BAKED PINEAPPLE

(This is absolutely fantastic served with ham! So it is an especially nice dish on the Easter or Christmas dinner table!)

2 (20 oz.) cans crushed pineapple (drain 1 can)
2 T. sugar
2 T. flour
2 c. shredded Cheddar cheese
Ritz crackers, crushed
Butter or Margarine

Mix pineapple, sugar & flour together; put into baking dish. Cover top with cheese; then cover with Ritz cracker crumbs. Put pats of butter over top. Bake at 350-degrees until crackers are crispy brown (15-20 minutes0.

BEEF JERKY

2 pounds beef round steak, cut into thin strips
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.

Preheat the oven to its lowest setting, between 145 and 150 degrees F. Line 2 large baking sheets with foil and top with 2 heavy wire racks.

Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process. Watch closely during last hour of drying progress, so it doesn't get too dry/hard.

Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week. Makes 10 servings.

Breakfast Sandwiches

First, for the eggs, you will need to create a ring to make them perfectly round. Just cut both ends off tuna cans, clean thoroughly, and you will have a mold to use. Be sure to use non-stick spray around the sides that touch the egg. When they’re time to flip over, left the can up and loosen the egg from the can with a knife.

For The Biscuit Sandwich:

Use Pillsbury “Grands” Buttermilk Biscuits (Five biscuits per can)

1 Egg per biscuit
2 oz Ground Breakfast Sausage per biscuit, or 2 slices Bacon
1 slice American Cheese per biscuit

Prepare biscuits according to package instructions.

Cook bacon and/or sausage. Flatten the sausage out to be about the same diameter as your tuna cans, and cook.

Beat each egg individually and fry using the molds. Salt and pepper to your taste.

To assemble, slice biscuit in half.

On the bottom half of the biscuit, place the egg, then sausage/bacon, topped with a cheese slice, and then top half of biscuit.

Microwave for about 30 seconds to melt the cheese.

For the Croissanwich:

To prepare the large croissants, use 1 – 8 ounce can of Pillsbury Original Crescent Rolls (normally, 8 rolls).

Open the can and separate the dough into four squares (two rolls per square).

Take one square, separate the pieces and turn one 180 degrees around to form a large triangle. Pinch the dough in the middle to seal, and roll up starting with the wide end. Then, take both ends and bring together to form a tight circle. Repeat with others. 3. Cook according to instructions.

Top in the same manner as biscuits.

CARAMEL POPCORN (MICROWAVE)

10 c. popped popcorn
1 c. brown sugar
1/2 c. margarine
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

Mix margarine, brown sugar, corn syrup and salt in microwaveable bowl with lip for 2 minutes on high. Stir; microwave again for 2 minutes. Add soda (it will foam up, so be careful!); stir until it foams down. Put popcorn in brown grocery bag; pour mixture in and SHAKE. Put bag in microwave for 1-1/2 minutes on high. Take out; SHAKE again. Microwave for 1-1/2 minutes more.

Cheese Straws

(No Southern kitchen does not have their favorite Cheese Straws recipe! Always served at parties, showers and regular get-togethers.)

4 cups (16 ounces) shredded sharp Cheddar cheese
3 cups all-purpose flour Cheese Straws
1 cup (2 sticks) butter, softened
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Preheat oven to 400 degrees . In a large bowl, combine all ingredients.

Using your hands, knead well until a soft dough forms. Roll dough out on a lightly floured surface to a 1/4-inch thickness. Cut into 1/2- x 3- inch strips. Place on rimmed baking sheets that have been coated with cooking spray.

Bake 10 to 12 minutes, or until light golden. Serve warm, or allow to cool completely then place in an airtight container until ready to use. Makes 10 Dozen.

JUST LIKE KETTLE CORN

(Your family will never want plain popcorn again!)

1/2 c. unpopped popcorn kernels
1/4 c. white sugar
1/4 c. of butter flavored shortening or 1/4 cup vegetable oil

Place the popcorn and sugar in a large pot with vegetable oil. Over a medium heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat. (MAKE SURE you start shaking as soon as the corn starts to pop and don't stop until it is done!)

**NOTES: If you want, you can add a few drops of decorator's icing coloring to the melted shortening and sugar mixture. Also, White sugar makes the Kettle Corn taste like popcorn balls. Use brown sugar and it will taste like caramel corn.

SHARON'S CHRISTMAS MORNING CASSEROLE

2 c. seasoned croutons
1 c. grated Cheddar cheese
1 (4 oz) can mushrooms, drained
1-1/2 lbs. browned sausage
1/2 c. chopped onion
6 eggs
2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. milk
1 can cream of mushroom soup

Place croutons in a greased 9x13-inch pan. Top with cheese and mushrooms. Spread sausage and onion over cheese. Beat eggs with 2 c. milk and seasonings; pour over sausage. Cover and refrigerate overnight.

The next morning, mix 1/2 c. milk and soup; spread over top of casserole. Bake at 325 degrees for 1 hour.

SHARON'S VEGETARIAN CHRISTMAS MORNING CASSEROLE

5 slices bread, cubed
1/2 c. shredded Swiss cheese
1/2 c. shredded Cheddar cheese
1/2 c. sliced mushrooms
1-1/4 c. milk
6 eggs, beaten
3/4 c. light cream
1 tsp. Worcestershire sauce
1 tsp. dry mustard
Salt & Pepper, to taste

Combine all ingredients in a large mixing bowl; pour into a greased 9x13-inch baking pan. Cover and refrigerate overnight.

In the morning, bake at 350 degrees for 35 to 45 minutes.

THANKSGIVING TURKEY DRESSING

Dice and cook until tender:

2 medium onions, chopped
2 blades celery, sliced

Break up:

1-1/2 loaves bread, toasted
1 skillet-baked cornbread (recipe below)

Add:

1 tsp. pepper
2 tsp. sage
Cooked onion/celery (from above)

Add enough turkey broth to make well-moist. Bake at 375-degrees for 15 minutes.

Skillet Baked Cornbread

1-1/2 c. white cornmeal -- 1/2 c. flour -- 1/2 tsp. salt -- 1 T. butter -- 2 tsp. baking powder -- 1 egg -- 1-1/4 c. milk

Sift flour with all dry ingredients. Add milk, beaten egg & butter. Pour into greased (buttered) and heated pan. Bake 30 minutes.

BEIGNETS
(New Orleans Doughnuts)

1 pkg. dry yeast
3/4 c. warm water (110-degrees)
1/4 c. sugar
1/2 tsp. salt
1 egg
1/2 c. evaporated milk
3-1/2 to 4 c. flour
Oil for frying
Powdered Sugar
Honey (opt.)

In large bowl, dissolve yeast in water. Add sugar, salt, egg & evaporated milk. Gradually swtir in 2 c. flour. Beat until smooth. Add remaining flour (1/3 c. at a time), beating to form a smooth, firm dough. Cover; chill overnight.

On lightly floured board, roll out dough to about 3/8-inch thickness, adding more flour (by spoonfuls), if needed. Cut into 2/3-inch rectangles or diamonds. Drop into hot oil or shortening in mini-fryer. Cook 1-2 minutes at 375-degrees (or until golden). Drain. Sprinkle with powdered sugar or dip in honey.

BOB EVANS DINNER ROLLS

2 packages active dry yeast
2 cups milk, scalded, cooled to lukewarm, divided
1/4 cup granulated sugar
2 teaspoons salt
2 eggs, beaten
1/4 cup vegetable shortening or margarine
5 cups all-purpose flour
Melted butter

Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.

Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.

Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.

CHEDDAR BAY BISCUITS

Mix Bisquick according to directions for "Drop Biscuits" on the box.

Mix together 4 T. melted margarine or butter and 1/4 tsp. garlic powder; add to batter.

Add 1 c. shredded Cheddar cheese. Drop by rounds onto baking sheet and bake as directed on box.

MONKEY BREAD

Mix together: 3/4 c. sugar and 1/2 tsp. cinnamon

Tear 4 cans country-style biscuits into fourths; roll in mixture. Drop into Bundt pan. Sprinkle chopped pecans on top.

Heat: 1-1/2 sticks margarine, 1 c. grown sugar, 1 tsp. cinnamon

Boil for 2-3 minutes; pour over biscuits Bake 30-40 minutes at 350-degrees. Let stand 2-3 minutes before turning out onto serving plate.

NORTH CAROLINA SALLY LUNN

> (Delicious served with dinner, or toasted and buttered for afternoon tea.)

> 1 pkg. dry yeast
1 c. warm milk (110-degrees)
3 eggs, well-beaten
4 c. flour
2 T. sugar
1 tsp. salt
1/2 tsp. baking soda
1/2 c. warm water (110-degrees)
1/2 c. butter or margarine, melted

> Dissolve yeast in warm milk, stirring well. Let stand 5 minutes. In bowl, combine eggs, flour, sugar & salt; mix well. Dissolve soda in water, stirring. Add soda mixture, butter & dissolved yeast to flour mixture; mix well. Spoon batter into a well-greased 10-inch tube pan. Cover; let rise in a warm place for 2 hours, or until doubled. Bake at 400-degrees for 30 minutes. Remove bread from pan; place on a wire rack to cool.

PARKER HOUSE ROLLS

(These were my Aunt Juanita's favorites. You can make them the day before and reheat in the oven or microwave before serving.)

1 c. whole milk
2 pkg. dry yeast
1/2 c. butter, melted
1/4 tsp. salt
1/4 c. sugar
2 eggs
4-1/2 to 5 c. flour
More melted butter

Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.

Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)

Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)

Bake rolls at 350 for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls

QUICK & EASY COFFEECAKE

(This is the greatest! The ideal thing to take to the office, Sunday School class meeting, etc. People will always ask for the recipe!)

Cake Mix:

1 box yellow cake
1 c. sour cream
1 box vanilla pudding
1/2 c. oil.
1/2 c. milk
4 eggs

Mix all ingredients together, beating 5 minutes.

Crumb Mixture:

3/4 c. brown sugar
2 tsp. cinnamon
1 c. chopped pecans

Alternate cake mixture and crumb mix in an ungreased 9x13-9nch pan. Swirl with knife. Bake 1 hour at 350-degrees.

STRAWBERRY BREAD

2 (10 oz) pkg. strawberries, thawed and drained 4 eggs 1-1/4 c. vegetable oil
3 c. flour (save 1/2 c. for the nuts)
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
3 c. sugar
1-1/2 c. chopped pecans

Preheat oven to 350-degrees. Mix together berries, eggs and oil. Sift dry ingredients into strawberry mixture. Stir to blend thoroughly. Stir in nuts that have been dredged in 1/2 c. flour. Mix by hand. Pour into 2 greased loaf pans. Bake 1 hour.

FLORIDA ORANGE HONEY BUTTER

1/2 c. (1 stick) unsalted butter at room temperature
(you may substitute with margarine)
2 T. honey
1 T. grated orange zest

In a small bowl, beat butter until light and fluffy (blended). Serve with muffins, rolls, pancakes or French Toast.

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