes more. Pour coffee into skillet with ham slices. Sprinkle with sugar and stir. Cover and let simmer over very low heat for 5 to 10 minutes. Serve ham and red-eye gravy together. Delicious with biscuits. 8 to 10 servings.
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Banana Tea Bread
1/2 Cup Butter or Margarine 1 1/3 Cup Sugar
2 Eggs 1/4 Cup Sour Cream
2 Tablespoons Milk 2 Cups All-Purpose Flour
1 1/2 Teaspoon Baking Powder 1/2 Teaspoon Soda
1/4 Teaspoon Salt 1 Cup mashed bananas
1 Teaspoon Almond Extract 1 1/2 Cup Pecans
Cream together sugar and margarine. Beat in eggs, milk and sour cream. Sift dry ingredients together and blend into cream mixture, add bananas and pecans. Mix well. Pour into greased and floured loaf pans. Bake at 350 degrees for 30 minutes.
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Irish Creme Cheesecake
1 Cup Graham Cracker Crumbs 3 Eggs, Separated
1 1/4 Cup Sugar, Divided 16 Oz. Cream Cheese, Softened
1/4 Cup Butter, Melted 2 Tablespoons Cocoa
1 Envelope Unflavored Gelatin 2 Tablespoons Irish Whiskey
1/2 Cup Cold Water 1 Cup Whipping Cream, Whipped
Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch springform pan.
Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in 3/4 cup sugar and beaten egg yolks to gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes.
Beat cream cheese and cocoa, gradually mix in gelatin mixture and Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes.
Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired.
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Cherry Salad Supreme
1 (3 oz) Pkg. Raspberry or Strawberry Gelatin 1 (3 oz) Pkg Cream Cheese
1 (20 oz) Can Cherry Pie Filling 1/3 Cup Mayonnaise
1 (3 oz) Pkg Lemon Gelatin 1 Cup Crushed Pineapple
1 Small Pkg Crushed Pecans or Walnuts 1 Cup Tiny Marshmallows
Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling. Pour into 9x9x2 inch pan. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon gelatin and undrained pineapple. Fold in 1 cup tiny marshmallows. Pour on top of cherry layer. Top with nuts. Chill until set
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