What’s Cookin’?

A Taste of Heaven
PMH Auxiliary

Dolly Sod Cake
Barbara Channell
2 cups coarsely chopped apples
2 cups fresh whole cranberries
2 cups sugar
2 eggs
½ cup vegetable oil
1 to 3 tsp. brandy or bourbon
2 cups sifted flour
2 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
1 cup chopped black walnuts
Combine apples, cranberries and sugar; let stand.
Beat eggs slightly, beat in oil and brandy or bourbon.
Mix and sift flour, baking soda, cinnamon and salt.
Stir in berry mixture.
Add black walnuts.
Put batter, which will be stiff, into greased and floured tube or bundt pan.
Bake at 350º for about one hour.
Let stand until cool.
Turn out onto rack to completely cool.
Note: For best results, use Mountaineer Stayman apples, but Nittany, York or Golden Delicious will do. May substitute 2 tsp. vanilla for brandy, but it won’t be the same.

Quick Meatloaf
Colleen LaRue
1 ½ lb. ground beef
1 can Spanish rice
1 medium onion, chopped
½ cup chopped green pepper, chopped
1 egg
½ cup catsup
1 Tbsp. mustard
1 Tbsp. vinegar
2 Tbsp. brown sugar
½ cup water
Mix first 5 ingredients together. Shape into meatloaf, put into loaf pan.
Mix remaining ingredients together in bowl. Pour over meat loaf.
Bake at 350º for 1 ½ hours, basting occasionally.