Sunday, April 14, 2019

Carol's Hot Fruit Compote


1 jar of maraschino cherries (Drain)
#2 can of apricots
1 medium can pineapple chunks
1 can of pears (quartered)
1 can of peaches (quartered)
1 cup of slivered almonds
3/4 cup of brown sugar
2-3 Tablespoons of corn starch
2 teaspoons of curry powder
1/4 cup of butter
1/8 teaspoon of salt
1 cup of fruit juice (mostly apricot)


For sauce, combine sugar, corn starch, curry powder, butter, salt, and fruit juice.  Add fruit and top with slivered almonds.  Bake at 325 degrees until it bubbles. 

Poppyseed Chicken Casserole

  • 1 pound cooked chicken, diced (about 2-3 cups)*
  • 1 (8 ounce) container sour cream
  • 1 (10.75 ounce) can cream of chicken soup
  • ½ shredded parmesan cheese
  • 2 teaspoons poppy seeds
  • 1 sleeve Ritz crackers, about 1 cup crushed 
  • ½ cup butter melted
  1. Preheat oven to 350 degrees. In a large bowl, add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppyseeds. Mix until incorporated. Spread along the bottom of a 2 quart casserole or 9x9 inch pan.
  2. Crush ritz cracker and add melted butter and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Serves: 6

Saturday, March 2, 2019

Cocktail Hot Dogs

1 lb. bacon cut into 3 sections
3 Ibs. cocktail wieners (Little Smokies)
1 box light brown sugar

Wrap each cocktail wiener with a section of bacon and secure with a toothpick. Place wrapped  wieners in a plastic container. Sprinkle brown sugar over wrapped wieners and seal container. Refrigerate overnight, shaking the container several times during this time to ensure an even coating of the brown sugar. Preheat oven to 375. Spread wrapped and sugared wieners on baking sheet and bake for 20 minutes.

Deniese Swindoll
Bettye Wooten

Sticky, but oh so good. Great for parties.

Emma McMaster - from County Office lunch 02/28/19

Garlic Cheese Roll Substitute

From the Kitchen of Deep South Dish
1-1/2 pounds sharp cheddar cheese, grated
1/2 pound of Velveeta
3 ounces cream cheese, softened to room temperature
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon garlic powder, or to taste
Drop of Liquid Smoke, or to taste

Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well
combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe - this recipe would be four of those rolls.

Emma McMaster - from County Office lunch 02/28/19

Goes with Garlic Roll

Cheese Grits

1 cup grits
3 1/2 to 4 cups water
1 teaspoon salt
1 cheese garlic roll
1 cup grated cheese
2 eggs
1/2 cup butter

Bring water to boil, add salt and grits. Cook til soupy. Remove from heat, add butter & cheese roll. Beat 2 eggs in 1 cup measurer. Add enough milk to eggs to make 1 cup. add to grits. bake 325 degrees 1 hr.

Emma McMaster - from County Office lunch 02/28/19

Goes with Garlic Cheese Roll Substitute

Sausage Quiche

6 or 8 slices bread
1 lb. bulk sausage, cooked bacon, cubed ham (John Morrell)
1 1/2 C. longhorn cheese grated / I use sharp cheddar
2 C. half & half
6 eggs beaten - used 8 eggs
1 tsp. salt

Spray a 9 x 13 dish with non-stick oil. Cut crust off bread and place in bottom of dish (cover bottom). Spread cooked sausage over bread, then spread cheese. Beat eggs and add to cream and salt. Pour
over cheese. Cover and place in refrigerator over night.

Take from refrigerator 15 minutes before baking. Cook uncovered at 350 degrees for 45 minutes or until set.

(Will keep in refrigerator for a week covered. Just stick a slice in the microwave each morning.).

Emma McMaster - from County Office lunch 02/28/19

Tomato Merigold Casserole


1 14oz. can of DelMonte Stewed Tomatoes Italian Recipe (DRAIN) or 4 fresh chopped with peeling
1/4 Tablespoon Parmesan Cheese
2 Tablespoons Fine bread crumbs
2 Tablespoons Parsley
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons Butter
1/4 cup of Chopped Onion
Pinch of Sugar


Drain the stewed tomatoes.  Saute the following in butter: tomatoes and onions until onions are tender.  Add the remaining ingredients, stirring well.  Pour into a casserole dish and cook at 350 until bubbly.  Serves 3 to 4 people.