Subscribe Today

What’s Cookin’?

Pecan Drops Jane Price Sharp 1 cup pecans, broken 1 ½ cups butter or margarine 1 ½ cups plus 2 Tbsp. Crisco 1 cup confectioners’ sugar 2 ½ cups sifted cake flour 1 tsp. vanilla Cream butter and Crisco, add sugar and...

What’s Cookin’?

Red Hat Favorites From the Purple Pansies Roast and Gravy Lois Young 64 oz. chuck or shoulder roast 2 tsp. salt 2 tsp. pepper 1 can cream of mushroom soup, undiluted 1 pkg. dry onion soup mix Sprinkle meat with a little salt...

What’s Cookin’

Baked Pears Mary Jo Allen 1 quart pears 2/3 cup light brown sugar 1/2 tsp. cinnamon 6 to 8 cloves 1 Tbsp. butter Bake in a slow oven until light brown. Serve with meat or vegetables. Pumpkin Bread Louise Beard 4 eggs 2 1/2 cups sugar 1...

What’s Cookin’?

Early Harvest Recipes Wilted Lettuce and Onions 4 strips of bacon, cut into pieces 1/4 cup white vinegar 2 Tbsp. water 2 green onions, sliced 2 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper 8 or more cups of lettuce, torn 1 hard-boiled...

What’s Cookin’?

Helen Nottingham Recipes Corn Fritters 1 cup flour 1 tsp. salt 1 tsp. baking powder 2 eggs, beaten 1/4 cup milk 1 1/2 cups drained whole kernel corn Sift dry ingredients. Mix eggs and milk and add to dry ingredients. Mix until...

What’s Cookin’?

Ramp Casserole 1 pound pork sausage, cooked and drained 2 cups grated cheese 2 cups milk 3 medium potatoes, peeled and sliced 1 egg 1 tsp salt Ramps, cleaned and cut in pieces Preheat oven to 350 degrees. Fry sausage. Beat egg, add milk...

What’s Cookin’?

Seasoned with Love Hillsboro Extension Club Stir-Fry Broccoli and Beef Noriene Gottschalk 1 lb. boneless round steak 1/3 cup soy sauce 1/4 cup water 2 Tbsp. brown sugar 1 clove garlic, crushed 1 tsp. ground ginger 1 tsp. cornstarch 3 Tbsp. vegetable oil 4 cups fresh...

What’s Cookin”?

Squirrel with Grits Two squirrels Salt pork 1 quart water 1 quart grits 1 large onion ¼ cup catsup Salt and pepper Cut squirrel into serving pieces and dice salt pork. Put pork in skillet, add squirrel and cook until brown. Add water and...

This Week's eEdition