Treasures of the Smokies

Last week I started publishing some recipes from cookbooks published by various organizations, clubs, businesses, etc. This last week my son sent me three new cookbooks that he got from a friend that belongs to the Junior League of Johnson City, Tennessee. They along, with other Junior Leagues in other states have published cookbooks - so I now have one from Johnson City, Tenn., New Orleans, La. and Knoxville, Tenn. They really go all out with their cookbooks as they have all the recipes tested, include a nutritional profile and professional artists and photographers included drawings/photos. They are very impressive. My son’s friend even marked five of her favorite recipes in the book from Johnson City (Treasures of the Smokies) so I thought I would publish them this week along with a couple others from the same book.

Chili Munchies

1 lb. hot sausage, cooked and drained
1 lb. sharp Cheddar cheese, shredded (4 cups)
1 (4-oz.) can green chili peppers, chopped
6 eggs, slightly beaten
1/2 t. chili powder
Sprinkle sausage in a greased 9x13-inch pan. Cover the sausage with the cheese. Mix together eggs, peppers and chili powder. Bake at 350 for 30 minutes. Cool slightly and cut into bite size pieces.

Poppy Seed Chicken

1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
4 c. chicken, cooked and cut into pieces
1 c. sour cream
1 roll butter crackers, crushed
1/2 c. margarine, melted
2 T. poppyseeds
Mix together soups and sour cream. Add chicken pieces and stir well. Pour into ungreased 9x13-inch casserole; stir cracker crumbs into margarine and spread over casserole. Sprinkle with poppyseeds. Bake at 350 F. for 30 minutes.
Note: This seems to be better when frozen before cooking - what more can you ask for?!

Green Beans in Tomato Sauce

1/4 c. olive oil
1 1/2 c. onion, thinly sliced
2 c. tomatoes, fresh or canned, chopped
1 1/2 t. salt
1/2 t. black pepper
1/4 t. oregano
1 1/2 lbs. green beans, cut or 2 (10-oz.) packages frozen green bean, thawed
Heat the oil in a saucepan and saute the onion for 5 minutes. Mix in the tomatoes, salt, pepper, oregano and beans. Bring to a boil; cover and cook over low heat for 1 hour, removing the cover for the last 10 minutes. Serve hot or cold.

Cracker Candy

40 saltine crackers (2x2-inch)
1 c. butter (no substitutions)
1 c. brown sugar
1 (12-oz) package milk chocolate morsels
Place saltines, side by side, on a foil covered cookie sheet. Bring butter and brown sugar to a boil; boil 3 minutes. Spread mixture over crackers. Bake 5 minutes at 400 F. Sprinkle morsels over baked crackers; let stand 5 minutes. Spread evenly. Refrigerate until hard. Remove foil; break into pieces.

Easy Mocha Cake

1 package chocolate cake mix and the ingredients listed on the box
1/2 c. brown sugar
1/2 c. sugar
4 T. cocoa
1 c. strong coffee, cold
Prepare chocolate cake mix according to directions, and pour into greased 9x13-inch pan. Mix together remaining ingredients and pour over the top of the cake. Bake according to box directions. Serve warm with ice cream or whipped topping.

Five Flavor Pound Cake

5 eggs, beaten
1 c. butter
1/2 c. shortening
3 c. sugar
3 c. flour
1/2 t. baking powder
1/2 c. milk
1/2 t. coconut flavoring
1 t. of each flavoring:
Rum
Vanilla
Butter
Lemon
Glace:
1 c. sugar
1/2 c. water
Cream of tartar
1 teaspoon of each flavoring:
Coconut
Rum
Butter
Vanilla
Lemon
Almond
Note: This unusual flavor combination takes marvelously like butterscotch!!
Preheat oven to 325 F.
Beat eggs, add butter and shortening; add sugar. Add flour and baking powder alternating with milk. Add flavorings. Bake for one hour 15 minutes in a greased and floured tube pan.
Glaze: Combine sugar, water and cream of tartar in saucepan. Bring to boil. Boil about three minutes. Add flavorings. Pour over hot cake.

Pansit

1 t. salt
3 or 4 (2 1/2-oz.) packages beef flavored noodles, reserve flavor packets
1/4 c. oil
4 cloves garlic, minced
1 med. onion, diced
1 1/2 c. chicken, beef or pork, sliced in 1/4-inch strips
1/2 c. shrimp, peeled and cleaned (optional)
1 1/2 c. celery, thinly sliced
1 1/2 c. carrots, thinly sliced lengthwise
1 small head cabbage, shredded
Bring 2 quarts water, with salt, to a boil and add the noodles; stir to separate the noodles. As soon as the noodles are separated remove from heat and drain well. This does not take long!
Heat the oil in a skillet or wok; add garlic; stir until brown. Saute onions until transparent but firm; add meat, shrimp, and 2 flavor packets, cooking until meat is done; remove from skillet to a warm platter. Cook celery and carrots with remaining flavor packets for 2 minutes; add cabbage and stir well. DO NOT OVERCOOK; vegetables should be crunchy. Return meat mixture to the pan and mix well, heat. DO NOT COOK!
Serve over noodles.

Brandy Slush
7 c. water
1 c. sugar
3 tea bags
1 (12-oz) can lemonade, concentrate
1 (12-oz.) can orange juice, concentrate
2 c. brandy or rum
Lemon-lime soda or ginger ale
Combine water and sugar. Boil, stirring until sugar is dissolved. Steep the tea bags in the hot water and sugar solution until water is cool. Remove tea bags. Add orange juice and lemonade concentrate, then brandy or rum. Put into plastic container and freeze.
To serve; Fill glasses 2/3 full with frozen mixture. Fill glass with soda. For punch, put all of frozen mixture into punch bowl. Add 2 quarts soda. Print this post