Taco Bake

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1 8 ounce package shell macaroni
1 pound ground beef
1 small onion, chopped
3/4 cup water
1 1.25 ounce package taco seasoning
1 15 ounce can tomato sauce
1 4 ounce can chopped green chilies
2 cups or 8 ounces shredded cheddar cheese

Preheat oven to 350°. Cook the macaroni until al dente (still slightly firm). Brown the beef with the onion. When cooked, add the water and taco seasoning. Cook until thickened.

Layer half of the beef in a greased casserole dish, then a layer of half the macaroni, cover with half the tomato sauce, then a layer of half the cheese. Cover with the chilies, then repeat the layers.

Bake for 30 minutes.

Melissa’s Note: The layering instructions are a complete guess based solely on the cheese being divided. Follow your instincts! 🙂

Chocolate Coconut Candies

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Center
3/4 cup mashed potatoes
1 16 ounce package powdered sugar
4 cups flaked coconut
1 teaspoon almond extract

Coating
2 tablespoons soft butter or margarine
3 tablespoons water
2 tablespoons corn syrup
7 oz* dry Chocolate Fudge Frosting Mix

Mix the ingredients for the centers. Drop by heaping teaspoonfuls onto waxed paper. Roll into balls. Chill for 30 minutes to an hour.

After they are chilled, prepare the coating. In a double boiler, melt the butter with the corn syrup and water. Stir in the dry frosting mix until smooth. Heat over rapidly boiling water for 5 minutes. Reduce the heat, but keep the temperature high enough to keep the water hot. Dip the balls to coat and allow them to set.

*Betty Crocker apparently only makes the Fluffy White frosting mix at this point, and I can’t find how many ounces the Chocolate Fudge one was. The Fluffy White is 7 oz, so your results may vary.
I did find that there are several companies making dry frosting mix including King Arthur, Jiffy and Trader Joe’s.

Hush Puppies

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1 1/2 cup white corn meal
1/2 cup sifted flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup finely chopped onion
1/2 cup milk
1 beaten egg
3 tablespoons oil

Heat oil in a shallow pan. Mix dry ingredients. Add the onion, milk, and egg and mix until combined. Drop by tablespoons into the hot oil. Cook for 2-3 minutes, turning when each side becomes golden brown.

Melissa’s note: This is an incredibly small amount of oil for deep frying, so I would bet these are actually going to take about 2-3 minutes per side.

Shoo Fly Pie

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Lou

1 unbaked pie shell

Filling:
1 cup molasses
1 teaspoon baking soda
1 cinnamon
1 cup boiling water

Topping:
2 cups flour
1/2 cup shortening
3/4 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 375°.

Combine molasses, baking soda, and cinnamon. Pour boiling water over molasses mixture until melted. Pour into bottom of the pie crust.

Mix together the flour, shortening, sugar, and cinnamon until they resemble coarse crumbs and sprinkle over the top of the pie.

Bake for 25-30 minutes.

Melissa’s Note: I actually have made this one. It was surprisingly tasty, but apparently I couldn’t take a clear picture of it to save my life. Maybe next time.

Banana Split Cake

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Bottom:
1/2 cup margarine, melted
2 cups graham cracker crumbs

Filling:
2 (pasteurized*) eggs
1 cup margarine, softened
2 cups powdered sugar
3-5 sliced bananas
1 20 ounce can crushed pineapple, drained

Topping:
1 large container whipped topping
1/2 cup chopped cherries
3/4 cup chopped pecans

Make the bottom crust by combining the melted margarine and graham cracker crumbs and pressing them into the bottom of a 9×13 baking pan.
Beat the eggs, softened margarine, and powdered sugar together for no less than 15 minutes.
Spread over the crust. Cover with a layer of sliced bananas and crushed pineapple. Add a layer of whipped topping. Sprinkle on the cherries and nuts.
Refrigerate overnight.

Serves 15-16

*You can also get pasteurized liquid egg. I don’t (and am not going to) put a lot of food safety updates on these recipes, but salmonella is no fun. The disclaimer still stands. 🙂

Angel Biscuits

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Directions from https://www.tasteofhome.com/recipes/angel-biscuits/ 

1 package yeast
1/2 cup warm water (110°)  
1/2 cup warm buttermilk (110°)
5 cup flour 
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
3/4 cup shortening
melted butter

Heat oven to 400°
Dissolve the yeast in the warm water and let stand 5 minutes. Stir in the warm buttermilk and set aside.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and sugar, then cut in the shortening until it resembles course crumbs.
Stir in yeast mixture.
Turn out onto a floured surface and knead gently 3-4 times. Roll out to 1/2 inch. Cut with a biscuit cutter and place 2 inches apart on greased baking sheets.
Cover with kitchen towels and allow to rise until doubled in size, about 1 hour.
Bake for about 12 minutes, or until light golden brown. Lightly brush the tops with melted butter.

R.D. was G’ma Ula’s father.

Scotch Eggs

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(Creta Ward)

8 boiled eggs, peeled and chilled
1 pound sausage
1/4 cup flour*
1egg, beaten
1 cup bread crumbs*
1/2 teaspoon Italian spices or mixed herbs

Season the bread crumbs with the herbs.
Make 8 sausage patties.
Roll eggs in flour. Mold sausage around eggs, covering completely and sealing seams. Roll in egg, and coat with seasoned bread crumbs.
Chill for at least half an hour.
Deep fat fry at 375° until golden brown.

*Currently a guess.

Eggs Goldenrod

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Directions gleaned from: Better Homes and Gardens New Cook Book ©1981, page 710 (white sauce)
https://www.bettycrocker.com/recipes/eggs-a-la-goldenrod/0338c7c9-7c25-4857-b9d9-e461c2a08950
https://www.marthastewart.com/1514636/eggs-goldenrod

2 tablespoons butter
1 tablespoon flour
salt
pepper
1 cup milk

3 or 4 hard boiled eggs
buttered toast

Make a basic thin white sauce by melting the butter in a sauce pan and slowly stirring in the flour, salt, and pepper. When the mixture has browned slightly, add the milk. Stir until thickened.

Smash the hard boiled egg yolks and cut the whites into pieces. Stir the egg whites into the sauce.

Pour the sauce over the toast, and sprinkle with the yolks.

This is G’ma Hall’s handwriting.

Miracle Fruit Cake (4 1/2 lb)

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1 cup dried dates, sliced
1 cup seedless raisins
2/3 cup butter or oleo
1 1/4 cup brown sugar, packed
1/4 cup dark molasses
1/2 cup hot water
2 eggs
1 pound (2 cups) fruit and peels *
1 cup chopped nuts
3 cups all-purpose flour, sifted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

*It looks like you can buy it this way?

Combine dates, raisins, 2/3 cup butter/oleo, brown sugar, molasses, and water. Boil gently for 3 minutes. Cool in a large mixing bowl, then beat in eggs. Add the fruit and peels and chopped nuts.

Sift the dry ingredients together, then add them gradually to the fruit mixture, beating well after each addition. Pour into a 9 inch tube pan lined with greased parchment paper.

Bake at 275° for 2 1/2 hours or until tester comes out clean. Remove the cake from the pan and cool thoroughly. Wrap securely in foil and store in a clean air-tight container in a cool place. Age 3 to 4 weeks to improve flavor. Will store well for 6 weeks.

Melissa’s Comment: I was worried about the “Age for 3 to 4 weeks” and “will store well for 6 weeks” since there is no alcohol in this fruitcake recipe, but here is an article from King Arthur Flour: https://www.kingarthurflour.com/blog/2016/11/03/fruitcake-timeline that implies this is ok. Maybe I will attempt this recipe this year! Carry on!