What's cooking Suzanne?

By Staff
Suzanne Langcuster
Franklin County Times
Do you like to read recipe books? It is one of my favorite past times. Since we have been married over fifty years you can be sure I have plenty of recipes.
You can probably tell that many of them are tried and true (this means they have been cooked many times).
The old recipes take you back in time. You can almost associate an old recipe with a person or an event in your life.
One of these recipes is Brother Stanley Hargett's Favorite Punch. This punch can be used for family or any other kind of gathering. Today I'm sharing some of these recipes with you. You might find one of your grandmother's recipes in this group.
Italian Sausage Quiche
pastry for 10 inch pie shell
1 lb. Italian sausage, sliced
8 oz. sliced mushrooms
2 c. shredded Swiss cheese
4 eggs beaten
1 c. evaporated milk
1/4 t. salt
Line a 10 inch quiche dish or pie pan with pastry. Prick bottom and sides of pie shell with a fork. Bake at 425 for 6 to 8 minutes. Cool. Cook sausage until brown. Drain reserving 2 T. drippings. Saut/ mushrooms in pan drippings until tender and drain. Combine sausage, cheese, mushrooms, eggs, milk, and salt. Mix. Pour into pie shell and bake at 350 for 45 minutes or until set.
Homemade Brunswick Stew
1-16 oz. cream style corn
1 can cream of chicken soup
1 -16 oz. can tomatoes
1 c. chopped celery
1/2 c. chopped pepper
1 1/2 T. chili [powder
1 lb. ground beef
dash Worcestershire
Brown and drain ground beef. In a large pot, mix all ingredients. Cook for 30-40 minutes or until celery is tender. Easy and delicious.
Hot Slaw
1 chopped cabbage
2 chopped onions
1 c. mustard
1/2 c. vinegar
2 T. sugar
1 t. red pepper
q t. black pepper
1 T. celery seed
Small amount turmeric for color
Mix all together.
Wednesday Night Potatoes
7 medium potatoes
1 pkg. frozen broccoli
1/2 lb. Velveeta Cheese
1 jar bacon bits
Boil potatoes. Melt cheese and cook broccoli as directions on box. Peel and cut potatoes into large cubes.
Place in a large buttered baking dish. Add broccoli and top with melted Velveeta cheese and bacon bits. Bake at 35 for 10 minutes.
Old-Fashioned Tea Cakes
1 c. butter
1 c. sugar
1 beaten egg
1/2 c. milk
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
q t. vanilla
3 c. plain flour
Granulated sugar
Cream butter and sugar. Add egg and beat lightly. Add vanilla. Sift together dry ingredients and add to creamed mixture. Add additional flour if needed. Roll on lightly floured board. Sprinkle with sugar. Cut with Biscuit cutter. Bake on greased cookie sheet at 350 for 12 to 15 minutes.
Chocolate Gravy
1/4 c. dry cocoa
1 heaping T. flour
1 c. sugar
Blend dry ingredients together thoroughly in a 2 qt. saucepan. Add 2 c. hot water. Cook over medium heat stirring constantly until it begins to boil.
Make sure there are no lumps. Keep at a low boil for 7 minutes, stirring occasionally adding a little water if it is too thick.
When ready the consistency should be like chocolate syrup. Serve over hot buttered biscuits.
Brother Stanley Hargett's Favorite Punch
Mix 1 can Eagle Brand Milk and 1 can (large) Carnation milk, 2 1/2 c. sugar and some of you sweet milk to stir easier. Put into a gallon jar and finish with milk to fill the jar completely up.
Pour into punch bowl over one or two 1/2 gallon cartons of Strawberry Ice Cream according to how thick you like it. Let it sit a little bit until your gathering starts. It is delicious.
Swedish Pineapple Cake
2 c. sugar
1-20 oz. can crushed pineapple with juice
1 t. baking soda
1 t. vanilla
2 c. plain flour
1/2 c. pecans chopped
Mix by hand and pour into an un greased 9×13 pan and bake at 350 for 30 minutes.
Icing
1-8oz. cream cheese softened
1 stick butter or margarine
3/4 c. sugar
1/2 c. pecans chopped
Mix well and pour on hot cake.