Cook of the Week: Lillie Mowry
Since Lillie taught at the local college, she entertained often, especially international students. She wanted them to always feel welcome and get a glimpse of southern hospitality and cooking. The happiest times of her life has been with her husband and family gathered around the table at supper time and holidays. Every member had a special meal on their birthday instead of a party.
Black Eyed Susans
Dough: ½ lb. butter 1 lb. sharp grated cheese ½ tsp. salt ¼ tsp. red pepper (Lillie uses 1/8 tsp.) Filling: Pecan pieces Dates Make dough and refrigerate awhile. Roll out and cut with juice glass. Wrap dough around a date with a pecan piece inside. Bake at 400 degrees for 12-15 minutes. Lillie’s Hints: Save on preparation time. Sift flour right into a storage canister to have on hand for recipes that require sifted flour.
To insure round muffin tops, grease only the bottom and halfway up the sides of each muffin cup.
Apple Spice Cake
2 cups sugar ½ cup. shortening 2 eggs 1 tsp. baking soda 1 tsp cinnamon 2 ½ cup flour 5 apples, chopped 1 tsp. salt 1 tsp. nutmeg (If using self-rising flour, omit salt and baking soda)
Mix together as bread (mixture will be dry). Add topping-put in greased and floured large baking dish or pan. Bake approximately 1 hour at 350 degrees.
Topping (optional) Put on cake before baking. ¼ cup sugar 1 tsp. cinnamon 2 T Bisquick 2 T. margarine Add ½ cup chopped walnuts, if desired.
Blueberry Buttermilk Muffins
2 cups flour ½ cup sugar 2 ¼ tsp. baking powder 1 tsp. salt 1 cup floured blueberries 1 tsp. baking soda 1 egg 1 cup buttermilk ¼ cup melted butter or margarine. Combine the dry ingredients in a mixing bowl, set aside. Combine egg, buttermilk and butter; mix well. Make a well in the center of the dry ingredients. Stir just until moistened. Fold into blueberries. Fill greased muffin pans 2/3 full. Bake at 425 degrees for 20-25 minutes. Remove immediately. Makes 1 ½ dozen muffins.
Hearty Twice-Baked Potatoes
8 large baking potatoes ½ lb. bulk pork sausage ¼ cup butter or margarine , softened
2 cups (8 ounces) shredded cheddar cheese 1 ½ cups diced fully cooked ham 6 bacon strips, cooked and crumbled 1 cup (8 ounces) sour cream ½ cup Italian salad dressing Salt and pepper to taste Scrub and pierce potatoes. Bake at 400 degrees for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. Meanwhile, in a skillet, cook the sausage until no longer pink; drain.
When potatoes are cold enough to handle, cut in half lengthwise; scoop out pulp, leaving a ¼ “shell. In a large mixing bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper. Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400 degrees for 30 minutes or until golden brown. Yield 16 servings.