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Apple Gingerbread Trifle
From Elaine Barnett of Ruckersville
Ingredients:
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1 pkg. gingerbread mix |
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1 pkg. vanilla pudding mix |
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1 can apple pie filling |
Directions:
Bake your favorite gingerbread mix in a 9-inch square pan. Cool. Cut
into 1-inch squares. Prepare 1 package of vanilla pudding mix. In tall
dessert glasses, layer equal portions of gingerbread, pudding, and pie
filling. Chill before serving.
Chicken Wing Drummettes
From Joann Frazier Hensley of McGaheysville
Ingredients:
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3-lb. bag chicken wing drummettes |
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1⁄2 cup butter, melted |
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1⁄2 t salt |
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1 (4-serving) pouch instant mashed potato flakes |
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1⁄2 t pepper |
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Parsley sprigs |
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Red bell pepper strips
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Directions: Place unopened bag of drummettes
in a pan, refrigerate on bottom shelf of refrigerator overnight. Combine
melted butter and salt. Place potato flakes as needed on wax paper. Dip
chicken, one piece at a time, first in butter and then roll in potato
flakes to coat. Arrange chicken in a single layer in a 13x9x2-inch baking
dish; sprinkle with pepper. Bake in 375˚ oven for 40 minutes or until
chicken is brown and fork can be inserted with ease. Garnish with parsley
and red pepper strips. Makes about 9 servings.
Squash Cornbread
From Diane Bayne of Blackstone
Ingredients:
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3 cups yellow squash, chopped |
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2 eggs |
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1 medium onion, chopped |
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1⁄2 cup milk |
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1 teaspoon salt |
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1 carton (12 oz.) cottage cheese |
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1 box Jiffy Corn Muffin mix |
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1⁄2 cup margarine (melted) |
Directions: Mix ingredients well and pour into
a greased baking (oblong) dish. Bake at 350-375˚ for 30-45 minutes or
until golden brown.
Veg-Mac-Salad
From Hazel Tuck of South Boston
Ingredients:
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1-lb. box macaroni |
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1 large green pepper, chopped |
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1 large onion, chopped |
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3 large carrots, shredded or blended |
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1 can Eagle Brand milk |
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3⁄4 cup vinegar |
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1 1⁄2 cups mayonnaise or salad dressing |
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1 heaping cup sugar |
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2 t salt or celery salt |
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1⁄4 t black pepper
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Directions: Cook macaroni, drain and cool �
put milk, sugar, vinegar, mayonnaise, salt and pepper in bowl. Mix with
mixer. Put vegetables with macaroni mix and stir them all together. Cover
and refrigerate overnight. Makes 2 quarts and keeps good in refrigerator.
Ethel Dalton's Buttermilk Coconut Pound Cake
From William Dalton, Jr. via e-mail
Ingredients:
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4 eggs |
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2 cups sugar |
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1 cup oil |
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1 1⁄2 t coconut flavoring |
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1 cup buttermilk |
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2 cups self-rising flour |
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1 cup coconut |
Directions: Cream the eggs, sugar, oil,
buttermilk, and flavoring. Add the flour and mix thoroughly. Stir in
coconut with a spatula. Put
in a greased and floured tube cake pan. Bake for 1 hour at 350˚.
Pineapple Cream Pie
From Kathleen Davis of Spotsylvania
Ingredients:
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1⁄4 cup lemon juice |
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1 can Eagle Brand milk |
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20-oz. can crushed pineapple, drained |
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16-oz. tub Cool Whip |
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Chopped pecans, to taste |
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2 large graham cracker pie crusts |
Directions: Mix all ingredients well by hand
and put in pie shells. Chill for 2 hours. |
