Recipes from the county’s finest cooks

Published 4:32 pm Thursday, February 6, 2020

By Mary Murphy

New Enon Community

Mt. Olivet Fire Department  printed a cookbook with recipes from local cooks in the neighborhood. I purchased one of the books when I came into the area. Here are some of the recipes that some of you might enjoy.

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Corned Beef and Cabbage Sandwich

Georgia Franklin

1 can corned beef

1 ½ c raw shredded cabbage

½ cup chopped onion

1 2/4 cup chopped dill Pickles

¼ cup catsup

2 T prepared mustard

16 slices rye bread

In a medium bowl, combine corned beef, cabbage, onion and pickles. Blend in catsup and mustard. Spread mix on eight slices of bread and top with the remaining slices.

Creamy Cucumber Mold

Billy Smith

13 oz. lemon gelatin

½ tsp salt

1 cup boiling water

¾ cup cold water

2 tsp vinegar

½ cup sour cream

2 med. cucumbers, peeled and seeded, coarsely grated

1 T finely chopped onion

1 T fresh parsley chopped

1/8 tsp white pepper

Dissolve gelatin and salt in boiling water. Add cold white and vinegar, missing well. Stir in sour cream. Chill until the consistency of uneaten egg white. Drain grated cucumbers on paper towels, pressing to remove excess liquid. Fold cucumber, onion, parsley and pepper in gelatin into a lightly oiled 4-cup mold. Serve 6-8

Sweet Potato Biscuits

Martha Phelps

2 cup sifted plain flour

4 tsp baking powder

1 tsp salt

2/3 cup sugar

½ cup shortening

2 cup mashed sweet potatoes

2 T milk

Sift dry ingredients into a large bowl. Cut in shortening with pastry blenders until well mixed. Stir in sweet potatoes and milk. Mix well. Turn onto a floured board and knead lightly. Roll out 1/2-inch thickness and cut with a small biscuit cutter. Put on greased cookie sheet, bake at 475 degrees for 12 to 15 minutes.

Spare Ribs and Sauerkraut

Mary L. Fields

3 to 4 lb. ribs

2 tsp salt

Pepper to taste

1 qt sauerkraut

3 T brown sugar

2 T chopped onion

6 to 8 med.  white potatoes, sliced or cut in half

Cover meat with water in Dutch Oven, season and simmer for about 1 ½ hours; pour off water. Add sauerkraut, sugar and onion. Place potatoes on top, cover and bake at 350 for 1 hour.

Casserole for A Crowd

Mrs .Fred Joiner

1 ½ lb. ground beef

1 12 oz pkg. noodles

1 cup chopped onion

1 can whole kernel corn

I can cream of chicken

1 can mushroom soup

1 cup sour cream

½ cup chopped pimento

1 tsp pepper

½ tsp salt

1 cup buttered bread crumbs

Cook noodles and drain. Brown beef and onion. Drain corn and add remaining ingredients except for crumbs. Place 2 ½ qt casserole dish and top with crumbs, bake at350 degrees for 30 minutes.

Potato Chip Cookies

Barbara Tidwell

1 cup brown sugar

1 cup white sugar

1 cup Crisco Shortening

2 well-beaten eggs

2 Cups potato chips, crushed

1 cup chopped pecans

2 cups self -rising flour

Cream sugar, Crisco and eggs. Then add flour, chips and pecans. Grease cookie sheet lightly with Crisco. Drop by spoon or roll into a ball. Bake at 325 to 350 degrees 8 to 10 minutes. Yields 3 to 4 dozen.

If you would like to purchase a cookbook contact the Mt. Olivet Fire Department. When it comes to cornbread, my Uncle Bill (Emphra Joiner) made the best beside my mother and myself.

These are some of the recipes in the book, along with many others:

Bar B Que Dove – Brenda Leach

One Dish Squirrel – Anita Carroll

Fried Frog Legs – Shannon Feathers

Fried Wild Rabbit – Virginia Williams

Deer Steak Special – Linda Parrish

Country Fried Deer Steak – Janice Patrick

Wild Duck – Lauerne Darby