In the Kitchen With Johnia Neil

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Johnia Neil, a Ennis resident, and originally appeared in the Ennis October 2016 issue.

Sad Cake

  • 2 cups Bisquick
  • 1 1-lb. box brown sugar
  • 4 eggs
  • 1 stick margarine, softened
  • 2 tsp. vanilla
  • 1 cup pecans
  1. Mix the Bisquick and brown sugar. Add eggs and margarine; stir until smooth.
  2. Blend in vanilla and pecans; spread batter into a greased and floured cake pan.
  3. Bake at 350 F for 45 minutes; the cake will fall in the center when removed from the oven.

 

Pecan Delight Ritz Cracker Pie

  • 3 egg whites
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 20 Ritz Crackers, crushed
  • 1 cup pecans, chopped
  • Sweetened whipped cream or Cool Whip, to taste
  1. Beat egg whites, sugar and baking powder until mixture is glossy.
  2. Add vanilla; fold in the crackers and pecans.
  3. Spread mixture into a greased pie pan; bake 30 minutes at 350 F.
  4. Cool and serve with sweetened whipped cream or Cool Whip.

 

Spam Rolls
These make a great appetizer.

  • 2 12-oz. pkgs. brown-and-serve dinner rolls
  • 1 12-oz. can smoked Spam, grated
  • 4 hardboiled eggs, grated
  • 1 1-lb. box Velveeta Cheese, grated
  1. Hollow out the middle of each roll leaving the bottom intact.
  2. In a medium bowl, combine Spam, eggs and cheese; heap a generous spoonful into each roll; place on a baking sheet.
  3. Bake rolls according to package instructions.

 

Creamed Corn

  • 4 lbs. frozen sweet corn
  • 1 16-oz. pkg. cream cheese
  • 1 stick salted butter
  • 3/4 cup heavy whipping cream
  • 4 Tbsp. sugar
  • 1 tsp. pepper
  • 1/2 tsp. salt
  1. Place all ingredients into a slow cooker; cook on low-medium heat for at least 4 hours.

 

Buttermilk Pie

  • 1/2 cup butter, softened
  • 2 cups white sugar
  • 3 heaping Tbsp. flour
  • 3 eggs, beaten
  • 1 cup buttermilk
  • 1 tsp. vanilla
  • Dash nutmeg (optional)
  • 1 9-inch unbaked pie shell
  1. Preheat oven to 350 F.
  2. Cream butter and sugar until light and fluffy; add flour and eggs.
  3. Stir in the buttermilk, vanilla and nutmeg; pour filling into the pie shell.
  4. Bake for 45-50 minutes, until set.

 

“Yuk” Casserole
This freezes well.

  • 4 onions, chopped
  • 4 garlic buttons, chopped
  • 4 green bell peppers, chopped
  • 1/2 cup oil
  • 2 6-oz. cans tomato paste
  • 2 15.25-oz. cans whole kernel corn
  • 3 10.75-oz. cans tomato soup
  • 1 10.5-oz. can cream of mushroom soup
  • 2 8-oz. cans mushrooms
  • 4 lbs. ground beef
  • 2 8-oz. boxes spaghetti
  • Grated cheese, to taste
  1. Sauté onions, garlic and bell peppers in the oil; add all can goods to sautéed vegetables.
  2. Cook beef and drain; add to vegetable mixture.
  3. Boil spaghetti until tender; drain.
  4. Alternate layers of spaghetti with meat mixture and cheese twice.
  5. Bake at 350 F for 30 minutes.

 

Four-layer Delight

  • 1 1/2 cups flour
  • 1 stick margarine, softened
  • 1/2 cup pecans, chopped (optional)
  • 1 8-oz. pkg. cream cheese
  • 2 cups powdered sugar
  • 1 8-oz. tub Cool Whip (divided use)
  • 1 3-oz. pkg. each chocolate and vanilla instant pudding mix
  • 3 1/2 cups milk
  1. Combine flour, margarine and pecans; press into a 9×13-inch baking pan.
  2. Bake at 350 F for 15 minutes; let cool.
  3. Beat together the cream cheese, powdered sugar and 2 cups Cool Whip; spread over the cooked crust.
  4. Mix the pudding mixes and milk with an electric mixer; spread evenly as a third layer.
  5. Top all layers with remaining Cool Whip.
  6. Refrigerate for 3 to 4 hours before serving.