In the Kitchen With Roxie Pierce

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Roxie Pierce, a Corsicana resident, and originally appeared in the CorsicanaNOW August 2015 issue.

Old-fashioned Tea Cakes

Makes 6 dozen.

  • 1 cup solid all-vegetable shortening
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 cup buttermilk
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 4 cups all-purpose flour
  1. Preheat oven to 350 F; grease cookie sheets.
  2. Cream shortening, sugar and eggs in a mixer until fluffy.
  3. Stir in baking powder. Dissolve baking soda in buttermilk; stir into creamed mixture.
  4. Add salt and vanilla; stir in flour gradually until a soft dough forms.
  5. Drop dough by spoonfuls onto prepared cookie sheets; press flat with the bottom of a glass wrapped with a damp cloth.
  6. Bake 10-15 minutes or until golden brown; cool on wire rack.

 

Diet Coke Chocolate Cake

Cake:

  • 1 cup self-rising flour
  • 3 Tbsp. cocoa powder
  • 1 tsp. baking soda
  • 3/4 cup brown sugar
  • 3/4 cup butter, melted
  • 1 cup Diet Coke
  • 3/4 cup buttermilk
  • 2 medium eggs
  • 1 tsp. vanilla

Frosting:

  • 1/2 cup plain chocolate pieces
  • 3 Tbsp. Diet Coke
  • 3 Tbsp. buttermilk
  1. For cake: Preheat oven to 350 F; grease the sides of an 8-inch spring-release   cake pan and line the bottom with parchment paper.
  2. Sift flour, cocoa powder and baking soda into a bowl; stir in sugar.
  3. Heat butter and Diet Coke in a saucepan; do not boil.
  4. Beat buttermilk, eggs and vanilla. Whisk cola mixture into dry ingredients; followed by buttermilk mixture.
  5. Gently mix well; pour mixture into the cake pan. Bake 15 minutes; turn out onto cooling rack.
  6. For frosting: Heat chocolate and Diet Coke in a saucepan on low heat; stir until chocolate is dissolved.
  7. Remove from heat; stir in the buttermilk.
  8. Place cooled cake on plate; spoon chocolate frosting over cake and allow it to set.

 

Crawfish Étouffée

  • 1/2 cup butter
  • 1 cup yellow onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1/2 cup celery, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. flour
  • 2 1/2 cups water
  • 1 1/4 cups tomato puree
  • 1/2 tsp. thyme
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 2 bay leaves
  • 1 lb. crawfish tails
  • 2 green onions, chopped
  • White whole grain rice
  1. Melt butter in a large skillet over medium heat.
  2. Add yellow onions, bell pepper, celery and garlic; sauté until golden brown.
  3. Add flour; stir continuously until flour turns slightly brown.
  4. Add water, tomato puree and spices. Reduce heat; simmer covered for 20 minutes.
  5. Add crawfish tails and green onions; cook covered for 10-15 minutes. Serve over rice.

 

Italian Pasta Salad

  • 1/2 cup Miracle Whip Salad Dressing
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup parsley, chopped
  • 2 Tbsp. milk
  • 3 oz. pasta, cooked and drained
  • 1 cup salami or ham strips
  • 1 cup carrots, sliced
  • 1 cup zucchini, sliced
  • 1/4 cup pitted ripe olives, sliced
  1. Mix salad dressing, cheese, parsley and milk in a large bowl.
  2. Add remaining ingredients; toss lightly and refrigerate.
  3. Additional dressing and cheese may be added before serving, if desired.

 

Cheesy Ham Casserole

Makes 4-6 servings.

  • 1/2 cup Miracle Whip Salad Dressing
  • 2 cups fresh or frozen broccoli flowerets, thawed
  • 1 1/2 cups sharp cheddar cheese, shredded (divided use)
  • 1 1/2 cups ham, chopped
  • 1 1/2 cups corkscrew noodles, cooked and drained
  • 1/2 cup red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 1/4 cup milk
  1. Mix all ingredients except 1/2 cup cheese.
  2. Spoon mixture into a casserole dish; sprinkle with remaining cheese; cover.
  3. Microwave on high for 8-10 minutes or until heated.