LORETTAS A. CROCKETT 2022 HOMECOMING CABBAGE CASSEROLE

1 HEAD CABBAGE, CHOP

PUT BUTTER OR MARG. IN SKILLET ADD CABBAGE AND BUTTER TILL IT IS COOKED THEN CUT UP IN THIN SLICES A VIDALIA ONION IN A BOWL AFTER CABBAGE IS COOKED PUT IN CASSEROLE DISH THEN TAKE THE SLICED UP VIDALIA ONION PUT ALL OVER TOP OF CABBAGE ADD ANOTHER SICK OF BUTTER IN A BOWL LET MELT THEN ADD A CAN OF CREAM OF CHICKEN SOUP TO IT AND A CUP OF MIRACLE WHIP, STIR GOOD POUR MIXTURE ALL OVER THE CABBAGE AND ONIONS SPREAD OVER TOP MIXTURE THEN ADD A BAG OF CHEDDAR CHEESE AROUND 3 CUPS OVER TOP OF ALL OF THIS SPREAD GOOD ALL OVER TOP TAKE A PACK OF RITZ CRACKERS CRUSHED UP WITH SOME BUTTER PUT OVER TOP OF THIS BAKE AROUND 25 MINUTES ON 350 DON’T LET CRACKERS BURN

Mildred Lawson''s Chili Recipe

  2 LBS GROUND CHUCK OR MORE

·         1 MEDIUM ONION

·         1 CAN CHILI BEANS

·         1 CAN KIDNEY BEANS LIGHT RED

·         2 CANS DICED TOMATOES

·         1 PACK ORIGINIAL MCCORMICK CHILI POWDER

·         1 CAN TOMATO SAUCE

·         1 SMALL CAN TOMATO JUICE LIKE I USE IN MY Macaroni

·         A LITTLE CUMIN A LITTLE MEXICINIA CHILI POWDER

 

PUT WATER IN POT. TAKE GROUND BEEF AND BREAK APART WITH HAND AND PUT IN WATER. TAKE HAND AND KEEP BREAKING BEEF UP AS IT WARMS TILL IT LOOKS LIKE CONLEYS HOT DOG CHILI BEEF.

COOK, POUR WATER OFF.  ADD ALL IN GREDIENTS WITH 1 CUP WATER LET COOK ON MEDUIM IN FOODI CROCKPOT. ABOUT 1 HOUR.

KEEP STIRRING IT SO IT WANT BURN AS IT WILL BE THICK AND STICK TO THE BOTTOM.

Pumpkin Crunch Cake

Ingredients

• 1 can (15 oz) pumpkin

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 1/2 cups sugar

• 1 t. cinnamon

• 1/2 t. salt

• 1 box yellow cake mix

• 1 c. pecans, chopped

• 1 c. butter, melted

• Cool Whip

 

Directions:

Preheat oven to 350 degrees.

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.)

 

Pour into a greased 13×9 baking dish.

 

Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture.

Top with pecans.

Drizzle melted butter over pecans.

 

Bake for 50-55 minutes or until golden brown.

Cool. Serve chilled (or warm). Top with a dollop of whipped topping.

REVAS GINGER BREAD

• 1/2 cup molasses
• 1/2 cup buttermilk 
•  1 cup regular sugar
•  1 teaspoon ginger 
•  Dash of salt
•  2 eggs, beaten 
•  2 1/2 cups self-rising flour 
•  1 stick butter

Directions

Mix dry ingredients together. Then add in eggs butter, add molasses, and butter milk.
Bake 350 for 30 minutes or until done. 

Can make in a 8x8 pan or make up like biscuits.

Banana Nut Muffins

Cooking Spray
4 Tablespoons Unsalted Butter
1/2 Cup Dark Brown Sugar
4 Very Ripe Bananas

Muffin Base:

1 Cup All-purpose flour

2 Teaspoons Baking Powder

1/2 Teaspoon Grated Nutmeg
Pinch Of Salt

1/2 Cup Dark Brown or Dark Brown Muscovado Sugar, packed

1/3 Cup Canola Oil
2 Large Eggs at room temp.
3 Tablespoon Milk
3 Tablespoons Dark Rum or Rum Extract
1 Teaspoon Vanilla Extract

Spray a 12 cup muffin pan with cooking spray. Place 2 teaspoons of butter and 2 teaspoons of brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the center rack and let cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup place two bananas slices on the bottom and two banana slices along the sides.

  

To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Divide evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).

Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.

Mexican Taco Ring

Ingredients:

• 1- 1 1/2 lb. ground beef
• 1 pkg. taco seasoning mix
• 1/2 c. water
• 1 (4 oz.) can sliced olives
• 1 can crescent roll dough
• 1 c. sour cream
• 1 c. shredded cheddar cheese
• 2 c. crushed corn chips

Directions: 

1. Preheat oven to 400 degrees.
2. In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
3. Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
4. Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
5. Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
6. Bake until the crust is golden brown, about 20-25 minutes.
7. Serve with salsa.

Salmon Sandwiches

• 1 Can Salmon
• Light Mayo
• Salt and Pepper
• Spike or Seasoning Salt
• Fat Free Shredded Cheese
• Hot Sauce
• Diet Wheat Bread

Take the salmon and mash them up in a bowl. Add a little mayo and add salt an pepper. Put on sliced wheat bread. Put in oven on 350  for 10 minutes.