Mmm ...
What�s in the Oven?!
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Grammy�s
Apple Crisp
From April Whitescarver of Fredericksburg
Ingredients:
 | 6 cups
thin-sliced, peeled Granny Smith apples |
| 1⁄3 cup
sugar |
| 1 t cinnamon |
| 1⁄2 t
salt |
| 2 t butter or
margarine, melted |
Topping:
| 3⁄4 cup
sugar |
| 1⁄2 cup
all-purpose flour |
| 1⁄3 cup
butter or margarine |
Directions: Mix
apples and other ingredients. Combine in greased 8-inch pan. Combine
topping ingredients until crumbly. Sprinkle topping on apples. Bake at
375˚ for 45 minutes or until apples are tender. Serve with whipped
topping. Makes 8 servings.
Fluffy Pecan Dessert
From Carolyn Brown of Mineral
Ingredients:
| 3 egg whites |
| 1 cup sugar |
| 1 t baking
powder |
| Dash of salt |
| 1 t vanilla |
| 1 cup chopped
pecans |
| 1 cup crushed
Corn chex cereal |
| Whipped cream |
Directions: Preheat
oven to 350˚. Beat egg whites until soft peaks form; add sugar,
baking powder and salt. Beat until sugar is dissolved and meringue is
stiff. Stir in vanilla, pecans and cereal crumbs. Spread filling evenly in
greased 9-inch pie plate. Bake for 30 minutes or until lightly browned.
Cool. Top with whipped cream, sprinkle with additional chopped pecans.
Onion Pie
From Adriane Glisson of Midlothian
Ingredients:
| 1 cup crumbled
Ritz crackers |
| 1⁄2
stick butter, melted |
| 2 cups vidalia
onion |
| 2 eggs |
| 3⁄4 cup
milk |
| 1⁄4 cup
grated cheddar cheese |
| Salt, pepper
and paprika to taste |
Directions: Mix crackers and melted butter to form crust. Saut�
onions in butter until clear. Place on top of crust. Mix eggs, milk, salt,
pepper and paprika and pour over onions. Sprinkle cheese on top and bake
at 350˚ for 30 minutes.
Blue Ribbon Carrot Cake
From Mimi Kimball of LaPlata, MD
Ingredients:
| 2 cups flour |
| 2 cups sugar |
| 2 t baking
soda |
| 2 t cinnamon |
| 1 t ginger |
| 1 t cloves |
| 1 t salt |
| 11⁄2 cup
oil |
| 4 eggs |
| 3 cups grated
carrots |
| 1 cup chopped
nuts |
Directions: Combine flour, sugar, baking soda, cinnamon, ginger,
cloves and salt. Add oil and eggs and mix well. Add grated carrot and
chopped nuts. Pour evenly into two greased and floured 9-inch round pans.
Bake at 350˚ for 30 minutes.
Icing: Cream
1 (8-oz.) pkg. cream cheese and 1 stick butter. Add 1 box confectioners
sugar, 2 teaspoons vanilla, and 1 cup finely chopped nuts. Spread between
and over cake layers.
Posh Squash
From Fannie Holliday of Goode
Ingredients:
| 2 lbs. squash |
| 2 eggs |
| 1 cup
mayonnaise |
| 1 small onion |
| 1⁄4 cup
chopped green pepper |
| 1 cup grated
Parmesan cheese |
| Salt and
pepper |
Directions: Cook squash and onion (do not overcook � leave
crunchy). Beat eggs and add remaining ingredients. Add drained, cooked
vegetables. Put in buttered dish and bake at 350˚ until firm.
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