Today we shall revisit some of the best cooks in our community who shared recipes with us many years ago. We are so fortunate that these recipes have been captured for us to share for generations to come.

Today I will share with you recipes from Catherine Fancher Balch, Jo Ford, Evelyn Parrott Graham, Ethel Haitinger, and Dotty Holder. These recipes include English Oatmeal Cake, Beef with Pea Pods, Apple Muffins, Cheese Dip, and Green Salad. Pay tribute to these great cooks by trying one of their recipes, and enjoy!

Green Salad/

Dotty Holder:

1 pkg. lime jello

1 small carton cottage cheese

1 small bottle green olives, sliced

1 tsp apple cider vinegar

1 8 oz can crushed pineapple

1 tsp lemon juice

Drain pineapple.

Prepare jello per directions.

When jello is cooled, add other ingredients.

Chill and serve.

English Oatmeal Cake/Ethel Haitinger:

1 cup quick cooking oatmeal

1 stick butter

1-1/4 cup boiling water

Mix well until butter melts.

Let stand for 10 minutes.

Add: 1 cup sugar

2 slightly beaten eggs

1 cup brown sugar

Mix and add: 1-1/2 cups plain flour

1 tsp cinnamon

1 tsp baking soda

Combine all ingredients until incorporated.

Bake in a greased 9x13 pan at 350 degrees for 30 — 35 minutes.

Mix a powdered sugar icing with powdered sugar, vanilla, cream and butter according to the instructions on the powdered sugar box.

Beef with Pea Pods/Evelyn Parrott:

1 lb beef steak sliced thin (flank steak sliced across the grain)

4 tsp soy sauce

1 TBSP dry sherry

1/4 tsp Accent

1/2 tsp salt

1 TBSP cornstarch

1 tsp sugar

4 TBSP cooking oil

pinch of ginger

1/4 lb pea pods

Mix sliced beef with soy sauce, corn starch, sherry, sugar, and Accent.

Set aside.

Remove stems and strings from pea pods.

Rinse peas and dry with towel.

Put 2 TBSP oil in a hot skillet over high heat.

Add salt then pea pods.

Stir constantly until pods turn dark green, about one minute.

Remove pods and set aside.

In the same skillet, add 2 TBSP oil and ginger.

Stir in beef and cook until beef has lost its red color, not over 2 minutes.

Add pea pods and mix for a few seconds.

Serve immediately, preferably over rice.

Cheese Dip/

Catherine Balch:

1 cup mayonnaise

1 cup Cool Whip

1 cup grated sharp cheddar cheese

8 oz softened cream cheese

2 tsp minced onion

4 tsp Tobasco sauce

Combine all ingredients.

Chill for at least 2 hours.

Apple Muffins/

Jo Ford:

1/2 cup butter1 cup sugar

1/2 cup buttermilk

2 eggs

2 large chopped apples

2 cups sifted flour

1 tsp soda

2 tsp cinnamon

Cream sugar, butter and eggs together

Add buttermilk with soda dissolved in it.

Add flour, cinnamon and chopped apples.

Bake in greased muffin tins at 375 degrees for for 25 — 30 minutes or tops are browned.

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