In the Kitchen With Vera Wofford

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Vera Wofford, a Midlothian resident, and originally appeared in the MidlothianNOW May 2016 issue.

Mandarin Orange Salad
Salad:

  • 1/2 head lettuce, chopped
  • 1 cup celery, chopped
  • 1 Tbsp. minced parsley
  • 2 green onions and tops, thinly sliced
  • 1 11-oz. can mandarin oranges, drained

Dressing:

  • 1/2 tsp. salt
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. sugar
  • 1/4 cup oil
  • 1/4 tsp. Tabasco sauce
  • Dash pepper
  1. For salad: In a large mixing bowl, toss all ingredients together.
  2. For dressing: Mix together all dressing ingredients in a jar with a tight-fitting lid. Shake well before using.

 

Pat Hunter’s Corn Casserole

  • 1/2 cup sugar
  • 3 Tbsp. all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. salt
  • 6 large eggs, beaten
  • 2 cups whipping cream
  • 1/2 cup melted butter
  • 6 cups frozen whole kernel corn, thawed
  1. Combine first four ingredients in large bowl; add eggs, stir in cream and butter.  Stir in thawed corn. Pour into sprayed 9×13-inch baking dish.
  2. Bake at 325 F for 45-55 minutes.

 

Man Pleasing Lasagna

  • 1 12-oz. box lasagna noodles
  • 1 lb. lean ground meat
  • 1 15-oz. can tomato sauce
  • 1 8-oz. pkg. cream cheese, softened
  • 1 cup sour cream
  • 1 bunch green onions with tops, thinly sliced
  • 4 oz. shredded cheddar cheese
  1. Boil noodles; drain and cover with cold water. 
  2. Brown meat; add tomato sauce.
  3. Combine cream cheese and sour cream. Add onions.
  4. In a large baking dish, layer noodles, cheese mixture, meat, ending with a second layer of noodles on top. Cover with shredded cheddar. Cover loosely with foil and bake 20-30 minutes at 350 F.

 

White Bread

  • 2 pkgs. active dry yeast
  • 1/4 cup sugar
  • 1 Tbsp. salt
  • 3 3/4 cups warm water (105 to 115 F)
  • 3 Tbsp. shortening
  • 9-10 cups all-purpose flour (divided use)
  1. Dissolve yeast, sugar and salt in warm water in the bowl of a large mixer; let set for 10 minutes. Add shortening and 5 cups of flour.
  2. Beat on low speed; then add flour 1 cup at a time until too stiff to mix.
  3. Exchange beater paddle for dough hook; add 3 cups of flour and knead dough about five minutes. Check to see if the dough is too soft; add more flour if needed and knead longer until dough feels “like a baby’s bottom.”
  4. Spray dough with oil; let rise until double. Punch down, turn out on a pastry board; knead a few strokes by hand. Divide into four portions. Shape into loaves and place in greased loaf pans. Let rise until doubled. 
  5. Bake at 375 F about 20 minutes until tops are golden brown. If bread is not done, it will stick to pan. Bake a little more if needed.

 

My Chocolate Pie
Filling:

  • 1 cup sugar
  • 1/3 cup flour
  • 3 heaping Tbsp. cocoa (or more if you like it darker)
  • 1/4 tsp. salt
  • 2 cups milk, scalded
  • 3 egg yolks
  • 2 Tbsp. butter
  • 1/2 tsp. vanilla
  • 1 9-inch pie shell, baked

Meringue:

  • 3 egg whites
  • 6 Tbsp. sugar 
  • 1/2 tsp. cream of tartar
  1. For filling: Mix 1 cup sugar, flour, cocoa, and salt in a deep, heavy skillet. Gradually add milk, stirring constantly. Cook over medium heat, stirring until mixture thickens and boils.
  2. Cook 2 minutes; remove from heat. Add a small amount to egg yolks; stir, and then stir into hot mixture. Cook 1 minute, stirring constantly.
  3. Add butter and vanilla; pour into pie shell and let cool slightly. 
  4. For meringue: Beat egg whites and 6 Tbsp. sugar. Add cream of tartar to stabilize. Top pie with meringue. Bake at 350 F until light brown, about 10-15 minutes. Best served warm and fresh from the oven.