A fellow cookbook collector from Lexington, N.C. recently sent me a neat book, “Taste of the Town.” It was originally published as a fundraiser by the Charity League of Lexington in 1969, then reissued by popular demand in 1977 and 2003. Karen was kind enough to include a list of recipes she and her family have enjoyed for years so I’ll share a few of those this week. Recipes that have personal recommendations don’t come with cookbooks often enough. Barbecued Meatloaf II
1 1/2 pounds lean ground beef 1 cup fresh bread crumbs 1 onion, chopped 1 egg 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 cans (8 oz.) tomato sauce 1/2 cup water 3 tablespoons vinegar 3 tablespoons brown sugar 2 tablespoons prepared mustard 2 teaspoons Worcestershire sauce Mix together beef, crumbs, onion, egg, salt, pepper and one-half can of tomato sauce. Form into a loaf. Combine remaining ingredients. Pour over loaf. Bake at 350 degrees for 75 minutes. Baste occasionally. Best Brownies
1/2 cup margarine 1/2 cup Crisco, melted 4 eggs 2 cups sugar 4 tablespoons cocoa 1 1/2 cups flour Pinch salt 1 teaspoon vanilla 1 cup chopped nuts (optional) Beat eggs; add sugar and beat. Add rest of ingredients and mix well. Bake in a greased pan at 350 degrees for 32 minutes. Cut into 24 pieces and frost if desired or sprinkle with powdered sugar. Sandy’s note: The recipe did not mention a size for the baking pan. I would suggest an 8-by-8 or 9-by-9 inch square pan. Hamburger Stroganoff
1/4 cup butter or margarine 1/2 cup minced onion 1 pound ground beef 1 clove garlic, minced 2 tablespoons flour 2 teaspoons salt 1/4 teaspoon Accent (optional) 1/4 teaspoon pepper 1/4 teaspoon paprika 1 pound sliced mushrooms 1 can (10.5 oz) cream of chicken soup, undiluted 1 cup sour cream In a large skillet, melt the butter and sauté the onions until golden. Stir in the meat, garlic, flour, salt, Accent, pepper, paprika and mushrooms. Sauté about 5 minutes. Add soup and simmer, uncovered, for 10 minutes. Stir in sour cream until heated. Serve on rice, noodles or toast. Cheese and Rice Krispie Wafers (A snack cracker)
1/2 pound sharp cheese, grated 2 sticks margarine 2 cups plain flour 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 2 cups Rice Krispies Cream the cheese and margarine. Sift flour, salt and cayenne together. Add to above mixture gradually. Add Rice Krispies. Refrigerate for four hours or overnight. Make into balls the size of a medium marble. Place on a cookie sheet. Flatten with hand to about one-quarter inch thick. Bake in preheated 325-degree oven for 12-15 minutes. One of the best things about belonging to a cookbook collectors’ group is learning how people in different parts of the U.S. cook. This book has many southern specialties that will be fun to try out on family and friends. And...that’s all she wrote.
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