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Tuesday, Oct. 21, 2014

Catalpa News

Friday, February 11, 2011

CORNED BEEF AND CABBAGE

3 tablespoons melted margarine

1 small head cabbage, shredded

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon celery seeds

1 12-ounce can corned beef, diced

Combine margarine, cabbage, salt, pepper, and celery seeds in a large skillet; cover and cook over medium heat for 10 minutes, stirring occasionally. Add corned beef, cover and cook 5 minutes, or until meat is thoroughly heated.

ZUMGHETTI

1 pound lean ground beef

1 small onion

1 can tomato soup

1 can cream of mushroom soup

1/2 teaspoon garlic salt

1 12-ounce bag egg noodles

1 can English peas

American cheese

Boil noodles and drain; set aside. Brown beef and onion; drain. Add tomato soup, mushroom soup and garlic salt to meat mixture. Mix noodles and meat mixture together. Add peas and pour into a buttered pan. Cover with cheese. Bake in a 350-degree oven until cheese melts.

QUICK SALAD OR DESSERT

Mix 1 small box of Cool Whip, 1 can fruit cocktail (drained), 1 cup miniature marshmallows, and 1 cup coconut. Fold together and chill.

You can use this as a salad, or serve it over pound cake as dessert.

COLD BANANA PUDDING

1 box vanilla wafers

6 medium bananas, sliced

2 cans sweetened condensed milk

Use a two-quart covered dish. Crumble wafers and layer with bananas until the dish is full. Cover with condensed milk. Set in the refrigerator for about 2 hours before serving.

This is a real quick way, but I usually cook an egg custard filling made with the egg yolks, sugar and milk and alternate the wafers, bananas and sauce, then cover with a meringue and bake until the meringue is brown. This is the old-fashioned way of doing it - more trouble, but good.

KRAUT SLAW

1 Number 2 can of kraut, drained

1 cup chopped onion

1 green pepper, chopped

1 small jar pimento and juice

1/2 cup vinegar

3/4 cup sugar

Mix all together and refrigerate for about 24 hours before eating. (If there is too much liquid, partially drain.)

GRANNY CAKE

2 cups flour

1 1/2 cups sugar

1 Number 2 can of crushed pineapple, undrained

2 eggs

1 teaspoon baking soda

1 teaspoon salt

Mix flour, sugar, pineapple, eggs, soda and salt in a bowl. Pour into a greased 9 x 13 inch pan. Mix together 1/2 cup nuts and 1/2 cup brown sugar. Sprinkle over batter. Bake at 350 degrees for 35 to 40 minutes. Let cool for 10 minutes, then pour on icing.

ICING

Mix together 1 cup evaporated milk, 1/2 stick margarine, 1/2 cup sugar, and 1 teaspoon vanilla. Boil for 1 minutes, then pour on cake. Simple and easy.

JIFFY COOKIES

18 graham crackers, broken into small pieces

1 15-ounce can sweetened condensed milk

1 6-ounce package semi-sweet chocolate chips

1/2 cup chopped pecans

1/2 cup flaked coconut

Combine ingredients and pour into a greased 8 x 8 x 2 inch pan. Bake at 350 degrees for 35 minutes. While warm, cut into 25 squares and place on a rack to cool. These will firm when cool.