Back Burner Cookbook 2013

2013 BACK

BURNER Cookbook

Page 2

2013 Back Burner Cookbook

Index

DESSERTS Mother’s Chocolate Cake.........................................3 Sad Cake...........................................................................................3 Texas Brownies........................................................................4 Apple Fantasy Dessert..............................................4 Crock Pot Apple Butter............................................5 Pete’s Banana Pudding................................................5 Butterscotch Pie..................................................................6 Divinity.................................................................................................6 MAIN DISHES Jalapeno and Chicken Casserole.................7 Cream Cheese Chicken Wraps.......................7 Army SOS........................................................................................ 8 Pork Chops with Potatoes & Onions...... 8 Turkey Club Roll-Up........................................................ 8 Roast Beef That Makes It’s Own Gravy.........................................................................9 Meatloaf with Piquant Sauce...........................9 Enchilada Casserole......................................................10 Smothered Burgers.......................................................10

SIDE DISHES Easy Oregano Potatoes............................................. 11 Vegetable Casserole.....................................................12 Oyster Dressing..................................................................12 Potato Casserole................................................................12 Green Bean Casserole...............................................12 Cheese Grits Soufflé..................................................13 Broccoli and Rice Casserole..............................13 SOUPS Shrimp Bisque........................................................................14 Homemade Vegetable Soup...............................14 This year’s recipes consist of new submissions and some of our favorites from previous years. Names are published as they were submitted at time of original publication.

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Pender-Topsail Post & Voice

Mother’s Chocolate Pie

Desserts

2 1/2 cups sugar 2 cups milk, best to use 1 cup canned milk and 1 cup water 1 stick butter or margarine melted 1 Tbs. vanilla flavoring 6 Tbs. cocoa 10 tsp. sifted plain flour 4 eggs

Mix sugar, cocoa, and flour. Beat eggs and stir in milk and add to dry ingredients. Melt butter and add. Stir well.

Bake in either two deep-dish pie shells or three regular pie shells.

Bake in 350 degree preheated oven approximately 45 minutes. These freeze very well!

Suzan “Sue� Isley Cowan

4 2 8 1 1

Page 3

Sad Cake



large eggs, beaten
 cups Bisquick
 oz. can coconut
 box brown sugar
 cup chopped pecans

 Mix all ingredients well in a large bowl and pour into greased 13 x 9 inch pan. (May spray pan with Pam.) 
Batter will be very thick so you will have to spread it evenly. 
Bake in 350 degree preheated oven for 35-45 minutes or until nicely browned. 
Cake will fall after removing it from the oven, thus the name “Sad Cake.� 
Cut into squares when cooled.
Cake will be nice and chewy.

Adeline Bannerman

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2013 Back Burner Cookbook

Texas Brownies

Desserts

2 cups all-purpose flour 2 cups sugar 1 stick butter 1/2 cup Crisco 1 cup strong brewed coffee 1/4 cup cocoa 2 eggs 1/2 cup buttermilk 1 tsp. baking soda 1 tsp. vanilla

In a large mixing bowl combine flour and sugar. In saucepan combine butter, Crisco, coffee and cocoa. Stir and heat to boiling.

Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well and pour into a 17 1/2 x 11 jelly roll pan. Grease pan. Bake at 400 degrees for 20 minutes.

Frosting: 1 stick butter 2 Tbs. cocoa 1/4 cup milk 3 1/2 cups unsifted powdered sugar

1tsp. vanilla

In saucepan combine butter, cocoa and milk. Heat to boiling, stirring. Mix in powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as they come out of the oven. Cool. Cut into 48 bars.

Apple Fantasy Dessert

2/3 cup plain flour 3 tsp. baking powder 1/2 tsp. salt 2 eggs 1 cup granulated sugar 1/2 cup brown sugar 3 tsp. vanilla or rum or bourbon 3 cups diced apples

Beat eggs. Add sugar and vanilla. Beat well. Add dry ingredients and mix well. Dump in apples and stir until evenly distributed. Pour into a deep baking dish or soufflé dish. Bake 45 minutes at 350 degrees.

Adeline Bannerman

www.rookslawnandgarden.com 1501 NC Hwy. 53 • Burgaw, NC 28425 910.259.3302

Pender-Topsail Post & Voice

Page 5

Desserts Crock Pot Apple Butter

Pete’s Banana Pudding

12 apples, peeled and quartered 1 1/2 cup brown sugar 1/2 cup apple juice 1 tsp. Allspice 1 tsp. nutmeg 1/2 tsp. cloves 1 tsp. cinnamon

Mix all ingredients in 5-6 cup crock pot.

Cover and cook on LOW 8-10 hours or until apples are very tender. Mash apples with potato masher. Cook uncovered on LOW 1-2 hours, stirring occasionally until mixture is very thick.

Cool about 2 hours. Spoon into jars.

3 eggs 5/8 cup of sugar, use only about 1/2 cup sugar if bananas are very ripe 1 Tbs. all purpose flour pinch of salt 1/2 tsp. vanilla flavoring 2 small to medium bananas vanilla wafers 1 large can of milk

Line casserole dish with vanilla wafers and sliced bananas and put on top of wafers.

Combine 1 whole egg and 2 egg yolks, 1 can milk, sugar, flour and salt.

Mix well stirring constantly, cook in double broiler over moderately boiling water until thickened. Add vanilla. Pour over bananas and wafers. Top with meringue made from two egg whites, a little cream of tarter and sugar to taste. Bake at 425 degree preheated oven until top is brown.

Suzan “Sue” Isley Cowan

Wells SINCE 1982!

PORK & BEEF

FOR THE PIG IN ALL OF US!

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State Farmers Market • 1201 Agricultural St., Raleigh, NC 27603 • Phone 919-835-9796

Visit us online at: www.wellsporkandbeef.com

Page 6

2013 Back Burner Cookbook

Butterscotch Pie

Desserts

Divinity

1 cup brown sugar, packed 3 eggs, separated 3 Tbs. flour 3 Tbs. butter 1 1/2 Tbs.cornstartch 1 tsp. salt 1 1/2 cup scalded milk 1/2 cup whipping cream 1 tsp. vanilla baked 8 inch pie crust

Mix sugar, flour, cornstarch and salt in top of double boiler. Add milk and stir until smooth, then place over boiling water and cook with frequent stirring for 15 minutes.

Beat egg yolks thoroughly, stir in a little of the hot mixture and pour into double boiler.

Cook 2 minutes longer, stirring constantly.

Remove from heat. Add butter and vanilla and stir until mixed. Cool. Beat egg whites until stiff, then fold into cooled mixture.

Pour into cooled pie crust. Serve with whipped cream if desired.

4 cup sugar 1 tsp. vanilla 1 cup of light corn syrup 1 cup chopped nuts 3/4 cup water 3 egg whites, stiffly beaten

Combine sugar, syrup and water. Place in saucepan over low heat. Stir until sugar is dissolved. Cook without stirring over medium heat until mixture reaches 255 degrees on a candy thermometer.

Remove from heat, pour, beating constantly, in fine stream, into stiffly beaten egg whites. Continue beating until mixture loses gloss.

Add vanilla and nuts. Drop quickly by teaspoon onto waxed paper.

Yield: approximately 60 pieces

Joyce Reed

Sylvia Raynor

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Pender-Topsail Post & Voice

Page 7

Main Dishes Jalapeno and Chicken Casserole

Cream Cheese Chicken Wraps

4 chicken breasts, cooked until tender 1/2 to 3/4 cup cheddar cheese, sharp, grated 1 can cream of mushroom soup 1 - 8 oz. Taco flavored Doritos 1 can cream of celery soup Jalapeno, chopped, to taste

In a large casserole dish, layer Doritos in bottom of dish. Top with bite size pieces of chicken, soups, peppers and cheese. Then pour one cup of chicken broth and 1/4 cup of water on top. Heat thoroughly in a 350 degree oven for approximately 15 minutes.

1 whole chicken 2 cans Pilsbury Crescent Rolls 2-8 oz. cream cheese 1 or 2 cans cream of mushroom soup

Preheat the oven to 350 degrees. Boil chicken and cool. Cut into pieces. Combine chicken and cream cheese. Mix well.

Pull apart crescent roll dough. Form a ball out of cream cheese mixture and place in center of triangle. Fold dough and seal edges. Place wraps in a baking dish and bake until golden brown. Remove from oven. Add mushroom soup to pan of chicken wraps and place back in oven until soup is bubbly. Shredded cheese is a good topper.

Sara Long

Lisa Baker

Page 8

2013 Back Burner Cookbook

Army SOS

Main Dishes

1 lb. lean ground beef 1 tsp. beef bouillon granules 3/4 tsp. salt 1/8 tsp. ground black pepper 4 Tbs. flour 2 1/4 cups milk 1/4 tsp.

Worcestershire sauce

In a large skillet, over medium-high heat, cook ground beef until no longer pink, stirring and breaking up with a spoon as needed. Stir in beef bouillon granules, salt, pepper and flour. Cook for 2 to 3 minutes until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring to a simmer, stirring constantly, until thickened. Serve immediately over hot biscuits or toasted bread.

Adeline Bannerman

Pork Chops with Potatoes and Onions

2 pork chops 1-2 red potatoes Foil paper 1 onion salt and pepper to taste

Lay each pork chop on aluminum foil.

Slice potatoes and onion and layer on top of the pork chop. Sprinkle with salt and pepper. Seal aluminum foil and place on baking sheet/pan. Bake at 400 degrees for an hour.

Turkey Club Roll-Up

For each sandwich: 1 large flour tortilla 1 tsp. mayonnaise 2 slices deli turkey 1 slice cheese 1 slice crisp bacon 1 lettuce leaf 2 slices tomato Pepper to taste

Spread the tortilla with mayonnaise.

Place the turkey, cheese, bacon, lettuce, and tomato on in layers. Season with pepper and roll up jelly roll fashion. Wrap in wax paper or aluminum foil.

Adeline Bannerman

Frank Kennedy

FRANK’S Company

Co oked Seafoo d Daily Stump So un d Oysters (Washe d Free) lo ps Fresh Shrimp, Sea Scal & Crab Legs

NC 28466 632 N. Norwood St. • Wallace, oodCo.com 910.285.0229 www.FranksSeaf 10-2 Hours: Tues.-Fri. 10-6 • Sat.

PAUL’S PLACE Since 1928

s u o Fam

HOT DOGS

11725 Hwy. 117 S. Rocky Point, NC 28457

910.675.2345

Pender-Topsail Post & Voice

Main Dishes

Roast Beef That Makes Its Own Gravy

Page 9

Meatloaf with Piquant Sauce

3/4 cup dry bread crumbs 1 cup milk 1 1/2 lbs. ground chuck Roast (any kind and any size you like) 2 eggs, beaten 1- 10.75 oz. can cream of mushroom soup 1/4 cup onion, grated or chopped very fine 1- 4oz. can mushrooms 1pkg. onion gravy mix 1 tsp. salt Potatoes, chopped (as many as you like) 1/8 tsp. black pepper Salt and pepper, to taste 1/2 tsp. ground sage

Sprinkle roast with onion gravy Sauce: mix. Place in a roaster. Combine all 1/4 cup catsup 3 Tbs. brown sugar the other ingredients, except 1/4 tsp. dry mustard the potatoes. Bake at 325

Soak bread crumbs in milk. Add eggs, degrees for onion, salt, pepper and sage. Mix approximately well. Add to meat. Mix well. Shape 2 1/2 - 3 hours into a loaf. Place in greased pan. Preor until the pare sauce by mixing catsup, brown roast reaches sugar, nutmeg and dry mustard. Pour the desired mixture over the meatloaf. Bake at doneness. Add potatoes during last 1/2 hour 350 degrees for 45 minutes to 55 minutes. and cook until fork tender.

Adeline Bannerman

Doris Waff

Page 10

2013 Back Burner Cookbook

Main Dishes

Enchilada Casserole

2 lb. ground round or chuck 1 good size onion, chopped 1 clove garlic, minced 1 - 8 oz. can tomato sauce 1 pkg. taco seasoning salt and pepper to taste 1 dozen corn or flour tortillas 1 can cream of chicken soup 3/4 can milk 2 cups sharp grated cheddar cheese

Brown meat and drain. Add onion and garlic. Sauté until onion is tender. Add sauce and seasoning. Heat well. Line bottom of 9x13 pan with six tortillas. Pour meat mixture over.

Cover with remaining tortillas. Pour soup over top and then pour milk over soup. Sprinkle with cheese. Bake at 350 degrees for 45 minutes.

Sara Long

Smothered Burgers

1 lb. extra-lean ground beef 3 Tbs. finely chopped onion 3 Tbs. water Salt and Pepper to taste 1 medium red bell pepper, cut into strips 1 medium onion, thinly sliced 1/2 Tbs. olive oil 1/2 Tbs. butter 1cup mushrooms sliced 1/2 tsp. garlic powder 1/2 tsp. Worcestershire sauce

Pre-heat broiler. Mix beef, onion, Worcestershire sauce, salt and pepper. Shape into patties. Place patties on broiler rack until they reached desired doneness, 5-7 minutes for medium. Cook onion and bell pepper in butter/olive oil mixture over medium heat, stirring occasionally, until tender. Add mushrooms, garlic powder, salt and pepper to taste and Worcestershire sauce. Heat until mushrooms are hot and cooked through. Serve over burgers. Note: I also like to add a slice of swiss cheese! Cook the burgers on the grill or stove top.

Jennifer Lenfestey

Pender-Topsail Post & Voice

Side Dishes

Page 11

Easy Oregano Potatoes – a la Italiano 2 lbs Russet Potatoes, rough cut in 2 inch chunks Kosher Salt Coarse Ground Black Pepper Virgin Olive Oil 1/2 cup finely chopped fresh oregano, or 1 tbs. dry oregano (or more to taste!)

1 clove of garlic, mashed with a bit of salt and oil

Simmer potatoes in salted water until fork-tender, about 20 minutes. Drain, and transfer hot potatoes to a large bowl. Toss gently in the olive oil and garlic – take care not to overpower the freshness of the oregano with too much garlic. Add salt and pepper to taste. Finally, add the oregano and toss again, gently. Serve hot. (Serves at least 4.)

Options: Substitute red-skinned potatoes – leave the skins on for added color and nutrition. Boil potatoes in chicken stock for a pop of flavor. Virgin olive oil has more taste than extra virgin.

Experiment with what you like, or substitute butter for a creamier taste. Potatoes can be mashed or rice prior to adding other ingredients for a less rustic presentation.

This is a great dish for a barbecue. Play around with the recipe – it’s never the same twice, but it’s always delicious!

Rose Spataro

Harts Florist of Burgaw Amy Dees Mintz, Owner

Flowers for All Occasions Wedding Specialties Serving Pender, Duplin & New Hanover County.

203 W. Fremont St. Burgaw, NC 28425

910.259.2926

Page 12

2013 Back Burner Cookbook

Vegetable Casserole

Side Dishes

2 packages frozen mixed vegetables 1 can cream of mushroom soup 1/2 lb. Velveeta cheese 1 cup white bread crumbs 3/4 cup margarine, melted

Soak bread crumbs in melted margarine. Mix all ingredients together. Bake at 350 degrees for thirty minutes or until bubbly.

Note: I got this from a dear friend, Victor Colvin.

Sandy Rooks

Oyster Dressing

1 short loaf of white bread, crumbled 1/2 box saltine crackers, crumbled 1 pint oysters

Mix all ingredients together and add enough turkey broth to make mixture soupy.

This keeps dressing from being dry. Put into a well buttered pan and bake at 375 degrees until golden brown.

Mabel Powers Page

Krista Strickland, Pharm. D

Potato Casserole

2 lbs. frozen hash brown potatoes, thawed 16 oz. sour cream 1 can cream of chicken soup 1 can cream of mushroom soup 1 stick melted butter 1 to 2 cups grated cheese

Mix all ingredients together. Place in greased 13x9 casserole dish. Top with plain corn flakes. Dot with butter. Bake at 350 degrees for one hour.

Wayne Briley

Green Bean Casserole

3 cans green beans, drained 1 can cream of mushroom soup 2 cans French fried onions 1 small can sliced mushrooms, drained

Mix your green beans, soup, one can of onions and mushrooms together. Place in casserole dish and sprinkle one can of onions on top. Bake at 350 degrees for 15-20 minutes. Serve hot.

Merrell McKoy

Pender-Topsail Post & Voice

Side Dishes

Cheese Grits Soufflé

Page 13

Broccoli and Rice Casserole

2 Tsp. salt 7 cups water 2 cups uncooked grits 1 cup butter, melted 4 eggs, well beaten 1/2 cup milk pepper to taste 1 - 6 oz. roll Kraft nippy cheese or garlic cheese, cut into cubes 8 oz. sharp cheddar cheese, grated

Add salt to boiling water and cook grits covered, over low heat until done, 15 to 25 minutes. Stir in cheeses, butter, eggs, milk and pepper. Stir until cheese is melted. Pour into a buttered 3 qt. casserole and bake in 350 degree oven for about 1 hour. Serves 12.

1 medium onion 1 rib celery, chopped fine 1 Tbs. butter or margarine 1 - 10 oz. pkg. frozen, chopped broccoli, cooked and drained well 2 1/2 cups cooked rice 1 can condensed cream of chicken soup 4 oz. shredded cheddar cheese salt and pepper to taste

Sauté the onion and celery in the butter until tender. Combine with the broccoli, rice and undiluted soup, cheese, salt and pepper. Pour into a greased 1 1/2 quart baking dish. Bake at 350 degrees for 45 minutes or until hot and bubbly. For a crunchy top, top with crushed Ritz crackers or cheese crackers.

Makes 6 servings.

Evelyn Bradshaw Bowen

Doris Waff

Luncheon Meals $749 6 OZ. CHOPPED SIRLOIN w/peppers & onions or mushroom gravy

A-JR. SIRLOIN STEAK

w/peppers & onions or mushroom gravy

GRILLED CHICKEN BREAST teriyaki - barbecue - cajun - plain

Luncheon Sandwiches $749

6 OZ. BACON CHEESEBURGER 8” PHILLY STEAK & CHEESE SUB 8” TURKEY & CHEESE SUB 8” HAM & CHEESE SUB Sandwiches include: choice of potato, lettuce-tomato-onion-pickle, beverage & dessert bar.

Every day is a great day to bring your entire family to eat at WesterN SizzliN.

Luncheon Spaghetti $749

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Monday-Saturday 11 a.m. - 4 p.m.

1270 N. Norwood St. • Wallace, NC

910.285.4139

Page 14

2013 Back Burner Cookbook

Shrimp Bisque

Soups Homemade Vegetable Soup

1 lb. shrimp, boiled, peeled & finely chopped 1/2 cup chopped yellow onion 1/2 cup chopped celery 4 Tbs. butter 4 Tbs. flour 4 cups fish stock 1 tsp. salt 1/4 tsp. white pepper 1/8 tsp. hot pepper sauce 2 cups whipping cream

Make this a day before serving and do not freeze it. Saute chopped onion and celery in butter for 4 minutes. Stir in hot fish stock and bring to a boil. Reduce heat and simmer 15 minutes. Add cooked shrimp and continue stirring for 10-15 minutes. Add salt, pepper and hot pepper sauce. Right before serving reheat soup and add cram. Gently heat through. Do not boil! Serve immediately. Serves 8.

1 1/2 lb. ground chuck, browned & drained 1 large onion, chopped 16 oz. can white corn 16 oz. can butterbeans 28 oz. can tomatoes 1 small can tomato soup 1 1/2 soup cans of water 2 cans Veg-All garlic salt Salt and pepper to taste 1 Tbs. chili powder 1 Tbs. oregano 1 Tbs. basil 2 beef bouillon cubes

Combine all ingredients together in one large pot. Let simmer for two to three hours.

Maryce Bradshaw

Pender-Topsail Post & Voice

Page 15

Advertisers Billy’s Pork & Beef Center................................16 Camaro Barn................................................................................9 Castle Hayne Auto Parts....................................10 Clark’s Sausage and Pork Outlet.............12 The Country Kitchen...................................................15 Creative Concepts..........................................................15 Dees Drug Store................................................................12 Farm Bureau Insurance...........................................14 Frank’s Seafood Company....................................... 8 Harts Florist............................................................................. 11

Lanier Hardware & Rental.................................3 Paul’s Place Famous Hot Dogs.......................... 8 Piggly Wiggly..............................................................................7 Rocky Point Medical Center.............................6 Rooks Lawn & Garden Center......................4 Shawn’s Restaurant.........................................................9 Shoe Hospital........................................................................... 11 Turner’s Auto Parts & Garage......................3 Wells Pork & Beef..............................................................5 Western Sizzlin..................................................................13

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Page 16

2013 Back Burner Cookbook

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