This is my first food column in a long time and I am aiming to share my family’s and friends’ recipes with everyone.
While these recipes will feed a family, they are best served to help the family sit down and eat with one another. The intent is good food and share a meal and love.
Hamburger Corn Casserole
1lb Ground Beef
½ Cup Chopped Onion
1pk Flat Noodles
1 Can Cream of Chicken
1 Can Cream of Mushroom
8oz Box of Sour Cream
12oz Can of Corn Niblets
Pinch of Salt and Pepper
Brown ground beef and drain. Add in onions and sauté. Drain corn niblets and mix all ingredients together. Put in a dish and heat at 350 degrees until bubbly.
Fiesta Salad
1 Can Whole Grain Corn
1 Chopped Bell Pepper
1 Chopped Onion
1 Sm Jar Chopped Pimentos
1 Can Cut Green Beans
3T Italian Salad Dressing
Drain corn and beans. Add chopped pepper, onion, and pimento to corn and beans. Toss with dressing. Refrigerate 2 hours or more and serve cold.
Western Skillet Rice
1lb Ground Beef
1 Envelope Onion Soup Mix
1 ½ Cup Water
¾ Cup Uncooked Rice
1 Cup English Peas
1 Can Tomatoes
1 Cup Grated Cheddar Cheese
Brown meat and drain. Stir in soup mix, rice, water, peas, and tomatoes. Simmer covered until rice is tender. Top with cheese. Put in oven until cheese melts.
Frozen Strawberry Angel Food Cake
1 Box Angel Food Cake Mix
1pkg Strawberry Gelatin
1 Cup Hot Water
½ Gallon Vanilla Ice Cream
32ozFrozen Unsweetened Strawberries
Bake cake according to box directions. Tear cake into bite sized pieces and set aside. Dissolve the gelatin into hot water in large mixing bowl. Place strawberries in food processer and process with on and off pulses until coarsely chopped. Add berries to dissolved gelatin mixture. Fold in angel food cake pieces. Fold ice cream chunks into mixture and stir until well blended. Pour mixture into angel food cake pan and wrap entire pan with plastic wrap. Place pan in freezer and freeze until firm (about 6 hours). When ready to serve, set at room temp about 5 minutes and unmold the cake onto a place. Slice and Serve.
Quick Caramel Frosting
1 Stick Butter
½ Cup Light Brown Sugar
½ Cup Dark Brown Sugar
¼ Cup Milk
2 Cups Powdered Sugar
1 tsp Vanilla
Put butter and brown sugars in pot over medium heat. Stir and cook until mixture comes to boil (about 2 minutes). Add milk and stir until it comes to another boil. Remove pot from heat. Add powdered sugar and vanilla. Beat with wooden spoon until frosting is smooth. Use immediately. If caramel mixture gets too hard, put over heat and warm again. This frosting will frost a 2 or 3 layer 9x3 cake.
Editor’s note: Hanna McCain is the author of one cook book and is working on her second book. She is the mother of two boys and is married to Joseph McCain, publisher of the Winston County Journal, Webster Progress Times and Choctaw Plaindealer. These are recipes collected from grandparents, mother, sisters and friends. She credits the source when available.
