Cook of the Week: Kathy Russell
1/ 2 cup self rising flour 2 Tbsp. Sugar 2 eggs 1 1/ 2 to 2 cups of buttermilk 1/ 2 stick margarine Preheat oven to 400 degrees. Melt margarine in 10- inch Iron skillet. Mix together corn meal, flour and sugar; add eggs and buttermilk. Mix well. Add melted butter to the mixture. Pour into hot skillet and bake 25- 30 minutes.
Note: You can use Buttermilk Corn Meal Mix and then use plain milk.
Mom’s Easy Biscuits
1 cup self- rising flour 2 Tbsp. mayonnaise 1/ 2 cup milk Preheat oven to 400 degrees. Mix all ingredients and spoon into a greased muffin tin. Bake until brown, about 25- 30 minutes.
Baked Apricots
( Serve as you would sweet potatoes, especially good with ham) 2 cans peeled apricot halves, drained 2/3 cups brown sugar Small box Ritz Crackers rolled into crumbs 1 stick butter Preheat oven to 300 degrees. Alternate layers of apricots, brown sugar, and crumbs in greased casserole dish. When layers are complete, pour melted butter over all. Bake for 30- 45 minutes.
Pineapple Casserole
( or two stacks), (Good with ham) 3 large cans of pineapple chunks work well also) 3/ 4 cup sugar 5 Tbsp plain flour 1 stick margarine, melted 1 cup shredded cheddar cheese 1 stack Ritz Crackers, crushed Preheat oven to 350 degrees. Drain pineapple, reserving 1/ 2 cup juice. Put pineapple in greased 13x 9 casserole dish. Mix flour and sugar, ( tidbits sprinkle over pineapple; pour reserved juice over top. Sprinkle shredded cheese over all. Cover with cracker crumbs. Pour melted butter over crackers. Bake for 45 minutes. Serve warm.
Nannie’s Brownies
1 cup brown sugar 1/ 2 cup butter 2 eggs 1/ 2 cup flour 2 squares melted chocolate 1 tsp. Vanilla 1/ 2 cup chopped nuts, if desired Preheat oven to 350 degrees. Cream butter, add sugar. Mix with remaining ingredients. Pour into 9 x 13 cake pan. Bake for 30 minutes. Cut while warm.
Tip: cut brownies with a plastic knife for best results
( 1 square chocolate = 3 Tbsp. Cocoa plus 1 Tbsp. Shortening).