“Mississippi Mud Cake”

Cream together 2 c. sugar, 1 c. oleo, and 2 T. cocoa. Add 4 well beaten eggs to which 1 tsp. vanilla has been added. Add:
1 1/2 c. flour
1 1/3 c. coconut
1/4 tsp. coconut flavoring
1 1/2 c. chopped pecans
Mix well. Spread in a 9 by 13 greased pan. Bake at 350 for 30-40 minutes. Take out of the oven and spread immediately with 1-7 ounce jar of marshmallow creme. When completely cool, frost with the following that has been blended together:
1 lb. box powdered sugar
1/2 c. oleo
1/2 c. evaporated milk
1/3 c. cocoa
1 tsp. vanilla
Let stand several hours.

submitted in 1st KWIXland Cookbook by Sandy Viers, Moberly

-looking for a recipe for corned beef

“Corned Beef”

4-5 lb. corned beef brisket
1 medium clove garlic peeled
1 medium onion peeled and halved
2 whole cloves
10 whole black peppercorns
2 bay leaves
1/4 tsp. mustard seed
medium head of cabbage cut in wedges

Wipe beef with damp paper towel, place in a large kettle, cover with cold water. Add all ingredients except the cabbage. Bring to a boil, reduce heat and simmer for 5 minutes. Skim off the foam. Cover and simmer on low heat for 3-4 hours or until fork tender. Add cabbage last 15-20 minutes of cooking time. Take out beef and place in a container of ice water or cool running water until cold. Will keep from shredding. Return meat to hot water to rewarm for serving. Slice diagonally.

submitted in our 1st KWIXland Cookbook, Diane Switzer, Moberly

“Cherry Upside Down Cake”

1/4 c. butter
1/2 c. sugar
1 egg
1/2 c. milk
1 tsp. vanilla
1 1/2 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
3 T. butter
1 c. sugar
2 c. drained, unsweetened cherries

Warm a 1/4 c. butter and add a 1/2 c. sugar and mix well. Combine beaten egg and vanilla with milk. Sift the dry ingredients together and add alternately with the milk to the first mixture. Heat 3 T. butter and a heavy oven-proof skillet and add 1 c. sugar and heat until it begins to caramelize. Spread the cherries over this and cover with the cake mixture. Smooth the top with a knife. Bake at 325 for 45 minutes. Loosen the sides of the cake. Turnout carefully upside down and serve with whip cream.

Jill, Centralia
(was in a Grit Cookbook)

“Cantaloupe Bread”

1 3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/3 c. shortening
2/3 c. sugar
1 large or 2 small eggs
1 c. cantaloupe pulp

Mix dry ingredients and sift 3 times in separate bowl. Cream the sugar and shortening until light and fluffy. Add eggs, and beat well. (Can add 1/2 c. raisins or 1/2 c. nuts to the pulp) Add to cream ingredients and then add dry ingredients. Bake in a greased loaf pan at 350 for 50 minutes or until done.

submitted in our 1st KWIXland Cookbook, Viola Bradshaw, Moberly