Cookbook 4-11

tip for cleaning your oven racks:
Place the racks in the bath tub with hot water, enough to cover. Sprinkle powdered detergent (used Oxiclean), overnight. Place in sink and rinse it off.

Colleen, Macon

“Baked Pineapple”

#2 can chunk pineapple
1 c. grated cheddar cheese
1 c. sugar
2 T. flour
1 c. diced bread crumbs
2 T. melted butter

Drain pineapple and mix juice with flour and sugar in a saucepan. Combine cheese and pineapple. Heat juice just to blend well. Place pineapple and cheese in an 8″ square dish. Cover with sauce and top with bread crumbs that have been mixed with melted butter. Bake at 350 for 20-30 minutes or until lightly browned. Good with baked ham. Cheddar cheese is the best cheese to use in the recipe. Do not substitute.

Submitted in the 1st KWIXland Cookbook by Carrie Wiggans, Atlanta

“Strawberry Lasagna”

(for the crust)
36 golden Oreos
6 T. melted butter
Crush the cookies fine. Add the butter. Mix and press into a 9 by 13 dish. Place in refrigerator for 5 minutes.
(first layer on top)
8 oz. cream cheese softened
1 c. powdered sugar
8 oz. Cool Whip
1-2 T. milk
sliced strawberries
Whip the cream cheeese. Add the powdered sugar and mix well. Add the Cool Whip and (milk if needed). Spread it over the crust and layer that with the sliced strawberries. Place in the freezer 5 to 10 minutes.
(next layer)
3 oz. strawberry jello
1/2 c. boiling water
1/2 c. cold water
8 oz. Cool Whip
Combine the jello with the hot water and add the cold water. Cool slightly. Whisk in the Cool Whip. Spread over the cream cheese layer and put back in freezer (or frig) to set the jello.
(topping)
8 oz. Cool Whip
16 oz. whole strawberries
Put the topping on top of the other layer. Place in refrigerator 2-3 hours before serving. Then, add the fresh strawberries on top.

Marian Embree, Moberly

A Caller with an Easter tradition:
a layer of cake, whip cream, and place a peach half on top to look like an egg

“Sweet Potato Casserole”

(For the Mashed Sweet Potatoes)
4 large sweet potatoes
1/2 cup granulated sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup unsalted butter, melted

(For the streusel topping)
1 cup light brown sugar, packed
1/2 cup all-purpose flour
1 cup chopped pecans
1/2 cup unsalted butter, melted

Cook sweet potatoes in desired manner, until soft. Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray. Set aside. In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth. Pour into prepared dish. Bake for 25 minutes.
While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside. Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately or cover with foil and serve in 30 minutes.

from Shugary Sweets online at shugarysweets.com

“Chinese Beets”

6 c. cooked, sliced beets, or 3, 16 oz. cans of sliced beets
1 c. sugar
1 c. vinegar
2 T. corn starch
24 whole cloves (she says a little strong, start off with 12 cloves and taste)
3 T. ketchup
3 T. cooking oil
1 tsp. vanilla
dash of salt

Drain the beets reserving 1 and 1/2 c. liquid. Place the beets in a medium pan with remaining ingredients. Mix well and cook for 3 minutes over medium heat or until the mixture thickens. Cool and store in refrigerator. It keeps well.

Julia, Moberly