Reader Recipes

Mmm ... What’s in the Oven?!

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Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Grammy’s Apple Crisp

From April Whitescarver of Fredericksburg


bullet6 cups thin-sliced, peeled Granny Smith apples
bullet1⁄3 cup sugar
bullet1 t cinnamon
bullet1⁄2 t salt
bullet2 t butter or margarine, melted


bullet3⁄4 cup sugar
bullet1⁄2 cup all-purpose flour
bullet1⁄3 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


bullet3 egg whites
bullet1 cup sugar
bullet1 t baking powder
bulletDash of salt
bullet1 t vanilla
bullet1 cup chopped pecans
bullet1 cup crushed Corn chex cereal
bulletWhipped 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


bullet1 cup crumbled Ritz crackers
bullet1⁄2 stick butter, melted
bullet2 cups vidalia onion
bullet2 eggs
bullet3⁄4 cup milk
bullet1⁄4 cup grated cheddar cheese
bulletSalt, pepper and paprika to taste

Directions: Mix crackers and melted butter to form crust. Sauté 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


bullet2 cups flour
bullet2 cups sugar
bullet2 t baking soda
bullet2 t cinnamon
bullet1 t ginger
bullet1 t cloves
bullet1 t salt
bullet11⁄2 cup oil
bullet4 eggs
bullet3 cups grated carrots
bullet1 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


bullet2 lbs. squash
bullet2 eggs
bullet1 cup mayonnaise
bullet1 small onion
bullet1⁄4 cup chopped green pepper
bullet1 cup grated Parmesan cheese
bulletSalt 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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