Edlee Cates Daniel

Apple Cheese Casserole

4 medium cooking apples peeled and sliced thinly
2 tbsp lemon juice
1/3 cup flour
1 cup sugar
1/2 cup grated Cheddar cheese
1/2 cup margarine, melted

Place apples in buttered casserole dish. Toss with lemon juice. Combine flour, sugar, cheese and margarine and pour over apples. Bake 20 to 30 minutes at 350 degrees.

 
 

Copper Pennies Salad

1/2 green pepper cut in strips
1 small onion sliced and separated in rings
1 lb carrots sliced and cooked 8 to 10 minutes in little boiling salted water and drained
1/2 can tomato soup
3 oz vinegar
1/3 cup sugar
1/4 cup oil
1/2 tsp Worcestshire Sauce
1/2 tsp prepared mustard
1/4 tsp salt

Mix last 7 ingredients. Combine pepper, onion and carrots. Pour marinade over these and marinate over night. When ready to serve, drain.

 
 

Pecan Pie

1 cup brown sugar
1/2 stick margarine
2 eggs
1 tsp cornmeal
1 tsp vinegar
1/2 tsp vanilla
pinch of salt
1 cup pecans chopped

Cream butter and sugar. Add eggs, corn meal, vinegar, vanilla, salt and pecans. Mix well. Pour in 9 inch pie shell and bake at 350 degrees 30 to 35 minutes until firm.

 
 

Quiche (basic)

4 large eggs
1/2 cup half&half or milk
1 cup shredded cheese
1 cup seafood, poulty, vegetable, ham, etc.
1/4 to 1/2 tsp herbs

Mix and bake in 9 inch deep dish crust at 350 degrees 40 minuntes until firm. Variations: Dried beef, onion, swiss cheese, dry mustard; Chicken or turkey, swiss cheese, poultry seasoning; Flaked tuna with tarragon and dry mustard; Sausage or ham, mushrooms, black olives, mozzarella cheese; Cheddar cheese with vegetables, basil, bay leaf

 
 
 
 

Spoon Bread (traditional Virginia)

1 cup white corn meal
1 pint boiling water
1/2 tsp salt
2 tbsp butter (plus butter for baking dish)
4 eggs, beaten
1 cup cold milk

Stir cornmeal and salt into boiling water. Stir over medium heat one minute. Remove from heat and stir in butter, allowing it to melt. Set baking dish in preheated 425 degree oven. Beat cornmeal mixture well. Add beaten eggs, then milk. Beat well. Remove baking dish from oven and coat sides with butter. Pour cornmeal mixture into baking dish. Bake 30 to 40 minutes. See Ethel's Spoon Bread.

 
 

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