By By Lisa Tindell
You can bet I took some ribbing this past week when one of the ingredients listed in a recipe from last week was “mis-typed”. Yep, I'll admit it - I made a mistake. When I was listing the ingredients to be mixed together, I printed that you should mix the egg, sugar and “bugger”. With all the g's in the other words I hope that you can see it was a simple mistake. No, I didn't catch it in time to fix it for printing - but thanks to all of you out there who did catch it and let me know about it. It doesn't bother me a bit to be chastised about my typing, at least I know you're reading the column and for once, at least, you got a laugh out of it.
Now, on to this week's recipes. (Watch out for bad typing!)
A few weeks ago I reviewed the Southern Traditions cookbook presented by the folks at Southern Pine Electric Cooperative. I did get a few comments on the column. However, I haven't spoken with Melanie to determine if she has any left or not. At any rate you can check with her at the Southern Pine offices here in Brewton. I'm sure she'll do what she can to round one up for you.
This week I'd like to tell you about another cookbook produced by local cooks that is sure to be a great addition to your collection.
The group published the cookbook last year and are hoping to raise some funds to put toward church funds. The Ladies Ministries has several areas of ministry that are made possible through the raising of funds by the group.
Check out these recipes and see if they are of any interest to you. If you like what you see, then you may want to consider purchasing the book to add to your collection. If you decide you want one, you can get in touch with any member of Cornerstone Community Church (even the men will sell you a book). If you have trouble finding one of us, you can call the church office and leave a message. We'll be more than happy to get one of these fantastic cookbooks into your hands. You can call the church at 867-4400.
It took quite some time to put this recipe book together. Some of the recipes in the book were submitted by a couple of members who have moved on to their heavenly home. Those recipes, by my guess, would have been around for a while and may be hard to find anywhere else.
This first recipe was one given to me by Velma Dunn. For those of you who attended W.S. Neal, you may remember this lady from the lunchroom. I coaxed the recipe out of her one day for the “lunchroom peanut butter bars.” This is what I got. They don't make these anymore and they don't make ‘em like her anymore.
Peanut Butter Bars
Adapted from a recipe by Velma Dunn
One-half cup peanut butter
One-third cup shortening
1 tsp. vanilla
1 and one-half tsp. Baking powder
1 and one-half cups packed light brown sugar
1 and one-half cup flour
One-half tsp. salt
One-fourth up milk
Combine peanut butter, sugar and shortening. Beat eggs and vanilla. Combine dry ingredients and gradually add to creamed mixture. Add milk and mix well. Pour into a greased 15×10 baking pan. Bake at 350 for 15-20 minutes or until tested done. Let cool and top with frosting.
Frosting: Combine two-thirds cup peanut butter, one-half cup shortening and 4 cups confectioners' sugar. Add just enough milk to bring to spreading consistency.
We have a whole bunch of great cooks at our church and they like a good pot-luck supper as good as anybody. We love to fellowship and who can get together without some great food? Sharon is a great cook, and this recipe of hers proves it to me!
Back Porch Bean Soup
Submitted by Sharon Laster
1 lb. ground beef
1 (14 oz) can chopped tomatoes
1 (10 oz) can Ro-Tel tomatoes
1 (14 oz) can each of whole kernel corn, kidney beans and black beans
2 (14 oz) cans pinto beans
1 pkg. taco seasoning
1 pkg. dry Ranch dressing
Brown meat and drain. Do not drain vegetables, add all ingredients and mix well. Cook over medium heat until flavor is well blended, about 30 minutes. Great with scoop-size Fritos and sour cream.
If you like desserts, then there are a wide variety of recipes in this book that will certainly fit any occasion. We like good desserts and we like easy just as much. This next recipe is one that fits both requirements.
Caramel Fudge Cake
Submitted by Patty Minger
1 Devil's food cake mix
1 (14 oz.) pkg. caramels
One-half cup butter
1 can sweetened condensed milk
1 cup chopped pecans
Preheat oven to 350 degrees. Prepare cake mix as directed on box. Pour 2 cups of the batter into a 9×13 pan (greased and floured). Bake for 15 minutes. Meanwhile in a saucepan over low heat, melt caramels and butter. Remove from heat, add sweetened condensed milk and mix well. Spread caramel mixture over baked cake and sprinkle with pecans, then pour remaining cake batter over top and return to oven. Bake for 30 to 35 minutes more. Store cooked cake in refrigerator.
I hope you'll get a copy of this great recipe book. If you can't find anyone, or don't want to leave a message, everybody at the newspaper office knows how to find me!