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Image 6 of Garrard Central Record February 9, 2012

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A - 6 - THE CENTRAL RECORD, FEBRUARY 9, 2012 From The Kitchen Of: In Memory Of Marguerite Whittaker Cooking With.... Judy May Hodge I was born and raised in Garrard County in the Buckeye section of the county. Graduated from Buckeye High School and also graduated from the University of Tennessee at Chattanooga. I did graduate studies at Georgia State University. After graduating from college I taught at a VocationalTechnical School which is now Georgia Northwestern Technical College. I taught for forty-one years full-time. I am now teaching part-time as an adjunct instructor teaching one hybrid class and one online class. I came from a family of good cooks and good teachers. Most of my mother’s cousins were teachers and I can remember when I was in school that mother who taught the third grade, Lucy Cox who taught the fourth grade and Marguerite Whittaker who taught the fifth grade would get together after school and talk about what they were going to have for supper (dinner). When one would have a new recipe the others could not wait to try it. My Aunt Elizabeth Coy who also taught school for awhile was a good cook. Mary Edith Gooch would always make the best Broccoli Casserole that I have ever eaten. My Aunt Patti Teater could make potato salad better than anyone I know and I really wish that I had gotten her recipe along with Cousin Jenny Simpson’s pull candy. When I moved to Georgia I could not cook. I had to learn on my own with two cookbooks, one was the Buckeye Cookbook and the other was the Central Record Cookbook. I now have over a hundred cookbooks because cooking is a hobby for me. I guess I get collecting cookbooks from Marguerite. I am always fixing for dinners and occasions at church. I use to love to prepare for parties but after my husband passed away I don’t do that much anymore. When people talk about my cooking I tell them that I inherited the skills to cook from my family because they were all such good cooks. I am now in the process of writing a cookbook which I hope to have finished in the spring. Judy May Hodge APPETIZER QUICHES Judy Hodge 1 and ½ cups Bisquick 8 ounces mild cheddar cheese ½ cup chopped green onions 1 teaspoon salt 1 egg beaten 1 cup milk 1/3 cup margarine, melted 1 pound bacon cooked crisp and crumbled Mix Bisquick, one-half cheese, and onions. Mix milk and eggs. Then mix all together. Pour into greased 12 x 8 or 13 x 9 pan or pyrex dish. Sprinkle on remaining cheese, then bacon. Pour the 1/3 cup of melted margarine over all and bake. Bake 400 degrees for twenty minutes, cut while warm. Note: If you double the recipe use a jelly roll pan. CHICKEN PASTA PIE Judy Hodge 3 packages Tyson Southwestern Chicken Strips (find in refrigerated section of meat department) 2 jars Alfredo Sauce 1 large jar mushrooms 1 red bell pepper chopped 4 cups of Mozzarella Cheese (Save 1 cup of cheese for topping) ½ cup Parmesan cheese ¾ box penne noodles cooked Mix above ingredients together. Put in casserole dish and top with 1 cup of cheese. Bake at 350 degrees for 30 minutes or until bubbly. NEELEY HODGE’S LEMON OUT OF SIGHT DELIGHT PIE Judy Hodge Crust ½ box Lemon Chalet Crèmes Girl Scout Cookies, crushed ½ stick butter, melted 1 and ¼ cup of pecans, chopped Lemon Crème Filling 2 packages lemon-flavored instant pudding (plus milk) 16 ounces of Whipped Topping Mix crust ingredients and press the mixture into a greased glass baking dish. Bake at 350 degrees for 15 minutes and then let cool. For the next layer, prepare the lemon flavored instant pudding according to package directions. Spread over the crust. For the final layer, spread the whipped topping over the pudding. Makes 8 servings. PAULA DEEN’S TOMATO GRITS Judy Hodge 2 cups water 1-1/4 cups milk 1 teaspoon salt 1 cup quick cooking grits 1/2 cup plus 1 tablespoon butter 1/3 cup diced green onion 4 ounces processed cheddar cheese, cubed (suggested: Velveeta) 1/4 teaspoon garlic powder 2-1/2 cups shredded cheddar cheese 1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel) Preheat oven to 350 degrees. In a saucepan, bring the water and milk to boil. Add the salt and slowly add the grits and return to a boil. stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic power, 1-1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 x 11 x 2 inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over casserole for the last 5 minutes of cooking time. TWICE-BAKED NEW POTATOES Judy Hodge 1-1/2 lbs. small red potatoes 2 to 3 tablespoons vegetable oil 1 cup shredded Monterey Jack cheese 1/2 cup sour cream 1 package (3 ounce) cream cheese, softened 1//3 cup minced green onions 1 teaspoon dried basil 1 garlic clove, minced 1/4 teaspoon pepper 1/2 lb. sliced bacon, cooked and crumbled Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees foe 50 minutes or until tender. Allow to cool to the touch. In a mixing bowl, combine Monterey Jack, sour cream, cream cheese, onion, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in the bacon. Stuff potato shells. Broil for 7 to 8 minutes or until heated through. Yield about 2 dozen. TENNESSEE SIN Judy Hodge 1 round loaf Hawaiian bread 1 long loaf French bread 1 8-ounce cream cheese (softened) 1 8-ounce carton of sour cream 2 cups shredded Cheddar cheese 1/2 cup chopped ham 1/3 cup chopped green bell peppers 1/3 cup chopped green onions 1/4 teaspoon Worcestershire sauce Hallow out the Hawaiian bread so that you can put the dip in the round bread. With the bread that you hallow out you are going to cut into 1 inch cubes. You will cut 1 inch cubes from the French bread loaf also. You will bake these cubes at 350 degrees for about 12 minutes or until lightly browned. Beat cream cheese at medium speed with an electric mixer until smooth, add sour cream and beat until creamy. Stir in cheddar cheese and next four ingredients. Spread into Hawaiian bread shell and bake at 350 degrees for 20 to 30 minutes. Serve with the toasted bread cubes. HEAVENLY CHOCOLATE CHIP MERINGUES Judy Hodge 2 large egg whites 1/4 teaspoon cream of tartar 2/3 cup sugar teaspoon almond extract 1 cup miniature semi-sweet chocolate chips In a large bowl with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar, and continue to beat until mixture hold stiff, shiny peaks. With a spatula gradually stir in almond extract and chocolate chips. Line baking pan with parchment paper. Spoon one half tablespoon portions into one inch mounds. Bake meringues in a regular or con- BUY ONE BUFFET, GET ONE 1/2 OFF GRILL with purchase of 2 drinks STEAKHOUSE & Buffet with coupon only. Good Mon-Sat 11 a.m. - 4 p.m. Not valid on Sundays, holidays or banquets. Banquet Rooms Available - Book your parties! Peggy Flats Road, Berea, Exit 77 vection oven at 275 degrees for 30-35 minutes. Let cool for five minutes then slice a spatula under the meringues and transfer to a wire rack to cool. BUTTERLESS PECANS Judy Hodge 1 egg whites 8 cups pecan halves 1 tablespoon salt Beat egg white until stiff. Stir in nuts until well coated (the egg white will almost disappear). Add salt and toss well. Spread on two cookie sheets and bake 10 to 15 minutes at 300 degrees. Watch carefully. Cool and store in an airtight container. ORANGE SHERBERT Judy Hodge 2 cans of Eagle Brand Milk 1 small can of crushed pineapple 6 12 ounce cans of Orange Crush Mix and put in ice cream freeze and freeze. This is very good. STRAWBERRY CAKE Judy Hodge Cake 1 package white cake mix 1 package strawberry Jell-0 1 package thawed strawberries, drained 4 eggs 2/3 cup Wesson oil 2/3 cup warm water Frosting 2 boxes confectioner’s sugar 1/2 package thawed strawberries, drained 2 sticks softened butter Mix eggs and oil together. Add cake mix. Dissolve JellO in water and add strawberries with it to the batter. Mix well and bake 20 to 25 minutes in three layers at 350 degrees. Cream butter and add sifted sugar slowly. Add strawberries and thin to desired consistency with a little of strawberry juice. Frost when cake is cool. Note: I use Great Value strawberries. The one that is in the larger container. BREAKFAST CASSEROLE Judy Hodge 1 lb. sausage (hot or mild) 2 cans crescent butter rolls 4 eggs 2 cups sharp cheese Mix eggs, cooked sausage, and cheese together. Line a 9 x 13 Pyrex dish with one can of crescent rolls and put the sausage mixture on top of the crescent rolls, then put the other cane of crescent rolls on top of the sausage mixture. Bake at 350 degrees for 25 to 30 minutes. BLACK BEAN BEEF SOUP Judy Hodge 1 lb. ground chuck 1 can black bean soup 1-1/3 cups water 1 can of whole black beans with juice 1 cup chunky salsa (hot or mild) 1/4 cup sliced green onions Grated cheddar cheese Sour cream Brown beef, add bean soup, water, black beans and salsa. Simmer for forty five minutes. Add onions the last ten minutes. Garnish with cheese and sour cream. Serve with cornbread. MEXICAN EGG CASSEROLE Judy Hodge 1/2 cup all-purpose flour 1 teaspoon baking powder 12 eggs lightly beaten 4 cups (16 ounce) Monterey Jack Cheese, divided 2 cups small-cured cottage cheese 2 plum tomatoes, seeded and diced 1 can (4 ounces) chopped green chilies, drained 4 green onions, sliced 1 teaspoon dried oregano 2 tablespoons minced fresh cilantro or parsley 1/2 teaspoon salt 1/2 teaspoon pepper Salsa, optional In a large bowl, combine the flour and baking powder. Add the eggs, 3 cups Monterey Jack cheese, cottage cheese, tomatoes, chilies, onions, oregano, cilantro, salt and pepper. Pour into a greased 13 x 9 x 2 baking dish. Sprinkle with the remaining Monterey Jack cheese. Bake uncovered at 400 degrees for 15 minutes. Reduce heat to 350 degrees, bake 30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired. Yield: 8 servings. ICE CREAM PUNCH Judy Hodge 1 gallon vanilla ice cream 32 ounce 7-Up 32 ounce ginger ale You can use orange, lime, pineapple sherbert or strawberries ice cream instead of the vanilla ice cream for a desired color of punch. Let ice cream or sherbert stand at room temperature for 20 to 30 minutes or until softened. Combine with 7-Up and ginger ale in a punch bowl, mix gently. Serves 40. COCONUT CAKE Judy Hodge 1 box butter flavored cake mix 2 cups sugar 1 (16 ounce) carton sour cream 1 (12 ounce) package frozen coconut 1 small can Angel Flake coconut 2 cups Cool Whip Bake cake according to package directions. I pour my batter into three cake pans. When done, put the three layers in the freezer for about twenty minutes. Now split the three layers. (The freezing part makes it easier to split the layers.) Combine the sugar, sour cream and frozen coconut. Blend well and chill. Spread half of the sour cream mixture between cake layers. Mix the reserved mixture with Cool Whip to frost outside of cake. Top with Angel Flake coconut. Refrigerate for three days before serving. BROWNIE CREAM Judy Hodge 1 package German Chocolate Cake mix 1 stick of butter 1 egg Mix above ingredients. Pat into a 9 x 13 inch pan. 8 ounce cream cheese softened 1 teaspoon vanilla 2 eggs 1 box confectioners sugar Mix cheese and egg and gradually add powdered sugar and beat well with a mixer, then add your vanilla. Pour into the cake mixture and sprinkle with pecans if desired. Bake at 350 degrees approximately 45 minutes. ORANGE COCONUT BALLS Judy Hodge 1 small can frozen orange juice (undiluted) 1 box powdered sugar 1 stick real butter 1 large package vanilla wafers 1 bag Angel Flake coconut Leave orange juice in refrigerator overnight to thaw. Let butter get to room temperature. Cream sugar and butter. Crush vanilla wafers fine. Add to sugar mixture. Blend in orange juice, mixing well. Form into small balls and roll in coconut. Refrigerate. Makes about 100 balls. CALICO SQUASH CASSEROLE Judy Hodge 1 lb. yellow squash, sliced 1/2 lb. zucchini, sliced 1 cup water 1/2 cup chopped onion 1/4 cup chopped green pepper 3 tablespoons of chopped green onions 1/4 cup butter, melted and divided 1 cup herb seasoned stuffing mix 1 can of cream of chicken soup undiluted 1 8-ounce can of sliced water chestnuts (drained) 1/2 cup plain yogurt 1/4 cup chopped pimento 1 large carrot grated 1/2 teaspoon salt 1/4 teaspoon pepper Combine first three ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until squash is tender. Drain. Saute onion, green pepper, and green onions in one tablespoon of butter until tender; set aside. Combine stuffing mix and remaining three tablespoons of butter in a large bowl; reserve 1/3 cup mixture. Combine squash mixture, soup mixture, onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with remaining reserved mixture. Bake at 350 degrees for thirty minutes or until thoroughly heated. Yield 6 to 8 servings. STORE CLOSING TO REMODEL IT’S A TOTAL LIQUIDATION! All of the existing and prior ordered inventory must be SOLD TO THE BARE WALLS Sofas • Loveseats • Recliners • Curios Dining Room • Bedroom • Mattresses EVERYTHING MUST BE SOLD Don’t Miss This Huge Sale! GRIDER FURNITURE 4610 Hustonville Road, Junction City • (859) 854-3977 Mon. - Fri. 10 - 6 • Sat. 11 - 5 • Sun. 12 - 5

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