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2019

RECIPE GUIDE


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ROCKY MOUNT TELEGRAM, THURSDAY, NOVEMBER 28, 2019

Recipe Guide

Appetizers/Breads Greek Bread ½ cup butter softened 2 tablespoons mayonnaise 1 (2 ½ oz) jar sliced mushrooms drained 1 (4 ¼ oz) can sliced black olives drained 2 tablespoons chopped green onion tops 1 (16 oz) loaf french bread 1 cup shredded mozzarella cheese

Cheese Pudding 9 slices white bread 1 stick margarine 3/4 lb cheddar cheese; grated 3 eggs; yolks separated 2 cups milk 1/2 tsp red pepper 1/2 tsp salt Preheat oven to 325 degrees. Trim crust from bread, cube slices. Melt margarine,

pour over bread cubes. Mix cheese, egg yolk, milk, red pepper & salt. Beat egg whites until stiff; fold into mixture. Pour into a greased 9x13 baking dish. Cover with foil and refrigerate 12 hours. Cook, covered for 45 minutes, until brown on top. If necessary, remove foil to brown the top. -Sadie Jones Rocky Mount, NC

Devone’s Banana Nut Bread Take Banana Nut Bread mix, add 1 egg, 1/2 cup chopped nuts, 1 banana mushed in 1 cup measuring cup. After mashed add water to make 1 cup with banana in cup. Bake as directed on package. Enjoy! -Devone Wirt

bread half length wise. Spread bottom side with butter mixture, sprinkle with cheese, wrap in foil. Bake at 375 degrees for 25-30 minutes (or over coals turning often) -Pam Jones Rocky Mount, NC

Mom’s Barbecue Sauce 2 tablespoons vinegar 2 tablespoons worchestershire sauce 1 teaspoon salt 1 teaspoon paprika ¼ stick margarine 2 teaspoons sugar ½ teaspoon red pepper ½ teaspoon black pepper 1 teaspoon chili powder

Lisa’s Cheese Dip 2 cups cheese 1 cup Heilmans Mayonnaise 1 onion finely chopped ½ tsp garlic powder Bake at 350 degrees until bubbly. -Lisa Tharrington Rocky Mount, NC

Combine first 5 ingredients. Slice

¾ cup catsup ¾ cup water Combine above ingredients and pour over meat. Makes about 2 cups. -Betty Tharrington Nashville, NC

Renee’s Dill Dip 1 cup sour cream 1 cup mayonnaise 1 ½ tsp dill 1 tsp of EACH: Accent, garlic powder, parsley 1 ½ tablespoons mince onion Combine, Refrigerate for 2 hours. -Renee Saputo Rocky Mount, NC


Recipe Guide

ROCKY MOUNT TELEGRAM, THURSDAY, NOVEMBER 28, 2019

3A

Side Dishes Pineapple Cheese Casserole Makes 6 servings 1 large can crushed and drained pineapple 3 tablespoons flour 1 cup shredded cheddar cheese ¾ cup sugar 1 sleeve ritz crackers (crushed) 4 tablespoons melted butter Preheat oven to 350 degrees.

Combine first 4 ingredients, stir well. Pour into a buttered 8x8 casserole dish. Top with crushed crackers. Melt butter and drizzle overtop. Bake for 25 minutes or until top is slightly brown. Very good with baked ham. -Mildred Granny Barwick Rocky Mount, NC

Jeanie’s Gourmet Chicken Salad

Potato Salad 6 large potatoes peeled & diced small minced onion ½ cup mayonnaise ¾ cup sour cream ¼ tsp garlic salt ½ tsp black pepper ¼ cup olive oil

onion. Refrigerate at least one hour. Combine other ingredients to make a dressing. Pour over chilled potatoes and fold in. Better the next day, so plan ahead. Enjoy!

Boil potatoes until fork tender. Drain, add oil and

-Mildred Granny Barwick Rocky Mount, NC

Carrot Salad 1/2 cup Golden raisin 2 lb. grated carrots 3 tablespoons sugar 3 tablespoons fresh lemon juice 1 1/2 tsp pepper 1 tablespoon salt 1 cup diced pineapple 1/2 cup mayonnaise Mix all ingredients - Chill overnight. -Sadie Jones Rocky Mount, NC

4 chicken breasts cooked and diced 1 cup green seedless grapes (cut in half) 1 cup red seedless grapes (cut in half) 1 cup chopped walnut (English) 1 tsp dill flakes salt to taste

Combine chicken and grapes plus walnuts. Stir in just enough mayonnaise to blend well. Add dill flakes, blend well. Chill overnight so flavors can blend. Serve with crackers or on a lettuce leaf. Makes a lovely dish and very different. -Mildred Granny Barwick Rocky Mount, NC

Lisa’s Green Bean Bundles Gather 10 beans together and wrap with bacon & secure with toothpick. string beans Combine other ingredients, arrange 8-10 slices bacon cut in half bean bundles in 9x11 dish. Pour mixture ½ cup melted butter evenly over beans. Cover & chill 1 ¼ cup packed brown sugar overnight. Bake at 350 degrees for 30 1 teaspoon soy sauce (maybe a little bit minutes. more) Three 14 ½ oz to 16 oz cans whole

½ teaspoon garlic salt

-Lisa Tharrington Rocky Mount, NC


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ROCKY MOUNT TELEGRAM, THURSDAY, NOVEMBER 28, 2019

Recipe Guide

Entrees Optional toppings: sour cream, shredded cheddar cheese, chopped green onions, corn chips.

Taco Soup Makes 8-10 Servings 1 pound ground chuck 1 medium onion, chopped 1 package taco seasoning mix 1 package Hidden Valley Ranch dressing mix 16 oz can kidney beans, undrained 16 oz can chili beans, undrained 16 oz can whole kernel corn, undrained 16 oz can petite diced tomatoes, undrained 1 can Ro*Tel, undrained 1 can beef broth

Lisa’s Veggie Soup 48 oz V8 Juice ½ Container 48 oz V8 juice or as needed 2 lb hamburger browned with onion 1 pkg mixed veg (Smith’s Red & White) ½ pkg butter beans (Smith’s Red & White) ½ pkg corn (Smith’s Red & White)

Brown pork chops on both sides combine soup with ¾ can water and the rice package ingredients

Put cooked hamburger into crock pot, add 1 pkg mixed veg., ½ pkg butter beans, ½ pkg corn, then add 48 oz. V8 juice and then as much as the other bottle of V8 juice as needed. Add some tomato paste if needed. Salt & Pepper & cook on high for 8 hours.

1 fryer cut up (remove skin) 1 ½ cup bread crumbs ½ cup parmesan cheese 2 tablespoons parsley dash garlic salt 1 tablespoon salt dash pepper ½ cup melted butter

-Lisa Tharrington Rocky Mount, NC

Mix crumbs, cheese, parsley, garlic salt, salt & pepper. Dip chicken in butter, then crumb mixture. Arrange in pan, pour remaining butter over. Bake uncovered at 350 degrees for 1 hour. Do not turn. -Pam Jones Rocky Mount, NC

Chicken Pot Pie in a sauce pan, heat thoroughly. Pour over pork chops in a skillet, and simmer for hour OR until chops are cooked and tender. -Pam Jones Rocky Mount, NC

Broccoli Soup 1 pkg broccoli 1 can cream mushroom soup 1 ½ cups half & half 2 teaspoons butter salt & pepper to taste ½ teaspoon tarragon

-Sadie Jones Rocky Mount, NC

Superior Chicken

Pork Chops & Rice 4 Pork Chops 1 can mushroom soup 1 box long grain and wild rice mix

Brown meat & onion; drain. Transfer to a large pot and add remaining ingredients (except toppings). Let simmer for about 1 hour. Optional: After cooking and draining meat and onion, add all ingredients (except toppings) to slow cooker, and cook on low for about 4 hours.

Cook broccoli & drain, add other ingredients and heat. Add parmesan cheese if desired. -Pam Jones Rocky Mount, NC

4 chicken breasts or one whole chicken boiled and de-boned (save broth) Mix: 1 ½ cups chicken broth 1 can cream of celery soup ½ cup mayonnaise

Mix & pour over chicken. Slice one stick butter & place on top of vegetables. Mix 1 ½ cup milk with 1 ½ cup bisquick (will be soupy) Pour on top and bake for 1 hour at 350 degrees.

Pour mixture over chicken in casserole dish. Drain one can leseur peas -Pam Jones (large) & one can (small) carrots. Rocky Mount, NC


Recipe Guide

ROCKY MOUNT TELEGRAM, THURSDAY, NOVEMBER 28, 2019

Entrees Slow Cooker Cube Steak & Gravy 2 lbs. cube steaks 10 ½ ounce condensed cream of mushroom soup (or use equal amount of homemade condensed cream of mushroom soup) 1 packet of onion gravy (0.87 ounce packet) salt & pepper to taste 2 cups water 2 tablespoons vegetable or canola oil all purpose flour (for dredging) In a large skillet, heat oil in pan over medium-high heat. Season cube steaks with salt & pepper (or favorite seasonings – see tips below), lightly dredge in flour then brown steaks on each side and transfer to cooker.

Mix cream of mushroom soup, gravy packet and water in a medium size bowl and pour over steaks. Cook on low for 6 to 8 hours. Be sure to adjust cooking time for your cooker. Serve over mashed potatoes, rice or egg noodles with your favorite veggies and salad. Tips: You can easily adapt this recipe by adding your favorite seasonings – garlic powder, onion powder. Love mushrooms, use mushroom gravy instead of onion gravy and toss in some fresh or canned mushrooms. -Frances Crisp Pinetops, NC

Broccoli Soup 6 oz. Mozzarella Cheese ½ stick butter or margarine ½ cup milk 2 cans of cream of mushroom soup 2 cans of potato soup 2 packages of frozen chopped broccoli OR you can use equal amount (4 cups) of fresh cooked & chopped broccoli

Breakfast Brunch Wild Rice Casserole Bring all ingredients except broccoli almost to a boil. Add cheese one slice at a time, stirring all the time! Lastly, add broccoli that has been cooked according to the package instructions. -Frances Crisp Pinetops, NC

Prodigious Pork Volcano 16 ounces sliced bacon 1 pound bratwurst 6 large baking potatoes 2 cups shredded cheddar cheese 1 cup sour cream ½ cup sweet onion diced 5 tablespoons butter ½ cup barbecue sauce 2 tablespoons garlic chives salt & pepper toothpicks

potatoes are cooking. Remove from oven and let cool for 15 minutes. Place butter in bottom of mixing bowl. Remove tops from potatoes and scoop out as much pulp as you can. Place pulp in mixing bowl on top of butter. Finely chop bratwurst into mixture. Combine a cup and a half of cheese, onions and sour cream into the mixture. Salt and pepper to taste and beat until smooth. Preheat oven to 400 degrees. Slice the bottom of each potato so that it Place mixture into plastic bag will stand squarely on its end. Pierce and cut hole in bottom corner of bag. Squeeze contents back into each potato with a fork several potatoes, filling completely. Top times. Wrap the outside of each with generous amounts of cheddar potato with bacon (2-3 slices) and secure bacon with toothpicks. Cover cheese. Return to oven and bake baking sheet with parchment paper until cheese is melted. Garnish with and stand bacon-wrapped potatoes chives and serve. on end. -Berteen Wilder Bake for 1 hour. Baste bacon with barbecue sauce 2-3 times while the Bunn, NC

1 lb. sausage 1 lb. hamburger large vidalia onion 8 oz. can mushrooms 8 oz. water chestnuts 3 tablespoons soy sauce 1 box cooked wild rice 2 ¾ oz. slivered almonds

Cook first three ingredients until done, then combine all ingredients and bake at 325 degrees for 50 minutes. -Pam Jones Rocky Mount, NC

Stuffed Shells 1 lb. Ricotta Cheese 1 slightly beaten egg ¼ cup bread crumbs (Italian Style) ¼ cup chopped parsley 8 oz. Mozzarella cheese – shredded Mix all ingredients together and stuff into shells 1 box large shells 1 jar (your choice) spaghetti sauce or your own homemade

Spread a light layer of spaghetti sauce in bottom of pan Arrange a layer of stuffed shells on top of sauce Pour a layer of sauce over shells Bake at 375 degrees for 30 minutes -Pam Jones Rocky Mount, NC

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ROCKY MOUNT TELEGRAM, THURSDAY, NOVEMBER 28, 2019

Recipe Guide

Desserts Touchdown Cookies Make 4-1/2 dozen 1 cup butter (no substitutes), softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda GLAZE: 2 cups confectioners’ sugar 4-5 tablespoons hot water 3-4 teaspoons baking cocoa In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine

Cherry Chocolate Chip Cookies 2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine ¾ cup sugar ¾ cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 pkg semi sweet chocolate chips 1 cup nuts 8 oz red or green candied cherries (chopped)

salt in small bowl. Beat butter, sugars and vanilla extract in large mixing bowl until creamy, add eggs, one at a time, mixing well after each one, gradually add flour mixture, stir in chocolate chips, nuts and fruit. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 9-12 minutes or until golden brown. Cool on baking sheet. Garnish with whole cherries.

Preheat oven to 375 degrees. Combine flour, baking soda &

-Faye Lynch Rocky Mount, NC

flour, cream of tartar and baking soda; gradually add to creamed mixture. Cover & refrigerate for 3 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8 in. thickness. Cut with a football-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool. In a mixing bowl, combine confectioners’ sugar and enough hot water to achieve spreading consistency; beat until smooth. Place 3 tablespoons glaze in a small bowl; set aside. Add cocoa to remaining glaze; stir until smooth. Spread brown glaze over cookies. Pipe white glaze onto cookies to form football laces. -Faye Lynch Rocky Mount, NC

Mama’s Cream Cheese Pound Cake Combine margarine, butter, 2 sticks margarine cream cheese and sugar. Beat 1 stick butter well, add salt & vanilla, add 8 oz cream cheese eggs one at a time beating 3 cups cake flour thoroughly after each egg. Add 3 cups sugar flour & mix well. Pour batter into 2 teaspoons vanilla a greased & floured 10” pan or tube pan. Place pan in COLD 6 large eggs oven and set at 275 degrees. dash salt Bake for 1 ½ hours or until (all ingredients at room temperadone. Cool in pan. ture – very important) -Pam Jones Rocky Mount, NC

Cinnamon Rolls (Overnight) Pecan Pie 2 eggs – beaten ½ box of light brown sugar 1 ½ tablespoon flour ½ stick butter 3 tablespoons milk 1 tsp vinegar ¾ tsp vanilla 1 cup chopped pecans

Melt butter, let it cool. Now mix flour and sugar, add milk, beaten eggs. Beat well together. Stir in vanilla and vinegar. Now add butter and nuts, and mix. Pour into a 9 inch unbaked pie shell. Place in a cold over, set at 300 degrees. Bake for one hour. Let cool, serve and enjoy. -Mildred Granny Barwick Rocky Mount, NC

Nanny’s Pecan Pie ½ cup sugar 1 cup dark corn syrup (½ light & ½ dark) 3 eggs beaten 1 cup pecan halves chopped 1 teaspoon vanilla ½ teaspoon salt ½ stick margarine

Mix the above & bake 325350 degrees about 45 minutes. Sometimes I add 1 cup chocolate chips to mixture. -Lisa Tharrington Rocky Mount, NC

24 frozen dinner roll dough 1 stick butter 2 tablespoons milk 1 box (small) cook & serve vanilla pudding (not instant) 1 cup nuts 1 cup brown sugar 2 teaspoons cinnamon Spray grease a 9x13 pan. Sprinkle nuts on bottom of pan. Lay frozen rolls over nuts (24).

In saucepan, melt butter, sugar, cinnamon & milk. Spoon mixture over dough. Cover rolls with DRY pudding. Cover pan with saran wrap. Let rise 8 hours. Remove saran wrap and bake at 325 degrees for 30 minutes. Invert pan to cookie sheet/ platter. -Lisa Tharrington Rocky Mount, NC


Recipe Guide

ROCKY MOUNT TELEGRAM, THURSDAY, NOVEMBER 28, 2019

7A

Desserts Dipped Peanut Butter Cookies Makes about 5 dozen 1 cup peanut butter 1 can (14 oz) sweetened condensed milk 1 egg 1 teaspoon vanilla extract 2 cups biscuit/baking mix ¾ – 1 pound milk chocolate confectionery coating* 1 tablespoon shortening

sheets. Flatten each ball with the bottom of a glass. Bake at 350 degrees for 8-10 minutes or until golden brown. Coll on wire racks. In a small saucepan over low heat, melt confectionery coating and shortening. Dip each cookie halfway into chocolate; shake off excess. Place on waxed paper-lined baking sheets to harden. *Milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “candy coating” and is often sold in bulk packages of 1 to 1½ pounds.

In a mixing bowl, combine peanut butter, milk, egg and vanilla; beat until smooth. Stir in biscuit mix; mix well. Cover and refrigerate for 1 hour. Shape into 1 in. balls -Faye Lynch and place 1 in. apart on ungreased baking Rocky Mount

Cherry Crunch 1 1 1 1 2

can cherry pie filling large can crushed pineapples box cake mix cup chopped pecans sticks butter or margarine

Spread pie filling in oblong pyrex dish, pour pineapples with juice over pie filling, dump

Strawberry Nut Cake dry cake mix over mixture, next sprinkle pecans then dot entire mixture with 2 sticks butter. Bake at 350 degrees for 45-50 minutes until lightly browned. -Lisa Tharrington Rocky Mount, NC

1 box strawberry cake mix 1 box strawberry jello 1 ½ cup mazola oil 1 cup fresh chopped strawberries ½ cup chopped pecans ½ cup regular milk 4 eggs Mix all ingredients and bake 350 degrees in three 8” pans for 2530 minutes.

-Jack Jack Varnell Pinetops, NC

Crunchy Peanut Bark Makes 10 dozen 2 1 3 2 2

lb white confectionery coating* cup peanut butter cups crisp rice cereal cups dry roasted peanuts cups miniature marshmallows

Place confectionery coating in a large microwave-safe bowl; microwave at 50% power until melted, about 5 minutes. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto

waxed paper or divide between two greased 9 inch square pans. *White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “almond bark” or “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds. This recipe was tested in an 850 watt microwave. -Faye Lynch Rocky Mount, NC

Nanny’s Coconut Pie 1 cup cookie coconut ½ stick melted butter 2 eggs beaten 1 cup milk 1 teaspoon vanilla ¾ cup sugar Bake at 350 degrees until firm (about 45 minutes or until set) -Lisa Tharrington Rocky Mount, NC

Icing for cake: 2 cups powdered sugar One 8 oz. Cream cheese 16 oz cool whip ½ cup chopped strawberries Mix powdered sugar and cream cheese together. Add cool whip until well blended, Fold in strawberries. Ice cake, spread pecans on top.

Popcorn Cake 1 box devil food cake mix (Mix per box) Spray pan with oil & dust with flower. In a large bowl stir in 1 large bag miniature marshmallows 1/2 cup butter (melted) 1 large bag of M&M’s Microwave 3 minutes or until

Blueberry Creme Cheese Cake 1 white cake mix - Cook as directed Make Icing: 1 stick butter 8 oz cream cheese 1-2 tablespoon of blueberry jam 1 box confection sugar Take 1 jar blueberry jam (from Walmart) spread between layers only (NO Icing) Then ice top and sides with Icing mixture. -Sadie Jones Rocky Mount, NC

marshmallow melts. Stir in cooked popcorn (let it cool for about 10-40 minutes, cool until firm) Stir in cake mix, pour over all mixture. Stir in 1 medium peanuts (jar). Cook per cake mix on box. Remove from pan. Cut with a serrated knife. -Mary Dennie Conetoe, NC

7 Layer Bars ¼ box graham cracker crumbs ½ stick butter Press in single layer in glass dish. Sprinkle 1 cup coconut, One 6 oz chocolate chips, One 6 oz butterscotch, 1 can condensed milk, 1 cup chopped pecans. Press down, Bake 350 degrees for 40 minutes or until set. -Lisa Tharrington Rocky Mount, NC


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ROCKY MOUNT TELEGRAM, THURSDAY, NOVEMBER 28, 2019

Recipe Guide

Desserts Chocolate Pecan Thumbprints Makes about 1-1/2 dozen ½ cup plus 1 tablespoon butter (no substitutes), softened, divided ¼ cup packed brown sugar 1 egg yolk 1 teaspoon vanilla extract 1 cup all-purpose flour 1 egg white, lightly beaten ¾ cup finely chopped pecans ¾ cup semi-sweet chocolate chips In a mixing bowl, cream ½ cup butter and brown sugar. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to

handle. Roll dough into 1 inch balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased cookie sheets. Using the end of a wooden spoon handle, make a ½ in indentation in the center of each ball. Bake at 325 degrees for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until the pecans are golden brown. Remove to wire racks to cool. In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies. -Faye Lynch Rocky Mount, NC

Sweet Potato-Sour Cream Coffee Cake Makes 8-10 servings For the topping ¼ cup all-purpose flour ¼ cup brown sugar 1 ½ teaspoons cinnamon 2 tablespoons cold unsalted butter, cut into small pieces 1 cup chopped pecans For the coffee cake 2 cups sifted cake flour ½ teaspoon freshly grated nutmeg 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 2 sticks unsalted butter, at room temperature 2 cups sugar

4 1 1 1

large eggs, at room temperature cup sour cream ½ cups mashed sweet potatoes teaspoon vanilla

Preheat oven to 350 degrees. Butter and flour a 10” tube pan. To make the topping, in a small bowl, combine the flour, brown sugar, and cinnamon with your hands. Pinch in the butter until the mixture is crumbly, then mix in pecans. To make the coffee cake, sift together the flour, nutmeg, baking powder, baking soda, and salt. In the bowl of a stand mixer, cream the butter and sugar together until light & fluffy. Beat in the eggs one at a time until well blended. Turn the mixer on high and beat 1 minute. With the mixer on low speed, alter-

nately add the flour mixture and the sour cream. Then gently fold in the mashed sweet potatoes and vanilla until well blended. Pour three-quarters of the cake batter into the prepared tube pan. Top with three-quarters of the streusel, then add the remaining cake batter & sprinkle the remaining streusel on top. Bake 45 minutes or until a cake tester comes out clean. Cool in the pan on a wire rack for 15 minutes, then remove from the pan and place on the rack to cool completely. Transfer to a cake stand or serving platter, streusel side up, and top with powdered sugar or a simple glaze if you like. -Lisa Tharrington Rocky Mount, NC

Lisa’s Orange Glazed Tea Rolls

Oatmeal Sandwich Cookies

One 8 oz pkg refrigerated crescent rolls 1 tablespoon melted butter 1/3 cup sugar ½ teaspoon ground cinnamon

Makes about 4-1/2 dozen

Unroll dough onto lightly floured wax paper, press perforations to seal. Brush dough with melted butter. Combine sugar & cinnamon. Sprinkle over dough. Roll up (jelly roll fashion) starting at the end of the long roll, cut into 1“ slices. Place slices in

lightly greased mini muffin pan. Bake at 375 degrees for 11-13 minutes. Remove & immediately drizzle with glaze. Orange Glaze: 2/3 cups sifted powdered sugar, 2 tablespoons orange juice frozen concentrated, thawed & undiluted, 2 teaspoons water. -Lisa Tharrington Rocky Mount, NC

Fruit Cocktail Cake 1 ½ cups sugar 2 cups sifted self rising flour 2 teaspoons baking soda 2 eggs 1 can #303 fruit cocktail (juice & all) Mix all ingredients with electric mixer. Fruit will be partly broken up. Bake at 325 degrees in oblong pyrex dish about 30-45

minutes. Cool. Mix 1 cup sugar, ½ cup canned milk & 1 stick butter, Boil 2 minutes. Remove from heat & add ½ cup nuts, one teaspoon vanilla. Beat until little thick & spread on cake. -Pam Jones Rocky Mount, NC

well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to 1- ½ cups shortening 2- 2/3 cups packed brown sugar creamed mixture. Stir in oats. 4 eggs Drop by rounded teaspoonfuls 2 in. apart onto lightly greased 2 teaspoons vanilla extract baking sheets. Bake 350 degrees 2- ¼ cups all-purpose flour 2 teaspoons ground cinnamon for 10-12 minutes or until golden brown. Remove to wire racks to 1- ½ teaspoons baking soda 1 teaspoon salt cool. For filling, in a mixing bowl, ½ teaspoon ground nutmeg 4 cups old-fashioned oats cream shortening, sugar and marshmallow creme. FILLING: Add enough milk to achieve ¾ cup shortening spreading consistency. Spread 3 cups confectioners' sugar 1 jar (7 oz) marshmallow creme filling on the bottom of half of 1-3 tablespoons milk the cookies; top with remaining cookies. In mixing bowl, cream shortening and brown sugar. -Faye Lynch Add eggs, one at a time, beating Rocky Mount, NC

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Rocky Mount Telegram 2019 Recipe Guide  

Contributed Recipes from the folks of Rocky Mount and surrounding towns

Rocky Mount Telegram 2019 Recipe Guide  

Contributed Recipes from the folks of Rocky Mount and surrounding towns