Reader Recipes

A Wintry Mix of Delectable Dishes

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

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

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 

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.

 

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