In the Kitchen With Gwen Washington

 in Favorite Recipes by

These recipes were contributed by Gwen Washington, a Corsicana resident, and originally appeared in the Corsicana November 2015 issue.

Sweet-Sour Meatballs

  • 1 lb. lean ground meat
  • 1/2 pkg. onion soup mix
  • 1 egg
  • 1 6-oz. can tomato puree
  • 5 Tbsp. brown sugar
  • 1 cup water
  1. Mix meat, soup mix and egg well; shape into balls.
  2. In a skillet, brown the meat balls; drain and set aside.
  3. Mix puree, sugar and water; simmer slowly.
  4. Add meatballs to puree mixture; simmer until well done.

 

Chicken Casserole

  • 1 large bag Doritos chips
  • 2 10.5-oz. cans cream of chicken soup
  • 1 medium onion, chopped
  • 1 whole chicken, boiled, skinned and shredded
  • 1 8-oz. bag shredded cheddar cheese
  • 2 10.5-oz. cans chicken broth
  1. Layer Doritos chips in a casserole dish.
  2. Using 1/2 of the remaining ingredients add a layer in this order: soup, onion, chicken, cheese and broth.
  3. Add another layer of Doritos followed by the other half of the ingredients in the same order.
  4. Bake at 325 F for 1 hour.

 

Kool-Aid Pie

  • 1 large tub Cool Whip
  • 1 14-oz. can Eagle Brand condensed milk
  • 1 pkg. lemon flavored Kool-Aid (or another favored flavor)
  • Ready-to-use Graham Cracker crust
  1. In a bowl, add Cool Whip, condensed milk and Kool-Aid; mix well.
  2. Scoop mixture into crust and smooth the surface.
  3. Cover; refrigerate until ready to serve.

 

Coca-Cola Salad

  • 1 small pkg. cherry Jell-O
  • 2 8-oz. cups Coca-Cola (divided use)
  • 1 cup maraschino cherries
  • 1/2 cup pecans
  • Lettuce leaves
  • 1/4 pt. whipping cream
  1. Dissolve Jell-O in 1 cup of hot cola; slowly add the remaining cup of cola.
  2. Add cherries and pecans; pour into mold; chill until set.
  3. Serve on lettuce leaves; top with whipped cream.

 

Three Bean Salad

  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup Crisco oil
  • Pinch each of salt and pepper
  • 1 15-oz. can waxed beans
  • 1 15-oz. can green beans
  • 1 15-oz. can kidney beans
  • 1 purple onion, thinly sliced
  • 1 bell pepper, thinly sliced
  1. Mix sugar, vinegar, oil, salt and pepper together.
  2. Drain beans and mix well; add sugar mixture.
  3. Add onion and bell pepper; mix well.
  4. Marinate in refrigerator overnight.

 

Mississippi Mud Cake

  • 2 sticks margarine
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • 1 tsp. vanilla
  • 1 cup coconut
  • 1 1/2 cups pecans
  • 1 7-oz. jar marshmallow creme 
  1. Blend margarine, sugar and eggs; add flour and cocoa.
  2. Add vanilla, coconut and pecans; mix well.
  3. Bake in a square pan at 350 F for 30 minutes.
  4. While cake is hot, spread marshmallow creme over top.
  5. Let cake cool; cut into squares.