Chicken and Asparagus

Six chicken breasts
Two fifteen-ounce cans green tip asparagus, drained
One medium onion, chopped
One eight-ounce can mushrooms, drained
One-half cup butter or margarine, melted
Two ten and three-quarter ounce cans of cream of mushroom or chicken soup, undiluted
Three-quarter large can evaporated milk
Eight ounces sharp cheese, shredded
One-quarter teaspoon hot pepper sauce
Two teaspoons soy sauce
One teaspoon salt
One-half teaspoon pepper
One teaspoon seasoned salt flavor enhancer
Two tablespoons chopped pimiento
One-half cup chopped almonds

Boil chicken in seasoned water until tender. Remove from bone and tear into pieces. In a 9 x 13-inch casserole dish, put a layer of asparagus. Cover with chicken pieces. Set aside. Sauté onions and mushrooms in margarine; add soup, milk, cheese, hot pepper sauce, soy sauce, salt, pepper, seasoned salt flavor enhancer and pimiento. Simmer mixture until cheese melts, stirring constantly. Pour sauce over the chicken and asparagus; top with chopped almonds. Bake at 350 degrees for 30 minutes or until bubbly.
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No-Knead Bread

Two cups unsifted all-purpose flour
One-quarter cup sugar
One tablespoon salt
Two packages active dry yeast
One cup water
One-quarter cup cooking oil
One cup milk
One egg
Two to two and a half cups all-purpose flour

Combine first four ingredients in large mixing bowl and set aside. Heat water, cooking oil and milk in saucepan over low heat until warm. Mix egg and warm liquid to flour mixture in bowl. Blend at lowest speed until moistened, then beat three minutes at medium speed. By hand, stir in the other two to two and half cups flour to form a stiff batter. Cover dough and let rise in warm place until light and doubled (about 50 minutes). Stir down dough and spoon dough into a greased 9 x 5-inch pan. Bake at 375 degrees for 45 to 50 minutes or until loaf sounds hollow when lightly tapped. Remove immediately and cool. Brush with butter.
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Sour Cream Pound Cake

Three cups sugar
One cup solid vegetable shortening
One cup sour cream
Six eggs
Three cups all-purpose flour
One-quarter teaspoon baking soda
One-quarter teaspoon salt
One and one-half teaspoons vanilla flavoring
One teaspoon almond flavoring
One-half teaspoon lemon flavoring

In mixer cream sugar, shortening and sour cream until light. Add eggs one at a time. Mix well. Blend three cups flour, baking soda and salt. Add mixture to batter one cup at a time. Add vanilla, almond and lemon flavoring. Bake at 300 degrees about one hour and 40 minutes or until toothpick comes out clean when testing cake.
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Hot Lemon Sauce

One cup granulated sugar
Two tablespoons self-rising flour
Two cups boiling water
Juice of one lemon
Pinch salt

Mix flour and sugar together. Gradually add boiling water and bring to a boil. Cook for one minute. Add lemon juice and pinch of salt. Mix well and serve warm over gingerbread or pound cake slices.
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Cranberry Salad 

One can whole cranberry sauce
One large can crushed pineapple
One large (or two small) package raspberry gelatin
One eight-ounce package cream cheese
One eight -ounce container sour cream
One half-cup sugar
One half-cup nuts

Drain cranberry sauce and save juice. Drain pineapple and save juice. Mix the two juices together and add enough water to make two cups liquid. Bring juices to a boil and add gelatin. Mix well. Add pineapple and cranberry sauce. Refrigerate until firm. Cream cream cheese, sour cream and sugar together. Add nuts. Spread on top of congealed salad. Place in refrigerator until time to serve.
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Cabbage Casserole 

Two and one-half cups crushed cornflakes cereal
One-half stick butter or margarine, melted
Four cups chopped cabbage
One-half cup mayonnaise
One cup milk
One can cream of onion soup
One cup shredded sharp cheese

Mix cornflakes cereal with melted butter or margarine. Put in the bottom of a 9 x 13-inch baking dish. Cover with chopped cabbage. Heat mayonnaise, milk and soup together and pour over cabbage. Bake at 350 degrees for 30 minutes. Top with grated cheese and heat until melted.

Variation: Reduce cornflakes to one and one-half cups and increase butter or margarine to one stick. Use celery soup instead of onion soup. May sprinkle top with one-half cup cornflakes with cheese before baking.
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Chicken Stuffing Bake 

One-quarter cup chopped celery
One-quarter cup chopped onion
Four tablespoons melted butter or margarine
One-half cup golden raisins or dried chopped apricots
One and one-quarter cups boiling water
Four cups chicken flavored stuffing mix
One-half cup pecan pieces
Four to six boneless, skinless chicken breast halves
Salt and pepper to taste
One can reduced-fat cream of mushroom soup
One-third cup milk 

Sauté celery and onion in butter or margarine. Put raisins or apricots in boiling water to plump. Combine butter or margarine mixture with water mixture. Mix lightly with stuffing mix and pecans. Spray 9 x 13-inch baking dish with vegetable cooking spray. Spoon and mound stuffing down the center of baking dish lengthwise. Season breasts with salt and pepper to taste. Arrange on each side of stuffing. Mix soup and milk and pour over chicken. Sprinkle with chopped parsley. Bake covered at 400 degrees for 30 minutes or until chicken is done.

Hint: Serve with cranberry sauce or salad.  Yield: 4 to 6 servings
Note:  May substitute leftover turkey for chicken
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Toffee-Mocha Cream Cake

    Cake: 
One cup butter or margarine
Two cups sugar
Two eggs
One-and one-half teaspoons vanilla
Two and two-thirds cups all-purpose flour
Three-quarter cup baking cocoa
Two teaspoons baking soda
One-quarter teaspoon salt
One cup buttermilk
Two teaspoons instant coffee granules
One cup boiling water 

Cream butter and sugar. Add eggs and vanilla. Sift together flour, cocoa, baking soda and salt. Add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for two minutes. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 16 to 20 minutes. Cool ten minutes. Remove from pans to wire rack. Cool completely.

     Topping:
One-half teaspoon instant coffee granules
One teaspoon hot water
Two envelopes whipped topping mix
Three tablespoons light brown sugar
Six 1.4-ounce chocolate covered toffee candy bars, crushed

Dissolve coffee in water and cool. Mix whipped topping mix according to package directions, adding brown sugar while whipping. Add coffee mixture. Place layer on cake plate. Spread with topping and sprinkle half cup of crushed candy bars. Repeat for the other two layers. You may spread topping on sides to seal in moisture or leave the side of layers showing. Refrigerate.

Hint: May be easier to cut candy bars with kitchen scissors. It is better in little chunks than crushed too fine. Do not use blender.  Yield: 12 servings
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Holiday Candy

One three-ounce package Ramen noodles
Three-quarter cup pecan pieces
One-half cup sliced almonds
Two tablespoons butter or margarine, melted
One 12-ounce package white chocolate or vanilla morsels

Crush noodles before opening package. Sauté crushed noodles, pecans, and almonds in butter in a large skillet over medium heat until toasted. Pour noodle mixture into a large bowl to cool. Melt white chocolate morsels according to package directions. Pour melted chocolate over cooled noodle mixture. Toss gently to coat. Drop candy mixture by rounded tablespoonfuls onto wax paper. Let stand until firm. Store clusters in an airtight container.  Yield:  three dozen
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Recipes from Fall 2007 issue of SC Farmer magazine:

Barbecue Pork Sandwiches

Five pounds pork roast
One cup catsup
One cup water
One quarter cup lemon juice
Three tablespoons Worcestershire sauce
Three tablespoons vinegar
Two tablespoons brown sugar
Two teaspoons prepared mustard
Dash of hot sauce
Salt and pepper to taste

Cook roast in small amount of water in a slow cooker about seven to eight hours. Drain and chop meat. In a saucepan combine remaining ingredients. Simmer 20 minutes. Add desired amount of sauce to chopped meat. Simmer until heated. Serve on buns.

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Refrigerator Slaw

One large head cabbage
Two carrots
Two medium onions
One green pepper
One cup sugar
One cup vinegar
Three-quarter cup salad oil
One tablespoon salt
One tablespoon dry mustard

Grate cabbage, carrots, onions, and pepper and set aside. Heat the remaining ingredients to boiling. Cool to room temperature and pour over slaw. Refrigerate overnight.

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Baked Beans

Ten slices bacon
One 53 ounce can of pork and beans
One-half cup light brown sugar, packed
One-half cup Grandma's Molasses (do not substitute)
One-quarter cup catsup
Two tablespoons dry minced onion
Two teaspoons Worcestershire sauce
Two tablespoons prepared mustard
Black pepper to taste

Cut bacon slices in half and microwave between paper towels until partially cooked. Remove from oven and press between additional paper towels to remove excess grease. In a large bowl, mix beans with remaining ingredients. Pour mixture into a 9 x 13 inch baking pan. Place pre-cooked bacon slices on top. Bake at 350 degrees for about 45 minutes. Beans should be bubbly all the way around the edges of the pan and in the center. (Be careful not to overcook or beans will become too dry.)

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Apple Barn Apple Cake
One cup vegetable oil
Two eggs
Two cups sugar
One and one-half cups all-purpose flour
One teaspoon baking soda
One teaspoon baking powder
One teaspoon salt
One teaspoon cinnamon
Three cups apples, peeled and chopped
One cup pecans, chopped
One cup butterscotch morsels

Beat together oil, eggs and sugar. Sift together next five ingredients. Add sifted dry ingredients alternately with apples to egg mixture; mix well. Stir in pecans and half of morsels. Spread batter in a greased 9 x 13-inch baking pan. Sprinkle with remaining morsels. Bake at 350 degrees for one hour.
 
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Recipes from Summer 2007 issue of SC Farmer magazine:
  
Grilled Chicken
2 cups pineapple juice
1/4 cup soy sauce
1 tablespoon sugar
3-4 tablespoons vinegar
2 tablespoons sherry (optional)
1 teaspoon dry mustard
4-6 pieces boneless skinless chicken breasts
Mix all ingredients together except chicken. Marinate chicken in sauce overnight. Remove chicken and grill until done. Throw marinade away. Great!
Yield: 4 to 6 servings
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Tomato Pie
3 red tomatoes (sliced)
1/2 teaspoon basil (or a little more)
1/2 pound bacon (can use real bacon bits)
Salt and pepper to taste
1/4 cup chopped onion
1/2 cup shredded Cheddar cheese
1 deep-dish pie crust, unbaked
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
Layer the first 6 ingredients in an unbaked pie crust. Mix mayonnaise and shredded cheese. Spread over layered ingredients. Bake at 350 degrees for 45 minutes. Cool 30 minutes to 2 hours before serving.
Yield: 8 servings
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Granny Rawl's Squash and Onions
5 cups fresh yellow squash, washed and sliced
2 fresh green onions, chopped
2 tablespoons butter
Salt and pepper to taste
In large frying pan, melt butter. Add squash and onions, cooking and stirring over medium low heat until squash is tender, about 15 minutes. Add salt and pepper to taste. Serve hot.
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Corn Fritters
1 15-ounce can cream-style corn
1 egg, beaten
1 small onion, finely chopped or grated
Self-rising flour
Mix corn, egg and onion together until well blended. Add enough flour to form a dough the consistency of hushpuppies. Drop by teaspoonfuls into hot vegetable oil and fry until golden brown. Drain on paper towels. May sprinkle with confectioners' sugar before serving, if desired. Serve hot! Delicious with fried fish instead of hushpuppies.
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Strawberry Pie
1 pint fresh strawberries
1 baked pie shell - cooled
3 tablespoons cornstarch
1 cup sugar
1 cup water
Red food coloring
4 tablespoons strawberry gelatin mix
Sweetened whipped cream
Arrange berries (whole or, if large, halved) in pie shell. Cook cornstarch, sugar and water until thick and clear. Add a few drops of red food coloring. Stir in gelatin until all dissolved. Pour over strawberries and chill. Serve topped with sweetened whipped cream. For company you may want to garnish with a few berries.
Variation: Decrease cornstarch to 2 or 3 tablespoons.
Yield: 1 pie
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Recipes from Spring 2007 issue of SC Farmer magazine:
  
Green Bean Salad
  
One can cut green beans, drained
One can cut wax beans, drained
One can red kidney beans, drained
One-half cup chopped green bell pepper
One-half cup sugar
Two-thirds cup vinegar
One-half cup salad oil
One small onion, chopped
Salt and pepper, to taste
  
Mix beans with green pepper. Add remaining ingredients. Refrigerate, stirring frequently. Salad should be refrigerated overnight.  

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Green Tomato Relish
  
Four cups ground onions
Four cups ground cabbage
Four cups ground green tomatoes
Twelve green bell peppers, sliced
Six red bell peppers, sliced or pimento
One and one-half cups salt
Six cups sugar
Four cups vinegar
Two cups water
One and one-half teaspoons turmeric
Two tablespoons mustard seed
Two tablespoons celery seed
  
Grind vegetables in blender or food processor. Place in container and cover with salt. Rinse and drain well. Combine sugar, vinegar, water and spices. Bring to a boil, reduce heat and simmer three minutes. Seal in jars.
Yield: 8 pints  

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Party Potatoes
  
One eight-ounce package cream cheese
One-quarter cup sour cream
Eight to ten medium potatoes, cooked
One-half cup milk
One teaspoon salt
One teaspoon dried onion soup
One-half cup grated cheese
Two tablespoons melted butter
Paprika
  
Mix softened cream cheese and sour cream at medium speed. Add hot potatoes. Beat until fluffy. Slowly add milk, salt and onion mix. Fold in grated cheese. Pour into a two-quart casserole. Brush top with melted butter. Sprinkle with paprika. Bake at 350 degrees for 30 to 45 minutes until barely brown.  

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Country Fried Steak and Gravy
  
One and one-half pounds cubed steak
Flour (to coat steaks)
Cooking oil for frying
One can cream of mushroom soup
One eight-ounce container light sour cream
One-half envelope dried onion soup mix
Water
  
Flour and fry steak (cut steak in small pieces). Add other ingredients plus enough water to simmer in crock pot for one hour. Serve over mashed potatoes or rice.
Note: Instead of using crock pot you may fry steak, remove from pan and pour off excess grease. Return steak to pan. Mix remaining ingredients and pour over steak. Cover and cook for 20 minutes or until steak is tender.
Yield: 6 servings 
 
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Blueberry Freeze Pie
  
One fourteen-ounce can fat-free or low-fat sweetened condensed milk
Three-quarter cup blueberries (pureed)
One-half cup lemon juice from concentrate
One-half cup low-fat plain yogurt
One and three-quarter cup frozen whipped topping or whipped cream
One nine-inch graham cracker pie crust
  
In large bowl, combine condensed milk, blueberry puree, lemon juice and yogurt. Mix well, fold in whipped topping. Pour into crust. Freeze four hours or until firm. Let stand ten minutes before serving. Return leftover to freezer.
Variation: Strawberries can be substituted for the blueberries
Yield: 1 pie
  
  
Recipes from Winter 2007 issue of SC Farmer magazine:

Nancy's Puppy Chow
  
One twelve-ounce box crispy rice cereal squares
One and one-half cups creamy peanut butter
One bag chocolate chips
One stick butter (or margarine)
One box confectioners' sugar

Place rice cereal in large bowl. Melt peanut butter, chocolate chips and butter (or margarine). Stir until smooth. Pour over rice cereal and stir until all is covered. Put confectioners' sugar in clean grocery bag. Pour in the chocolate-covered cereal. Close and shake until coated well. 

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Open-Face Cucumber Sandwiches
  
Three ounces cream cheese, softened
One-quarter teaspoon finely grated sweet onion
Dash of salt
One-third cup finely diced cucumber, peeled
One-half teaspoon white vinegar
Green food coloring to tint
  
Mix all ingredients together and spread on white bread. Cut into desired shapes and garnish with a tiny wedge of fresh cucumber with peeling.  

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Broccoli-Orange Salad
  
Four cups fresh broccoli flowerets (about one and a half pounds fresh broccoli)
One small purple onion, thinly sliced
One-half cup raisins
One-half cup pecan pieces, toasted
Three-quarters cup mayonnaise or salad dressing
One-quarter cup sugar
One and one half teaspoons white vinegar
One eleven-ounce can Mandarin oranges, drained
  
Combine first four ingredients in a bowl, set aside. Combine mayonnaise, sugar and vinegar. Add to broccoli mixture, stirring to coat. Gently stir in Mandarin oranges. Cover and refrigerate at least 3 hours. Note: To save 121 calories and 14 fat grams per serving, substitute reduced-fat mayonnaise for regular mayonnaise.
Yield: 6 to 8 servings   

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Rice and Carrot Pilaf
  
Three tablespoons butter (or margarine)
One large onion, finely chopped
One cup coarsely shredded carrots
One cup long grain rice
Two and one-half cups vegetable broth
One-half teaspoon salt
One-half cup parsley
Two cups bean sprouts, optional
  
Melt butter over medium high heat. Add onion and carrots and cook until onion is soft—about five minutes. Stir in rice and continue to cook, stirring until rice begins to brown slightly. Add broth and salt; cover and simmer until rice is tender and liquid is absorbed—about 45 minutes. Stir in parsley and sprouts, if used, just before serving.
Hint: You may substitute chicken or beef broth for the vegetable broth and brown rice for the long grain rice. You may also omit the salt without compromising the flavor.
Yield: 6 servings  

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Marinated London Broil
  
Three-quarters cup vegetable oil
One-quarter cup soy sauce
One-half cup honey
Two tablespoons vinegar
Two tablespoons finely grated onion
One-quarter teaspoon garlic salt
One-half teaspoon ground ginger
One and one-half to two pounds London Broil (flank steak)
  
Combine all ingredients except steak. Place flank steak in a shallow pan and pour marinade over top. Cover and chill at least four hours. Remove from marinade and grill for five minutes on each side or until desired doneness. Cut in diagonal strips to serve.  

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Special Sweet Potato Pies
  
Four cups of sweet potatoes, cooked and mashed
One fourteen-ounce can of sweetened cream of coconut
Three eggs, beaten
One teaspoon vanilla flavoring
One-half teaspoon ground cinnamon
One-half teaspoon salt
One cup sugar
Two nine-inch pie crusts, unbaked
  
Preheat oven to 350 degrees. In a large mixing bowl, beat sweet potatoes, cream of coconut and eggs until smooth. Beat in vanilla, cinnamon, salt and sugar. Spoon into two pie crusts. Bake for 50 to 60 minutes or until knife inserted into center comes out clean.
Note: For variation try adding one cup flaked coconut to the above recipe or replacing cream of coconut with a can of sweetened condensed milk.
Yield: two pies
  
  
Recipes from Fall 2006 issue of SC Farmer magazine:

Quick and Easy Chicken Appetizer
  
One 10-ounce can chunk breast of chicken, drained and shredded
One quarter cup chopped celery
One quarter cup chopped onion
One half cup mayonnaise or salad dressing
Shredded cheese
Crackers
  
Mix all ingredients, except cheese and crackers, until blended. Spoon 1 tablespoon of the chicken mixture onto crackers. Top with shredded cheese. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted.  

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Chicken Tortellini Soup
  
Three cans chicken broth
One 9-ounce package uncooked tortellini
One 15-ounce can navy beans (drained)
One 14-ounce can Italian diced tomatoes
One 6 to 8-ounce can tomato paste
Four or five cooked shredded chicken breasts
One half cup shredded fresh basil (or 2 tablespoons dried)
Two tablespoons balsamic vinegar
One quarter teaspoon salt
One half cup grated Cheddar or Parmesan cheese
Pepper to taste
Garlic if desired
  
Bring chicken broth to a boil. Add tortellini and boil six minutes. Stir in drained navy beans, diced tomatoes, tomato paste and shredded chicken. Reduce heat and simmer five minutes. Turn off heat and stir in basil, vinegar and salt. Sprinkle with pepper. Put into bowls and top with cheese.  

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Cinnamon-Apple Salad (or Rosy Apples)
  
Eight small tart apples
Three-quarters cup red cinnamon candies
Two cups water
One 3-ounce package cream cheese
Two tablespoons milk
One teaspoon lemon juice
One-third cup pitted dates, cut up
One 9-ounce can of pineapple tidbits, drained
Two tablespoons chopped walnuts
Salad greens
  
Pare and core apples. Cook candies in water until dissolved. Add apples and cook slowly, uncovered, until just tender, about 15 minutes. Turn once during cooking. Be careful not to overcook. Chill in syrup several hours; turn once while chilling. This can be done the day before. Blend cream cheese, milk and lemon juice. Add dates, pineapple and nuts. Do not mix this early. The dates discolor the cheese. Drain apples. Place on greens. Stuff center with cream cheese mixture.
Hint: Put cream cheese mixture in a cookie press tube, and using a large tip, squeeze the mixture into the apples. Note: Extra filling mixture makes good sandwiches.  
 
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Quiche Delight
  
One unbaked 9-inch pie shell
Three-quarters cup chopped ham
One teaspoon chopped onion
One cup shredded mozzarella cheese
One cup shredded sharp Cheddar cheese
Four eggs
Three-quarters cup milk
One-quarter teaspoon salt
One teaspoon butter
  
Layer ham, onion and cheeses in pie shell. Combine eggs, milk and salt in bowl. Mix well. Pour over layers. Dot with butter. Bake at 375 degrees for 40 minutes or until set.  

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Almond Joy Bars
  
One-half cup shortening
Three tablespoons cocoa
Three eggs
One and one-quarter cups of sugar
One cup flour
Fourteen ounce can sweetened condensed milk
Two cups flaked coconut
One-half cup sliced almonds
Two ounces unsweetened chocolate, melted
Three cups confectioners' sugar
One-third cup cream or milk
One-quarter cup butter, softened
One-quarter teaspoon salt
One teaspoon vanilla
  
Combine shortening, cocoa, eggs, sugar and flour. Spread in 13 by 9 inch baking pan. Bake at 350 degrees for 20 minutes. Stir together sweetened condensed milk, coconut and almonds. Spread over partially baked, hot crust. Return to oven for 15 minutes more. Let cool. Combine chocolate, confectioners' sugar, cream, butter, salt and vanilla. Beat until smooth. Spread over cooled bars.
  
  
Recipes from Summer 2006 issue of SC Farmer magazine:

Baked Pork Chops
  
6 pork chops
2 cups applesauce
One half cup vinegar
2 teaspoons dry mustard
One half cup brown sugar
2 teaspoons Worcestershire sauce
One half cup chopped onion

Put pork chops in a 9 by 13-inch baking dish.
Mix remaining ingredients and pour over chops.
Bake at 350 degrees for 2 hours.
Yield: 6 servings  

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Delicious Lemony Green Beans
  
3 pounds fresh green beans
3 cups water
One and one half teaspoons salt
3 small onions sliced in rings
One half cup butter
One third cup lemon juice
One tablespoon brown sugar
  
Cook beans in water with salt until tender. While beans cook, saute' onions in butter until soft. Add lemon juice and brown sugar to onions and heat thoroughly. Drain beans and place in serving dish. Pour onion mixture over beans
Yield: 10 to 12 servings  

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Corn Casserole
  
One stick butter
One 17-ounce can corn niblets
One 17-ounce can cream-style corn
2 eggs, beaten
One 8-ounce container sour cream
One 8 1/2-ounce box cornbread mix
  
Melt butter. Add all other ingredients. Bake at 350 degrees for 45 minutes.
  
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Glazed Peach Pie
  
4 cups sliced fresh peaches
Three-quarter cup sugar
One small package peach gelatin
One cup boiling water
Dash salt
4 teaspoons lemon juice
One baked 9-inch pie shell
Whipped cream
  
Combine peaches and sugar; let stand 10 minutes to allow sugar to dissolve. Dissolve gelatin in boiling water; add salt and lemon juice.
Cool, add peaches and chill until lightly thickened. Turn into cooled pie shell. Garnish with whipped cream and peach slices.
Yield: 1 pie  

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Iced Spiced Tea
  
2 cups sugar
2 cups water
One quart hot water
8 tea bags
2 quarts cold water
2 cups orange juice
Three-quarter cup lemon juice
Mint sprigs for garnish
  
Boil sugar and 2 cups water for five minutes. Add hot water and tea bags. Steep 5 minutes. Discard tea bags. Add remaining ingredients. Mix thoroughly. Serve over ice. Garnish with mint sprigs.
Yield: 1 gallon     

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