Some Family Favorites

I've spent almost three weeks away from home, three sad weeks. My aunt died, and soon after the family gathered for her funeral my father became ill and died. It was a time for sharing memories. Our mother's cooking is one of our fondest memories. My brother has my mother's recipe cards. He let me borrow them, so I'll be posting some of her recipes in the next few weeks.

Broccoli-Rice Casserole
1 onion, diced
3 tbsp. butter
1 can cream of mushroom soup
1/2 c. milk
1 (10 oz.) pkg. frozen chopped broccoli
1/2 lb. finely shredded cheddar cheese ( Mama used Velveeta, but now we can get those wonderful super shredded cheeses that melt even better than Velveeta. I love the Mexican blends)
1 1/2 c. cooked rice

Saute onion in butter. Combine with remaining ingredients in a greased 1 1/2 quart casserole dish. Bake at 350 degrees for 30 minutes. Makes 8 servings.

Prune Cake
Mother usually baked this in a large oblong pan, but it also works well in a Bundt pan.

1 cup vegetable oil
3 eggs
1 1/2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup prunes, pitted and chopped
1 1/2 cups chopped pecans

3/4 cup butter
3/4 cup buttermilk
1 1/2 teaspoons dark corn syrup
1 1/2 cups white sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour Bundt or tube pan. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
Pour into greased and floured bundt or tube pan and bake at 350 degrees for 1 hour or until a toothpick comes out clean when inserted in the center.
Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.

For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

Frozen Fruit Salad

3 tablespoons finely chopped maraschino cherries
1 can (8 to 9 ounces) crushed pineapple, drained
2 cups heavy cream, whipped
3/4 cup sugar
2 tablespoons lemon juice
1/8 teaspoon salt
1/3 cup walnuts, coarsely chopped
1 banana, ripe but still firm, chopped Place chopped cherries on paper towels to absorb moisture; set aside. Mix together the whipped cream, sugar, lemon juice, and salt; stir in pineapple, walnuts, and cherries. Stir in chopped banana. Spoon into paper-lined muffin cups and freeze until firm. Let stand at room temperature for a few minutes to soften just slightly.Serves 8 to 10.

Mexican Cornbread
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 small can (approximately 8 ounces) cream-style corn
1/4 cup finely chopped onion
2 tablespoons chopped bell pepper (red and green both)
1 canned chopped chili peppers or 4 tablespoons of chopped fresh chili pepper (Jalapeno or a hotter variety)
1/2 cup shredded Monterey Jack cheese

In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper, and shredded cheese. Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan. Bake at 350° for 30 to 35 minutes, or until cornbread is browned.

Garlic Cheese Grits
I'm not a big fan of grits, but those who love grits love this dish.

4 cups water
1 cup quick grits
1 tsp. salt
6 oz roll garlic cheese
1 stick margarine
2 well beaten eggs

PreparationPreheat oven to 350°. Grease a 2 quart casserole dish. In a large pan, bring water to a boil. Stir grits & salt into water & cook over medium heat for 3 minutes. Remove from heat. Stir in cheese, margarine, & eggs. Pour into the casserole dish. Bake 40 minutes. Cool for a few minutes before serving.