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
- Mix the Bisquick and brown sugar. Add eggs and margarine; stir until smooth.
- Blend in vanilla and pecans; spread batter into a greased and floured cake pan.
- 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
- Beat egg whites, sugar and baking powder until mixture is glossy.
- Add vanilla; fold in the crackers and pecans.
- Spread mixture into a greased pie pan; bake 30 minutes at 350 F.
- 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
- Hollow out the middle of each roll leaving the bottom intact.
- In a medium bowl, combine Spam, eggs and cheese; heap a generous spoonful into each roll; place on a baking sheet.
- 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
- 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
- Preheat oven to 350 F.
- Cream butter and sugar until light and fluffy; add flour and eggs.
- Stir in the buttermilk, vanilla and nutmeg; pour filling into the pie shell.
- 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
- Sauté onions, garlic and bell peppers in the oil; add all can goods to sautéed vegetables.
- Cook beef and drain; add to vegetable mixture.
- Boil spaghetti until tender; drain.
- Alternate layers of spaghetti with meat mixture and cheese twice.
- 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
- Combine flour, margarine and pecans; press into a 9×13-inch baking pan.
- Bake at 350 F for 15 minutes; let cool.
- Beat together the cream cheese, powdered sugar and 2 cups Cool Whip; spread over the cooked crust.
- Mix the pudding mixes and milk with an electric mixer; spread evenly as a third layer.
- Top all layers with remaining Cool Whip.
- Refrigerate for 3 to 4 hours before serving.
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