More Shared Recipes

Here are a few more recipes that I acquired from a variety of people in Tennessee during my visit there:

Applebutter Spice Muffins
1/2 c. sugar
1 t. cinnamon
1/4 t. ground nutmeg
1/8 t. ground allspice
1/2 c. pecans, chopped
2 c. all-purpose flour
2 t. baking powder
1/4 t. salt
1 egg
1/2 c. applebutter
Preheat oven to 400ºF. Grease or paper line 12 muffin cup pan. Combine sugar, cinnamon, nutmeg and allspice. Toss 2 tablespoons of spice mixture with pecans. Set aside. Add flour, baking powder and salt to remaining spice mixture. Combine milk, oil and egg. Add to flour mixture. Stir until just moistened. Spoon 1 tablespoon of batter into each muffin cup. Spoon 1 teaspoon of applebutter into each muffin cup. Spoon the rest of the batter into each muffin cup. Sprinkle reserved pecan topping on top of each muffin. Bake for 20 to 25 minutes or until golden brown or when a toothpick inserted into center of muffin comes out clean.

Crockpot Applebutter
8 c. apples, peeled, cored and sliced
5 c. sugar
1/2 c. apple cider vinegar
1/2 c. red hot cinnamon candies
Put all ingredient in a crockpot. Cook on low for 8 to 10 hours, stirring every 20 to 30 minutes.

Cheese Biscuits
1 1/4 lbs. Bisquick
3-oz. cheddar cheese, shredded
11-oz. cold water
Add Bisquick and cheese to water. Mix until dough is firm. Scoop out with big spoonfuls onto a greased pan. Bake at 375ºF. until brown.
Garlic Topping
1/2 c. butter, melted
1 t. garlic powder
1/4 t. salt
1/8 t. onion powder
1/8 t. parsley flakes, dried
Mix all ingredients and brush biscuits very generously with garlic topping.

Pumpkin Roll
3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
powdered sugar
Beat eggs for 5 minutes. Gradually add sugar and pumpkin. Mix well. Add flour, cinnamon, ginger and nutmeg. Mix well and pour into a well greased and floured jelly-roll pan. Bake at 375ºF. for 15 minutes. Sprinkle a clean towel with powdered sugar. Flip hot cake out on towel and roll up in the towel jelly roll fashion. Let cool.
Filling:
1 c. powdered sugar
4 T. soft butter
1 (8-oz.) pkg. cream cheese
1/2 t. vanilla
Beat all ingredients together until smooth. Spread on cooled cake evenly. Roll cake back up with filling inside. Wrap cake in cling wrap and refrigerate. Slice when cold.

3 Milk Cake
1 box white cake mix
1 can condensed milk
1 can evaporated milk
1 can milk
whipped cream or Cool Whip
Mix cake according to package directions. Cook in one pan. When cooked, cool, but do not remove from pan. Pour condensed milk and evaporated milk into a sauce pan. Fill one of the cans with regular milk and pour into the pan with the other milks. Heat until thick, do not boil. Pour the milk mixture on top of the cake. Put in refrigerator and cool approximately 2 hours. Top with whipped cream or Cool Whip.

Chess Bars
1 box butter recipe cake mix
1 stick butter melted
1 egg
Mix together and press into bottom of greased 9x13-inch pan.
1 (8-oz.) pkg. cream cheese, softened
1 box powdered sugar
2 eggs
Mix together. Pour over cake mix . Bake at 350ºF. until done, 50 minutes of until golden brown.

Mound Balls
2 sticks butter
1 can Eagle Brand sweetened condensed milk
1 box powdered sugar
1 (14-oz.) can coconut
1 (12-oz.) pkg. chocolate chips
1/2 cake paraffin wax
Combine butter and milk and cook over low heat stirring constantly until butter is melted. Add powdered sugar and coconut, stir. Place in refrigerator 2 or 3 hours until cold and hard. Shape into balls or squares. Melt wax, add chocolate chips. Stick toothpick into balls. Dip in chocolate mixture. Place on buttered wax paper to cool.

Fake Pineapple
4 Qt. zucchini
1 1/2 c. bottled lemon juice - no not use fresh lemon juice
1 (46-oz.) unsweetened pineapple juice
3 c. sugar
Remove peeling and seed from zucchini. Grate or dice. Mix all ingredients well and simmer for 20 minutes. Stir frequently. Pour mixture into clean jars and process 30 minutes in hot water bath.

Broccoli Cheese Soup
2-3 head fresh broccoli
5-6 large potatoes
salt and pepper to taste
1 t. onion powder
1/2 c. milk
1/2 stick butter
1 small brick Velveeta Cheese
Cook broccoli in separate pan. Slice potatoes thin, put a layer in soup pan with just enough water to cover potatoes. When fully cooked, leave water in pan and mash potatoes. Add milk and butter. Cube up cheese and add to pan. Stir frequently so that it does not stick to pan. Drain broccoli and add to sup mixture.

Taco Soup
2 cans Mexicorn
2 cans Mexican diced tomatoes, or plain
2 cans mixed vegetables
1 large can tomato juice
2 pkgs. Taco seasoning mix
1-2 lbs. ground beef
1 can pinto beans
Brown hamburger and drain. Mix all ingredients in a large pot and simmer for 15-20 minutes. Serve with tortilla chips and shredded cheddar cheese.

Potatoes Old French Style
2 lbs. boiling potatoes
1 med. yellow onion, peeled and chopped
2 T. flour
4 T. olive oil
2 T. parsley, chopped
1/4 t. nutmeg, ground
1 lemon, grated rind and juiced
Peel and cut the potatoes into quarters. Parboil in salted boiling water for 3 minutes. Drain. In a large salad bowl, mix remaining ingredients except for lemon juice. Toss potatoes in mixture. Place in a buttered baking dish and drizzle a little more oil on top. Bake in 450ºF. oven for 20-25 minutes or until nicely browned and tender. Pour the lemon juice over the top just before serving. Serves 6 to 8.

Crockpot Swedish Meatballs
2 (3-lb.) bags frozen meatballs, thawed
2 (10.5 oz.) cans Cream of Mushroom soup, undiluted
2 (10.5 oz.) cans Golden mushroom soup, undiluted
2 (14-oz.) beef broth
2 (1-oz.) env. Brown Gravy mix
1 c. water
Combine all ingredients in the crockpot. Stir well. Cover and cook on low for eight hour or high for 4 hours. Makes about 5 1/2 quarts. Good served over egg noodles.

J & M Railroad Pie
Filling:
1 1/4 lb. ground beef
1 lg. onion
1 (14-oz.) can Mexican-style stewed tomatoes
1 (11-oz.) can whole kernel corn, drained
1 (8-oz.) container sour cream
1 T. Chili powder
1/2 c. green pepper, chopped
dash black pepper
Brown ground beef and onions, drain well. Combine remaining filling ingredients with meat mixture and pour into a 2-quart casserole dish.
Topping:
1 c. self-rising cornmeal
3 T. flour
1 c. buttermilk
1 T. oil
2-oz. shredded Cheddar cheese
dash paprika
Combine cornmeal, flour, buttermilk,a nd oil; mix well. Pour over filling. Bake at 350º for 30-40 minutes or until golden brown. Remove from oven and sprinkle with cheese and paprika. Return to oven until cheese is melted. Print this post