Taster's Luncheon 1981

Last week I published some recipes from a cookbook put out by the Eastern Star in 1979 for their Annual Taster’s Luncheon. The recipes this week are from the April 4, 1981 Taster’s Luncheon. Both of these booklets were loaned to me by Dixie Cozzens, who is currently the secretary of Bethlehem Chapter #27 in Forsyth.

Kaukau Kasserole

submitted by Thelma Aasland

4 sweet potatoes
4 bananas, sliced
1 1/2 t. salt
3/4 c. packed brown sugar
4 T. butter or margarine
1/2 c. orange juice
Preheat oven to 350. Cook unpeeled sweet potatoes in boiling water until tender but firm. Drain, peel and slice 1/4 inch thick.
In a greased, shallow casserole, make alternate layers of the sweet potatoes and bananas, sprinkling each layer with salt, brown sugar and dotting with butter.
Pour on orange juice and bake in oven for about 30 minutes or until brown on top. Makes 4 to 6 serving.
You might be interesting in knowing that “kaukau” is pidgin English for sweet potato.

Creole Rice

submitted by Mariellen Lee

1/4 c. butter
1 clove garlic, pressed
2 large onions, thinly sliced
1 large green or red pepper
1 1/2 c. chicken stock
2 c. diced smoked ham
6 skinned tomatoes, diced
1/2 c. Sauterne
1/2 t. dried thyme
1/2 t. dried basil
1 t. paprika
6 drops of red hot sauce
1 1/4 c. long grain rice
1 t. salt
1 t. pepper
Melt the butter in a Dutch oven and stir in the garlic. Add onions and green pepper and saute until tender but not brown. Stir in 1 cup of stock and all remaining ingredients and cook for 3 min.
Turn into a large casserole and cover. Bake in a preheated oven @ 400 for 25 min. Remove from oven and stir in remaining stock. Cover and bake 10 min. longer or until rice is done.

Broccoli Casserole

submitted by Gayle Holland

1 box frozen chopped broccoli (uncooked)
1 medium-sized onion, diced
1 c. Kellogg’s Herb Seasoned Croutons
4 slices of diced American cheese
1/2 c. melted margarine
Preheat oven to 350. Combine first four ingredients together in a buttered casserole dish. Pour melted margarine over the top. Bake for 25-30 minutes. Serves 4.

Chicken Wings With Teriyaki Sauce

submitted by Pearl Galarneau

1 c. brown sugar
1 c. water
1/2 c. catsup
1/4 c. soy sauce
1/4 c. vinegar
Preheat oven to 350. Mix the above ingredients and pour over chicken wings that have had the tips removed. Bake at 350 for 1 1/2 hours.

Southern Spoon Bread

submitted by Alfreda Lee (by request)

1 1/2 c. milk
2 cans of condensed cream of mushroom or chicken soup
1 c. cornmeal
2 T. butter or margarine
4 eggs, separated
Combine milk and soup. Add cornmeal and cook slowly until thickened. Ad butter. Add beaten egg yolks and remove from fire and add stiff egg whites. Eggs may be added whole with good results. Bake in a greased 2 qt. casserole in 350 oven for one hour or until done. Serve hot with lots of butter or margarine. Makes 6-8 servings. Left-over bread is good sliced and fried like mush.

Brownie Mix

submitted by Ann Tallent

1 c. cocoa
1 c. flour
4 c. sugar
2 t. baking powder
2 t. salt
1 c. shortening
Mix sugar, cocoa, flour, baking powder and salt; cut in shortening and mix well with dry ingredients. Store in tight container at room temperature. It can be stored for months. Yields six pans brownies.
To make brownies:
2 eggs
2 c. brownie mix
1 t. vanilla
1/2 c chopped nuts
Mix ingredients and bake in 425 oven for 15 minutes in 9” square pan.

Humming Bird Cake

submitted by Louise Sims

3 c. all-purpose flour
2 c. sugar
1 t. salt
1 t. soda
1 t. ground cinnamon
3 eggs, beaten
1 1/2 c. oil
1 1/2 t. vanilla
1 (8 oz.) can crushed pineapple, undrained
2 c. chopped pecans or walnuts (optional)
2 c. chopped bananas
Combine dry ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. DO NO BEAT! Stir in vanilla, pineapple, 1 c. of chopped nuts and bananas.
Spoon batter into 3 well-greased 9-inch cake pans. Bake at 350 for 25-30 minutes. Cool in pans for 10 minutes. Remove dna cool completely.
Spread frosting between layers and on top and sides of cake. Sprinkle with one cup of nuts. (Frosting recipe is given below).
Cream Cheese Frosting
2 (8 oz.) pkg. cream cheese, softened
1 c. margarine, softened
2 (16 oz.) pkg. powdered sugar
2 t. vanilla flavoring
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Spread on cooked cake.

“Breath of Spring” Pie

submitted by Pat Matz

1 (13 oz.) can evaporated milk, chilled
1 c. boiling water
1 lg. lime jello
6 ice cubes
3/4 c. sugar
1 t. grated lemon peel
1 T. lemon juice
6 graham crackers, crushed
2 T. sugar
Beat milk in chilled, large mixer bowl on high speed until soft peaks form, about 5 minutes. Reserve.
Pour boiling water on jello in bowl - stir until jello is dissolved, add ice cubes, stirring until cubes are melted and jello begins to thicken.
Beat jello into milk; beat in 3/4 cup sugar, 1 T. at a time. Beat in lemon peel and juice; continue beating until stiff peaks form. Mound filling into 2 pre-baked pie crusts (9”). Sprinkle crushed crackers and sugar, mixed, on top of pies.
Crust for 2 pies:
3 c. slightly crushed Grape Nut Flakes
6 T. brown sugar
4 T. chopped nuts
6 T. melted butter or margarine
Combine cereal, sugar and nuts in bowl. Stir in butter and mix thoroughly. Press firmly into bottom and sides of two 8 or 9-inch pie pans. Bake for 8 to 10 minutes or until lightly browned. Cool before filling. Print this post