The following recipes have been shared by readers. They are favorites for cooler weather and the holidays. Submit your family’s favorite holiday recipes to hroeder@magicvalleypublishing.com or drop off at The Chester County Independent at 218 S. Church Ave. in Henderson.
Pumpkin Roll
3 eggs
1 cup white sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
2/3 cup pumpkin (not pie filling)
3/4 cup plain flour
Mix the above well. Spead mix in jelly roll pan (10 1/2 inch x 15 1/2 inch) that has been lined with wax paper and sprayed with nonstick cooking spray.
Bake 15 minutes at 375 degrees. Remove from oven and dump on a tea towel that has been dusted with powdered sugar. Remove wax paper. Roll up long ways with towel. Let cool and unroll. Spread with filling.
For filling:
2 Tablespoons butter (softened)
1 cup powdered sugar
8 ounces cream cheese (softened)
1 teaspoon vanilla
Mix until creamy and fluffy. Unroll cake and spread filling on cake. Roll up cake and wrap in foil or plastic wrap and refrigerate. Can be frozen.
Submitted by Carolyn Goff
Chicken Casserole
1 box of crackers (60 crackers)
1 stick butter
3 cups chicken
1/2 cup chicken broth
2 cans mixed vegetables
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup cooked onions
8 ounces sour cream
Mix all except crackers. Spread half of the mixture in 9 x 13 pan. Crumble half of the crackers on top. Put the rest of mixture over then top with remainder of crackers.
Bake 30 minutes at 350 degrees.
My sister-in-law Glenda Wilson, who is now in heaven, gave me this recipe. She told me this is the best, she was right.
Submitted by Imogene Naylor
Turnip Green Soup
1 (15 ounce) can turnip greens
1 large onion, diced
1(15 ounce) can Rotel
1(15 ounce) can chicken broth
1 (15 ounce) can black eye peas, drained
1 (15 can) can navy beans, drained
1 pound kielbasa sausage chopped into bite size pieces
In skillet sautè the kielbasa sausage and onion and combine with the rest of the ingredients. Heat for 30 minutes or longer.
Serve with cornbread.
This is my family’s favorite soup in the winter.
Submitted by Cathy Jennings
Granny’s Light Biscuits
1/2 cup dry powdered milk
1 cup water
2 tablespoon oil
Work into dough with hand in bowl of flour. Granny said that by using your hand, you could tell the texture of dough when it is ready to cut out biscuits. Bake 15 minutes at 400 degrees.
Submitted by Imogene Naylor
Mother’s Chocolate Pie
1 cup sugar
1/2 cup self-rising flour
1 tablespoon cocoa
2 tablespoon butter
3 egg yolks (reserve whites for meringue top)
2 cups milk
1 teaspoon vanilla
Cook all ingredients on top of stove until the mixture thickens. Pour in an already baked pie shell and top with meringue. Bake at 350 degrees until top is lightly browned.
Submitted by Imogene Naylor
Doris Maness Five Cup Salad
1 cup drained pineapple tidbits
1 cup drained mandarin oranges or fresh orange segments
1 cup miniature marshmallows
1 cup sour cream
1 cup chopped finely coconut or fresh grated coconut
Add 2 tablespoons of sugar or sugar substitute, if desired
Mix and chill till set in 30 minutes.
This tastes good beside sweet potatoes on your plate. It goes well with ham or chicken.
Submitted by Pat Jones
Old Fashion Chicken and Dressing
12 cups crumbled cornbread
6 eggs baked in cornbread
2 medium onions
1 can cream of chicken soup
1 can cream of celery soup
4 chicken breasts (cut up)
3 Tbsp sage
3 to 4 cans chicken broth
Bake 45 minutes at 400 degrees. Do not over cook.
Submitted by Imogene Naylor
Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup shredded coconut
1 cup chopped pecans, divided.
Cream cheese frosting:
1 package (8 ounce) cream cheese, softened
3 cups confectioners sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Combine dry ingredients in a large mixing bowl. Add eggs, oil, carrots and vanilla, beating until combined. Stir in pineapple, coconut and half of the pecans. Pour into a greased 9 x 13 x 2 baking pan.
Bake for 50 to 60 minutes at 350 degrees, or until a toothpick inserted in the middle comes out clean. Cool.
Combine frosting ingredients in a bowl and mix until well blended. Frost cool cake and sprinkle with remaining pecans. Store in refrigerator.
This cake has been a holiday favorite in our family for years. The crushed pineapple and shredded coconut takes it over the top. Eat an extra piece, as it does have carrots.
Submitted by Lajuana Miller
Pat Jones Pumpkin Cranberry Bread
Preheat oven to 350.
3 cups all-purpose White Lily flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoon salt
3 cups white granulated sugar (it is acceptable to use half honey and half sugar)
15 ounce can of pumpkin (I use fresh pumpkin if available)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh cranberries washed and dried.
1 cup finely chopped pecans, if desired
Combine flour, spice, soda and salt in a large bowl.
In another bowl combine sugar, pumpkin, eggs, oil and orange juice. Beat with electric mixer until just blended. Add this to flour mixture and stir until just moistened, so it will not be too tough. Fold in cranberries.
Spoon batter into loaf pans. Two greased loaf pans will cook in an hour, but watch it.
Submitted by Pat Jones
Bobbie Nobles Pumpkin Chip Cookies
Preheat oven to 350.
1 cup pumpkin
1 cup vegetable oil
2 teaspoons of milk
2 beaten eggs
2 teaspoons of vanilla
2 cups of sugar
2 teaspoons of cinnamon
1/4 teaspoon nutmeg
4 cups self-rising flour
2 cups semi-sweet chocolate chips
1 cup of chopped pecans.
Combine pumpkin, oil, milk, egg, vanilla and sugar in a large bowl and mix. Add cinnamon, nutmeg and flour. Once mixed add chips and pecans.
Drop by teaspoon on cookie sheet and bake for 7-9 minutes. They are soft and cake-like
Submitted by Pat Jones
