In the Kitchen With Marilyn Adlof

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Marilyn Adlof, a Waxahachie resident, and originally appeared in the WaxahachieNOW September 2016 issue.

Never Fail Pastry

  • 1/2 cup shortening
  • 1 cup flour with a dash of salt
  • 1/4 cup ice water
  1. Cut shortening into flour with two knives until slightly crumbly. Continue mixing with pastry blender, twisting and turning until mixture becomes the size of small peas.
  2. Add water all at one time, stirring with a spoon until ball forms. With floured hands, form ball into a flattened ball and roll out on floured surface. (I use a wooden rolling pin and wooden cutting board, both of which have also been floured.)
  3. Hold an inverted pie plate over rolled pastry to check for size. Roll about half the pastry onto the rolling pin and roll into pie plate. Prick the bottom and sides lightly with a fork prior to baking at 350 F until lightly browned. 

 

Banana Cream Pie

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 2 Tbsp. cornstarch
  • 2 cups rich milk
  • 1 tsp. Adams Best vanilla flavoring
  • 2 tsp. butter
  • 3-4 bananas
  • Pie shell
  • Cool Whip topping, to taste
  1. Divide egg yolks from whites. Slightly beat egg yolks; set aside. 
  2. Mix sugar, salt and cornstarch in a saucepan. Slowly stir in milk. Boil 1-2 minutes over medium heat, stirring constantly until mixture begins to thicken. Remove from heat.
  3. Stir half of the mixture into the egg yolks, and then blend back into the remaining hot mixture. Cook until thick, stirring constantly. Remove from heat.
  4. Add vanilla and butter. Let cool. If preferred, to chill, pour into a bowl and cover with plastic wrap, making sure the wrap touches the pudding in the center.
  5. Slice 1 to 1 1/2 bananas into the bottom of a baked pie shell. Slice another 2 bananas into the pudding mixture. Pour pudding mixture into pie shell. Garnish with dollops of Cool Whip topping, if desired.

 

Asparagus Pea Casserole

  • 1 14.5-oz. can English peas, drained
  • 1 14.5-oz. can cut asparagus, drained
  • 1 8-oz. can water chestnuts, drained and chopped
  • 1/2 lb. New York cheese (or cheese of your choice), grated
  • Salt, to taste
  • 1 10-oz. can mushroom soup
  1. Place a layer of peas, asparagus, water chestnuts and cheese in a greased casserole dish. Repeat layers. Season to taste.
  2. Pour soup over casserole and top with a final layer of cheese. Bake at 350 F for 30 minutes or until cheese is melted and casserole is heated thoroughly.

 

Brownies

  • 2 oz. bitter chocolate
  • 1/2 cup salad oil
  • 3/4 cup sifted flour
  • 1 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. Adams Best vanilla flavoring
  • 1 cup nuts (optional)
  1. Melt chocolate in salad oil. In a separate mixing bowl, cream flour, sugar, baking powder, salt and eggs together. Add vanilla, chocolate mixture and nuts, if desired.
  2. Pour into a buttered, waxed-paper lined pan. Bake at 315-320 F for 20 minutes.
  3. The recipe can easily be doubled to make larger quantities. For a single recipe, use a smaller baking pan. For a doubled recipe, use a larger baking pan.

 

Cheeseball 

  • 1 8-oz. pkg. cheddar cheese, finely grated
  • 2 8-oz. pkgs. Philadelphia Cream Cheese
  • 2 Tbsp. Worcestershire sauce 
  • 1 Tbsp. pimento
  • 1 Tbsp. green onion
  • 1 Tbsp. jalapeño pepper, grated
  • Dash cayenne pepper
  • 1 Tbsp. lemon juice
  • 1/2 cup chopped pecans
  1. Mix all ingredients together with a mixer. Shape into a ball. Roll in pecans.