Back Burner Cookbook 2014

BACK BURNER Cookbook 2014

Favorite Recipes of Yesteryear..

Recipe Index

APPETIZERS

Mom’s Nut Banana Nut Bread................4 Mexican Cornbread...............................................4 Southern Raised Biscuits.............................4 Chili Cornbread............................................................4 Hush Puppies...................................................................4

Mama’s Chocolate Oatmeal Cookies............................................................6 Sour Cream Chocolate Cake.....................6 Grandma Milam’s Almond Butter Crumb.........................................6 Oreo Cookie Dessert............................................7 Lemon Delight................................................................7 Fudge Krispies...............................................................7 Georgia Sweet Cornbread Cake.......8 Heavenly Hash Cake............................................8 Coca Cola Cake...............................................................8 Mother’s Cherry Chocolate Cake....8

Chicken Enchiladas.............................................. 10 Salmon Burgers.......................................................... 10 Baked Chicken Supreme...............................11 Skillet Stuffed Pork Chops.....................11 Stuffed Green Peppers................................11 Mexican Casserole..................................................11 Brownie’s Recipe Scalloped Oysters...................................................11 Pizza Casserole..........................................................11 Pot Roast..............................................................................11 Baked Grouper.............................................................11

DESSERTS

MAIN DISHES

Hashed Brown Rice.............................................12 Cheese Souffle...........................................................12 Broccoli Casserole..................................................12 Ham Fried Rice.........................................................12 Breakfast Casserole..........................................12 French Rice.....................................................................12 Egglplant Parmesan...........................................12 Mushroom Stuffing...............................................12 Chinese Fried Rice...............................................13

Seven Layer Bean Dip......................................3 Cheese Ball.........................................................................3 Tuna Pinwheels.............................................................3 Ham & Cheese Rolls.............................................3 Seafood Appetizer................................................3 BREADS

Moist ‘N Creamy Coconut Cake...........5 Southern Banana Cake.....................................5 Blueberry Pie.................................................................5 Miss Mamie’s Pound Cake............................5 Cinnamon Pecan Swirl Cake......................5 Best Peach Ice Cream......................................5 Lucky If You Have Any Left Cake.................................................................6

Miss Ella’s Barbecued Chicken.............9 Baked Chicken & Noodles.............................9 Chicken Cordon Bleu.............................................9 Beef/Cheese Fold-Over..................................9 Shrimp Creole............................................................. 10 Seafood Lasagne..................................................... 10 Pork Chops & Spanish Rice.................... 10 Beef Stroganoff....................................................... 10

SIDE DISHES

Okra Casserole............................................................13 Sausage Casserole..................................................13 Potato Cheese Puff............................................13 Asparagus Casserole...........................................13 Swiss Vegetable Medley..............................13 Squash Casserole.....................................................13 Spanish Fritters.......................................................13 Potato Casserole......................................................13 SOUPS/SALADS/MISCELLANEOUS

Homemade Vegetable Soup..........................................................14 Vegetable Salad.......................................................14 Honey Mustard Salad Dressing............................................................14 Frito Corn Salad......................................................14 Homemade Taco Salad....................................14 Broccoli and Cauliflower Salad....................................................14 Orange Julius Drink............................................14 Green Goddess Smoothie..............................................................................14

• We do CUSTOM MEAT PROCESSING • Retail Store: Wed.-Fri.: 7:30-5:30 • Sat.: 7:30-4:00 • Closed Sun.-Tues.

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Slaughterhouse: Mon.-Wed.: Early Morning-Mid Afternoon • Thurs. before 8 a.m.

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Call to schedule late day slaughterhouse appointments.

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2 – BACK BURNER COOKBOOK – 2014

------ Appetizers ------

Seven Layer Bean Dip

2 bags tortilla chips 2 (16 oz. cans) cooked refried beans 1 (16 oz. jar) salsa, hot, medium, or mild.

1 block mild cheddar cheese 1 (16 oz.) container sour cream 2 (6 oz.) cans olives 2 lb. ground beef 2 large tomatoes, chopped 1 pkg. taco sauce Warm beans. Layer on bottom of 9x13 casserole dish.

Spread beans evenly. Spread jar of salsa on top.

Cook ground beef and taco sauce. Spread on top of salsa. Add layer of sour cream evenly. Add grated cheese, olives and tomato mixture.

Bake at 350 degrees until cheese melts. Serve hot.

Tim Flores

Cheese Ball

2 (8 oz.) pkg. of cream cheese, softened 2 pkgs. of Buddings lean beef 1 very small onion, finely chopped Thoroughly mix together and roll into ball. Chill.

Linda Balcombe

Tuna Pinwheels

2 1/4 C. bisquick 2/3 C. milk 2 (12 oz.cans) tuna, drained 1/2 C. chopped onion 1 (16 oz. pkg.) Velveeta cheese Mix bisquick and milk.

Kneed into ball, roll flat to 9x13” size.

Mix onion and tuna. Spread evenly on top of dough. Roll published by the

BACK BURNER Cookbook 2014

108 W. Wilmington Street Burgaw, North Carolina 28425 910.259.9111 www.post-voice.com www.facebook.com/PostVoice

dough carefully away from you. Once rolled, slice in 1-1/2’ slices. Place slices on ungreased cookie sheet.

Bake at 350 degrees for 30 minutes or until done. Pour melted cheese on each pinwheel.

Tim Flores

Ham & Cheese Rolls

1 pan of Merita Pan Rolls 6 slices deli ham 6 slices swiss cheese Cut rolls in half lengthwise layer with ham & cheese slice into individual sections Melt: 1 stick butter or margarine 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce

1 tbsp dried minced onions 1 tsp poppy seeds Pour mixture over rolls and bake at 350 degrees til cheese is melted Maurice & Carols Place Carol W. Kelley

SEAFOOD APPETIZER

Combine 8 oz. cream cheese, regular or light and 8 oz. crab meat or shrimp.

Mound onto plate, pour cocktail sauce on top. Serve with firm crackers.

Cocktail Sauce: 1 cup ketchup mixed with horseradish to your taste.

June Tassell

The Back Burner - 2014 Here it is again - Pender County’s premier collection of favorite recipes from culinary artists throughout our area. This year’s Back Burner cookbook features many of the wonderful recipes published over the years in our “Back Burner” columns, plus a few new contributions. We publish the cookbook each year just in time for your holiday cooking.

Special thanks and appreciation are due to the many wonderful cooks who shared their recipes with us throughout the years. They are the ones that really made The Back Burner, both as a column and as a book, so interesting to all of us.

We hope you enjoy your copy of this year’s cookbook.

Publisher/Managing Editor: Andy Pettigrew Advertising & Design Director: Katie Horrell Pettigrew Advertising Rep: N.H. Carter Office Assistant/Legal Clerk: Michelle Charles Staff Writers: Edith Batson, Tammy Proctor Sports Writer: Bobby Norris Contributing Writers: Hope Cusick, Lori Kirkpatrick, Ashley Jacobs Copyright© 2014 Pender-Topsail Post & Voice

2014 – BACK BURNER COOKBOOK – 3

------ Breads ------

Mom’s Banana Nut Bread

1 tsp. baking soda 4 tbsp. buttermilk 1 stick margarine 2 eggs 1 C. sugar 3 mashed very ripe bananas 1 tsp. vanilla 1 1/2 C. all-purpose flour 1 C. chopped nuts 3/4 tsp. salt Dissolve soda in buttermilk.

Cream together margarine and sugar, add eggs, bananas and vanilla. Add the buttermilk mixture and remaining ingredients and mix well.

Pour into a greased and floured 9-inch loaf pan and bake at 350 degrees for one hour, 15 minutes. Glaze with powdered sugar/milk while bread is warm.

Angela Beacham

Mexican Cornbread

2 eggs, lightly beaten 1 C. plain yogurt 1/4 C melted butter, cooled 1 C cornmeal 1 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 1 C. grated Monteray jack cheese

1 C. canned cream style corn 1/2 C minced scallions, about 4 1 4 oz. can chopped green chilies Heat oven to 400 degrees.

Whisk together egg, yogurt, and butter. Add dry ingredients and mix until blended.

Add remaining ingredients and mix until blended.

Add remaining ingredients, mix well. Pour into greased 10 inch heavy iron skillet. Bake 40 minutes.

Jane Banks

Southern Raised Biscuits

1 C. buttermilk, lukewarm (use more if needed) 4 C. sifted, all-purpose flour 2 tsp. baking powder 1 tsp. salt 1 pkg. active dry yeast, dissolved in 1/2 C water, add to buttermilk 2 tbsp. sugar 1/3 C. shortening 2 tbsp. butter or margarine, melted Sift flour with baking powder and salt into a large bowl.

Chili Cornbread

Pour in lukewarm buttermilk all at once.

Stir around bowl with fork to mix well. Dough will be stiff Turn out onto floured pastry cloth or board. Gently pick up dough far side. Fold dough over, press out lightly with hands, continue to knead until smooth five minutes. Roll out dough 1/2� thickness. Use cutter, cut straight into dough.

Do not twist cutter. Reroll trimmings, cut more biscuits.

Place on greased cookie sheet or biscuit pan. Cover loosely with towel, let rise in warm place for 30 minutes.

Bake biscuits in preheated oven, 400 degrees, 12 to 15 minutes or until golden brown.

Serve them warm with butter. Makes about 28 or more biscuits. Brush biscuits lightly with butter, corn oil or margarine before baking.

Lois Crews

1 lb. whole hog sausage 1 small onion, chopped clove of garlic or garlic powder 1 can stewed tomatoes 1 8 oz. can tomato sauce 1 can kidney beans 1 tsp. chili powder 1 box Jiffy

cornbread mix

Brown sausage and onion, add garlic, tomatoes, sauce, beans and chili powder. Pour in 2-quart casserole. Mix cornbread according to directions on box. Pour on top. Bake 20 minutes at 400 degrees.

Teresa Milam

Hush Puppies 2 C. corn meal 1- 1/2 C flour tsp. salt 1/2 C. Crisco oil 1/4 C. sugar 1/2 tsp. baking powder 6 eggs Mix with small amount of water to desired consistency.

Wet teaspoon. Drop in hot grease. Will turn themselves.

Takes about 2 minutes. They will come to the top when ready to take up.

Mary Elizabeth Farrior

Highest Standards of Professional Service. !UTO s (OME s ,IFE (EALTH s "USINESS s 2ETIREMENT

Pender County Farm Bureau An Authorized Agency for

LOCATIONS: 213 N. Norwood St. • Wallace, NC • 910.285.7504 103 S. Dudley St. • Burgaw, NC 910.259.5423 • 910.259.3373, Deli - WE CATER

4 – BACK BURNER COOKBOOK – 2014

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Moist ‘N Creamy Coconut Cake

1 pkg. (2 layer) yellow cake mix or pudding-included cake mix 1 1/2 C. milk 1/2 C. sugar 2 C. angel flake coconut 3 1/2 C. or 1 container (8 oz) Cool Whip whipped topping, thawed Prepare cake mix as directed on package baking in 13x9 inch pan. Cool 15 minutes, then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 C of the coconut in a saucepan.

Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely.

Fold 1/2 C of the coconut into whipped topping and spread over cake. Sprinkle remaining coconut. Chill over night. Store leftover cake in refrigerator.

June Robbins

Southern Banana Cake

1/2 C. butter 1 1/2 C. brown sugar 2 eggs 1 C. mashed banana 1 t lemon juice 1 t vanilla

------ Desserts ------

2 C. flour 1 t baking powder pinch of salt 1/2 C. Buttermilk Cream butter and sugar.

Add eggs and beat well. Add banana and flavorings. Combine dry ingredients and add alternately with sour milk.

Beat well. Pour into greased and floured cake pan.

Topping 1/8 to 1/4 C. melted butter 1/2 C brown sugar 1 C. coconut 1/2 C. chopped pecans Mix and sprinkle over cake batter. Bake at 350 degrees for 50-60 minutes.

Mary Price

Blueberry Pie

1 unbaked pie crust 1/2 stick butter 3/4 C. sugar 1 egg 8 T flour 1/2 t cinnamon 1 pint fresh blueberries Put berries into pie crust.

Mix remaining ingredients and pour over berries. Bake 30-40 minutes at 400 degrees.

Becky Lee Barnhill

Located at 105 S. Norwood St. Wallace, N.C. 910.665.1009 Hours: Tues.-Fri. 11a.m. - 2p.m.

5p.m. - Until Wood Smoked Beef Brisket Sat. Country Cooking • Homemade Desserts 11a.m. - 2p.m.

WE CATER EVENTS TOO!

Miss Mamie’s Pound Cake

1 small can Crisco (1 lb) 10 eggs 3 C sugar 3 C Swansdown cake flour 1 t vanilla or lemon flavoring Mix Crisco, eggs and sugar, then add cake flour and vanilla or lemon flavor. Cook at 375 degrees for 1 hour, 25 minutes.

Sunday Allen

Cinnamon Pecan Swirl Cake

tom of the pan. Pour half of the cake mix on top of it.

Sprinkle another layer of the sugar mixture. Then use the remaining cake mix on top of that. Then use the remaining sugar mixture. Swirl.

Preheat the oven to 350 degrees and bake for 50 to 60 minutes until done Icing: 1 C. powdered sugar 1 tsp. butter flavoring 1 tsp. vanilla 1/4 C. milk After the cake is cooked and has cooled for 10 minutes, pour on top of cake. (I usually make half the recipe for the icing.)

Dora Lee Wells

1 box yellow cake mix 1 small box of yellow pudding 4 eggs 3/4 C oil Best Peach Ice Cream 3/4 C. water 4 eggs 1 tsp. butter flavoring 2 1/4 C. sugar 1 tsp. vanilla flavoring 1 C. milk Mix together the above ingre- 1/2 tsp. salt dients.

4 C. half & half 1/2 C. brown sugar 1 1/2 T. vanilla 1/2 C. sugar 4 C. grated peaches (about 8 1R PDWWHU ZKDWÂśV XQGHU \RXU KRRG 2 tsp. cinnamon large) 1/2 - 1 C. pecans Beat eggs with electric mixer Mix together the dry mixand add sugar gradually until ture of brown sugar, sugar, very stiff. Add remaining incinnamon and pecans. Grease gredients. Chill over night and and flour a sheet pan. Sprinkle let ice cream maker do the the dry mixture on the botrest.

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2014 – BACK BURNER COOKBOOK – 5

------ Desserts -----Lucky If You Have Any Cake Left

Isaiah Paul says “My PaPa Makes GREAT Hot Dogs!”

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6 – BACK BURNER COOKBOOK – 2014

Step 1- mix and press in a 9x12 pan- two sticks butter, 2 C. flour and 1 C. chopped pecans. Bake 20 minutes at 350 degrees. Let cool. (this is the crust) Step 2- 1 large package cream cheese, 1 C. powdered sugar, 1 9 oz cool whip. Mix cream cheese and sugar until fluffy. Fold in the cool whip and spread on first layer.

Step 3- 3 small packages of instant pudding (any flavor).

Mix in the mixer with 4 C. cold milk until thick. Pour over layer two.

Step 4- Cover layer three with 9 ounces of cool whip.

Top with nuts.

Brenda Murray

Mama’s Chocolate Oatmeal Cookies

3 C. Sugar 1/2 C. cocoa 1/2 C. milk 1 stick margarine 1 tbsp. vanilla 3 C. oatmeal (I use quick cooking oats) Bring the sugar, cocoa, milk and margarine to a boil, stirring constantly. Boil three minutes. Remove from heat, add the vanilla and the oatmeal. Stir well. Drop by the tablespoon onto aluminum foil. *I make these at Christmas since that is my favorite holiday and my mama’s memory is always a part of the season for our family.

Bonnie Barefoot

Sour Cream Chocolate Cake

1 C. water 1 C. margarine 1/2 C. cocoa 2 C. all-purpose flour 1 3/4 C. sugar 1/2 C. sour cream 2 eggs 1 tsp. baking soda 1/2 tsp. salt Heat the margarine, water and cocoa until boiling. Remove from heat. Add the flour, sugar, sour cream, eggs, baking soda and salt. Beat until smooth.

Pour into two round cake pans or a 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes. Cool and frost.

Frosting: 1/3 C. margarine 3 C. powdered sugar 3 tbsp. milk Mix the frosting ingredients until blended.

Cindy Fennell

Grandma Milam’s Almond Butter Crumb

1 C. butter or margarine 1-1/3 C. granulated sugar 1 tbsp. light corn syrup 3 tbsp. water 4-1/2 oz. coarsely chopped almonds, toasted 4-1/2 oz. milk chocolate bars, melted (6 oz. bag chocolate chips) In large saucepan, melt butter; add sugar, corn syrup and water. Cook, stirring occasionally to hard crack stage.

Quickly stir in 3/4 of chopped nuts. Spread in ungreased 13x9x2 inch pan. Spread chocolate on top of this. Sprinkle remaining nuts over chocolate.

Let sit until hard.

Teresa Milam

------ Desserts ------

Oreo Cookie Dessert

1-15 oz. pkg. Oreo cookies 2/3 C. melted butter 8 oz. cream cheese 1- 16 oz. container cool whip whipping topping 1/2 C. powdered sugar 1 large box of instant chocolate pudding Crush Oreo cookies. Set aside 1/2 cup. Mix remaining crumbs with melted butter. Press into bottom of 13x9 pan. Refrigerate one hour.

Mix cream cheese, powdered sugar and half the cool whip.

Spread over cookie layer and refrigerate one hour. Mix pudding according to package directions and spread on top of cream cheese layer. Let set about 15 minutes. Top with remaining cool whip. Sprinkle with reserved cookie crumbs.

Refrigerate.

Kim Barnhill

Lemon Delight

1 C. self-rising flour 1 C. pecans 1/2 C margarine In bowl combine flour, nuts, margarine and blend. Press into bottom of a 13x9 inch baking dish. Bake at 350 degrees for 20 minutes or until brown. Cool.

In bowl, with electric mixer at medium speed, cream one cup of confectioners sugar with one package of cream cheese. Fold in 1 cup of whipped topping. Spread over crust.

(Lemon delight filling) 1 1/2 C sugar 6 tbsp. cornstarch 14 tsp. salt 1/2 C. cold water 3 egg yolks, well beaten

2 tbsp. butter 1 1/2 C. boiling water 1/2 C fresh lemon juice 1 tsp. grated lemon peel In saucepan, combine sugar, cornstarch and salt. Blend in lemon juice and cold water then egg yolks until smooth.

Stir in boiling water. Bring to a boil over medium heat, stirring often. Boil two to three minutes. Stir in lemon peel.

Partially cool. Pour over cream cheese. Refrigerate for several hours before serving. Spread with cool whip.

Agnes Scruggs

Fudge Krispies

1- 11 1/2 oz. pkg. (2 cups) Nestle’s milk chocolate morsels 1/2 C. margarine or butter 1/2 C. light corn syrup 2 tsp. vanilla extract 1 C sifted confectioners’ sugar 4 C Kellogg’s Rice Krispies cereal Combine Nestle’s milk chocolate morsels, margarine and corn syrup in mediumsize saucepan with Silverstone (non-stick). Stir over low heat until melted and smooth.

Remove from heat. Stir in vanilla extract and sugar. Add Kellogg’s Rice Krispies cereal, mixing lightly until well coated. Spread evenly in 13x9x2 inch pan with Silverstone or in pan sprayed with non-stick spray. Chill until firm. Cut into 1 1/2 inch squares. Store in refrigerator. A non-metal utensil should be used when cutting in the pan if Silverstone finish.

Yield: 48 squares.

Patricia Avery

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Downtown Castle Hayne 2014 – BACK BURNER COOKBOOK – 7

GEORGIA SWEET CORNBREAD CAKE

1 C. sugar 1 C. brown sugar 4 beaten eggs 1 1/2 C. self-rising four 1 tsp. vanilla 2 C. chopped pecans Preheat oven to 350 degrees. Lightly grease 9x13 pan. Stir together sugars and eggs until smooth. Stir in flour, vanilla, add pecans. Bake 30-35 minutes. *Mix powdered sugar & water, drizzle over cake.

Dorothy Wells Shawn’s Restaurant

Heavenly Hash Cake 1 C. melted margarine 2 C sugar 4 eggs 1 1/2 C. self-rising flour 2 C. chopped pecans 1 tbsp. vanilla

------ Desserts ------

1 1/2 C mini marshmallows Combine margarine, sugar, and eggs and beat slightly.

Add flour and nuts, mix well.

Stir in vanilla. Spread in 9 x 12 greased pan. Bake at 350 degrees for 30-40 minutes.

Sprinkle marshmallows over hot cake and return to oven until marshmallows are melted.

Pour chocolate toppings over hot cake.

Chocolate Topping: 2 tbsp. melted margarine 1/2 C evaporated milk 4 tbsp cocoa 1 lb. box 10x sugar Combine margarine and milk, mix well and bring to a boil. Sift together cocoa and sugar, stir into milk mixture.

Pour over cake. Let cake cool.

Vicki Worrell

Coca Cola Cake

2 C. sifted flour 2 C. sugar 2 sticks margarine 2 eggs (beaten) 1 tsp. baking soda 1 tsp. vanilla 2 Tbs. cocoa 1 C. Coke 1/2 C. buttermilk 2 C miniature marshmallows Mix flour and sugar, heat butter, cocoa and Coke to boiling and pour over flour and sugar. Mix well. Add buttermilk, eggs, baking soda, vanilla and marshmallows. Mix well.

Bake at 350 degrees for 35 to 40 minutes in sheet pan.

ICING: 1 stick margarine 3Tbs. cocoa 6 Tbs. Coke 2 C. nuts 1 box powdered sugar Mix margarine, cocoa and Coke. Heat to boiling. Pur over sugar and mix well. Add nuts and mix. Spread over hot cake.

Alberta Wells

Mother’s Cherry Chocolate Cake

1 German chocolate cake mix 1 can cherry pie filling 2 eggs 1/2 C. oil 1 tsp. almond extract Mix all the ingredients by hand and bake in a greased and floured 9x13 pan for 35 to 40 minutes at 325 degrees.

Icing: 1 C. sugar 1/3 C. milk 1 stick margarine Mix and bring to a boil.

Let it boil one minute. Remove from heat and add 1-6 oz. package of chocolate chips.

Stir until melted, and add 1/2 cup chopped pecans. Pour over hot cake.

Olivia Gail Caison

Shawn’s Restaurant

Open 7 a.m. - 7 p.m.

Monday - Saturday

Billy Goff, Owner/Operator

Your Country Sausage Headquarters!

Old Timey Homemade Country Sausage • Bar-B-Que Whole Pigs • Country Hams • USDA Choice Beef We Cater For Large or Small Occasions.

Hwy. 41 & 11 (Tin City) Wallace • 910.285.6047 www.billyspork.com

8 – BACK BURNER COOKBOOK – 2014

530 S. Norwood Street • Wallace, NC

910.285.6942 BREAKFAST Monday - Friday Dorothy Wells, Owner 6a.m. to 10:30a.m.

Saturday 5a.m. to 11a.m.

BUFFET LUNCH Monday - Friday 11a.m. - 2p.m.

Miss Ella’s Barbecued Chicken

1-1 1/2 chickens 2 T butter 1/2 t black pepper 3 T brown sugar (packed) 2 t mustard 1 T Worcestershire sauce 2 T Tabasco 1 C catsup 1/2 C. vinegar 1/4 C. water 2 T flour Heat all ingredients, except chicken, in a boiler until butter is melted. Pour evenly over chicken in long oven pan.

Cover and bake 1-2 hours in 350-degree oven. Uncover the last 15 minutes.

Martha McGowen

Baked Chicken & Noodles

1 can cream of chicken soup 1/2 C. milk 1 can chicken 2 C. cooked noodles

------ Main Dishes -----2 T diced pimento 1/4 C. buttered breadcrumbs Blend soup and milk. Add chicken, noodles, pimento and parsley. Spoon into large casserole; sprinkle crumbs on top.

Bake at 375 degrees for 25 minutes.

Belinda Coates

Chicken Cordon Bleu

4 lg. chicken breasts split, boned and skinned salt and pepper to taste 4 thin slices boiled ham, halved 4 slices natural Swiss cheese, halved 1 egg 2 to 3 T water 1/2 C. fine breadcrumbs 1/2 C. all-purpose flour

1/2 C. grated parmesan cheese melted butter or margarine hot vegetable oil creamy sauce Place each half of chicken breast on waxed paper; carefully flatten to 1/4 inch thickness, usually a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Place 1/2 slice of ham and cheese on each half of chicken breast.

Tuck in sides and roll up jellyroll fashion. Secure with toothpick. Combine egg and water; beat well. Combine breadcrumbs, flour and parmesan cheese. Dip each piece of chicken in egg; then coat with breadcrumb mixture.

Cook in mixture of butter and oil until tender. (Reserve

pan drippings for use in Cream Sauce). Serve with creamy sauce. Yields eight servings.

Kathryn Greer

Beef/Cheese Fold-Over

1-2 lbs ground beef 4-5 pieces sliced cheese 2 pkgs. crescent rolls 1 C. barbecue sauce Brown beef and drain. Stir in barbecue sauce. Place rolls onto a cookie sheet so that they form one large piece.

Place beef in middle of dough.

Place cheese slices on top of beef. Fold dough over beef mixture and press ends and top together. Bake 30 minutes at 350 degrees or until dough is browned. You may substitute beef with sausage. Omit barbeque sauce with sausage.

Becky Lee Barnhill

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2014 – BACK BURNER COOKBOOK – 9

Shrimp Creole 1/4 C. flour

1/4 C. bacon grease 1 1/2 C. chopped onions 1 C. chopped green onions 1 C. chopped celery, with leaves 1 C. chopped bell peppers 2 cloves garlic, minced 1 6 oz. can tomato paste 1 16 oz can chopped tomatoes with liquid 1 8 oz. can tomato sauce 1 C. water 5 t salt 1 t pepper 1/2 t red pepper, optional Tabasco sauce to taste 2 to 3 bay leaves 1 t sugar 1 t Worcestershire sauce 1 T lemon juice 4 lbs. peeled, deveined, raw shrimp 1/2 C. chopped fresh parsley 2 to 3 C. cooked rice In a large, heavy roaster, make a dark brown roux of flour and bacon grease. Add onions, green onions, celery, bell pepper and garlic. Sauté until soft (20 to 30 minutes).

Add tomato paste and mix this well with vegetables. Add tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice. Simmer very slowly for 1 hour, covered, stirring occasionally. Add shrimp and cook until done, 5 to 15 minutes. This should sit a while. It is much better made the day before. If made the day before, reheat but do not boil. Simmer. Freezes well. Add parsley just before serving.

Serve over rice. Serves 10.

Mike Babineaux

10 – BACK BURNER COOKBOOK – 2014

------ Main Dishes -----Seafood LasagnE

8 lasagna noodles 1 C. chopped onion 2 tsp. butter 1 8 oz pkg of cream cheese, softened 1 1/2 C. cream style cottage cheese 1 beaten egg 2 tsp basil 2 cans of cream of mushroom soup 1/3 C. milk 1/3 C. dry white wine 1 1b shelled cooked shrimp 1 7 oz can crabmeat 1/4 C. parmesan cheese 1/2 C. shredded sharp cheese 1/2 tsp salt 1/2 tsp pepper Cook noodles- arrange 4 noodles in bottom of greased 13x9x2 baking dish. Cook onion in butter til tender- blend in cream cheese, stir in cottage cheese, egg and basil, 1/2 tsp salt, 1/2 tsp pepper.

Spread half of mixture atop noodles. Combine soup, milk and wine, stir in shrimp and crab. Spread half over cottage cheese layer. Repeat layers. Sprinkle with parmesan cheese. Baked uncovered in 350-degree oven for 45 minutes. Top with shredded sharp cheese. Bake 2 or 3 minutes more. Let stand 15 minutes.

Makes 12 servings Jane Banks

Pork Chops and Spanish Rice

1 C uncooked rice 2 tbsp veg. oil 4 to 6 pork chops 3 C chopped tomatoes- 1 pt canned 1 green pepper diced 1 small onion chopped 1 tsp. salt 1/4 tsp pepper 1/4 C water or tomato juice Sauté rice in large skillet in oil over medium heat till browned, stirring constantly.

Remove rice to bowl and set aside. Add pork chops to skillet, brown on both sides.

Add rice, the tomatoes, green pepper, onions and salt and pepper. Add water, cover and simmer 50-55 minutes or till chops are tender.

Mimi Casey

Beef Stroganoff

2 ribeyes sliced into strips salt, garlic salt & pepper Fry in a little bit of oil Drain oil from pan Cream together: 4 oz. sour cream 1 can cream of mushroom 2 cups milk Pour over steak & add 2 cups of dumplin’ shaped noodles Mix good and simmer on medium heat stirring occasionally You may want to add more salt & pepper to taste. Cook noodles until desired tenderness. You may need to add some water.

Maurice & Carols Place Carol W. Kelley

Chicken Enchiladas

1 pkg. corn tortillas 1/2 C. chopped olives 1/4 C. green onions 3/4 C. yellow onions 1/2 tsp. fresh garlic 2 C. cooked rice 4 pieces of chicken breast, cooked and deboned 2 cans cream of chicken soup 2 cups milk 1 C. mozzarella cheese 1 C. mild cheddar cheese Heat oil in frying pan. Add corn tortillas, turn once. Take tortillas out and set aside to drain. Sauté yellow onions and garlic place in bowl.

Once tortillas are cool, place in center of plate. Place chicken pieces on center of each tortilla. Add cooked rice, onion and garlic mixture and olives on each tortilla.

Do not pack too full. Roll each tortilla. Place same side down in casserole dish. Make sure all roll in same direction.

Do not double stack tortillas!

Once dish is full, pour chicken soup (mixed with milk) over entire dish. Cover with foil.

Bake at 350 degrees for 45 minutes. Remove from oven.

Place cheese sprinkled with green onions on top and return to oven to melt cheese.

Best if served hot.

Tim Flores

Salmon Burgers

1 lb salmon 2 medium potatoes, grated 2 eggs 1 medium onion, minced Mix together, makes a soft batter. Fry the same as hamburger. Sufficient time to cook the potatoes is needed.

Tammy Barnes

Baked Chicken Supreme

6 boned and skinned chicken breasts 2 c. sour cream 1 c. lemon juice 4 t Worstershire sauce 4 t. celery salt 2 t. paprika 1/2 c. melted margarine 4 cloves minced garlic 4 t. pepper 1 c. margarine 1-3/4 c. crushed breadcrumbs Mix together the first 9 ingredients. Coat each piece chicken with mixture, garlic, salt and pepper. Let set in sauce for 24 hours. Preheat oven to 350 degrees. Take chicken out of sauce and coat with breadcrumbs. Place in single layer in a shallow baking dish. Melt remaining margarine and spoon half over chicken. Bake uncovered for 45 minutes. Spoon on rest of margarine. Bake 15 minutes or until tender.

------ Main Dishes -----Stuffed Green Peppers

Cut tops from four large green peppers and remove seeds and fibrous portions.

Cover with boiling salted water and simmer for 5 minutes. In meantime, brown 1/2 pound of hamburger and 1/4 C. minced onions until meat loses its red color.

To hamburger add: 1/4 tsp. powdered sage salt and pepper to taste 2 C. cooked rice 1 1/4 C. canned tomatoes 1 1/2 tsp. favorite steak sauce Stuff the pepper cases with the meat mixture. Top with buttered bread crumbs.

Bake at 375 degrees for 40 minutes.

Carolyn Jarman

Skillet Stuffed Pork Chops

4- 1 inch thick pork chops 1 tbsp. margarine 1 package of Stove Top stuffing mix, any flavor 1 can of cream of mushroom soup few toothpicks Slice pork chops in half, thru the bone, so as to make a pocket. Fill each pork chop with stuffing. Secure with toothpicks.

Melt margarine in skillet on medium heat. Add pork chops.

Cover and cook till they are tender, turning once carefully.

Pour mushroom soup over pork chops. Turn off the stove.

Cover and let stand for 10 minutes. Serve Emmie Howe

oughly and simmer approximately 5 minutes. Add corn, olives, and kidney beans. Mix well and simmer until heated throughout. Alternate layers of meat mixture and chips in a casserole dish. Garnish top with cheese and chips. Bake or microwave until cheese melts.

Brownie’s Recipe Scalloped Oysters

1-1/2 C coarse cracker crumbs 8 tbsp. butter (real) 1 pt. oysters (small size) 1/2 tsp. salt 1/4 C oyster liquor 1/8 tsp. pepper 2 tbsp. milk Put thin layer crumbs in bottom of baking dish. Layer oysters, crumbs, salt, pepper, butter. Make two layers of oysters. Bake in hot oven at 450 degrees for 30 minutes.

Dr. Martha Hickey

Pizza Casserole

Mexican Casserole

Doritos 1 1/2 lb ground beef 1 C. chopped onion 1- 15 oz. can corn, drained 1-15 oz. can kidney beans, drained 1 envelope chili sauce mix 1- 17 oz. can stewed tomatoes 1- 8 oz can tomato sauce 1 can pitted, sliced olives 2 C. grated cheddar cheese Brown ground beef and onions, drain the fat. Add tomato sauce, stewed tomatoes and chili sauce mix. Blend thor-

1 lb. ground beef 1-14 oz. jar pizza sauce 2 c. (8oz) shredded mozzarella cheese 3/4 c. biscuit mix 1 1/2 c milk 2 eggs Cook ground beef in skillet over medium heat until brown, stirring to crumble. Drain off pan drippings. Spoon beef into baking dish. Top with pizza sauce and cheese.

Combine biscuit mix, milk and eggs. Beat until smooth.

Pour mixture over casserole, covering evenly. Bake at 400 degrees for 30-35 minutes.

Holly Horton

Pot Roast

2 1/2-3 lbs beef chuck roast 4-5 slices bacon 3 lg. onions, sliced into half moons 1 1/2-2 C. chicken stock 1 T. Dijon mustard 1 T. maple syrup 1 T. balsamic vinegar 1 tsp. paprika 1 tsp. kosher salt, freshly ground black pepper to taste Pat beef dry and season generously with salt and pepper. In a large Dutch oven fry bacon over medium high heat.

Push bacon to side and add beef. Sear about 10 minutes on each side. Remove roast to plate add onions in bacon fat and cook until softened, about 5 minutes. Remove onions, add roast back to Dutch oven and cover with cooked onions.

Whisk chicken stock and other ingredients and pour over roast and onions. Cover with heatproof lid and bake in 275 degree oven for 3-4 hours. Serve with rice or mashed potatoes.

Baked Grouper

One large grouper, dress, dry and split fish Using the following ingredients make a dressing as you would a turkey.

1 large pkg. Pepperidge Farm dressing 1 tbsp. sage 2 eggs, beaten 1 onion 2 tbsp. margarine 1/2 C. milk 1 small cake cornbread 1 tsp. seafood seasoning Place fish on aluminum foil in baking dish. Fold top of fish over stuffing. Do not wrap.

Bake at 350 degrees for an hour.

Joy Harts

2014 – BACK BURNER COOKBOOK – 11

------ Side Sishes ------

Hashed Brown Rice

3 C. cooked rice 2 T flour 1/4 C. milk 2 T butter or margarine 1/2 C. chopped onion (optional) Combine rice, flour and milk. Heat butter in a skillet. Cook onion until golden.

Spread rice in the skillet; press down firmly with a spatula. Brown over medium heat until bottom is golden brown. Turn on to serving dish, brown side up. Makes five servings.

Cheese Souffle

1-10 slices bread, cut crust off grated cheese cayenne pepper 2 C. milk 3 eggs Butter baking dish and slice bread in triangles. Line pan with bread. Sprinkle generously with cheese, sprinkle dash of pepper, add another layer of bread and cheese ending with bread. Beat eggs, add milk. Pour over layers and let set a few minutes. Bake at 350 degrees until brown approximately one hour.

Grace Moore

Broccoli Casserole

3 10 oz pkgs. frozen broccoli 1/2 t salt 1 10.75 can clam chowder (undiluted) 1/2 C. sour cream 2 C. grated cheese Cook broccoli in salted water. Drain well, arrange in buttered casserole dish. Combine sour cream and chowder, mixing well. Spoon over broccoli. Bake 325 degrees for 20 minutes. Remove and sprinkle with cheese. Bake until cheese melts Emily Baker

Ham Fried Rice

1 pkg noodle soup mix 2 1/2 C. water 1 C. uncooked rice 2 tbsp oil 1 C diced cured ham (may substitute shrimp or beef) 1/2 C. diced celery 1/2 C diced onion 1/2 C. diced bell pepper 1 C. diced carrots 1/2 C. mushrooms 1 egg In skillet, brown rice in oil over medium heat. In a separate pan, bring 2 1/2 C water to a boil, remove from heat, add the soup mix and stir.

Pour the soup mixture into the pan with the rice and simmer 20 minutes. While the rice is cooking, sauté all of the vegetables together. Cook ham, and then scramble the eggs. When the rice is cooked, mix everything together and serve. Serves 6 Cindy Fennell

Breakfast Casserole (Sausage)

4-6 eggs 1 C. milk 1 C Pepperidge Farm herb dressing 1 lb. sausage, browned and drained 1 C. grated cheese In a 9x13 inch greased pan, pour dry dressing over bottom and shake evenly. Crumble browned sausage, and then layer grated cheese. Follow by pouring milk/eggs mixed and beaten over casserole. Refrigerate for four hours minimally, but preferably overnight. Bake in 350-degree oven 30-35 minutes.

Holly Horton

12 – BACK BURNER COOKBOOK – 2014

French Rice

1 can French onion soup, undiluted 1/2 C. melted butter 1- 4 1/2 oz jar sliced mushrooms 1- 8 oz can sliced water chestnuts 1 C. uncooked regular rice Combine soup and butter. Stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to reserved liquid to make 1 1/3 cups. Add mushrooms, water chestnuts, liquid and rice to soup mixture. Stir well. Pour into lightly greased 10x6x2 inch baking dish. Cover and bake approximately 1 hour at 350 degrees.

Carolyn Jarman

spaghetti type sauce from the ground beef, garlic, tomatoes and tomato paste. Make sure it is not too runny. In a 3 qt. casserole dish, place layers of eggplant, sauce, then cheese until filled. Cook uncovered at 325 degrees about 1 hour until hot and bubbly. Makes four to six servings.

Angie Thomas

BBQ Beans

1 lb hamburger browned 1 lg & 1 small pork-n-beans 1 cup celery chopped fine 1 large onion chopped fine 2 tbsp brown sugar 1 tbsp mustard 1/2 tsp thyme 2 tbsp red wine vinegar 1 small can tomato sauce crushed red pepper, salt, & pepper to taste Bake 350 2 hours covered 30 minutes uncovered.

Maurice & Carols Place Carol W. Kelley

Mushroom Stuffing

Eggplant Parmesan

1 med. eggplant 1/3 C. Flour 1 egg beaten olive oil 1 pkg. sliced mozzarella cheese 1/3 to 1/2 lb. ground beef 1 can tomato paste 1 14 oz. can tomatoes Garlic (1 tbsp. ready to use minced garlic) Peel eggplant and slice about 1/4 inch thick. Dip each slice in beaten egg, then flour, salt and pepper well. Brown well on both sides in enough oil to keep from sticking, but don’t cook thoroughly. Make a

1/4 c. butter 2 T. chopped onion 1 c. chopped mushrooms 1-1/2 c. soft breadcrumbs 1/2 t. salt 1/8 t. pepper dash nutmeg 2 t. lemon juice Melt butter in frying pan.

Add onions and mushrooms.

Cook over medium heat for five minutes. Add breadcrumbs, seasonings, and lemon juice, which have been mixed together. Cook two minutes, stirring constantly. May use for stuffing squid or guinea hens. Recipe makes 2 cups.

Margaret Brown

Chinese Fried Rice

1 lean pork chop 1/4 C. minced ham 1/4 C. oil 1 medium onion, chopped 1 medium green pepper, chopped 1/2 C. chopped parsley 1 clove garlic, minced 1 tsp. salt 1/8 tsp. pepper 1/2 tsp. ginger (optional) 3 to 4 cups cooked rice 4 eggs Cut pork in julienne strips and cook with ham in two tablespoons oil until brown. Add onion, green pepper, parsley and garlic; cook until tender.

Add remaining oil, salt, pepper, ginger and rice; stir lightly to mix. Make a well in the center of the rice mixture, add eggs and cook until semi-solid.

Then stir into rice while cooking over medium heat 2 to 3 minutes. 6 servings.

Noreen Lewis

Okra Casserole

2 C. sliced okra 1 small onion 1 C. buttered breadcrumbs or dressing mix (divided) 1/2 C. shredded cheddar cheese 2 tbsp. melted butter 1 egg 1/2 tsp. salt 1/2 tsp. pepper mix together in a large bowl, sliced okra, chopped onion, and 1/2 C. breadcrumbs. Add shredded cheddar cheese and melted butter. Beat egg well and stir into mixture along with salt and pepper.

Mix well. Spoon into lightly greased 1-1/2 quart dish. Bake at 350 degrees for 30 minutes. Sprinkle remaining 1/2 cup breadcrumbs on top. Bake 5 minutes more.

Cleta McLendon

------ Side Sishes -----Sausage Casserole

1 lb. sausage 2 C. celery 1 C. dried onion 2 cans chicken-rice soup 1 C. rice 1 C. water 2 tsp. Worcestershire sauce 1 small can mushrooms (optional) grated cheese Fry sausage, sauté celery, onion. Add rest of ingredients.

Cover with tight lid and cook slowly for 1/2 hour on top of stove. Put in casserole dish and cover with grated cheese.

Bake in 350-degree oven for 15 minutes.

Benetta Turner

POTATO CHEESE PUFF

1/2 small onion 3 eggs 1/4 C. milk 3 C. prepared mashed potatoes 2 C. grated cheese Chop onion finely. Beat eggs. Mix all ingredients. Pour into baking pan. Bake at 375 degrees for 50 minutes. Serve at once. Makes 6 servings.

Lucille Reddick

Asparagus Casserole

1 large can asparagus 4 hard-boiled eggs 1 finely cut pimento 2 cans mushroom soup butter Ritz crackers

1 C. grated cheese Place a layer of asparagus in bottom of buttered casserole. Add a layer of cheese, sliced eggs, pimento, mushroom soup and cracker crumbs.

Repeat if casserole is deep.

Sprinkle with cracker crumbs on top, dot with butter and bake in moderate oven (350 degrees) until brown (approximately 30 minutes).

Belinda Coates

Swiss Vegetable Medley

(Ready to bake in just five easy minutes) 1 bag (16 oz.) frozen broccoli, carrots and cauliflower combination, thawed and drained 1 can (10 3/4 oz.) condensed cream of mushroom soup 1 C. (4 oz.) shredded Swiss cheese 1/3 C. sour cream 1/4 tsp. ground black pepper 1 jar (4 oz.) chopped pimento, drained (optional) 1 can (2.8 oz.) Durkee French fried onions Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, five minutes longer.

Annette Page

Squash Casserole

1 qt. cooked squash 1 C. grated cheese 1 C. cracker crumbs 1 small onion, chopped 1 egg 1/2 C. milk 2 tbsp. margarine Mix all ingredients togetheer. Put in a greased casserole dish and bake at 350 degrees for 30 to 35 minutes or until brown.

Margaret Bryan

SPANISH FRITTERS

1 C. boiled squash 2 tbsp. butter salt and pepper to taste 1/2 C. milk 1 C. flour 1/2 tsp. baking powder 1 egg 1 tsp. sugar Melt butter; mix all together and fry in very hot grease.

Serves 2-4.

Frances Spell

POTATO CASSEROLE

2 lbs. frozen hash brown potatoes 1/2 C. melted butter 1 1/2 tsp. salt 1/2 tsp. pepper 1 can cream of chicken soup (undiluted) 1/2 C. chopped onions 1 pint sour cream 10 oz. pkg. sharp cheddar cheese, grated Mix all together well. Pour into greased casserole dish.

Top with: 2 C. crushed corn flkaes and 1/2 C. melted butter.

Bake one hour at 350 degrees. *Let potatoes thaw enough to seperate before mixing.

Emmie Howe

2014 – BACK BURNER COOKBOOK – 13

---- Soups / Salads / Miscellaneous ---Homemade Vegetable Soup

Ham bone or ham hocks boiled 30 minutes.

Add 8 to 10 medium peeled and cubed potatoes, boil 20 minutes.

Open and drain 16 ounce cans of: Peeled tomatoes Peas Butter beans Green beans whole corn Cook all together for 20 minutes. Serve hot with favorite crackers.

Millie Dodgens

Vegetable Salad

1 can green beans, drained 1 can garden peas, drained 1 medium onion 1 small can pimento 1 green pepper 1 stalk celery 1 1/2 C. sugar 1 C. vinegar 1/2 C. oil 1/2 tsp. salt Mix and let stand 24 hours in the refrigerator.

June Robbins

Honey Mustard Salad Dressing

1 cup mayonnaise 1/4 cup honey (more if desired) 1/4 cup oil 1/4 cup dijon mustard 1 tbsp red wine vinegar 1 dash onion powder 1 pinch cayenne pepper Blend with a wisk. Pour in jar. Will refrigerate for several weeks.

Maurice & Carols Place Carol W. Kelley Wallace

14 – BACK BURNER COOKBOOK – 2014

Frito Corn Salad

2 cans yellow whole kernel corn, drained 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 purple onion, chopped 1 C. mayonnaise 1 C. shredded cheddar cheese Chili cheese flavor corn chips Mix all ingredients except the chips Add chips in before serving, otherwise the chips will get soggy. The amount of chips you want to add is up to you as you are stirring them in, you can determine how many you want.

Homemade Taco Salad

4 large flour tortillas cooking oil 1 small metal bowl shredded lettuce (enough for 4 salads) chopped tomatoes (enough for 4 salads) 1 pack of Taco seasoning mix 1 lb. ground beef 1 small jar of salsa.

Heat oil to 350 degrees.

Place 1 torilla on top of oil, set small bowl in the middle of torilla and press down slowly as to let bowl fill with oil. Hold bowl down on torilla until fried to desired browness. Remove bowl and tortilla with tongs. Turn torilla upsdie down on paper towl to drain.

Cook the rest of the tortillas the same way. Cook hamburger and taco sauce according to directions. Place a tortilla bowl in plate and fill halfway with shredded lettuce and

tomatoes, etc. Tow ith a large spoonful taco hamburer mix, then add onions and salsa.

Emmie Howe

Broccoli and Cauliflower Salad

2 C. broccoli florets 2 C. cauliflower florets 1 bunch green onions, sliced 1 medium carrot, grated 1/4 C. mayonnaise 1/2 C. sour cream with chives salt and pepper to taste Separate broccoli and cauliflower and cook 2 minutes in microwave or boiling water. Remove from heat and blanch with cold water. Cut into small pieces in salad bowl.

Mix in other ingredients. Salt and pepper to taste. You may use broccoli and cauliflower completely raw, but I prefer it slightly cooked.

Dorothy Walker

Orange Delight Salad

12 oz. cottage cheese 6 oz. orange Jello 1 small can crushed pineapple 1 small can mandarin oranges 8 oz. Cool Whip Mix Jello dry with cottage cheese. Drain pineapple and mandarin oranges and mix all ingredients together. Refrigerate for 1 hour.

June Robbins

Orange Julius Drink

1/3 C. frozen orange juice concentrate 1/2 C. milk 1/2 C. water 1/4 C. sugar 1/2 tsp. vanilla 5-6 ice cubes 1 egg, optional Put all ingredients in a blender and let’er rip.

Leslie Stalker

Green Goddess Smoothie

Blueberry Salad

1 large raspberry Jello 1 can blueberries 1 medium can crushed pineapple 1 C. small marshmallows 1 box Dream Whip 1/2 C. nuts Drain fruit and use juice to make Jello as directed on package. Let set till thick, then add fruits and nuts. Fold in whipped Dream Whip and marshmallows. Pour into large mold and chill.

Doris Hilliard

2 cups local spinach or kale 2 cups local berries 1 banana 1 tablespoon flaxseed 1 scoop hemp or whey protein 12 ounces unsweetened almond milk or coconut water Blend greens and liquid first Add remaining ingredients and blend again. Yields approximately 32 ounces. Use frozen fruit to chill smoothie Added too much liquid?

Thick en with ice by tossing a few cubes in the blender.

Donna Best-Klingel

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