holiday cookbook

COOKBOOK

by June Winters

HolidayHoliday2011

2 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 holiday cookbook

And the winners this year are ...Grand prize winner

First Place — DessertsFirst Place — Vegetable-Vegetable Casserole

Dee Cheatwood of Talladega is this year’s grand prize winner with her Double Corn Casserole. The recipe also won first place in the Vegetable-Vegetable Casserole Category. The recipe can be found on 3.

Cheatwood also won first place in the Desserts Category with her “Coffee and Cream Cake.”

Her recipe for Coffee and Cream Cake can be found on Page 8.

First PlaceSoups and salads

Doris Acker of Childersburg is a newcomer to the winning circle of the Holiday Cookbook. She won first place in the Salad-Soup Category with a Broccoli Salad/Slaw, a creation of her own.

Acker is a native of Childersburg and a mem-ber of Childersburg First United Methodist Church, and her hobbies are cooking, crochet-ing and other needlework.

Her recipe for Broccoli Salad/Slaw can be found on Page 30.

First PlaceMeat and

Meat CasseroleMyrt Pfannkuche won first place in the

Meat and Meat Casserole category with a Special Chicken and Rice Casserole.

Myrt and her husband, the late Jim Pfannkuche, moved to Pell City in 1985, to spend their retirement years on Logan Martin Lake.

Her recipe for Special Chicken and Rice Casserole can be found on Page 24.

First PlaceAppetizers

Hope McCarrell of Pell City won first place in the Appetizer Category. This was her first time to enter the Holiday Cookbook contest.

Her winning recipe was for a Party Bread Appetizer.McCarrell and her husband, Bill, live in Pell City. They have three sons, Tim, Tom

and Andy.McCarrell is active in the Daughters of The American Revolution, Princess Sehoy

and the Huguenot Society of Birmingham. Her hobbies are cooking, reading, playing bridge and antiquing.

For her Party Bread Appetizer, see Page 4.

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 3holiday cookbook

A letterto mycookbookfriends

We’ve just finished Holiday Cookbook 2011 and as always, it was fun.

I want to thank each of you who took time to send your favorite recipes and, as always, they are all winners.

We had a wonderful response to our request for recipes and you will find many great ones between the covers of this cook-book. Our friend Evelyn Castleberry sent one recipe this year, even though she had written us saying she had gotten too old to par-ticipate. It was so good to hear from her.

Our special thanks to our judges. We appreci-ate them and that they are willing to take their time to help us. There’s no way we can express our appreciation to first round judges and final judges.

Of course, most of all, we appreciate our spon-sors. Without them there would be no cookbook.

To Ronnie and Doris Baker and Vince Culatta, owners of our local Piggley Wiggly stores, thank you from the bottom of our hearts.

June Winters

AppetizersBeer-Battered OniOn rings

2 yellow onions (the sweeter the better!)

2 cups buttermilk2 cups all-purpose

flour, divided1 tsp. salt1 tsp. pepper1 tsp. powdered garlic12-oz. medium-bodied

beer

Cut onions ½ inch thick and separate into rings. Soak in buttermilk for 1 hour. Combine 1 cup flour, salt, pepper, and garlic. Mix thoroughly. In a medium bowl, combine beer and 1 cup flour. Mix thoroughly.

Remove onion rings from buttermilk and shake off excess. Dredge in flour and shake off excess. Dip in beer batter. Drop some of the onion rings in hot oil and continue process, being sure not to crowd rings, as they will stick together. When golden, remove and drain, on paper towels.

— Shelley Atkinson

BLt dip

1 cup mayonnaise1 8-ounce container

sour cream1 pound bacon (cooked

and crumbled)2 large tomatoes,

chopped

Combine mayonnaise and sour cream in a medi-um bowl, whisking until blended. Stir in bacon and tomato. Serve immediate-ly. Yield: 4 cups

— Lola Remson

BrOccOLi Bread

1 10-oz box of frozen broccoli

1 cup chopped onion½ cup cheddar cheese,

grated4 eggs½ cup melted butter1 pack Cotton Pickin’

cornbread mix4 oz. sour cream

Stir everything togeth-er except cornbread mix and sour cream. Add sour cream. Add cornbread mix. Cook in a 9 x 13-inch pan on 350 degrees for 35-45 minutes.

— Sarah DearmanLincoln

cheese BaLL

2 packages cream cheese, softened

8 oz. Carl Budding ham or beef slices, chopped

Small bunch of green onion, chopped

Chopped nuts

Mix all ingredients except nuts. Place onto plastic wrap. Form into a ball and wrap. Place in refrigerator at least over night. Roll into chopped nuts if desired.


cheesy spinachand BacOn dip

1 16-oz. pkg. Velveeta Cheese

1 10-oz pkg. frozen chopped spinach, thawed and drained

½ 8-oz. pkg. cream cheese

1 10-oz. can Ro-tel, undrained

8 slices bacon, cooked, drained and crumbled

Cut Velveeta into ½-

inch cubes; place in a large microwave bowl. Add spinach, cream cheese (cut up), Ro-tel, and bacon. Microwave on high for 5 minutes (stir after 3 min-utes) or until Velveeta is completely melted and mixture is well blended. Serve hot with tortilla chips. Makes 4 cups.

— Brenda McCainTalladega

chicken dip/BaLL

2 8-oz. cream cheese, softened

1 can chicken breast, drained

chopped green onion, to taste

Accent powder, to tasteOptional pecan chips,

if making a ball

Mix all. Refrigerate. Serve with crackers or chips. To make ball, roll in pecan chips.

— Deborah Roman

chiLi party dip

15-oz. can turkey chili without beans

½ cup fat-free cream cheese

See Appetizers, Page 4

www.griffi nsjewelers.org

“Quality, Service, Tradition”Family Owned Since 1950

293810

Harvest Suit Sale

Entire Stock$45 to

$100 Off

Men’s Wear - Talladega

$9995Reg. $195w/vest

$11495

$12995

Reg. $155w/vest

$6495Reg.$120

$8995Reg.$165

$14995

Reg. $195All Wool

46%Off

45%Off

Store Hours Mon.-Thurs. 9-6; Fri. & Sat. 9-9

Suits

Reg. $250Wool Blend 279666

49%

30%

33%

40%

Off

Off

Off

Off

holiday cookbook4 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011

First place winnerHope McCarrell of Pell

City won first place in the Appetizer Category of this year’s Holiday Cookbook competition. This was her first time to enter the Holiday Cookbook con-test.

Her winning recipe was for a Party Bread Appetizer, which is “double delicious” with its wonderful com-bination of sour dough bread and Monterey Jack cheese.

Hope was born in Alexander City, and her father was an officer in the United States Air Force. The family lived in many places, and she met her husband, Bill, while they were living in Minnesota.

After graduating from Auburn University, she and Bill lived in Chicago for 26 years, moving to Birmingham in the 1990s. They later moved the Pell City.

The McCarrells have three sons, Tim, Tom and Andy. Two of their granddaughters, Haley and Meagan McCarrell, are students at Auburn University, continuing the family tradition.

The McCarrells are members of a Birmingham church. Hope is active in the Daughters of The American Revolution, Princess Sehoy and the Huguenot Society of Birmingham. She and Bill

are supporters of the local animal shelter.

Hope’s hobbies are cooking, reading, playing bridge and antiquing.

Here is Hope’s winning recipe:

PARTY BREADAPPETIZER

1 unsliced round loaf of sourdough bread (1 pound)

1 pound block Monterey Jack cheese

1 stick melted butterOne-half cup sliced

green onions1 tablespoon poppy

seed

Cut the bread length-wise and crosswise into approximately 1-inch slic-es without cutting through bottom crust. You will end up with about 8-9 rows of bread both ways. Slice cheese into pieces, about 1 inch slivers. Insert the cheese pieces between every cut, using up all of the cheese. Combine the melted butter with the onions and poppy seed; drizzle over the bread. Wrap in foil and place on a baking sheet. Bake at 350 degrees for 15 min-utes. Uncover and bake 10 minutes longer, or until cheese is completely melt-ed. Serves 8 people for an appetizer.

AppetizersFrom

A Little Taste of Heaven on Earth!Come check out our Holiday Specials!

Heavens Gold Cakes & More917 First Street S.W. - Downtown Childersburg

(256) 626-2590

CUPCAKES, POUND CAKES & OTHER TREATS BAKED FRESH DAILY

2941

37www.heavensgoldcakes.com

4-oz. can jalapeno peppers, drained and chopped

1 small onion, chopped fine

½ tsp. hot pepper sauce

Combine all ingredi-ents in a saucepan and set over medium heat. Cook, stirring frequently until well combined and heated through. Serve with baked tortilla chips or jicama sticks and carrot sticks.

— Patricia WeathersSylacauga

ChoColATE ChIPChEEsE BAll

1 package cream cheese, softened

½ cup butter, softened½ tsp. vanilla extract¾ cup confectioner’s

sugar2 tbsp. brown sugar¾ cup Hershey’s Mini

Chips semi-sweet choco-late chips

¾ cup finely chopped pecans

Graham crackers

In a large bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars. Beat until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap. Shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with Graham crackers.

— Morgan HaydenTalladega

CoRnED BEEfAPPETIZER

1 can corned beef1 8-oz carton sour

cream1 package Lipton onion

soup mix3 tablespoons mayon-

naise

bread

In large mixing bowl, mix all ingredients together. Chill until cool. Remove crust from bread. Spread well with mixture. This does well with both wheat and white bread on same plate. Quarter pieces.

— Sara SallasSylacauga

CREAm ChEEsE& BACon

CREsCEnT Rolls

1 8-oz. pkg. Philadelphia Chive and Onion cream cheese spread

3 slices bacon, cooked, drained, and crumbles

2 8-oz. cans crescent dinner rolls

Preheat oven to 375 degrees. Mix cream cheese spread and bacon until well blended. Separate each can of dough into 8 triangles. Cut each triangle length-wise in half. Spread with

one “generous” teaspoon of cream cheese mixture. Roll up, starting at the shortest side; place point-sides down on baking sheet. Bake 12-15 minutes

or until golden brown. Serve warm.

swEET VERsIon:Substitute strawberry

cream cheese and 3 table- See Appetizers, Page 5

spoons chopped nuts.


holiday cookbook THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 5

AppetizersFrom Page 4

Creamed Grapes

1 pkg. green seedless grapes

1 pkg. red seedless grapes

1 cup sugar8 oz. cream cheese8 oz. sour cream1 cup Cool Whip1 cup pecans

Mix all ingredients by hand. Be sure cream cheese, sour cream and Cool Whip are soft.


easy GarliC rolls

¼ cup butter, melted and cooled

1 tbsp. fresh parsley½ tsp. garlic salt1 package frozen yeast

roll dough, thawed

In a small bowl, com-bine melted butter, pars-ley, and garlic salt; set aside. Cut 18 1-inch piec-es of dough. Roll each piece of dough in butter mixture. Place three balls into each cup of a 6-cup muffin pan. Cover and let rise in a warm place, free from drafts, until doubled in bulk (approx. 2 hours). Preheat oven to 375 degrees. Bake for 13-15 minutes or until golden brown.

—MyrtalinePfannkuche

Pell City

FrenCh ToasTCasserole

5 tbsp. unsalted butter1 cup firmly packed

brown sugar1 cup chopped pecans,

divided8 cups French bread,

cubed into 1 ½-inch cubes

5 large eggs2 cups whole milk1 tsp. vanilla extract

¼ teaspoon ground nutmeg or cinnamon (whichever you prefer)

Line an 8x8x2-inch pan with aluminum foil, allow-ing foil to hang over sides. Spray with nonstick cook-ing spray. Melt butter and pour into prepared pan. Sprinkle brown sugar over melted butter. Sprinkle ½ cup pecans over brown sugar. Place French bread cubes on top of brown sugar mixture.

In a medium bowl, combine eggs, milk, vanil-la, and nutmeg. Whisk well. Pour mixture over bread cubes, pressing down to ensure bread is well coated. Cover with plastic wrap and refriger-ate for at least 1 hour or up to 8 hours. Remove from refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap.

Preheat oven to 350 degrees. Cover with alu-minum foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes, or until set. Carefully invert onto serv-ing platter. Remove foil and cut into squares and serve immediately.


Garden VeGeTabledip

Makes 20 2-tbsp. serv-ings.

2 8-oz. pkgs. Philadelphia cream cheese, softened

½ cup Kraft blue cheese dressing

½ cup finely chopped broccoli

1 medium carrot, shredded

Mix cream cheese and dressing until blended. Stir in vegetables. Cover. Refrigerate 2 hours or

until chilled. Serve with assorted crackers or with sliced zucchini, cucum-bers, and bell peppers.

— Stephanie WatsonLincoln

Golden punCh

1 46-oz. can apricot nectar, chilled

1 46-oz. can pineapple juice, chilled

3 6-oz. cans limeade, thawed

3 quarts ginger ale3 quarts 7-Up

Mix all ingredients in punch bowl. If you would like more slush, almost freeze 7-Up and ginger ale.

— Jaimie S. Barrows

ham and CheeseFinGer rolls

1 8-oz. pkg. sliced cheese

2 packs finger rolls1 8-oz. pkg. sliced

ham1 tbsp. Worcestershire

sauce1 stick of butter1 ½ tbsp. mustard1 tbsp. dry onion

flakes

Mix butter, mustard, sauce, and onion flakes in saucepan, melting over low heat. Slice rolls with long knife, removing entire top layer. Place ham and cheese on bottom layer. Place top back on and pour sauce evenly over both pans. Let refrigerate overnight, bake at 350 for fifteen minutes. I use Oscar Mayer brand ham. Deluxe Kraft Cheese (slices not wrapped indi-vidually.)


hoT Corn dip

1 15-oz. can white corn drained

1 15-oz. can yellow corn drained

1 10-oz. can Ro-tel

Jezebel sauCe

Makes 3 cups.

1 18-ounce jar pine-apple preserves

1 18-ounce jar apricot preserves

½ cup orange marma-lade

1 5.25-ounce jar pre-pared horseradish

1 tablespoon dry mus-tard

In a large bowl, com-bine preserves, marma-lade, horseradish, and dry mustard. Cover and refrig-

erate for up to 2 weeks.To serve: Pour one cup

over an 8-ounce block of cream cheese and serve with assorted crackers or pretzel sticks. You may also serve with roasted meats.

— Dee CheatwoodTalladega

KrauT balls

Makes 3 dozen.

8 oz. sausage¼ cup onion1 14-oz. can sauer-

kraut (drained well and squeezed between two paper towels)

2 tbsp. dry bread crumbs

1 3-oz. pkg. cream cheese

2 tbsp. parsley, chopped

1 tsp. prepared mus-tard

¼ tsp. garlic salt1/8 tsp. black pepper1 egg3 tbsp. milk1/3 cup flour

1 ¼ cup dry bread crumbs (for rolling)

In a skillet, cook and crumble sausage and onion until browned. Drain excess oil from skillet. Add sauerkraut, 2 Tbsp. bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Blend together and chill until mixture is firm. Shape mixture into small balls. Beat egg and milk together. Coat balls with flour, dip into egg and milk mixture, then roll in bread crumbs. Deep fry kraut balls until golden brown. Serve immediately or freeze. If you choose to freeze, place balls on a cookie sheet to freeze. When frozen, place balls in freezer bags. Thaw to room temperature and reheat on a cookie sheet for 15 to 20 minutes.


See Appetizers, Page 6

drained1 8-oz. pkg. cream

cheese, softened and diced

½ tsp. chili powder½ tsp. garlic powder

Preheat oven to 350 degrees. Mix all ingredi-ents in baking dish. Bake for 30 minutes. Serve with corn chips.


Call To Schedule An AppointmentMonday-Friday 8 am - 5 pm

295723

47344 US Hwy. 78, Lincoln, AL • 205-763-7848lincoln

Accepting

New Patients

Dr. Stan Jett, M.D.Family Practice

Milka Martinez, MDInternal Medicine/Liver Specialist

Brenda Bynum, M.S.M., C.R.N.P.Family Practice


From Page 5

AppetizersKraut Slaw reliSh

Ingredients:1 large jar sauerkraut

(drain and save juice)1 cup each celery, green

pepper, sweet onion, and 3 carrots, grated

Marinade:Juice from sauerkraut¼ cup oil1/3 cup vinegar1 ½ cup sugar

Refrigerate combined ingredients and marinate for 10 hours. Lasts a long time cold.

— Marcia SzpakTalladega

Mexi-Crab StuffedPePPerS

Filling:2 oz. roughly chopped

crabmeat (about 1/3 cup)2 wedges Laughing

Cow Light Creamy Swiss cheese

2 tbsp. canned black beans, drained and rinsed

2 tbsp. sweet corn ker-nels, thawed from frozen

Dash cayenne pepper

Coating/Peppers:6 fresh whole jalapeno

peppers¼ cup Fiber One bran

cereal3 Tbsp. yellow corn-

meal1 tsp. taco seasoning

mix¼ cup liquid egg sub-

stitute

Preheat oven to 350 degrees. Spray a large bak-ing sheet with nonstick spray. Combine all fill-ing ingredients. Set aside. Halve the peppers length-wise and remove stems and seeds. Wash halves and dry them very well. Evenly spoon filling into pepper halves. Place cereal in a sealable plastic bag. Crush cereal to breadcrumb con-sistency. Add cornmeal and

taco seasoning. Pour egg substitute into a shallow bowl. Gently cover pep-pers with egg substitute and then coat with crumb mixture. Bake in oven until coating is crispy and the peppers have softened, approx. 25-30 minutes.


PineaPPle uPSidedown biSCuitS

1 10-ounce can crushed pineapple

½ cup packed light brown sugar

¼ cup (½ stick) butter at room temperature

10 maraschino cherries1 (2-ounce package

refrigerated buttermilk bis-cuits (10 count)

Preheat oven to 400 degrees.

Grease 10 cups of a muffin tin. Strain the can of crushed pineap-ple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muf-fin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 min-utes. Invert the pan onto a plate to release biscuits. Serve warm.


PineaPPle andCreaM CheeSe

1 can small sweet pine-apple, drained well

1 8-oz pkg. cream cheese, softened

¼ cup mayonnaise

bread2-3 pkg. SplendaMix all ingredients

except bread. Mix well. Let cool. Remove crust from bread. Spread mixture on bread. Cut into quarters.


PuMPKin SeedS

Seeds from 1 pumpkin½ stick margarine

Save the seeds from your Halloween Jack-o’-lantern. Pick off as many strings as you can without spending all morning. Put seeds on a cookie sheet with sides and add ½ stick marga-rine. Toast in 325 degree oven, stirring occasion-ally until brown, approx. 30-45 minutes. Drain on paper towels and sprinkle with salt.

— Beverly HydeTalladega

SauSage MuffinS

1 pound bulk hot pork sausage, cooked and drained

1 10.75-oz.can cheddar cheese soup

½ cup milk3 cups baking mix (like

Bisquick)

Stir first three ingredi-ents until blended. Add baking mix and stir just until moistened and even-ly distributed. Fill greased muffin tins about 2/3 full. Bake at 400 degrees until done. Muffins will be moist, no need to over bake.

These are a great alter-native to sausage balls, as you don’t need to worry about the raw sausage get-ting done. They may be

baked in mini muffin tins for appetizers.

— Kimberly MoodyStewartville

Stuffed Celery

1 pkg. celery1 (-oz. pkg. cream

cheeseGreen olives with

pimientos in the middleMayonnaise

Open up cream cheese to soften. Wash celery and drain. Make sure all the water is off. Then cut into 4-inch pieces. Set aside in colander. Take the softened cream cheese with a strong fork and mash the whole block of it up. Take your olives on separate plate. (I use a paper plate for this.) Chop up olives to small diced pieces. Add to your

softened cream cheese. Add 2 tbsp. mayonnaise. Mash all this together. Try ½ cup olives diced up. You may want to add more olives and mayo, too.

This needs to be mixed up and needs to be thick.

Take your celery and put this stuffing in the middle. Make sure to taste the mixture beforehand in case olives may be a little too strong. You can add a little more mayo. Put on a plate into fridge to cool a little and serve.

Great for get-togethers. Also, very quick. Great for holidays like Christmas, Thanksgiving, New Years and Auburn ball games. Great any time. Enjoy! Try stuffing peanut butter in the celery sometimes.

— Karen HaynesMunford

NEW IMPROVEDLIPO PLUS

Lipotrophic B6-B12Injections $6-$15

Appetite SuppressantsPhentermine (Adipex)

Phendimetrazine(Bontril)

Doctor Supervised

280304

AnnistonWeight Control

256-231-7999Gadsden

Weight Control256-442-2686

$1000OFFwhen youpresent

this couponNew patients only. Thiscoupon cannot be used

with any other offer.Expires 12/31/11

KINGSNEW STORE OPEN IN SYLACAUGA

219-B JAMES PAYTON BLVD.Call Tim 256-245-7882

ALSO LOCATED AT GREYSTONE PARK5511 Hwy. 280, INVERSNESS, AL

Call Craig 205-981-2244

WE BUY GOLD, SILVER &

PLATNIUMDental Gold, Scrap Gold, Broken Jewelry, Silver/SterlingSilver, Coins

2941

64

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 7

FOOTE BROS. FURNITURE7TH ANNUAL WAREHOUSE INVENTORY LIQUIDATION!

SALE STARTS 10:00 AM THURSDAY, OCTOBER 27

INCREDIBLESAVINGS!

12 MONTHSNO INTEREST!

Many items at or BELOW COST!QUALITY NAME BRANDS YOU KNOW:

BROYHILL, LA-Z-BOY, KING HICKORY, VAUGHAN-BASSETT, STANLEY

SOFASfrom

$2974 DRAWER

CHEST$57

LIMIT 2

6 PC. BEDROOM

from

$397

LA-Z-BOYROCKER

RECLINERSfrom

$247

QUEENSIZE PILLOW

TOP MATTRRSS SETS

$247TAKING PLACE AT OUR FORMER

WAREHOUSE STORE 210 N. NORTON, SYLACAUGA 70% OFF!

Bring your truck or be ready for immediate delivery!

NO DEALERS PLEASE. ALL TENT SALE ITEMS SOLD AS-IS AND ARE

TAKE-WITH PRICED. FIRST COME, FIRST SERVED.

NO HOLDS. NO RETURNS.

UPTO

Additional items inside our huge showroom

2941

55

holiday cookbook


DessertsFirst place winner

Dee Cheatwood of Talladega’s cake, “Coffee and Cream Cake,” won first place in the Desserts Category this year, and the cake also took top honors in “Best of Show” by the judges.

Cheatwood says the “Coffee and Cream Cake” is made from a recipe by the famous Southern cook Paula Deen. The recipe was featured in a 2007 holiday cooking issue of Deen’s magazine.

Cheatwood also won first place in the Vegetable-Vegetable Casserole Category for her Double Corn Casserole in first round judging, and this dish went on to be declared overall winner by the judg-es in the final round of judging. It can be found spotlighted elsewhere in the cookbook.

Here is her prize win-ning Coffee and Cream Cake:

COFFEE and CREAMCAKE

2 1/2 cups all-purpose flour

1 ¾cups sugar1 1/2 teaspoons baking

soda1 teaspoon baking pow-

der

1/2 teaspoon salt1 cup Canola oil1/2 cup strong brewed

coffee1/2 cup coffee flavored

liqueur3 large eggs1 cup sour cream

Preheat oven to 325 degrees. Lightly grease and flour 3 (8-inch) cake pans.

In a large bowl, com-bine flour, sugar, baking soda, baking powder and salt. Add oil, liqueur and eggs. Beat at medium speed with electric mixer until smooth. Stir in sour cream. Pour into pre-pared pans and bake 30-32 minutes or until center tests done. Remove from oven to cooling racks. Let cool in pans for 10 min-utes. Remove from pans and cool completely on wire racks. Spread frost-ing between layers and on top. DO NOT FROST SIDES.

FROSTING1 teaspoon unflavored

gelatinOne-fourth cup cold

water2 cups heavy whipping

cream1/4 cup sugar2 tablespoons coffee fla-

vored liqueurIn a small bowl, soften

gelatin in one-fourth cup cold water. Microwave gel-atin mixture on HIGH in 30-second intervals until dissolved (approximately 1 minute total). Set aside and let cool for 5 minutes.

In a large bowl, beat whipping cream at medi-

um-high speed with an electric mixer until slightly thickened. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir in gelatin mixture and liqueur. Cover and chill for 4 hours.

100 HOlE CAKE

Cake:1 yellow cake mix1 pkg. lemon instant

pudding4 eggs¾ cup oil¾ cup orange juice

Mix all ingredients together; bake at 325 degrees in oblong pan 45 minutes. Leave in pan. Punch 100 holes in cake with a fork. Pour icing over cake while warm.

Note: glass pan makes a nice crunchy side, and cooking time is less — 30 to 35 minutes.

Icing:2 cups confectioner’s

sugar2 tablespoons butter1/3 cup plus 2 table-

spoons orange juice

Cook over low heat until melted.

—JaimeS.Barrows

MATTRESS & MORE1911 Martin St. S., Suite 8, Pell City, Al

205-338-2335279445

•Liftchairs •Recliners •Back Support Bedding •Adjustable Beds10% Off Total Purchase For All Senior Citizens

Offer expires 12/31/11

294181

J & J DRUG COMPANY13 8th Ave. S.W.

Childersburg256-378-7761

Doug Calvin,R.Ph. • LaShane Calvin, R.Ph.Royce Warren, R.Ph.

For God so loved the world, the he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. John 3:16

AlMOST HEAvENCAKE

1 yellow cake mix, pre-pared as directed

1 package cream cheese, softened

1 large can crushed pineapple (do not drain)

1 package instant vanil-la pudding mix, prepared as directed

1 tub Cool Whip

Prepare yellow cake mix in a 9 x 13-inch glass pan. Bake as directed. Cool 5 minutes. Spear with fork all over. Pour can of crushed pineapple (including juice) over cake evenly. Prepare package of vanilla pudding mix in a bowl. Add pack-age of cream cheese and blend together with elec-tric beaters. Spoon over cake. Spread Cool Whip over top to seal.

—ShelleyAtkinson

BANANAS FOSTERPIE

2 cans condensed milk

Take paper off unopened cans. Use a stock pot and submerge cans in water. Completely covered, boil for 3 hours, keeping the water over the cans. Cool and open cans.

2 graham cracker pie crusts

4 bananas

Slice 2 bananas per pie crust. Pour one can of caramel (condensed milk that has been cooked) over each pie. Top with Cool Whip and sprinkle top with chopped pecans and banana slices.

—BobbyHawthorneWeogufka

BluEBERRy MuFFINS

1 pkg. Duncan-Hines Moist Deluxe white cake mix

2 tbsp. all-purpose flour

1 tsp. baking powder2/3 cup milk3 large eggs1/3 cup Crisco oil1 cup rinsed fresh or

well-drained, thawed fro-zen blueberries

Preheat oven to 375 degrees. Combine dry cake mix, flour and baking powder in a large bowl. Beat milk, eggs and oil together with fork. Add to mixture in bowl and stir just until ingredients are moistened. Fold in blue-berries. Spoon batter into muffin cups. Bake at 375 degrees for 15-20 min-utes. Makes 24 cups.

—SabrinaR.HallChildersburg


Butter Pecancake

1 box butter pecan cake mix

5 eggs1 cup chopped nuts1 box instant vanilla

pudding mix1 8-oz. pkg. sour

cream½ cup cooking oil½ cup water1 can coconut pecan

frosting

Mix all ingredients together. Pour into tube pan. Bake in oven at 350 degrees for 30 minutes. Turn oven down to 300 degrees and bake for 1 hour. Turn cake out of pan while still hot.

—HelenStarnesSmithRiverside

DessertsFrom Page 8

Butterfingercake

1 German Chocolate Cake mix (Duncan-Hines), prepare as directed in a 9x13 pan and add:

1 king-size Butterfinger, crushed

As soon as it comes out of the oven, take a wood-en spoon and punch holes in cake with small end. Pour 1 can Eagle Brand milk and ½ bottle cara-mel ice cream sauce over hot cake. Let cool. I like to bake mine the night before and put in refrig-erator overnight. Ice with Cool Whip and crush 1 king-size Butterfinger and sprinkle over the top.

—SherryHaySylacauga

caramel BreadPudding for two

4 slices light bread1 sugar free vanilla

pudding snack

¼ cup egg substitute½ tsp. vanilla extract2 tbsp. fat free or light

caramel dip¼ cup fat free Reddi-

Whip¼ tsp. cinnamon

Lightly toast bread slices. Spray 2 microwave-safe mugs with nonstick spray. Tear bread into bite-sized pieces and divide between mugs. In a small bowl, combine pudding, egg substitute, and vanil-la. Divide the mixture between the mugs and stir to coat bread. Place mugs in microwave and cook for 2 minutes until mostly set. Add 1 tbsp. caramel to each mug and gently stir. Microwave for 1 addition-al minute. Allow to cool slightly. Top each with Reddi-Whip and sprinkle with cinnamon.

—PatriciaWeathersSylacauga

caramel orangerings

1 tablespoon butter½ cup orange marma-

lade¼ cup chopped nuts1 cup brown sugar1 teaspoon cinnamon2 10-oz. cans butter-

milk biscuits½ cup melted butter

Grease 3-quart Bundt pan with butter. Place spoonfuls of marmalade in pan and sprinkle with nuts. Combine sugar and cinnamon in a bowl; set aside. Separate biscuits, dip in butter, then in sugar mixture. Stand biscuits on edge in pan, spacing even-ly. Bake at 350 degrees for 30 to 40 minutes until brown. Cool upright in pan 5 minutes. Invert onto serving plate.

—EdnaButlerSylacauga

caramel Poundcake

Serves 16-20.

1 16-ounce box light brown sugar

1 cup sugar2 sticks margarine, at

room temperature½ cup Crisco shorten-

ing5 large eggs, at room

temperature3 cups all-purpose

flour1 tablespoon baking

powder¼ teaspoon salt 1 cup whole milk1 teaspoon vanilla fla-

voring1 cup finely chopped

pecans

1. Preheat oven to 350 degrees.

2. Sift together flour, baking powder, and salt. Set aside.

3. Cream sugars, margarine, and shorten-ing thoroughly.

4. Add one egg at a time, beating well after each addition.

5. Add dry ingre-dient mixture alternately with milk. Add vanilla; fold in pecans.

6. Pour batter into well greased and floured tube pan. Bake at 350 degrees for 1 hour and 30 minutes. Check for doneness. Remove pan to cooling rack. Cool in pan for 10 minutes. Turn out on rack to cool.

—DeeCheatwoodTalladega

carrot Poundcake

Serves 16-18.

1 ½ cups canola oil2 cups sugar

3 cups self-rising flour1/8 teaspoon salt1 teaspoon ground

cinnamon4 large eggs1 cups flaked coconut2 cups grated carrots1 cup chopped wal-

nuts or pecans

1. Preheat oven to 325 degrees.

2. Sift together four, salt and cinnamon and set aside.

3. Put oil and sugar in large bowl of electric mixer. Beat until well combined.

4. Add sifted dry ingredients alternately with eggs. Add coconut, carrots and nuts; mix well. Pour into tube pan and bake at 325 degrees for 1 hour or until cake tests done. Place pan on rack to cool for 10-15 minutes. Turn out on rack to cool completely.

—DeeCheatwoodTalladega

cherry crisP

1 cup flour1 tsp. baking powder1 cup sugar¾ stick of butter or

oleo, melted and slightly cooled

1 egg

Measure dry ingredi-ents and sift together. Add butter and mix well; add egg and mix well. Spoon mixture over top of one of the following:

1 can tart cherries1 cup sugar½ can water

or

1 can sliced apples½ cup sugar½ cup water

Bake at 425 degrees until brown on top, approx. 20-25 minutes.

—MyrtalinePfannkuche

PellCity

chocolatecovered

strawBerry cakeBalls

1 box strawberry cake mix

1 18-oz can vanilla cake frosting

1 24-oz package choco-late flavored almond bark

Make cake as directed on box. Cool completely. Crumble cake into a large mixing bowl. (Trimming all the brown crust from the cake will make a pret-tier cake ball.) Gradually add cake icing to crumbs to form a cake dough that is easy to handle and not sticky or crumbly. The dough should be easy to roll into balls. Roll into 1-inch balls and place on a cookie sheet. Place in refrigerator or freezer until cold. Melt chocolate coat-ing according to package directions. Dip cake balls

See Desserts, Page 10

ALL DAY THURSDAY SPECIALS

Open Monday-Saturday 11 a.m.-10 p.m., Sunday 11 a.m.-9 p.m.

200 Vaughan Lane, Pell City, AL (205) 338-4801

Steak or Chicken Fajitas$795

Margarita’s$2.50

2792

25

Draft Beer$1.25

NOW OPEN IN PELL CITY

$500 OFFTOTAL OF $20

OR MOREDINE-IN ONLY

Limit 1 coupon per group. Not valid on Fridays

COUPONBUY 1-GET

2ND HALF OFFINCLUDES LUNCH

OR DINNER COMBOSDINE-IN ONLY

Limit 1 coupon per group. Not valid on Fridays

COUPON


DessertsFrom Page 9

into chocolate to coat and place on wax paper to harden. Bring to room temperature to serve.

Cake balls can also be made from any combi-nation of cake mix and icing, and can alternately be dipped in white choco-late bark. They are great to serve at showers and teas.

— Barbara JohnsonChildersburg

ChoColate Bugles

1 block chocolate bark2 6-oz. packs of Caramel

flavor Bugles (“Sweet & Salty” on bag)

Melt bark in micro-wave about 1 ½ minutes. Stir well. Pour 2 packs of Caramel Bugles into chocolate. Coat all pieces well. Spread into clusters on parchment paper. Let harden. Enjoy!

Makes a great ballgame snack!

— Jan Crumpton

ChoColate ChileCookies

2 oz. unsweetened bak-ing chocolate squares, chopped

1 cup all-purpose flour1 tsp. baking soda½ tsp. salt¼ tsp. cayenne pepper½ cup sliced almonds1 cup packed brown

sugar1/3 cup sugar2 large eggs, at room

temperature1 tsp. vanilla extract

Preheat oven to 350 degrees. Spray 2 cookie sheets with cooking spray. Melt the chocolate in microwave at 15-second intervals until half is melt-

ed. Stir chocolate to finish melting. Set aside.

Whisk together flour, soda, salt, and cayenne in a medium bowl. Place almonds in skillet over medium heat, stirring often until lightly browned. Beat sugars and eggs in a large bowl. Beat in melted choc-olate and vanilla. Stir in the flour mixture with a wooden spoon. Add toast-ed almonds.

Drop by rounded tea-spoons, 2 inches apart, onto cookie sheets. Bake in oven for 5 minutes. Turn and rotate pan. Continue baking until firm and slightly puffed, about 10 minutes. Cool on cookie sheets five minutes before transferring to a wire rack.


ChoColate gravy

1/3 cup cocoa1/3 cup flour1 cup sugar1 ¼ cups milk

In sauce pan mix first three ingredients and add milk. Bring to a boil. Turn heat to medium and cook until thickened. Serve over biscuits.


ChoColate MaltCake

2 ¼ cups all-purpose flour

1 ¼ cups sugar¾ cups cocoa powder1 ½ teaspoons baking

soda1 teaspoon baking pow-

der½ teaspoon salt1 cup whole milk1 cup malted milk pow-

der1 cup canola oil3 large eggs

1 cup sour cream1 teaspoon vanilla

extractChocolate Malt Icing

(recipe follows)Garnish: malted milk

balls

1. Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

2. In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mix-ture, beating at medium speed until smooth. Add sour cream and vanilla, beating just until com-bined.

3. Pour batter even-ly into prepared pans and bake for 20 minutes or till center tests done. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks.

4. Spread chocolate malt icing between layers and on top and sides of cake. Garnish with malted milk balls on top center and around the edges at bottom.

ChoColate MaltiCing

Makes 4 cups

1 cup butter, softened

1/2 cup unsweetened cocoa powder

3/4 cup heavy whip-ping cream

1/2 cup malted milk powder

5 cups confectioner’s sugar

In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy. In a small bowl, combine cream and malted milk powder, stirring until dis-solved. Add cream mixture to butter mixture, beat-ing at low speed to com-bine. Gradually beat in confectioner’s sugar until smooth.


ChoColate PeCanCoBBler

6 tbsp. butter1 ¾ cup sugar, divided1 cup self-rising flour6 tbsp. cocoa powder,

divided½ cup milk1 tsp vanilla½ cup chopped pecans½ cup toffee bits1 ½ cups boiling watervanilla ice cream or

Cool-Whip

Preheat oven to 350 degrees. Place butter in an 8 x 8-inch dish and place in

oven to melt (3-4 minutes). Remove and set aside. In a medium bowl combine ¾ cup sugar, flour and 2 Tbsp. cocoa powder. Add milk and vanilla, whisking until smooth. Pour over melted butter in dish. In a separate bowl, combine pecans, toffee bits, remain-ing cup sugar and 4 Tbsp. cocoa powder. Sprinkle over batter. Slowly pour boiling water over top of cobbler. Bake 40-50 min-utes or until top appears set. Serve warm with ice cream or Cool-Whip and chopped pecans.

— Anne PowersMunford

ChoColate syruPDiP Cake

1 box chocolate cake mix, prepared and split into 4 layers

Chocolate syrup

Frosting:1 8-oz. cream cheese,

softened1 box powdered sugar

1 8-oz. Cool Whip

Mix all ingredients well.

To layer up:Put frosting in bottom

of bowl. Layer up cake lay-ers and frosting, drizzling chocolate syrup over frost-ing each time. End with frosting. Make lattice on top with chocolate syrup and cherries.

— Deborah Roman

CoConut Chess Pie

1 ½ cup sugar2 tablespoons flour2 eggs1 cup milk1 stick butter1 teaspoon vanilla1 ½ cup coconut2 pie crusts

Mix all ingredients and pour in pie crust. Bake at 350 degrees until pie is firm, about 45 minutes.

— Sherry HaySylacauga


DavisCarpet Service, LLC59400 Hwy. 77 S., Talladega

256-362-5636

43 YEARS EXPERIENCE

Come Visit Our Showroom!•Carpet •Vinyl •Tile

•Hardwood & Laminates•Residential & Commercial

•Sales & Installation

280305

FREE ESTIMATES35161 US Hwy. 280, Sylacauga256-378-6747 294157

• ABEKA Curriculum • ALCNP Food Program • Qualifi ed Personnel•CPR and First Aid Trained

Day Care and Kindergarten

Child Care For 3 Weeks to 5 Year Olds

& After School. Call To Register.

Debbie GarnerOwner/Director


DessertsFrom Page 10

Christmas miCe

1 jar maraschino cher-ries with stems

1 block chocolate bark1 bag slivered almonds1 bag Hershey’s kisses1 tub red icingwax paper

Get everything laid out. Drain cherries — no excess juice. Unwrap Hershey’s kiss. Pick out the best almond slivers for ears. Put chocolate bark in microwave and melt. (Do not overheat.) Roll out wax paper. Dip cherries and stems in chocolate. Lay on wax paper. (This is the body and tail.) Take the big end of the slivered almond and dip in chocolate bark. Press against cherry about half-way up the ears. Dip the flat end of the Hershey’s kiss in chocolate bark and press against cherry and almonds. Pipe red icing for eyes and nose.


CoConut Delight

1st Layer:1 stick oleo, soft1 cup plain flour½ cup chopped pecans

Bake at 350 degrees 20 minutes in 9x13-inch pan. Cool.

2nd Layer:8 oz. cream cheese

(soft)1 cup Cool Whip1 cup powdered sugar

Mix together and spread on first layer. Then sprinkle with frozen coco-nut.

3rd Layer:2 pkgs. instant coconut

pudding3 cups milk

Mix pudding with milk and spread on sec-ond layer.

4th Layer:Add rest of large Cool

Whip. Spread on third layer. Then sprinkle with coconut. Add toasted pecans (chopped) when ready to serve.


CoConutmaCaroons

Prep Time: 10 minutesBake Time: 17 minutesMakes about 4 dozen.

1 14-oz. can Eagle Brand sweetened con-densed milk (NOT evapo-rated milk)

2 teaspoons vanilla extract

1 to ½ teaspoons almond extract

2 7-oz. packages flaked coconut (5 1/3 cups)

1. Preheat oven 325 degrees. Line baking sheets with foil. Grease and flour foil. Set aside.

2. In large bowl, combine the sweetened condensed milk, vanil-la, and almond extract. Stir in coconut. Drop by rounded teaspoonfuls onto foil-lines sheets; with spoon, slightly flatten each mound.

3. Bake 15 to 17 minutes or until golden. Remove from baking sheets; cool on wire rack. Store loosely covered at room temperature.

Variations:Macaroon Chocolate

Drops: Prepare and bake as above. Press solid milk chocolate candy star into center of each macaroon immediately after baking.

Chocolate: Omit almond extract. Add 4 1-oz. squares unsweet-ened chocolate, melted. Proceed as above.

Chocolate Chip: Omit almond extract. Add 1 cup mini chocolate chips. Proceed as above.

Cherry Nut: Omit almond extract. Add one

cup chopped nuts and 2 tablespoons maraschino cherry syrup. Press mara-schino cherry half into center of each macaroon before baking.

Rum Raisin: Omit almond extract. Add 1 cup raisins and 1 teaspoon rum flavoring. Proceed as above.

Almond Brickle: Add

½ cup almond brickle chips. Proceed as above. Bake 10 to 12 minutes. Cool 3 minutes; remove from baking sheets.

Maple Walnut: Omit almond extract. Add ½ cup finely chopped wal-nuts and ½ teaspoon maple flavoring. Proceed as above.

— Lola Remson

CoConut PeCaniCing

1 cup evaporated milk1 cup sugar3 egg yolks2 sticks butter1 teaspoon vanilla fla-

voring

Cook all together till


SERVICES OFFERED:•Cervical Cancer Vaccine •Comprehensive Care For Women •General Obstetrics and Gynecology Care •Osteoporosis Evaluation and Treatment •Infertility Evaluation•Operative Laparoscopy•Abnormal Pap Smear Evaluation and Treatment

Our Patients, Our Priority....Your health and that of your baby are important to us. That’s why we offer a full line of prenatal care and gynecological services. Our staff of professionals are on hand to help you with diet, exercise, testing and more.

DENNIS F. DASE, M.D.HECTOR CACERES, M.D.

WILLIAM P. SMITH, M.D.

•Urinary Incontinence & Urodynamics•Endometrial Ablation Procedure •3D & 4D Ultrasound•Urogynecology•Minimal Invasive Gynecological Surgeries

TO SCHEDULE AN APPOINTMENT CALL256-362-1410 • 724 Stone Ave., Talladega

talladega ob-gyn

295739



butter melts, sugar dis-solves and mixture gets a little thick and bubbles. Then add:

1 cup chopped-up pecans

1 cup coconut

Then pour on top of cake in square pan, or enough to ice 2 round layers of cake. Great on yellow butter recipe cake. Even better on devil’s food cake. Great for any time of the year, but especially around holidays.


CoConut PoundCake

1 cup butter, softened½ cup all vegetable

shortening2 cups sugar5 large eggs3 cups all-purpose flour½ teaspoon baking

powder½ teaspoon salt1 cup milk1 teaspoon coconut

extract1 teaspoon rum extractCoconut Pound Cake

Icing

Preheat oven to 325 degrees. Spray a 12 to 15 cup tube pan with nonstick baking spray with flour. In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt; sift. Add flour mix-ture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Add extracts. Pour into pre-pared pan. Bake for 1 hour

and 15 minutes, or until a wooden pick inserted in center comes out clean. Pour Coconut Pound Cake Icing over warm cake.

CoConut PoundCake ICIng

½ cup sugar¼ cup water½ teaspoon almond

extract

In a small saucepan, combine sugar, water and extract. Bring to a boil, and boil for 1 minute. Brush over cake.


CoConut PoundCake

Serves 18-20.

2 cups sugar1 cup Crisco shorten-

ing5 eggs1 package flaked coco-

nut1 cup whole milk2 cups all-purpose flour1 ½ teaspoons baking

powder½ teaspoon salt1 teaspoon coconut fla-

voring1 teaspoon butter fla-

voring1 teaspoon almond fla-

voring

1. Preheat oven to 350 degrees. Generously grease and flour a tube pan or Bundt pan.

2. Cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Add coco-nut and milk.

3. Add flour that has been sifted with baking powder and salt. Add fla-vorings; mix well.

4. Pour into pre-pared pan and bake at 350 degrees for 1 hour. Cool in pan for 10 minutes.

Remove to rack and cool completely.


CranberryPumPkIn bars

1 cup packed brown sugar

4 Tbsp. margarine, at room temperature

1 cup canned pumpkin puree

1 large egg1 large egg white1/3 cup buttermilk1 ¼ cup all-purpose

flour1 ½ cup uncooked old-

fashioned oats1 Tbsp. pumpkin pie

spice½ tsp. baking soda½ tsp. salt2/3 cup dried cranber-

ries

Heat oven to 350 degrees. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour. In a large bowl, cream sugar

and margarine. Beat in egg, egg white, pumpkin puree, and buttermilk. In a medium bowl, combine flour, oats, pumpkin pie spice, baking soda, and salt. Stir into pumpkin mixture until just moist-ened, add cranberries and mix gently. Spread batter into pan and bake 20-25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.


Cranberry-PeCanClusters

Makes 3 dozen.

2 cups pecans, chopped1 12 oz. pkg. Toll-House

premier white morsels1 ½ cup Craisins,

chopped

Preheat oven to 350 degrees. Place pecans on ungreased pan for 7-10 minutes until toasted. Microwave white morsels

on high for 30 second intervals, stirring occa-sionally, until melted. Add pecans and cranberries, stirring until coated. Drop by teaspoonfuls onto wax paper. Let set.

— Deborah Roman

Creamy FruItFluFF

1 8-oz. can crushed pineapple in juice, und-rained

1 .3-oz. package sugar-free orange gelatin

1 .3-oz. package sugar-free lemon gelatin

1 12.75-oz. jar Smucker’s Apricot Sugar-Free preserves

1 16-oz. container lite Cool Whip, thawed

Place pineapple with juice in microwave-safe medium bowl. Microwave on high for 1 minute. Add both flavors gelatin pow-der and stir for 1 minute or until dissolved. Chill 15 minutes.

Stir in preserves. Fold in whipped topping. Chill for 1 hour or until firm.

— Elaine ParkerChildersburg

Creamy lemonnut bars

½ cup or 1 stick butter, softened

1/3 cup + 1 tbsp. pow-dered sugar

2 tsp. vanilla1 ¾ cups all-purpose

flour, divided1/3 cup chopped

pecans1 8-oz. package

Philadelphia cream cheese, softened

2 cups sugar3 eggs½ cup lemon juice1 Tbsp. grated lemon

peel

Preheat oven to 350 degrees. Line a 13x9-inch baking pan with foil and spray with cooking spray. Mix butter, 1/3 cup of


WAITES TIRE & SERVICE CENTER

310 Battle St. • Talladega256-362-6632

SERVICES:•Oil Changes •Complete Brake Service •Tune-ups •Service Transmissions •Shocks & Struts •Computer Analysis •Laser Alignments

ANY TIRES, ANY SIZES, ANY BRANDS....COMPETITIVE PRICES!

Your One Stop Shop!

272885

Specialty children’s clothing, shoes and gifts

256-378-7710

33609 Hwy. 280 ~ Childersburg(Next to Amen Corner)

294136


271723

“Come Home To Us”Metro Bank

Insurance products are not FDIC Insured

MB Financial Services, Inc.Personal and Commercial Insurance

M e m b e r

We at Metro Bank believe in the power of local business. In these trying times we want to encourage everyone to shop locally.

Remember we are never so powerful as when we work together.

We are a Full Service Bank offering a variety of products to fi t your needs.

Pell City • Ragland • Lincoln • Hefl inAshville • Southside • Moody

Drive Thru BankingAvailable at 7:30 a.m.

Open Every FridayUntil 5:30 p.m.

Residential Mortgage Lending

MB



powdered sugar, and vanilla in a large bowl. Gradually stir in 1 ½ cups of the flour and pecans. Press dough firmly onto bottom of prepared pan. Bake 15 minutes.

Beat cream cheese and granulated sugar in a medi-um bowl with mixer on high speed until blended. Add remaining ¼ cup of flour and eggs. Beat until blended. Stir in lemon juice and lemon peel.

Pour over baked crust in pan. Bake 30 minutes or until set. Remove from oven and cool complete-ly. Sprinkle with 1 tbsp. powdered sugar. Cut into squares to serve. Yields approx. 24 squares.


Date Balls

2 cups Rice Krispies1 stick butter2 cups confectioner’s

sugar1 8-oz. pkg. dates1 cup chopped pecans

In a large saucepan, melt butter over medium heat. Add dates, stirring well until thoroughly heated. Remove from heat. Add pecans and Rice Krispies. Roll mixture into 1-inch balls, then roll each into confectioner’s sugar.


Deep Dish applepie (englanD)

Serves 10-12.

10 cups sliced apples1 cup sugar1 cup water2 cups brown sugar1 cup butter, at room

temperature1 cup whole milk

2 cups all-purpose flour¼ teaspoon salt1 ½ teaspoon vanilla¾ teaspoon apple pie

spice1 cup chopped walnuts

1. Preheat oven to 375 degrees. Coat a 9x13-inch baking dish with cooking spray.

2. Combine apples, sugar, and water. Pour into prepared pan.

3. Cream brown sugar and butter. Add milk, flour, salt, vanilla, and apple pie spice. Pour over apple mixture.

4. Bake at 375 degrees until apples are tender; check after 35-40 minutes. Remove from oven. Serve warm with vanilla ice cream or fresh whipped cream.


Deep Dish apple pie (englanD)

Serves 10-12.

10 cups sliced apples1 cup sugar1 cup water2 cups brown sugar1 cup butter, at room

temperature1 cup whole milk2 cups all-purpose flour¼ teaspoon salt1 ½ teaspoon vanilla¾ teaspoon apple pie

spice1 cup chopped walnuts

1. Preheat oven to 375 degrees. Coat a 9x13-inch baking dish with cooking spray.

2. Combine apples, sugar, and water. Pour into prepared pan.

3. Cream brown sugar and butter. Add milk, flour, salt, vanilla, and apple pie spice. Pour over apple mixture.

4. Bake at 375

degrees until apples are tender; check after 35-40 minutes. Remove from oven. Serve warm with vanilla ice cream or fresh whipped cream.


easy appleCinnamon CrumB

Cake

Crumb Topping:1 cup plain flour1 cup light brown sugar,

packed1 tsp. cinnamon1 stick cold butter

Mix dry ingredients in a medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Set aside.

Cake:1 box white cake mix1 can apple pie filling3 eggs½ stick butter, softened1 cup chopped pecans

Pour apple pie filling into large mixing bowl. With a sharp knife against side of the bowl, chop apples into bite-sized pieces. Add remaining ingredients and mix well using hand mixer. Pour into a 9x13-inch pan sprayed with cook-ing spray. Sprinkle with crumb topping and bake in a preheated 350-degree oven for 50-55 minutes. Serve warm with whipped cream or ice cream.


ÉClair Cake

1 3.5-oz. package of instant vanilla pudding mix

4 oz. Cool Whip1 ½ cups of milk1 package of graham

cracker squares½ tub of chocolate

frosting

In a medium bowl, mix together the pudding, milk, and Cool Whip. In an 8x8-inch dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish. It doesn’t have to be pretty or perfect. Spread half of the pudding mixture on top of the crackers. Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of crack-ers. Top with a final layer of graham crackers. Put plastic wrap over the dish and put in fridge for about 30 minutes to and hour to allow pudding to set.

When ready, put the tub of chocolate frosting in the microwave for about 30 seconds to soften (remove lid and aluminum foil top before microwaving). Take out and stir frosting. It should be easily spread-able now. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of gra-ham crackers. Place plastic wrap over top of dish and put back in fridge. Now, forget about this dessert until tomorrow.

This dessert gets bet-ter over time. The gra-ham crackers need time to soften up. When ready to serve, slice in squares and enjoy cold.

Cook’s note: This dessert does not take long to pre-pare, but it definitely needs a lot of time to set up. Make this the night before you actually need to serve it.


elvis presley Cake

1 white cake mix

Add 1 cup white sugar to cake mix. ¼ cup oil added to cake mix. Otherwise bake cake as directed on box.

Bake in 9x13-inch glass pan. Cool. Combine pine-apple with juice, ½ cup margarine, ½ box pow-dered sugar. Cook together until slightly thick, add. 1 teaspoon vanilla flavor-ing added. ½ cup finely chopped pecans or wal-nuts.

Poke holes in cake. Pour pineapple mixture over cake. Let set for an hour or two before serving. Keep cool.


georgiaCornBreaD Cake

1 cup sugar1 cup brown sugar,

packed1 ½ cups self-rising

flour4 large eggs, beaten1 cup oil2 cups chopped pecans1 tsp. vanilla

Combine all ingredi-ents. Mix well by hand. Preheat oven to 350 degrees. Line a 9x13-inch pan with foil, letting foil hang over edges. Spray foil with cooking spray. Spread batter in pan. Bake 30-35 minutes. Let cool. Remove foil and cut into squares to serve.

Delicious! The longer it sets, the better it gets!


honey Bun Cake

1 box yellow cake mix1 8-oz sour cream4 eggs¾ cup vegetable oil1 cup brown sugar1 tablespoon cinnamon

Mix cake mix, sour


FAMILYVISION CENTER

Located in Talladega Plaza(Next to Margarita’s)

256-362-6466

Bring Things Into FocusGet all your RX’s for glasses fi lled here.

• Quality Service• Competitive Prices• Good Selection• Designer Frames• Budget Frames• Contact Lenses

ServiceYouCanTrust

Mon.-Fri.9-5

Sat. 9-12

JULIE MOON, ABOC

246863


Dessertscream, eggs, and oil until mixed well. Pour ½ of batter in a greased 9x13-inch pan. Sift brown sugar and cinnamon together. Sprinkle evenly over bat-ter. Spoon remaining bat-ter over brown sugar mix and spread evenly. Bake at 325 degrees 40 minutes. Glaze while hot.

Glaze:2 cups sifted confec-

tioner’s sugar4 tablespoons milk¼ tsp. cinnamon1 tsp. vanilla

Mix until smooth, add-ing more milk if needed.

— Edna ButlerSylacauga

From Page 14 Honey Spice cake

1 ½ cups all-purpose flour

¾ tsp. baking powder½ tsp. baking soda1/8 tsp. salt1 tsp. ground cinna-

mon¾ tsp. ground allspice2 large eggs¼ cup sugar2 Tbsp. canola oil½ cup honey¼ cup unsweetened

applesauce1 tsp. lemon zest¼ cup sliced almonds

Preheat oven to 350 degrees. Coat loaf pan with cooking spray. In a large bowl, combine flour, baking powder, soda, salt, and spices. In another bowl, beat eggs. Add sugar,

oil, and honey. Beat until combined and mixture is pale yellow. Stir in apple-sauce and lemon zest. Slowly incorporate flour mixture into egg mixture. Mix thoroughly, but do not over-beat. Spoon bat-ter into prepared pan. Sprinkle with almonds. Bake in middle of oven 40 to 45 minutes. Cool cake in pan 15 to 20 minutes and then cool cake on a wire rack. Slice into 12 pieces and serve.


HoneycomBGoodieS

1 14 ½-oz.pkg. Honeycomb cereal

1 lb. white candy coat-ing

2/3 cup creamy peanut butter

Place cereal in a large bowl, set aside. In a sauce-pan over low heat, stir candy coating and pea-nut butter until smooth, about 10 minutes. Pour over cereal and stir until coated. Immediately spread onto two greased baking sheets. Cool com-pletely. Store in airtight container.

Yield: about 20 cups— Dotty Lessley

iriSH Soda Bread

Makes 10 servings.

3 cups all-purpose flour

2 tbsp. sugar, plus extra for sprinkling

1 ½ tsp. baking soda

¾ tsp. salt¼ cup butter or marga-

rine, cut into pieces1 cup roughly chopped

pecans (optional)½ cup golden raisins½ cup dried Bing cher-

ries or dried cranberries½ tsp. caraway seed1 ½ cups buttermilk

Heat oven to 375 degrees. Combine flour, sugar, baking soda, and salt. Using a pastry blender or two knives, cut in but-ter until mixture resem-bles coarse crumbs. Toss in pecans, raisins, cher-ries or cranberries, and caraway seed; then stir in buttermilk with fork until just blended. On a floured board with lightly floured hands, knead 8-10 times. On a greased

baking sheet, form dough into a 7-inch round. Cut a large X into top. Sprinkle with additional sugar. Bake 35-40 minutes or until lightly browned and cooked through.

— MyrtalinePfannkuche

Pell City

kentuckyBourBon WHiSkey

cake

1 2-layer package yel-low cake mix

1 4-ounce package vanilla instant pudding mix

4 eggs½ cup vegetable oil½ cup water1 cup chopped pecans


holiday cookbook

2 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011


Santa’s Helper




Combine cake mix, pudding mix, eggs, oil and water in mixer bowl; beat well. Stir in pecans. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Pour Whiskey Topping over hot cake. Cool in tube pan. Remove to serving plate.

Yield: 15 servings

Whiskey Topping¼ cup water½ cup Jim Beam whis-

key½ cup butter1 cup sugar

Combine water, whis-key, butter and sugar in saucepan. Bring to a boil. Simmer for 3 ½ minutes, stirring frequently.

Yield: 15 servings

—SarahDearmanLincoln

kisses For sanTaMakes 2 ½ dozen

cookies.

2 cups sifted flour¾ cup sugar2 sticks softened but-

ter1 cup finely chopped

pecans8-oz bag of Hershey’s

Kissespowdered sugar for

dusting

Cream together sugar and butter until smooth. Stir in flour. Fold in pecans. Seal dough in plas-tic wrap and chill at least 30 minutes. Meanwhile, remove foil from kisses. Completely cover each chocolate with enough dough to make a 1-inch ball. Place on ungreased cookie sheet and bake for 12 minutes at 350 degrees

until lightly firm. Sift pow-dered sugar over tops while still warm.

—LindaS.TemplinSteele

Lemon meringuepie

Vanilla wafer pie crust:1 box vanilla wafers,

crushed (reserve 5 for top-ping)

½ cup margarine, melt-ed

½ cup sugar, white

Blend all and put into greased 9x13-inch pan. Press firmly and up sides. Bake at 375 degrees for 5 minutes. Cool before filling.

Lemon pie filling:6 egg yolks2 14 oz. cans Eagle

Brand milk1 cup lemon juice

Beat egg yolks with wire whisk. Mix in Eagle Brand milk and lemon juice. Let thicken. Pour into cooled pie crust. Top with meringue from reserved egg whites. Sprinkle 5 crushed vanilla wafers on top. Bake at 375 degrees for 8 minutes or until brown. Refrigerate.

—DeborahRoman

LemonWhippersnaps1 pkg. lemon cake mix4 oz. Cool Whip (may

need a little extra if too dry)

1 eggpowdered sugar

Preheat oven to 350 degrees. Grease cookie sheets. Combine cake mix, cool whip and egg in a large bowl. Stir until well mixed. Drop by teaspoon-ful into powdered sugar and roll to coat. Place 1 ½ inches apart on cookie sheet. Bake 10-15 minutes until light golden brown.

Remove from cookie sheet to cool.

—DeborahRoman

Luscious Lemoncheesecake

Makes 8 servings.Prep time: 10 minutes,

plus refrigerationBake time: 40 minutes

2 8-oz pkgs. Philadelphia cream cheese, softened

½ cup sugar½ tsp. grated lemon

peel1 tbsp. fresh lemon

juice½ tsp. vanilla2 eggs1 Honey Maid graham

pie crustPreheat oven to 350

degrees. Beat cream cheese, sugar, lemon peel, lemon juice, and vanilla with electric mixer on medium speed until well blended. Add eggs. Mix until just blended. Pour into pie crust. Bake 40 minutes or until center is almost set. Cool, then refrigerate for 3 hours or overnight.

—StephanieWatsonLincoln

minT chocoLaTechip cookies

1 pouch Betty Crocker Sugar Cookie Mix

½ cup butter or marga-rine, softened

¼ to ½ tsp. mint extract

6-8 drops green food coloring

1 egg1 cup crème de menthe

baking chips1 cup chocolate chips

Mix cookie mix, but-ter, extract, food color-ing, and egg in bowl until soft dough forms. Stir in crème de menthe chips and chocolate chips.

Using small cookie scoop or teaspoon, drop

Stability, Confi dence, Trust...Three good reasons to choose a community bank for your banking needs.

Stability, in the oldest continuously operating bank in the State of Alabama.

Confi dence, in being highly rated by independent fi rms year after year.

Trust, in knowing your bank is managed and operated by your friends and neighbors, with a vested interest in the community.

For big bank products and services, with the added convenience and friendly service of a community bank, come by and see what FNB can do for you.

256-362-2334

THE FIRSTNATIONAL BANK

OF TALLADEGAwww.fnbtalladega.com

279671



Peanut ButterCake

Duncan-Hines yel-low classic cake. Cook as directed except use but-termilk instead of water. (I use 2 round 9-inch cake pans.)

Icing:3 cups sugar1 large can pet milk

(mix and bring to boil.) Boil for 4 minutes, stir-ring continuously. Take off heat. Stir in 1 tablespoon Crisco.

1 cup peanut butter. Sit boiler in a pan of ice water to cool down while mixing with electric mixer. When it starts to get sticky, ice cake.

— Bobby HawthorneWeogufka

Peanut Butter Pie

1 Oreo chocolate crumb pie crust

1 bottle Smucker’s Magic Shell (chocolate fudge flavor)

½ cup crunchy peanut butter

3 oz. cream cheese, soft-ened

½ cup powdered sugar8 oz. Cool Whip

Use food processor to blend together cream cheese, peanut butter and powdered sugar. Fold in Cool Whip. Set aside. Drizzle one-half of Magic Shell into pie crust. Pour

Peanut BrittleCream Cheese

Cookies

1 cup unsalted butter, softened

1 8 oz. package cream cheese, softened

1 cup granulated sugar1 egg1 tsp. vanilla or almond

extract1 ½ cups crushed pea-

nut brittle2 1/3 cups all-purpose

flour½ teaspoon baking

sodaAdditional granulated

sugar for sprinkling

In a medium bowl with an electric mixer on medium speed, beat but-ter, cream cheese and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Fold in pea-nut brittle. Add flour and baking soda. Stir with a wooden spoon to make a soft dough. Cover bowl and refrigerate at least 3 hours. Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets. Dip tines of fork into flour and press tops of cookies to flatten. Sprinkle cook-ies with granulated sugar. Bake in preheated oven 350 degrees 10 to 12 min-utes or just until cookies are golden brown. Remove from baking sheets and let cool on wire racks.


PeCan CrunChCake

Serving 16-20 slices.

1 cup butter, salted2 cups sugar2 cups all-purpose flour6 eggs, at room tem-

perature1 teaspoon vanilla fla-

voring1 teaspoon lemon fla-

voring1 teaspoon rum flavor-

ing3 cups finely chopped

pecans

1. Combine all ingredients except pecans in a mixer bowl.

2. Beat with an electric mixer, beginning on low to blend, then on medium high for 10 min-utes. Add pecans and com-bine.

3. Pour batter into greased and floured tube pan or Bundt pan.

4. Bake at 350 degrees for 1 hour and 15 minutes.

5. Remove from oven and cool in pan on cooling rack for 10 min-utes.

6. Remove from pan to rack to cool.


PeCan Pie Bars

2 cups all-purpose flour½ cup sugar1/8 tsp. salt¾ cup butter or marga-

rine, cut up

1 cup brown sugar1 cup light corn syrup½ cup butter or mar-

garine4 large eggs, lightly

beaten2 ½ cups finely chopped

pecans1 tsp. vanilla extract

Combine flour, sugar, and salt in large bowl. Cut in ¾ cup butter until mix-ture resembles very fine crumbs. Press mixture evenly into a greased 9x13-inch pan, using a piece of plastic wrap to press crumb mixture firmly into pan. Bake at 350 degrees for 17-20 minutes or until lightly browned. Combine brown sugar, corn syrup, and ½ cup butter in a sauce pan. Bring to a boil over medium heat, stir-ring gently. Remove from heat. Stir ¼ of hot mix-ture into beaten eggs. Add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 35 minutes or until set. Cool completely in pan or on a wire rack. Cut into bars. Yield: 16 large bars.

— Pam ConnelleyWeogufka

PeCan uPsidedown Cake

½ cup butter, melted½ cup packed brown

sugar

¼ cup dark corn syrup1 ½ cup pecan halves1 box butter pecan cake

mix1 cup sour cream1/3 cup unsweetened

applesauce2 eggs2 egg whites1 tsp vanilla

In a small bowl, com-bine butter, brown sugar, corn syrup, and pecans. Spread evenly into a 9 x 13-inch pan coated with cooking spray. Set aside. In a large bowl, combine remaining ingredients. Beat with a mixer on low speed for 30 seconds. Beat on medium for 2 minutes. Spread batter over pecan mixture. Bake at 350 pre-heated oven for 30-35 minutes or until toothpick

inserted near center comes out clean. Cool for 5 min-utes before inverting onto a serving platter.

— Anne PowersMunford, Alabama

Pinto Bean Cake

½ cup butter1 cup sugar1 egg2 cups cooked pinto

beans1 cup self-rising flour½ tsp. soda1 tsp. salt1 tsp. cinnamon½ tsp. cloves2 cups diced raw apples1 cup raisins½ cup chopped nuts1 tsp. vanilla

Cream butter and sugar


dough about two inches apart on ungreased baking sheet. Bake at 350 degrees for 8-10 minutes. Cool 3 minutes. Remove from baking sheet onto a wire rack. Serve warm or cool completely (your prefer-ence). Store tightly covered at room temperature.


peanut butter mixture into crust. Drizzle pie filling with remaining half of Magic Shell. Chill at least one hour before serving.


The Stafford House2107 Martin St. S. Suite 103, Pell City

205-884-0663

•Coffee •Gourmet Foods •Fine Wines &

Barware•Crystal •Pewter

•Jewelry•Unique Gifts •Gift Baskets

•Bridal Registry279449

OPEN HOUSENovember 3, 4 & 5

25% Off All

Merchandise(Excluding Wine

& Coffee)

HOLIDAY HOURSNov. 25 to Dec. 24

Mon.-Fri. 9 am - 6 pmSat. 9 am - 4 pm

401 N. Elm Ave., Sylacauga 256-369-9501

www.chessertechnologies.com

Chesser Technologies, LLCP.C Repair - Virus Removal

Networking - Cell Accessories

279868

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 – 19 holiday cookbook


www.bonesnjoints.com

Look it up on the Web - Google “Anterior Hip Replacement”then call Dr. Paul Goldhagen

ANTERIORTOTAL HIP

REPLACEMENTA “Revolution” in Recovery

SPECIALISTS, P.C.Paul R. Goldhagen, M.D., F.A.A.O.S.Orthopedic Surgery

CentralAlabama’s Home for the Anterior Hip

* No Lifestyle Changes

* Minimum Pain

* No Limp

* Short Hospital Stay

* Minimum Physical Therapy

* Quick Recovery

2941

72

256-329-91333368 Hwy. 280, Ste. 116, Alex City

500 Hospital Dr., Wetumpka

Merry CherryFudge

Cooking spray (Pam)36 maraschino cherries

with stems1 12-oz. package semi-

sweet chocolate morsels6 1-oz. squares bitter-

sweet chocolate, chopped1 14-oz. can sweetened

condensed milk1 tsp. maraschino juice,

cherry1 cup chopped pecans

Lightly coat 8-inch square pan with cooking spray. Set aside. Blot cher-ries with paper towel until dry. Combine chocolates in heavy saucepan place over very low heat, and stir constantly until melt-ed and smooth. Remove from heat, and stir in con-densed milk and cherry juice. Stir in pecans. Spoon mixture into prepared pan. Immediately press cherries into fudge, leaving top of each cherry and stem exposed. Cover and chill fudge 2 hours or until firm. Cut fudge into 36 squares. Store in airtight container.

— Pam ConnelleyWeogufka


and add egg. Mash pinto beans and add to mixture. Sift dry ingredients and add to creamy mixture. Add diced apples, raisins, nuts and vanilla. Bake in greased tube pan at 350 degrees for 1 hour.

Icing½ cup shortening1 tsp. vanilla1 tbsp. milk or cream1 box powdered sugar3 tsp. juice from pinto

beans

Mix together and spread. If icing is too thick, add more liquid.

— Dotty Lessley

TeA CAKe (SWedeN)Serves 20-25.

½ cup shortening2 cups brown sugar,

sifted2 eggs1 teaspoon vanilla fla-

voring2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cup buttermilkTopping (recipe fol-

lows)

1. Preheat oven to 350 degrees. Cream short-ening with sugar. Add eggs and vanilla; beat well. Sift flower with soda and salt.

2. Add flour to mix-ture alternately with but-termilk to egg mixture.

3. Pour mixture into greased and floured 9 x 13-inch dish. Sprinkle with topping.

4. Bake at 350 degrees for 35-40 minutes. Serve warm.

Topping½ cup brown sugar1 teaspoon ground cin-

namon½ cup chopped nuts

SOrry CAKe

2 cups Bisquick4 eggs, slightly beaten1 box light brown

sugar1 tsp. vanilla2 cups chopped nuts

Preheat oven to 350 degrees. Grease and flour a 9x12-inch pan. In a medi-um-size bowl, combine all ingredients. Pour into pan.

Bake 35 minutes or until golden brown. Sprinkle cake with powdered sugar while still warm. Cool in pan and then cut into squares.


TuTTI FruTTI CAKe

1 cup sugar½ cup shortening1 cup buttermilk1 teaspoon soda½ teaspoon salt1 tablespoon vinegar1 teaspoon vanilla2 cups flour 1 Tablespoon cocoa½ cup pecans½ cup raisins1 egg

Filling1 small can pineapple1 cup sugar

Sift together flour, salt, and soda; set aside. Cream sugar and shortening; add egg; beat until well blended. Stir cocoa into vinegar; add to creamed mixture; add vanilla. Fold in flour mixture and but-ter alternately. Add nuts and raisins. Bake in two 8-inch pans at 350 degrees 35-45 minutes. Remove cake from pans and cool. Boil pineapple and sugar 1 minute. Spread between layers and on top and sides of cake. This is a moist cake which will keep well for days.

— Joyce Carlton

Combine all ingredi-ents; sprinkle over batter. Bake as directed.


VALLIe’S BOILed CuSTArd

A sweet drink for holi-days or anytime. This is

not like eggnog.

3 quarts milk6 eggs2 or 3 cups sugar, put

more in after cooked if needed

1 tbsp. flour if you want it thick

Put milk on stove. Let it come to a boil. Beat whole eggs real good and add sugar and flour and beat real good. Pour into milk after it starts boiling, stir-ring the milk real good as you pour. Then let it come to another boil and then take off. Then add 3 or 4 tablespoons of vanilla fla-voring. Then put in refrig-erator till cold. Or do like my mother did when the weather was cold — she would sit it on our back porch till it got chilled.

This is wonderful to drink with cakes and cookies baked for the holidays.

— Karen F. HaynesMunford

PuMPKIN BreAd

3 ½ cups all-purpose flour

3 ½ cups sugar2 tsp. baking soda1 tsp. nutmeg1 tsp. cinnamon1 tsp. vanilla1 cup oil4 eggs2 cups pumpkin

Stir all together. Beat until well beaten. Pour into soup cans (sprayed with cooking spray). Fill half full. Mine fills about --



PoPPy Seed Cake

1 Duncan-Hines golden butter cake mix

4 eggs½ cup white sugarextra sugar to coat pan1.25 oz. bottle poppy

seed (about ¼ cup)¾ cup oil8 oz. sour cream

Mix all ingredients, then add dry cake mix and beat 3 minutes. Spray Bundt cake pan with Pam or Baker’s Joy. Pour extra sugar in and coat all sides of pan well. Pour in cake. Bake 1 hour at 325 degrees.

— Deborah Roman

Praline PeCanPound Cake

1 butter-pecan cake mix

¾ cup oil1 cup water4 large eggs, beaten1 can coconut pecan

frosting, divided

Combine cake mix, oil, water and eggs, beat-ing well, about 2 minutes. Stir in about 2/3 of frost-

ing. Stir well. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 55-60 minutes. Cool in pan about 10 minutes. Turn out on cake plate. Spread remaining frosting around top. This is deli-cious!


PumPkin SPiCeCake with

Seven-minutemaPle FroSting

¾ cup butter, softened1 1/3 cups sugar3 large eggs3 cups all-purpose flour2 tsp. pumpkin pie

spice2 tsp. baking powder1 tsp. baking soda½ tsp. ground nutmeg½ tsp. salt¾ cup whole milk1 (15-ounce) can pump-

kin (not pie filling)1 tsp. vanilla extractSeven-Minute Maple

Frosting (see below)

1. Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans.

2. In a large bowl, beat butter and sugar at medium speed with elec-tric mixer until creamy. Add eggs, one at a time, beating until fluffy.

3. In medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, nutmeg, and salt. Gradually add to but-ter mixture, alternately with milk, beginning and ending with flour mixture, beating until just com-bined. Stir in pumpkin and vanilla. Spoon batter evenly into prepared pans.

Bake for 25-28 minutes to 350 degrees or until center tests done. Remove pans to cooling rack and cool in pans for 10 min-utes. Turn out onto racks

to cool completely. Frost with

Seven-Minute Maple Frosting.

Seven-minute Maple Frosting

¾ cup pure maple syrup

¼ cup sugar1 egg white, at room

temperature½ tablespoon clear Karo

syrup

1. Combine all ingredients in top of dou-ble boiler. (Do not put over water yet. Beat at medium-high speed with an electric hand mixer for 1 minute.

2. Place over sim-mering water and beat constantly for 7 minutes or until stiff peaks form. Remove from heat and beat until frosting reaches room temperature. Frost cake.


red velvetCheeSeCake

1 ½ cups chocolate gra-ham cracker crumbs

¼ cup butter, melted1 tablespoon granulated

sugar3 (8-ounce) packages

cream cheese, softened1 ½ cups granulated

sugar4 large eggs, lightly

beaten3 tablespoons unsweet-

ened cocoa1 cup sour cream½ cup whole butter-

milk2 teaspoons vanilla

extract1 teaspoon distilled

white vinegar2 (1-ounce) bottles red

food coloring1 (3-ounce) package

cream cheese, softened¼ cup butter, softened

2 cups powdered sugar1 teaspoon vanilla

extractGarnish: fresh mint

sprigs

Preparation:

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan. Beat 3 (8-ounce) pack-ages cream cheese and 1 ½ cups granulated sugar at medium-low speed with an electric mixer 1 min-ute. Add eggs and next six ingredients; mixing on low speed until just fully combined. Pour batter into prepared crust. Bake at 325 degrees for 10 min-utes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Cover and chill 8 hours. Beat 1 (3-ounce) package of cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanil-la, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

— Beulah Long

root Beer FloatCake

Makes 16-20 servings.

1 (18.25-ounce) yellow cake mix with pudding in the mix

1 (5.1-ounce) box vanil-la instant pudding mix

1 ¼ cups root beer½ cup vegetable oil4 large eggs at room

temperatureRoot beer glaze (recipe

follows)

1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

2. In large bowl, combine cake mix, pud-ding mix, root beer, oil, and eggs. Beat at medium speed until smooth.

3. Spoon batter into prepared pan and bake for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon glaze over cooled cake.

root Beer glaze

Makes ¾ cup.

2 cups confectioner’s

sugar3 tablespoons root beer

In a small bowl, com-bine both ingredients, whisking until smooth. Drizzle over cooled cake.


Sore throat SuCker

1 banana, mashed6-oz. can frozen orange

juice2 cups water1 cup pineapple juice

Blend all ingredients thoroughly. Pour into Popsicle mold, ice trays or 3-oz. paper cups. Freeze. For ice trays and paper cups, insert flat wooden stick when almost frozen.


14 cans. Bake at 350 degrees for 1 hour. Cool a little. Shake them out. Freezes well. Enjoy.

— Elizabeth Blair

PeCan Pie

2 cups pecan halves1 cup light corn syrup3 eggs2 tbsp. melted butter1 cup light brown

sugar1 tsp. vanilla flavoring

Mix all ingredients together and pour into unbaked pie shell. Bake at 300 degrees for 1 hour.

— Helen Starmes SmithRiverside

CARPET SPECIAL100% BCF Nylon

10 year warranty! 16 colors!Carpet, Heavy 6# Pad & Installation

$177per sq. ft.

LAMINATE SPECIAL5 COLORS

$199per sq. ft.

STEPHENS CARPET CO.119 Johnson Ave., Talladega

(256) 362-2970Mon.-Fri. 8:30-5:00; Sat. 8:30 - 12 Noon

Installation based on prepared subfl oor

300256

FALL FLOORINGSale!


MunfordFood Mart

No time to cook your

Holiday Meal. Call

and let them help.Smoked Ham

or Turkey.Your completeHoliday Meal,plus dessert.

For more infoCall

256-358-4591

293532

MeatsApple SAuSAgeSweet potAto

CASSerole

1 lb seasoned lean bulk pork sausage

¼ cup apple cider5 or 6 medium sized

sweet potatoes, sliced into ½ inch thick, peeled

2/3 cup packed brown sugar

¼ cup margarine3 medium apples (red

cooking), cored

Make out sausage pat-ties in equal amounts of sweet potato slices. Brown sausage. Place pat-ties in bottom of 2-quart ungreased casserole. Add apple cider. Layer thick slices of sweet potatoes over sausage. Sprinkle with sugar. Dot with half the margarine. Cut unpeeled apples into ½ inches. Layer over all. Dot with remaining marga-rine. Cover and bake 350 degrees for 45 minutes. Uncover. Bake 15 minutes longer.


Aunt MArjorie’SChiCken with BBQ

& ColA SAuCe

2 large boneless chick-en breasts

2 cups BBQ sauce, fla-vor of your choice

1 can cola, brand of your choice

Cut chicken breasts into strips and place under boiler. Add cola and BBQ sauce. Cook on high until chicken is almost done (about 15 minutes) and reduce heat. Sauce will thicken.

— Ralph DuLaney II

Beef And noodleS

1. Cook package of noodles as directed.

2. Cut beef into

bite-size pieces.3. Brown in pan.4. Add 1 pkg.

Lipton onion soup.5. Add 2 rbsp.

flour.6. Add 2/3 cup

water.7. Add 2 small cans

mushrooms. 8. Add 8 oz. sour

cream.9. Simmer to heat

thoroughly.10. Pour over cooked

noodles.

You can use any beef: sirloin, soup meat, ribeye.

If beef tends to be tough, cook in pressure cooker covered in water until it whistles, then fol-low recipe.


BeSt Beef Stew

2 lb beef stew meat, bite size pieces

1 46-ounce can tomato juice

1 large onion, chopped1 small bag fresh green

English peas2-3 medium size car-

rots, sliced thinly1 small green pepper,

chopped5 large potatoes, peeled,

cubed into ½-inch pieces1 rib celery, sliced thin¼ teaspoon garlic pow-

der1 teaspoon each salt

and black pepper

In large stew pot cook meat until tender. Add rest of ingredients. Cook until rest of vegetables are tender. Add tomato juice last. Simmer for 10 more minutes.


BeSt Beef Stew

2 lb beef stew meat, bite size pieces

1 46-ounce can tomato juice

1 large onion, chopped1 small bag fresh green

English peas2-3 medium size car-

rots, sliced thinly1 small green pepper,

chopped5 large potatoes, peeled,

cubed into ½-inch pieces1 rib celery, sliced thin¼ teaspoon garlic pow-

der1 teaspoon each salt

and black pepper

In large stew pot cook meat until tender. Add rest of ingredients. Cook until rest of vegetables are tender. Add tomato juice last. Simmer for 10 more minutes.


BreAkfASt SAlMonpAttieS

1 can Double Q salmon, remove skin and bones, reserve liquid

2 eggs, beaten¼ cup oil & oil for

frying1 cup self-rising flour2 teaspoons regular

mustardpepper to tastebiscuits

Empty salmon with liq-uid in medium size bowl. Add eggs, ¼ cup oil, flour, pepper and mustard. Mix all ingredients well. Drop by tablespoonfuls into medium hot oil. Brown on both sides. Bake bis-cuits. Place salmon patty in biscuits like a sand-wich.


BrunCh eggCASSerole

3 cups unseasoned croutons

6 oz. shredded sharp cheddar cheese

6 oz. egg, beaten2 ½ cups half-and-half

milk1 teaspoon salt¼ teaspoon black pep-

per¾ teaspoon dry mus-

tard¼ teaspoon onion pow-

der6 slices bacon, cooked

and crumbled

Place croutons and cheese in bottom of a sprayed 10x13-inch bak-ing dish. Combine eggs, milk, and seasonings. Pour into baking dish. Sprinkle top with bacon. Bake at 325 for 1 hour or until set. Serve immediately.


BuSy dAy ChiCken

Serves 4-6.

1 cup uncooked long-grain rice

1 fryer, cut into serving pieces

1 can cream of mush-room soup

1 ½ cups water1 envelope dry onion

soup mix

1. Preheat oven to 325 degrees. Coat a 9 x 13-inch baking dish with cooking spray.

2. Scatter rice evenly over bottom of dish.

3. Lay pieces of cooked chicken, skin side up, on top of rice.

4. Combine mush-room soup, onion soup mix, and water. Pour over chicken. Cover with foil.

5. Bake at 325 degrees for 1 hour 30 min-utes. Remove foil and bake for 10-15 minutes.


See Meats, Page 24

holiday cookbook

Grand Prize Winner

Dee Cheatwood



Double Corn Casserole

Here is the recipe for Dee’s Double Corn Casserole that made her “Best Cook” againthis year: 1 package (8 ounces) cream cheese (at room tem-perature)One-half cup butter (at room temperature)2 large eggs1 medium onion, choppedOne-fourth teaspoon black pepper1 can (14.75 ounces) cream-style corn1 can (14.75 ounces) whole kernel corn, drained1 package (8 ounce) corn muffin mix1 cup shredded Cheddar cheese, about 4 ounces1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees. Coat a 9-cup bak-ing dish with cooking spray. Beat cream cheese and butter until smooth; stir in eggs, onion, pepper and both corns. Add dry muffin mix and one-half cup of the cheese. Spread in baking dish. Bake 45 minutes or until center tests done. Sprinkle with remaining cheese and bake until cheese is melted, about 3-4 minutes. Remove from oven and sprinkle with parsley. Let stand for 10 min-utes before serving.

Dee Cheatwood of Talladega was declared “BEST COOK” at the final judging of this year’s Holiday Cookbook. The event took place Thursday, Oct. 13, at the Daily Home office in Talladega. Cheatwood won first place in the Vegetable-Vegetable Casserole Category for her Double Corn Casserole in first round judging, and went on to be declared overall winner by the judges in the final round. Cheatwood worked for several years at Gay’s Florists in downtown Talladega, and she also worked for her husband, Russell, when he had his own business. Russell Cheatwood is now foreman for the Talladega City School System Transportation Service, maintaining the city school buses. Both are NASCAR fans, and Dale Earnhardt Jr. is their favorite

driver. They have a daughter, Jenni Warlick. She and husband Brandon and their children, Jacob and Lauren, live nearby, as does son Todd, his wife, Pam, and theirs, Devan, Colby and Isabella. Cheatwood will be at Winterboro’s Fall Festival again this year with her fried apple pies. She will make about 200 for the day and she’s delighted that she has an “assistant” now. Her 8-year-old granddaughter, Lauren, has inherited her grandmother’s love for kitchen art and loves helping her. If you saved last year’s Daily Home Holiday Cookbook, you can look back and see that Dee won first place last year with a Strawberry Cake. There’s no doubt about — this lady has a lot of talent when it comes to cooking!


Meats

First place winnerMyrtaline Pfannkuche,

better known as Myrt, has a reputation for being a gourmet cook, so it’s no wonder she won a first place in the top five reci-pes for this year’s Holiday Cookbook.

Myrt has been in the top list several times, and this year she took first place in the Meat and Meat Casserole category with a Special Chicken and Rice Casserole.

Myrt and her husband, the late Jim Pfannkuche, moved to Pell City in 1985, when they decided to spend their retirement years on the water, choos-ing beautiful Logan Martin Lake for their setting.

Myrt’s daughter, Michele Pfannkuche, lives with her and Michele is an avid supporter of the St. Clair County Animal Shelter.

Myrt is a member of Pell City’s First United Methodist Church, a member of the Pell City Library Guild and a volun-teer at the Love Pantry. She is a member of two bridge clubs in Pell City, and also belongs to two gourmet

clubs in Birmingham.She has another daugh-

ter, Tracy Haas, who lives in Marietta, Ga., with her husband, Tim, and son, Tyler.

Myrt’s son Steve and wife Peggy live in Flower Mound, Texas. They have two sons, Alex and Stephen.

Here’s Myrt’s prize win-ning recipe:

SPECIAL CHICKENand RICE CASSEROLE

1 cup uncooked long-grain rice

2 cups chicken, cooked and chopped

1 can (10 & one-half ounces) cream of mush-room soup

1 can (10 & one-half ounces) cream of chicken soup

1 can (8 ounces) sliced water chestnuts, drained

1 can (3 & one-half ounces) sliced mushrooms, drained

1 cup celery, choppedThree-fourths cup may-

onnaise or sour cream1 small onion, choppedOne-half cup almonds,

sliced

1 tablespoon lemon juice

1 teaspoon saltOne-fourth cup sherry

(optional)2 tablespoons pimento1 cup crushed corn

flakes, or 1 stack Ritz crackers

One-half stick marga-rine, melted

Cook rice according to

package directions. Mix together first 13 ingre-dients. Add cooked rice. Spoon into a lightly greased 13x9-inch casserole dish. Sprinkle with cereal and dot with butter. If using Ritz crackers crush the crackers and blend with margarine. Sprinkle over casserole, and bake at 350 degrees for 45 minutes or until bubbly and brown on top.

From Page 21

CHEESE CASSEROLE

8 oz Velveeta cheese or 3 oz. cream cheese, soft-ened

6 oz. sharp cheddar, shredded

1 stick margarine24 oz. large-curd cot-

tage cheese3 heaping tablespoons

flour6 eggs, beaten¼ teaspoon black pep-

perSage to taste

Cut cheese and mar-garine into small cubes. Combine with all other ingredients. Spray 3-quart baking dish. Pour mixture into baking dish. Bake 350 degrees for 1 hour. Let set 5 minutes, then cut into squares.


CHEESy CHICKENENCHILAdAS

1 18.5-oz can Progresso Traditional Chicken and Cheese Enchilada Soup

2 cups cooked shredded

chicken2 cups shredded

Monterey jack cheese6 corn tortillas2 cups salsa1 can shoepeg corn,

drained

Heat oven to 350 degrees. In a medium bowl, stir together soup and 1 cup of salsa. Spread 1 cup of soup mixture in an ungreased 11 x 17-inch baking dish.

In a large bowl, mix 1 cup soup mixture with chicken, 1 cup of cheese, corn, and 1 cup salsa. Place

¼ cup of chicken mixture along the middle of each tortilla. Roll up and place in baking dish with sauce.

Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup of cheese. Bake approx. 30 minutes or until cheese is melted and sauce is bub-bly around the edges.


CHICKEN ANd CORNBREAd BAKE

2 ½ cups reduced-sodi-um chicken broth

1 small onion, chopped

1 celery rib, chopped1/8 tsp. pepper4 ½ cups corn bread

stuffing mix, divided4 cups cubed cooked

chicken1 ½ cups (12 oz.) sour

cream1 can (10 ¾ oz.) cream

of chicken soup3 green onions, thinly

sliced¼ cup butter, cubed

In a large pan, com-bine the broth, onion, cel-ery, and pepper. Bring to a boil, reduce heat, cover and simmer 5-6 minutes or until vegetables are ten-der. Stir in 4 cups stuffing. Transfer to a greased 13 x 9-inch baking dish. Top with chicken. In a small bowl combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing and dot with but-ter. Bake uncovered at 325 degrees for 25-30 minutes or until heated through.


CHICKENCASSEROLE

2 cups chicken, cooked and chopped

2 cans cream of chicken

soup1 can mixed vegetables,

drained1 8-oz. container of

sour cream1 stack Ritz crackers,

crushedButterGarlic to taste

Mix all ingredients except crackers and butter. Put in a casserole dish and set aside. Melt butter and mix with crushed crack-ers. Sprinkle over the cas-serole mixture. Bake in a preheated 350-degree oven for approx. 30 minutes or until golden brown and bubbly.

Note: I have also added about ½ cup of cooked rice to this recipe, and it has worked wonderfully!

— Doris Acker

CHICKENENCHILAdACASSEROLE

Chicken — boneless, cooked, and chopped

1 can each cream soup — chicken, mushroom

1 can beef bouillon1 lb. grated longhorn or

See Meats, Page 25

Holiday CenterpiecesFresh - $2500

& up

Silk - $3500& up

TALLA FLORALOn Historic Talladega Square

256-362-3092

293518


MeatsFrom Page 24

cheddar cheese1 can chopped green

chilies1 small chopped onion

Mix all ingredients with chicken. Butter casserole dish.

1 pkg. corn tortillas

Layer tortillas then mix-ture, etc., ending with tor-tillas. Cook 30 minutes at 325 degrees until melted and bubbly.


ChiCkenSpaghettiCaSSerole

1 16-oz package spa-ghetti

1 prepared rotisserie chicken

2 Tbsp. olive oil1 cup chopped onion1 cup chopped celery 1 Tbsp. minced garlic1 12-oz jar chicken

gravy2 10-oz cans Rotel

tomatoes with chilies, undrained

2 cups shredded mon-terrey jack and cheddar cheese blend

½ tsp. salt½ tsp. ground black

pepper1 sleeve Ritz crackers,

crushed

Preheat oven to 350 degrees. Lightly grease a 3-quart casserole dish and set aside. In a large pot boiling water, cook spaghetti for approx. 8 minutes or until done. Drain and set aside. Sauté onions, celery, and garlic in olive oil until tender. Pull and shred meat from rotisserie chicken. You should have approx. 4 to 5 cups. In a large bowl, combine spaghetti, chick-en, onion mixture, chick-

en gravy, Rotel tomatoes, cheese, salt, and pepper. Pour into casserole dish. Top with crushed crack-ers. Cover loosely with aluminum foil. Bake for 20 minutes. Remove foil and bake an additional 10 minutes to brown the top.


ChiCken tater totBake

2 cans (10 ¾ oz. each) cream of chicken soup

½ cup milk¼ cup butter3 cups chopped cooked

chicken16 oz. peas and carrots1 ½ cups shredded

cheddar cheese, divided32 oz. frozen tater tots

In a large saucepan, combine soup, milk, and butter. Cook and stir over medium heat til heated through. Remove from heat, stir in chicken, peas and carrots, and 1 cup of cheese. Transfer to 1 9 x 13-inch dish or 2 8-inch square dishes. Top with tater tots and sprinkle with remaining cheese. At this time, you may cover and freeze 1 8-inch dish. Cover and bake remaining dish at 350 degrees for 35 min-utes. Uncover and bake 5-10 minutes longer or until heated through.

To use frozen casserole: Remove from freezer 30 minutes before baking. (Do not thaw.) Cover and bake at 350 degrees for 1 ½ hours or until heated through.


ChiCken-WildriCe CaSSerole

Serves 6.

1/3 cup wild rice2/3 cup white rice

1 can onion soup1 can cream of chicken

soup1 chicken fryer, cut

into serving pieces

1. Spray a 9 x 13-inch baking dish with cooking spray.

2. Wash rice (both kinds) and evenly spread in bottom of prepared baking dish.

3. Pour onion soup, diluted with 1 soup can of water, over rice. Place chicken over rice.

4. Pour cream of chicken soup, diluted with 1 soup can of water, over chicken. Cover with foil.

5. Bake at 325 degrees for 1 hour 30 minutes. Uncover and bake 10-15 minutes lon-ger.


Corn dogCaSSerole

2 cups thinly sliced cel-ery

2 tsp. sage2 Tbsp. butter¼ tsp. pepper1 ½ cups sliced green

onions2 packages (8 ½ oz.

each) corn bread mix1 ½ lbs hot dogs2 eggs8 oz. shredded sharp

cheddar cheese, divided1 ½ cups milk

In small skillet, sauté celery in butter for 5 minutes. Add onions and sauté 5 more minutes or until vegetables are ten-der. Set aside. Cut hot dogs lengthwise into quar-ters, then cut into thirds. Sauté in same skillet 5 minutes or until lightly browned. Add to vegeta-bles and set aside 1 cup. In a large bowl, whisk the eggs, milk, sage, and pepper. Add the remain-

ing hot dog mixture. Stir in corn bread mixes. Add 1 ½ cups cheese. Spread into a shallow 3-quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake uncovered at 400 degrees for 30 minutes or until golden brown.

— Ann PowersMunford

CroCk pot roaSt

1 beef roast—does not have to be expensive cut

2-3 tablespoons chili powder

1 medium bell pepper, chopped

1 medium onion, chopped

2 cups dry pinto beans, rinsed but not soaked

1 can (small) chopped green chilies, mild or hot

1 package McCormick fajita seasoning

1. Rub both sides of a roast with chili powder. Place in a crock pot (large) that has been sprayed with cooking spray.

2. Put bell pepper and onion on top of roast.

3. Add dry pinto beans; add green chilies. Sprinkle fajita seasoning on top.

Mix together:2 teaspoons salt¼ teaspoon chopped

garlic1 can Ro-tel tomatoes,

hot or mild1 can cream of mush-

room soup2 cups of waterPour over all ingredi-

ents in Crock Pot. Cover and cook on high (yes, high!) for 12 hours. You must stir this around every 2-3 hours. Good served with crusty bread, rice, and a fruit salad.


See Meats, Page 26

200 West Battle St., Talladega, AL 256-362-2330

after a holiday meal in your

favorite recliner from

Standard Furniture.

Relax...

CHOOSEFROM

SEVERALIN

STOCK

Pricesstarting at

$29800


MeatsFrom Page 25

Easy BarBEcuETEndErloin

Ingredients:2 lb. pork tenderloin12-16 oz. root beer

cola18 oz. bottle barbe-

cue sauce, flavor of your choice

Place tenderloin in crock pot. Pout root beer cola over it. Cook on high for 6 hours. Discard juices from tenderloin. Cover pork with barbecue sauce. Cook for 30 minutes to 1 hour to heat sauce. Pull pork with two forks. Pile on buns to serve.

“Delicious and easy! I serve with homemade cole slaw, dill pickles, and pota-to chips or potato salad.”

— Anne H. PowersMunford

EZ TurkEyand drEssing

cassErolE

2 ½-inch thick sliced deli turkey

Rub both sides of turkey with liquid smoke. Wrap and refrigerate over night, then remove from refrig-erator. Make your own dressing or use cornbread stuffing mix to amount to 3 cups. Pour over turkey. Bake at 350 degrees for 30 to 40 minutes or until dressing is done. Remove from oven. Cover with one can whole-berry cranberry sauce. Serve while dressing is hot.


goulash

2 lbs. ground chuck1 lb. dry northern

beans1 (28-oz.) diced toma-

toes (do not drain)

salt and pepperWorcestershire sauce

Cook dry northern beans as directed. Do not drain beans. When beans are almost done, brown ground chuck in bacon grease. Pour off excess fat. Add ground chuck to beans. Add tomatoes to beans. If goulash needs more water, add as much as you like. Simmer, add salt and pepper to taste. Add Worcestershire sauce to flavor. Serve with corn bread!


ham andmacaronicassErolE

4 oz. macaroni1 cup cooked ham or 1

small can Spam, cubed1 (10-oz.) pkg. frozen

chopped broccoliSauce (see method)1 can French fried

onion rings

Cook macaroni and broccoli according to package directions. Drain well. Combine with ham in buttered casserole dish.

Cover with sauce.

Combine:1 can cream of chicken

soup½ can water1 (8-oz.) carton sour

cream

Top with grated Colby cheese. Bake 20 minutes at 350 degrees. Top with French fried onion rings. Bake 5 minutes longer.

— Joyce Carlton

ham and PoTaTocassErolE

6 potatoes, cooked slightly and sliced

1 cup or more leftover ham, chopped

1 cup cheese, grated

1 can cream of mush-room, onion, or chicken soup

Layer potatoes, ham, and cheese. Pour soup over layers and top with more cheese. Bake at 350 degrees until bubbly and golden brown.

— Doris Acker

ham and swEETPoTaTo cassErolE

2 - ½ inch ham from deli

1 46-oz can sweet pota-toes or yams

2 cups brown sugar1 teaspoon vanilla fla-

voring1 small can sweet pine-

apple, crushed3 tablespoons flour½ cup chopped pecans½ cup white sugar1 stick margarine

Place ham in sprayed oven dish. Empty pota-toes, juice and all. Whip with mixer to remove strings from potatoes. Fold in brown sugar, fla-vorings, pineapple, and 1 tablespoon flour. Mix well. Pour over ham. Smoothly melt margarine. Fold in flour and pecans. Sprinkle over potatoes. Bake 400 degrees for 40 minutes or until topping is lightly brown.


hamBurgErcassErolE

2 lbs lean hamburger meat

1 large onion, chopped1 can each cream of

cheddar and cream of mushroom soup, undi-luted

½ bag cheddar cheese1/3 cup mayonnaise1 bag tater totssalt and pepper to taste

In large skillet, brown and crumble meat. Add onion. Cook until onion is transparent. Drain. Add soups, mayonnaise. Add seasonings. Mix well. Pour into sprayed 9x13-inch baking dish. Bake at 400 degrees 40 minutes or when taters are crisp. Sprinkle cheese on top after baking.


homEmadEchickEn PoT PiE

1 chicken2 small cans of cream of

chicken soup1 small can of cream of

celery soup2 small cans mixed veg-

gies, drained2 9-inch pie crusts

Boil chicken till done. Cut up in chunks. In a bowl put 2 small cans of cream of chicken soup,1 small can of cream of cel-

ery soup (You will not be able to taste the celery fla-vor.) Any brand is OK, but I always use generic, 2 small cans mixed veg-gies, drained. Use broth from cooked chicken to make mixture soupy. Mix all together in bowl. Then I top it with Great Value pie crust — 2 for 9-inch pies. I find this in the dairy department at Walmart close to the but-ter section. They are in a box ready to be used. Set the crust out of fridge for a few minutes to soften up. Then roll one out and put over half your bowl. Roll the other one out and put on the other half. I use a long, deep oven dish (glass). Hang it around the edge of the dish like you do for any pie. Cut a few slits in top. Cook for 1 hour on 325 degrees or till crust is brown all over, which does take longer sometimes. Depends on each person’s oven. Enjoy with side salad.


imPossiBlEBacon PiE

12 strips of bacon, fried and crumbled

1/3 cup chopped onions

1 cup grated Swiss cheese

4 eggs, slightly beaten2 cups milk

1 cup Bisquick1/8 tsp. pepper1/3 tsp. salt½ cup chopped bell

pepper

Preheat oven 400 degrees. Lightly grease pie plate. Fry bacon until golden brown. Blot off excess grease with paper towel; crumble. Sprinkle bacon, onions, cheese, and peppers on bottom of pie plate. In a medium bowl, mix eggs, milk, Bisquick, salt and pepper until smooth. Pour mixture into pie plate. Bake 35-40 min-utes until knife inserted in center comes out clean.


lasagna

Meat Mixture:1 pound lean ground

beef1 pound mild pork

breakfast sausage¾ cup yellow onion,

chopped2 tablespoons garlic,

minced½ stick butter2 tablespoons Italian

seasoning1 teaspoon kosher salt½ teaspoon ground

black pepper1 large pinch red pep-

per flakes, crushed

Sauce Mixture:1 28-ounce cans crushed

See Meats, Page 27

POWDER BOX ANTIQUES TIMELESS TREASURES & GIFTS

40745 U.S. Hwy. 280 ~ Sylacauga ~ 256-369-1207 294147


Holiday Cookbook sponsorsSponsors of The Daily Home Holiday Cookbook are Piggly Wiggly

owners Vince Culatta, Doris and Ronnie Baker and Richard Baker.

MeatsFrom Page 26

tomatoes½ can water1 ½-2 tablespoons

Italian seasoning½ teaspoon garlic pow-

der½ teaspoon dried basil

leaves1 teaspoon dried oreg-

ano1 teaspoon kosher salt½ teaspoon ground

black pepper¼ teaspoon ground red

pepper, optionalSalt

8 cups mozzarella cheese, shredded

2/3 cup parmesan cheese

Olive oil for drizzling1 large box lasagna

noodles

Preheat oven to 375 degrees. Melt butter in large skillet and lightly brown beef and sausage with remaining meat mix-ture ingredients. Do not overcook meat; it will fin-ish cooking in the oven. Drain meat mixture and return to skillet. Add all sauce mixture ingredients and combine well. Cook over medium heat until mixture starts to bubble, reduce to low/med-low and gently simmer 1 hour. Sauce should be a little thin. When the sauce is almost done, cook lasa-gna noodles half the time on the package directions. You may also use dry, uncooked lasagna noo-dles, making sure to cover each one completely with sauce. Ladle a thin layer of sauce mixture onto bot-tom of a 10 x 4-inch pan; layer noodles, sauce, and mozzarella cheese in that order until the pan is full. Apply a generous top layer of mozzarella and sprinkle with parmesan. Drizzle with olive oil and bake

30 minutes or until bub-bly and starting to brown. Allow to rest 10 minutes before serving. Freezes and reheats well.

— Lola Remson

LiLLian’s ChiCkenThigh PoT Pie

2 lbs. boneless chicken thighs

6 sweet potatoes1 cup green onions1 cup green peas1/3 cup BBQ sauce

(smoked flavor)2 boxes corn bread mix1 teaspoon corn starch2 tablespoons pineap-

ple juice (optional)

Brown chicken and remove from pan, reserv-ing ¼ cup of the chicken juice. Peel, cube and cook the sweet potatoes until fork tender; drain. In a sauce pan, add BBQ sauce, juice from chicken, pine-apple juice and corn starch to make a gravy. Mix the gravy, chicken and sweet potatoes and pour into a casserole dish. Top with green onions and green peas. Mix corn bread bat-ter according to directions on box and pour over the top. Bake at 450 degrees until golden brown.


MeaTbaLLs

(Can be used as a meat or an appetizer.)

1 ¼ pound ground round

2 teaspoons Worcestershire sauce

1 egg, beaten½ cup bread crumbs

(Italian or regular)¼ cup grated Parmesan,

Romano or Parmigiano-Reggiano cheese

2 cloves garlic, mincedSalt and Pepper to

taste

Mix beef and

Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 or 1 ½ inch medium-sized balls and place on nonstick cookie sheet or a cookie sheet sprayed with cooking spray. Bake for 10 to 12 minutes at 425 degrees. Makes approxi-mately 24 meatballs. These freeze well.

— Sheila Armbrester, Alpine

MexiCan FLourTorTiLLa MeaL

1 pound ground beef or chuck

1 medium-size onion1 14.5-oz. can of

stewed tomatoesGarlic powderChili powderSmall can of mush-

room pieces (optional)Black olivesFlour tortillas

Cook 1 pound ground

See Meats, Page 28

Highway 280 (Across from Satterfi eld) Alexander City, AL • 1-800-239-3352

Your Region’s Ford Giant.

For over 30 years Tallapoosa Ford has offered the regions best selection, price, and service on new Fords and pre-owned vehicle and

we are ready for the next 30 with new inventory arriving daily of America’s best trucks, SUVs and cars.

If we don’t have the vehicle you’re looking for, we will fi nd it - GUARANTEED.

2941

73


beef or chuck with 1 medium-size onion, then drain. Add garlic powder to taste. Add chili powder to taste. Add 1 14.5-oz. can of stewed tomatoes. Cook for 10 minutes. If you would like, add small can of mushroom pieces. Black olives are optional. Put flour tortillas on bot-tom of oven-proof glass dish. Cover with meat mixture. Put cheddar cheese on top of meat. Put another flour tortilla shell on top of meat and cheese. Continue this till all meat mixture is gone, alternat-ing cheese, meat, tortilla shells. Tortilla shell should end up on top, topped with cheese. Cover with foil. Leave space between the meat and foil. Cook for 25 minutes on 325 degrees. Cut into 4 piec-es or more. Sprinkle if desired with shredded let-tuce and tomato. Maybe add ranch dressing or taco sauce. Great meal. Any left over can be heated up next day in microwave.

Yum yum. — Karen F. Haynes

Munford

MeatsFrom Page 27

MushrooMBurgers with

spiced Ketchup

1 oz. dried porcini mushrooms, chanterelle, or black trumpet mush-rooms

5 large crimini mush-rooms or white mush-rooms, fresh, sliced

1 lb extra lean ground beef

2 tsp. dried parsley1 ½ tsp. dried tarragon1 tsp. salt½ tsp. onion powder1/8 tsp. black pepper2 tbsp. ketchup½ tsp. ground allspice¼ tsp. ground cloves

1/8 tsp. garlic powderIn food processor, pulse

until finely ground, the mushrooms. Transfer to a medium bowl and com-bine with beef, parsley, tar-ragon, salt, onion powder and pepper. Shape into 4 burgers. Cook burger over medium high heat in nonstick skillet coated with cooking spray, about 8 minutes. Mix ketchup, allspice, cloves and garlic powder in a small bowl until smooth. Serve the burgers with the spiced ketchup on the side.


one dish turKeydinner

3 lbs fresh ground tur-key

1 small red bell pepper, sliced thin

1 large onion, chopped1 small bag shredded

hashbrowns2 cans French-style

green beans, drained1 teaspoon each gar-

lic powder, salt, and black pepper

House seasoning for top

Divide meat equally. Flatten into round patties. Rub each patty with oil. Sprinkle with seasonings. On bottom patty, cover with chopped onion and red pepper. Place second patty on top of onion and pepper. Press turkey togeth-er to seal. Place beans, then potatoes on top. Bake in wide, sprayed foil. Seal edges of foil. Punch hole in middle to let some steam out. Bake 375 degrees for 45-55 minutes or until all test done. Remove cover and brown top.


party chicKen

8 large chicken breasts, skinned and boned

8 slices of bacon1 pkg. dried sliced beef

(4 0z.) or 1 jar Armour’s dried beef


8 ounces sour cream½ cup white wine,

optional8 ounces of fresh sliced

mushrooms1 cup green peasnoodles½ cup almonds, sliv-

ered

Wrap chicken breast with bacon. Place dried beef in bottom of 9 x 13-inch dish which has been buttered or sprayed with cooking spray. Place chick-en breast on beef. Sauté mushrooms in a little but-ter. Mix soup with sour cream and wine; add mushrooms. Pour over top of chicken; sprinkle with almonds. Bake covered for 2 hours at 300 degrees. Cook noodles accord-ing to directions; adding peas last two minutes of cooking time; drain. Serve chicken over noodles and green peas. Sprinkle with paprika and fresh-chopped parsley.

If using Armour’s dried beef, rinse in hot water to remove some of the salt.

Serves: 8— Myrt Pfannkuche

Pell City

pasta Fagioli

4 tbsp. olive oil3 oz. bacon, diced1 tbsp. garlic, minced½ cup onion, diced½ cup celery, diced½ cup carrot, diced1 12-oz. can red kidney

beans, drained and rinsed1 12-oz. can diced

tomatoes2 cups watersalt and pepper to taste1 tbsp. Italian season-

ing1 tbsp. olive oil (for

garnish)1 tbsp. parsley, minced4 ounces ditalini pasta

(or any small pasta), cooked

¼ cup Parmesan cheese, freshly grated

Heat pan on high. Add oil and bacon and cook until crisp. Add garlic, onions, celery and carrots. Cover and sweat until all translucent. Add beans and tomatoes. Add water to cover and bring to a simmer for 30 minutes. Adjust seasonings. Serve garnished with the olive oil, parsley, pasta, and freshly grated cheese.

— Myrt PfannkuchePell City

pinto Beancasserole

2 lbs. ground beef3 cans pinto beans2 cans stewed tomatoes1 med. onion, chopped

1 box Jiffy Cornbread mix

Dash of salt, if desired

Brown ground beef and onion and drain well. Combine tomatoes, pinto beans in a large pot. Add ground beef to this mix-ture and cook for 20 min-utes. Pour into a large bak-ing dish. Mix cornbread mix as directed on package and spoon on top of ingre-dients until it is covered. Bake at 350 degrees in preheated oven for 20-25 minutes or until cornbread is golden brown.

— Dotty Lessley

poor Boy dinner

2 lb. lean hamburger meat

1-2 medium potatoes, peeled and sliced

3-4 carrots, sliced thin-ner long-ways

1-2 medium onion, peeled and sliced into rings

1 large can whole string beans

Salt and pepper to taste

Tear foil big enough to hold 1 serving. Make patty and place on sprayed foil. On patty, place pota-toes. Carrots on potatoes. Onion rings on top. Place beans around patty. Season to taste. Add ¼ cup water to each package. Fold foil snugly to seal in ingredi-ents. Bake in 400 degree

oven for 1 hour or until tests done.


ultiMate haMQuiche

1 refrigerated piecrust or an 8-inch frozen deep-dish piecrust

½ cup green onions, sliced or finely chopped yellow onion

½ cup vegetable of choice, such as shredded carrots, thinly sliced aspar-agus, baby green beans, or shredded zucchini

½ cup chopped baked ham or ham steak or honey-glazed ham

½ cup shredded ched-dar cheese or provolone or Monterey jack

6 eggs2/3 cup half-and-half½ teaspoon salt¼ teaspoon black pep-

per

Preheat oven to 350 degrees. Fit pie crust into a 9- or 10-inch pie pan. Layer the onions, vegetable of your choice, ham and cheese in crust. In a medi-um bowl, combine eggs, half-and-half, salt and pep-per. Whisk until frothy. Pour the mixture over the vegetables and ham. Bake, uncovered, until the top is set and light golden brown, about 50 minutes. Remove from oven and let cool for 10 minutes, then slice and serve. Yield: 6 servings.

— Myrt Pfannkuche

Trussville205.655.8866

fax: 205.655.8868

Pelham205.685.1822

fax: 205.685.1824

Chelsea205.678.5035

fax: 205.678.5039

Moody205-413-4488

fax: 205-640-7009

ACCELERATING YOUR RECOVERYTrussville

205.655.8866fax: 205.650.8868

Pelham205.685.1822

fax: 205.685.1824

Chelsea205.678.5035

fax: 205.678.5039

Moody205.640.1088

fax: 205.640.7009279226

Go Green Save Green-

Metro LawnREAL Propane Fuel Solutions for your business needs.

Contact Darrel [email protected]

2401 Highway 21 South • Oxford AL 36203

office: 256.835.0438cell: 256.452.0487fax: 256.835.0434

WWW.GOGREENMETROLAWN.COM

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 — 29

METAL ROOFING

SAVE BIG ON VINYL SIDING! Siding Includes Deluxe AccessoriesCHECK OUT THESE ADVANTAGES:

• Lifetime Warranty

• Tilts for easy cleaning

• Super energy effi cient

• Lifetime Warranty• Many colors to choose from• Beautiful as well as durable• Refl ects & absorbs heat more effectively than shingles • Weather resistant• No warping, splitting or cracking

ATTENTION

Brick home owners

don’t forget your eaves

and overhang

• Siding with insulation pays for itself in 3 YEARS, in energy savings and paint cost.• Installs over any surface

• Adds value and beauty to your home instantly• Lifetime manufacturer’s warranty• Your choice of beautiful decorator colors

$500 Income Tax Credit For Energy

SavingImprovements

WINDOWS • SIDING • METAL ROOFS

ALL AMERICAN REMODELERS

$1000 OFF

VINYL

SIDING

25% OFF ALL WINDOWS 20% OFF ALL ROOFING

100% FINANCING w.a.c. • NO DOWN PAYMENT!

205-328-0183CALL TODAY FOR

YOUR FREE IN-HOMECONSULTATION 24 HOURS

PRE-HOLIDAY

VINYL WINDOWS

ALL AMERICAN REMODELERS

2792

29

holiday cookbook


Soups & SaladsFirst place winner

Doris Acker of Childersburg is a newcom-er to the winning circle of the Holiday Cookbook. She won first place in the Salad-Soup Category with a Broccoli Salad/Slaw, a creation of her own.

She says she bought some ready made broccoli salad and thought it lacked taste. She began to work on it and came up with a delightfully different tast-ing salad. Her main goal was to create a dish with broccoli that was not over-powered by the taste of the vegetable. Doris says she didn’t really care for broc-coli, but was trying to find a way to include it in her diet. Judges agreed she was very successful.

Acker is a native of Childersburg, but moved to Piedmont when she mar-ried and spent her married life there. Her husband, James Acker, died in 1996, and she moved back to her hometown.

Doris is a member of Childersburg First United Methodist Church, and her hobbies are cooking, crocheting and other nee-dlework.

She has a daughter, Melissa, and a grandson, Jay, who make their home with her on Childersburg’s Quailwood Road. Jay is a student at Childersburg High School.

Here is Doris’ recipe for her Broccoli Salad/Slaw:

BROCCOLISALAD/SLAW

INGREDIENTS:2 heads broccoli flower-

ets, chopped

1 cup shredded cab-bage

½ box golden raisins¼ bag shredded/sticks

(match stick size) carrots¼ cup chopped sweet

onion (or shallot)1 can water chestnuts,

drained and chopped½ cup mayonnaise¼ cup white or apple

cider vinegar1/3 cup vegetable oil

DIRECTIONS:Combine broccoli, cab-

bage onion, carrots, rai-sins and water chestnuts. In a small bowl combine

sugar, vinegar mayonnaise and oil and mix well. Pour over vegetable mixture and toss. Cover and refrigerate several hours or overnight. Serve cold.

AppLe ChICkenSALAD SpReAD

1 large can chicken, drained & diced

1 granny smith apple, cubed (peeled, if desired)

4 oz. slivered almonds8 oz. cream cheese,

room temperature1 pkg. Hidden Valley

Original Ranch salad dress-ing & seasoning mix

Combine chicken, apple, almonds, cream cheese and dressing mix, mixing well. Chill at least 2 hours before serving. Serve with assorted crackers.


BACOn pARmeSAnpOtAtO SALAD

3 ½ pounds russet bak-ing potatoes

1 3-ounce package fully cooked bacon pieces or 12 slices bacon, cooked and crumbled

1 teaspoon minced gar-lic

3 green onions, sliced1 cup ranch salad dress-

ing1 cup Caesar salad

dressing¼ teaspoon celery salt¼ teaspoon dried basil

leaves¼ teaspoon dried

thyme2 teaspoons prepared

horseradish2/3 cup shredded par-

mesan cheese

Wash potatoes, sprin-kle with salt and pepper, wrap in foil, and bake at 400 degrees for 1 hour or until potatoes are soft. Let potatoes cool, then refrigerate until chilled. (Potatoes can be baked up to two days prior to preparing the salad.) In a large bowl combine the garlic, green onions, both salad dressings, celery salt, basil leaves, thyme, and horseradish. Dice cooked, unpeeled potatoes and add wet ingredients, stirring until fully combined. Add the bacon pieces, reserving 1 tablespoon for garnish. Add the parmesan cheese. Mix well. Sprinkle remain-ing bacon pieces atop the salad and serve.

— Lola Remson

BAkeD pOtAtOSALAD

5 pounds new red pota-toes washed and quartered. Put foil in bottom of a cookie sheet. Spray with Pam. Place potatoes on. (Salt and pepper.) Spray potatoes with Pam, cover with foil and cook at 400 degrees for about 1 hour or until done. Let cool.

Meanwhile, fry 1 pound bacon crisp and crumble.

2 bunches green onions, chopped (blades, too)

1 green bell pepper (you can use yellow or red for color)

½ cup Hellmann’s may-onnaise

1 ½ to 2 cups sour cream

½ cup shredded ched-dar cheese

When potatoes have cooled, mix all ingredients except cheese. Sprinkle cheese on top.


BASe fOR CReAm OfAnythIng SOup

Ingredients:2 cups powdered nonfat

milk¾ cup cornstarch¼ cup (or less) instant

chicken (or vegetable) bouillon

2 tablespoons dried onion flakes

1 tablespoon basil leaves

1 teaspoon thyme leaves

½ teaspoon pepper

Directions: To use in place of

canned cream soups in cas-seroles or as a base for your own soups.

Much lower in fat and salt than canned versions. The trick is to have it made up ready to use.

Combine all ingredi-

See Soups, Page 31

UPSIDAISYRESALE SHOP101 N. Broadway, Sylacauga

256-249-9519“Your Pick When Kids

Grow”Excellent condition name brand

children’s clothes. Newborn- Size 7

Gap

RalphLaurenOld

NavyPetitAmi

Anavini

2941

48

ALL- AIR & ELECTRIC• HEATING • COOLING

• REFRIGERATION•ELECTRIC WORK

(256) 245-1791AL #02192 AL #31464

294168


Bob Crisp/The Daily Home

First round judgesFirst round judges for the Holiday Cookbook are, seated, from the

left, Wanda Jurriaans, June Winters and Sue Curtis; and, standing, the Rev. John Rohrmayer, Ann Wilson, Elaine Martin and Kathy Ryan.

Soups & SaladsFrom Page 30

ents, mixing well. Store in airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 ¼ cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned prod-uct.

Variations:Mushroom Soup: Add

½ cup finely chopped mushrooms

Celery Soup: Add ½ cup minced celery

Potato Soup: Add 1 cup diced potatoes, cooked

Chicken Soup: Add ½ cup diced chicken, cooked

Vegetable Soup: Add ¾ cup mixed vegetables, cooked

Broccoli Soup: Add 1 cup chopped broccoli, cooked

Asparagus Soup: Add 1 cup chopped asparagus, cooked


Bavarian PeachSalad

3 oz. pkg. peach Jello1 cup boiling water1 cup canned peaches¼ cup sugar3 oz. pkg. vanilla

instant pudding mix1 ½ cup milk, cold

Add Jello and sugar to boiling water. Stir until well dissolved. Drain peaches and reserve 1/3 cup peach juice. Dice the peaches. Stir juice into Jello mixture. Chill till slightly thick. Combine pudding mix and milk, whisking to dissolve. Let set 5 minutes until thick-

ened. Fold into thickened Jello. Stir in peaches. Chill until firm. Serve with a dollop of Cool-Whip.

— Ann PowersMunford

Broccoli SaladSlaw

2 heads broccoli florets, chopped

1 cup shredded cab-bage

½ box golden raisins¼ bag shredded sticks

(matchstick-size) carrots¼ cup chopped sweet

onion or shallot1 can water chestnuts,

drained and chopped½ cup mayonnaise½ cup sugar¼ cup white or apple

cider vinegar1/3 cup vegetable oil

Combine broccoli, cab-bage, onion, carrots, rai-sins, and water chestnuts. In a bowl, combine sugar, mayonnaise, vinegar, and oil. Pour over vegetable mixture and toss. Cover and refrigerate several hours or overnight. Serve cold.

— Doris Acker

Broccoli, GraPeand PaSta Salad

1 cup chopped pecans, toasted

½ of a 16-oz. package bowtie pasta

1 lb. fresh broccoli1 cup mayonnaise1/3 cup sugar1/3 cup onion1/3 cup red wine vin-

egar1 tsp. salt2 cups seedless red

grapes, halved8 cooked bacon slices,

crumbles

Prepare pasta accord-ing to package directions. Cut broccoli florets from

stems and separate florets into small pieces. Peel away tough outer layer of stems and finely chop. Whisk together mayon-naise, sugar, onion, red wine vinegar and salt in a large bowl. Add broccoli, hot cooked pasta, and grapes. Stir to coat. Cover and chill several hours. Stir in bacon and pecans just before serving.

This is a little differ-ent from regular broccoli salad. But, colorful and delicious. Another type of pasta may be used.


caBBaGe Salad

Makes 15 servings.

In a large container, arrange the following lay-ers:

1 large head cabbage, shredded

1 green pepper, sliced paper thin

2 medium onions, sliced thin and separated into rings

1 medium jar pimien-tos, drained

DO NOT STIR — LAYER

For the dressing, mix together the following ingredients and boil 2 minutes:

1 cups salad oil1 cup sugar¾ cup white vinegar½ tsp. salt1 tsp celery seed

Pour the hot dressing over the vegetables. Cover tightly and refrigerate at least 4 hours before serv-ing. Stir right before serv-ing.

— Jaime S. Barrows

See Soups, Page 32

Palace Drug Company

DOWNTOWN SYLACAUGA(256) 245-4381

Your Hometown Pharmacy Since 1896

Gifts • Home Decor • Bridal RegistryComplimentary Gift Wrapping

“It’s All About Tradition”

Join us Sunday, November 6thFrom 1-5 p.m. for

Christmas Open HouseFeaturing Glory Haus Designer

Amy Griffi thAmy will be autographing her

Burlee Christmas OrnamentsDoor prize drawing every hour

2941

60



ChiCken,MushrooM, andWild riCe soup

2 6-oz. packages long grain and wild rice mix

10 cups chicken broth, divided

3 Tbsp. butter1 cup sliced fresh mush-

rooms1 cup onions, chopped1 cup celery, chopped¼ cup butter½ cup all-purpose flour½ cup half-and-half2 Tbsp. dry white wine2 cups cooked chicken

breast, shredded

Bring rice, 4 cups chick-en broth, and 1 seasoning packet from the rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Reserve remain-ing seasoning packet for another use. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat. Add mushrooms, onion, and celery; cook, stirring often, for 10-12 minutes or until tender. Melt ¼ butter in a Dutch oven over medium heat. Whisk in flour. Cook, whisking constantly, for 1 minute or until thick and bubbly. Gradually whisk in remaining 6 cups broth. Cook, stirring often, 8-10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chick-en, and rice. Cook, stirring occasionally, 5-10 minutes or until thoroughly heat-ed. (Do not boil.) Garnish with fresh parsley and freshly cracked pepper.


Pell City

ChristMas 24hour salad

1 quart whipping cream

2 cups crushed pine-apple (drained)

1 jar red cherries (drained & chopped)

1 jar green cherries (drained & chopped)

1 large bag coconut1 cup chopped pecans1 large bag miniature

marshmallows

Combine all ingredients together. Refrigerate for 24 hours before serving.


ChristMas salad

Red layer:1 pkg. cranberry Jello¼ tsp. salt1 cup hot water1 tbsp. lemon juice1 (3 oz.) softened cream

cheese½ cup cold water1 cup whole cranberry

sauce¼ cup chopped, toasted

pecans

Dissolve gelatin and salt in water. Add lemon juice and cream cheese. Beat with rotary beater until smooth. Add cold water. Chill until slightly thick-ened. Stir in 1 cup cran-berry sauce and pecans. Chill until very thick. Top with green layer.

Green layer:1 pkg. lime Jello¼ tsp. salt1 cup hot water1 (9-oz.) can crushed

pineapple (undrained)1 pkg. whipped top-

ping, or ½ pt. heavy cream, whipped

Dissolve gelatin and salt in water. Add pineapple. Chill until slightly thick-ened. Fold in whipped

topping or cream. Spread over red layer. Chill until firm.

— Joyce Carlton

Corn relish salad

Serves 10.

2 cups fresh or frozen corn

3 medium tomatoes, seeded and chopped

1 medium green pep-per, diced

½ cup chopped red onion

½ cup celery, sliced1 2 ¼-oz. can sliced

ripe olives, undrained1 6 ½-oz. jar marinated

artichoke hearts, drained¼ cup reduced-fat

Italian salad dressing5 fresh basil leaves, fine-

ly chopped, or 1 tsp. dried basil

½ tsp. garlic powder½ tsp. dried oregano¼ tsp. lemon-peppersalt to taste

In a large bowl, com-bine the first six ingre-dients. In another bowl, combine artichokes, salad dressing, basil, garlic pow-der, oregano, and lemon-pepper. Add to corn mix-ture and toss gently. Cover and refrigerate for at least 6 hours before serving.

—Myrtaline Pfannkuche

Pell City

CraCker salad

This is an old-time southern recipe, and the amounts are all approxi-mate, or to your taste.

1 cup mayonnaise1 sleeve saltine crackers,

roughly crushed (more or less)

3 ripe tomatoes chopped, all liquid includ-ed

½ medium sweet onion, chopped

Combine mayo, toma-toes, and onions in a bowl and let sit. Right before you serve, add the crushed crackers. You can judge the amount of crackers by the amount of liquids in the bowl. Don’t worry about storing leftovers. There won’t be any.

— Hope McCarrellCropwell

Cranberrypineapple salad

Serves 24.

1 20-oz. can crushed pineapple in juice, und-rained

2 3-oz. packages rasp-berry Jello

1 16-oz can whole-berry cranberry sauce

2/3 cup walnuts, chopped

1 apple, chopped

Drain pineapple, reserv-

ing juice. Add water to juice to measure 2 ½ cups. Pour into saucepan. Bring to a boil. Put Jello in large bowl; add boiling water. Stir until dissolved. Stir in pineapple, cranberry sauce, nuts, and apple. Spoon into 24 paper-lined 2 ½-inch muffin cups. Refrigerate 2 ½ hours or until firm. Remove liners; serve on lettuce-lined plat-ter, if desired.

—Myrtaline Pfannkuche

Pell City

deliCiousVegetable soup

1 large can Veg-All small onion chopped½ lb. ground beef¼ teaspoon garlic pow-

der¼ teaspoon black pep-

per¼ teaspoon Dash sea-

soning

Stir fry ground beef until it loses its pink. Place in soup pot with Veg-All, onion, ground beef and seasoning. Cook on low ½ hour. To make more soup, double ingredients.

My original recipe.— Evelyn Castleberry

Sylacauga

Finger-liCkin’ChiCken salad

2 cups diced roasted chicken

2 cups coarsely-diced

celery1 cup drained manda-

rin oranges1 cup red seedless

grapes, halved8 tablespoons lemon

yogurt4 tablespoons mayon-

naise1 tablespoon soy sauce½ teaspoon cinnamon

powderCombine chicken, cel-

ery, oranges, and grapes in medium bowl. Combine yogurt, mayonnaise, soy sauce, and cinnamon in a separate bowl. Drizzle yogurt mixture over chick-en mixture. Toss to coat.


garbage soup

In 1 large pot mix: (left-overs)

Leftover meatballs or cubed meat, leftover mac-aroni, corn, peas, beans, (clean out your refrigera-tor), onions. For juice, use the liquid from canned vegetables. Potatoes, green peppers, canned vegetables and seasoning. Simmer until the flavors blend. Good for camping and just plain cleaning out your refrigerator.

The pleasure of this is it never comes out the same way twice.


See Soups, Page 33

2000 Golf Course Road, Pell City, AL. (across from Pell City Golf Course)

205-338-7395

COLONIAL GALLERIES

y at q Thurs.-Sat. 10-5 • All Other Days By Appointment

Come see our NEW Shipments of Home Decor and Gifts!•Arthur Court •Fitz & Floyd •Christopher Radko

•Alabama & Auburn Collegiate Collectibles & Gifts•Dept. 56 Villages & Accessories

•Thanksgiving & Christmas Decorations•Bridal Registry & Baby Registry

218678

COMMUNITY CREDIT

Downtown 338-4433 Pell City

• Consumer Loans• Personal• Automobile• Mobile Homes• Home Improvement

SHERRY BEENE218671


From Page 32

Grape Salad

1 pound green grapes (seedless)

1 pound red grapes (seedless)

1 cup chopped pecans16 ounces cream

cheese3 tbsp. sugar¼ cup light brown

sugar½ cup sour cream

Wash grapes and allow to dry. Cream together the cream cheese, sugar and sour cream. Fold grapes and nuts in creamy mixture. Top with brown sugar and chill until ready to serve.


Grilled redpepper and

Bow-tie paStaSalad

1 red pepper, seeded and cut lengthwise into quarters

2 tsp. olive oilsalt and freshly ground

pepper6 tbsp. mayonnaise2 tbsp. finely chopped

chives1 tbsp. balsamic vin-

egar4 cups cooked bow-tie

pasta¾ cup frozen peas,

thawed1 cup grated cheddar

cheese½ cup pitted kalamata

olives, slicedGrill basket

In a small bowl, toss the bell peppers with the olive oil and season with salt and pepper. Pre-heat the grill to medium-high heat. Arrange the bell peppers in a grill basket. Transfer the basket to the grill. Close

the cover and cook until bell peppers are tender and slightly charred, approx. 2-3 minutes per side. Cool completely, then cut into ¼-inch thick strips.

In a small bowl, whisk together mayonnaise, chives, vinegar, and salt and pepper to taste. In a large bowl, combine the pasta, peas, cheddar cheese, bell peppers, and olives. Add the mayon-naise dressing and toss well to coat. Taste and adjust seasoning if neces-sary before serving.

— Jan Crumpton

Hawaiian CHiCkenSalad

1 (8-oz.) pkg. fat-free cream cheese, softened

1 (8-oz.) can crushed pineapple in its own juice, drained

1 (5-oz.) can chicken, drained

3 tbsp. fresh chopped chives (or 1 ½ tbsp. dried)

2 tbsp. Kikkoman Teriyaki Baste and Glaze (found in barbecue sauce section)

In a large bowl, com-bine the cream cheese, pineapple, chicken, chives and teriyaki glaze together. Serve chilled.

Yield: 16 (2 tbsp.) serv-ings

Holiday appetizer idea:Purchase a can of flaky

biscuits. Halve each bis-cuit and place on a tree cookie sheet or on a cookie sheet in the shape of a tree. Bake. When cooled, spread Hawaiian Chicken Salad on top of biscuits. Cut red or yellow bell peppers into strips. Place on “tree” like garland. With mini cookie cutters, cut “ornament” shapes and place on “tree.”

— Dotty Lessley

See Soups, Page 34

Soups & Salads ALIANT Bank’s leadership team has deep roots in St. Clair County...

...And we’re dedicated to helping you,your business and our community.

• Our bankers take the time to understand your needs• With strong capital support, we are actively lending

• Loan decisions made locally and quickly• Special deposit rates for our St. Clair County neighbors

• Pell City Office, 1930 Martin Street South, 338.3500

aliantbank•comAll offers of credit are subject to approval. Member FDIC. ©2011 ALIANT Bank.

Standing L to R: Barnett Lawley – Director, Joel Day – Mortgage Loan Officer, Kathy Alldredge – Financial Center Manager, Doug Williamson – St. Clair County President,

Will Hardwick – Commercial Relationship ManagerSeated L to R: Kelly McCrory – Loan Assistant, Robin Wiley – Assistant Financial CenterManager, Kayla Robertson – Financial Specialist, LeAnn Brasher – Financial Specialist

279888

34 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 26, 2011 holiday cookbook


Holiday BroccoliSalad

4 cups fresh broccoli florets

1 red apple1 cup red or green

grapes½ cup sunflower seeds

Dressing:½ cup mayonnaise (can

use light)½ cup vanilla yogurt

(can use light)

Whisk mayonnaise & yogurt together and toss with broccoli mixture. Serve immediately or refrigerate (your prefer-ence).


Jalapeno cHeeSyBean Soup

1 lb. ground beef1 can cheese soup plus

½ can water1 pkg. (16 oz.) pro-

cessed cheese with jalap-eno peppers

1 can (15 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black bean, rinsed and drained

1 cup medium or hot salsa

Sauté beef in a soup pot until browned. Drain. Add canned cheese soup and water; bring to a very gentle simmer. Add jalap-eno cheese; stir until melt-ed. Remove from heat; stir in beans and salsa. Bring back to a gentle simmer. Simmer about 5 minutes.

Remove tops from 6 individual rye bread loaves. When ready to serve, fill with soup. Serves 6.

— Myrtaline Pfannkuche

Pell City

Jalapeno cHickenSalad

2/3 cup mayo1 tbsp. lime juice3 cups shredded chick-

en½ cup celery ribs,

chopped fine½ cup red onion,

chopped fine½ cup red bell pepper,

seeded & chopped fine2 tbsp. chopped cilan-

tro¼ cup sliced pickled

jalapenos, chopped finesalt & pepper to taste.

Mix mayo and lime juice in a small bowl. Toss chicken, celery, onion, bell pepper, cilantro and jala-penos in large bowl. Add mayo mix and toss until evenly coated. Season with salt and pepper to taste. Serve or cover in refrigera-tor for 2 days.

— Shan Wilson

layered Salad

½ head iceberg lettuce3 stalks celery, chopped1 cup chopped green

pepper½ cup peeled and

chopped cucumber½ (10-ounce) bag

matchstick-cut carrots1 (15-ounce) can early

peas1 ¼ cup light mayon-

naise2 tablespoons sugar1/8 cup bacon pieces

(available in a jar)

Shred iceberg lettuce and place in the bottom of large salad bowl. Layer the next five vegetable ingredi-ents on top. Spread light mayonnaise over top layer of early peas. Sprinkle sugar evenly over the mayonnaise. Follow with bacon pieces. Cover tightly and chill overnight.

— Lola Remson

MarinatedtoMato Salad

Makes 8 cups.

1 ½ cups white tarra-gon vinegar

½ teaspoon salt½ cup chopped shallots2 tablespoons finely

chopped chives2 tablespoons fresh

lemon juice½ teaspoons white pep-

per3 tablespoons extra-vir-

gin olive oil10 plain tomatoes,

quartered2 large yellow tomatoes,

sliced horizontally into 1/2-inch thick slices

16 red cherry tomatoes, halved

16 small yellow pear tomatoes, halved (option-al)

Mix vinegar and salt. Stir until salt is completely dissolved. Stir in shallots, chives, lemon juice and pepper. Mix well. Slowly stir in oil until well blend-ed. Add tomatoes to mari-nate. Toss well. Let stand at room temp 30 minutes or longer before serving.


no MeatVegetaBle Soup

1 46-oz can tomato juice or stewed tomatoes

5 medium potatoes, peeled and diced

1 large onion, peeled and chopped

1 small bag fresh frozen corn, whole kernel

1/3 cup mayonnaise1 small bag frozen

English peas2 medium carrots,

sliced thin1 green pepper, diced2 beef bouillon cubes1 stalk celery, sliced

thinly

Add ½ teaspoon each garlic, salt, and pepper

Mix all vegetables and cook until tender. Add tomatoes last. Season with bacon drippings or marga-rine. Goes good with corn-bread recipe below.

cornbread1 cup flour (self-rising)2 cups self-rising meal2 tablespoons mayon-

naisebuttermilk1 egg, beaten¼ cup oilpinch of sugar

Mix well. Batter should be a little thick. Pour into hot greased 10-inch skil-let. Bake at 425 degrees for 20-25 minutes or until tests done in middle or golden brown.


o’cHarley’Sloaded potato

Soup

3 lb. red potatoes¼ cup butter, melted¼ cup flour2 quarts half-and-half1-lb. block of Velveeta

cheese, meltedgarlic powder to taste1 tsp. hot pepper sauce½ lb. bacon fried crisp-

ly½ cup fresh chives,

chopped1 cup shredded cheddar

cheese½ cup fresh parsley,

chopped

Dice unpeeled red pota-toes into ½-inch cubes. Place in a large pot, cover with water, and bring to a bowl. Cook for 10 minutes or until almost cooked. In a separate pan, combine butter and flour. Mix till smooth. Place over low heat and gradu-

ally add half-and-half, stir-ring constantly. Continue to stir until mixture begins to thicken. Add melted Velveeta cheese. Drain potatoes and add to cream mixture. Stir in garlic pow-der and hot pepper sauce. Cover and cook over low heat 30 minutes, stirring occasionally. Place soup in bowls and top with bacon, cheese, chives and parsley.


piStacHio Salad

1 pkg. instant pistachio pudding, dry

1 (8-ounce) ctn. Cool Whip

1 (8-ounce) can crushed pineapple, undrained

1 (11-ounce) can man-darin oranges, drained

1 ½ c. miniature marsh-mallows

1 sm. ctn. cottage cheese, sm. curd

Combine pudding with Cool Whip. Add pineap-

ple, oranges, and marsh-mallows. Mix well. Fold in cottage cheese. Pour into serving bowl. Cover and refrigerate.

— Lola Remson

potato Soup

1 stick margarine½ medium onion

chopped1 8-oz. container French

onion dip2 cans (small) cream of

chicken soup2 soup cans of milk10 medium potatoes,

cubes and boiled until almost done

baconshredded cheese for

topping

In a Dutch oven pan, sauté onions in margarine until tender. Add dip, soup, and milk, stirring until smooth. Add partial-ly boiled potatoes. Cook on medium heat until

See Soups, Page 35

206 S. Tinney St. • Talladega256-362-2433

Monday - Friday 7 am - 5 pmSaturday 8 am - Noon

RENT THE EQUIPMENT. KEEP THE ADVICE.®

248021



potatoes are done. Top with cheese and crumbled bacon. Serves 6-8. Enjoy.


Quick And EAsyBrunswick stEw

2 cans tomatoes1 can creamed corn1 can whole kernel

corn1 can barbecue pork 1 can barbecue beef1 can barbecue chicken1 can beef stewsalt to taste

Combine all ingredients and cook in a slow cooker. You might not need more salt. Be sure to taste before adding any.

— Doris Acker

rEd, whitE & BluEPotAto sAlAd

6 lg. red taters unpeeled

6 slices maple smoked bacon

4 hard boiled eggs peeled

4 small green onions thinly sliced

½ cup blue cheese, crumbled

1 ½ cups mayonnaise1/3 cup minced bread

& butter pickles1 Tbsp. cider vinegar1 Tbsp. prepared mus-

tard¼ tsp. celery seed,

ground or whole¼ tsp. hot sauce1 tsp. black pepper½ tsp. salt

In large pot of salt boiling water, cook taters until fork tender. Drain, set aside. Cook & crum-ble bacon, set aside. In medium bowl, stir togeth-er all dressing ingredients. While taters are still warm,

cut into small chunks. In deep glass bowl, layer 1/3 taters, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat 2 more times ending with dressing. Top with bacon and blue cheese.

— Shan Wilson

sArA’s PotAto souP

4 cups potatoes, peeled and cubed into 1-inch pieces

1 large onion, chopped6 green onions,

chopped, blades also½ teaspoon garlic pow-

der½ stick of margarine3 quarts chicken broth2 heaping tablespoons

corn starchsalt and pepper to taste

Combine first 6 ingre-dients and seasoning. Cook until potatoes are tender. Mix starch with a little canned milk. Stir well to dissolve lumps. Pour into potato mixture, stirring as you pour. Let cook 5 minutes longer.


scAlloP, corn AndtomAto sAlAd

8 oz. sugar snap peas1 medium corn on the

cob, kernels removed with knife

1 Tbsp. white wine vin-egar

1 Tbsp. olive oil½ tsp. salt, divided¼ tsp. black pepper2 medium tomatoes,

chopped1 pound fresh scallops¼ cup fresh basil,

chopped

Bring peas and corn to a boil and simmer until peas and corn are crisp-tender, about 2 min-utes. Drain vegetables,

rinse under cold water, and drain again. Whisk together vinegar, oil, ¼ tsp. salt and 1/8 tsp. pep-per. Add tomatoes, toss, and let stand 10 minutes until tomatoes release juic-es. Sprinkle scallops with remaining salt and pep-per. Spray nonstick pan with cooking spray and heat over high heat. Add scallops and cook, turning once, until browned and cooked through. Remove from heat. Add peas, corn and basil to tomato mix-ture. Toss to mix.

Divide scallops among four plates. Top each with ¼ of vegetable mixture.


southwEstchickEn sAlAd

1 box Jiffy Corn Bread Muffin mix

1 can black beans, rinsed and drained

1 can dark red kid-ney beans or pinto beans, rinsed and drained

1 can shoe peg corn, rinsed and drained

1 can whole kernel corn yellow corn, rinsed and drained

1 cup celery, chopped1 cup green onion,

sliced or 1 medium purple onion, chopped

2 firm tomatoes, chopped

½ each red, yellow, orange, and green bell peppers, chopped

1 cup or a little more fresh broccoli, cut in small

florets1 carrot, chopped in

small pieces8 oz. southwest fla-

vored chickenRanch dressingCheddar cheese or

Mexican blend cheeseUse trifle bowl or any

large clear glass bowl

Cook cornbread according to the box directions; divide into half and crumble. Put ½ of the cornbread in bot-tom of bowl. Then layer everything else according to the way you want the colors to look. Put the other ½ of the crumbled cornbread on top; cover with Ranch dressing and the cheese. You can use bacon instead of chicken if you want to. I got a

bag of grilled chicken and sprinkled taco seasoning on it, or you can get the Southwest chicken already seasoned. Do not mix the ingredients together, just layer. I put all the ingredi-ents in small bowls before I start layering, then you can see how you want the colors.


sPinAch AndPAPAyA sAlAd

2 tbsp. orange juice2 tbsp. cider vinegar2 tsp. olive oil2 tsp. curry powder1 tsp. Dijon mustard1 tsp. honey¼ tsp. salt

See Soups, Page 36

Pell City’s Leading Florist Since 1945

277342

Pell City Flower & Gift Shop

205-338-222636 Comer Ave., Pell Citywww.pellcityfl owers.com

Offering “Sips & Stems”Join us - call for details

(205) 884-47484310 S. Martin St. • Cropwell (approx. 3 miles south of K-Mart)

Hours: Mon., Tues., Thurs. Fri. 9-5; Wed. & Sat. 9-12Serving St. Clair Co. & Surrounding Areas

Since 1986 - Lynn Mulvehill, owner

Floor Fashions & Decorating•Carpet •Vinyl •Ceramic Tile •Hardwood

•Laminate •Engineered Wood

In Stock & Available Now!Thousands Of Yards Of Carpet & Vinyl

Some Of Our Name Brands AvailableVINYL

• Tarkett• Mannington• Congoleum• Armstrong

CARPET• Mohawk• Shaw

279281

VINYLStarting at

$399Sq. Yd.

CARPETStarting at

$499Sq. Yd.



1 (7 oz.) bag baby spin-ach

1 small papaya peeled, seeded, and cubed

¼ cup golden raisins2 tbsp. chopped wal-

nuts, toasted

Whisk together orange juice, vinegar, oil, curry powder, mustard, honey and salt in a small bowl. Place spinach in large bowl. Add dressing and toss to coat. Top with papaya, rai-sins and walnuts.


Strawberry Salad

1 (16-oz.) pkg. straw-berry Jello

1 (20-oz.) can crushed pineapple, undrained

2 c. buttermilk1 (12-oz.) ctn. Cool

Whip½ c. chopped pecans

In a heavy saucepan, combine Jello and pine-apple. Heat until Jello is dissolved. Set aside to cool. Slowly stir in buttermilk, then Cool Whip. Add nuts and mix well. Pour into a serving bowl and refriger-ate until firm.

— Lola Remson

Stuffed PePPerSouP

1 lb. ground beef1 medium bell pepper,

chopped1 cup finely diced

onion1 29-oz can diced toma-

toes1 15-oz can tomato

sauce1 14-oz can chicken

broth¼ tsp. dried thyme

¼ tsp. dried sage2 cups cooked rice

In a large pot, brown ground beef, drain fat, and add onions and pep-pers. Cook until onions are translucent, but do not allow to brown. Add toma-toes (undrained), tomato sauce, broth, thyme, and sage. Stir until mixed. Cover and let simmer for 30-40 minutes until pep-pers are tender. Add 2 cups cooked rice. Stir to heat and serve.

“Grated cheese on top makes it even better!”


the wholeenchilada

chicken SouP

3 cups fat free chicken broth

1 ¼ cups finely chopped celery

½ cup diced onion3 cups enchilada sauce15-oz. can pure pump-

kin10 oz. cooked bone-

less chicken, chopped or shredded

1 cup frozen corndash of hot sauce,

optional

In large pot, bring broth to low boil. Add celery and onion. Simmer for about 5 minutes, until tender. Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn. Mix well. Cook for and addi-tional 3-5 minutes until soup is heated throughout. Add hot sauce, if desired. Can be served with shred-ded cheese and/or crushed chips.


three-PePPertuna Salad

1 cup each, thinly sliced zucchini and yellow squash

½ cup each, green bell, yellow bell, and red bell peppers, cut into strips

1 cup cherry tomatoes, halved

1 can (6 oz.) solid tuna packed in water, drained and flaked

½ cup chopped green onions, blades and all

shake of dried basil½ teaspoon minced

garlic2 tablespoons red wine

vinegar1 tablespoon olive oil

¼ teaspoon black pep-per

Bring ¾ cup water to a boil over high heat. In medium sauce pan add squash and bell peppers. Reduce heat. Cover and simmer 10 minutes or until crisp-tender. Drain well.

Transfer to serving bowl. Add tomatoes, tuna, green onions and basil. Add vin-egar, oil, garlic, and pepper together in a jar with tight-fitting lid. Shake well. Pour over salad. Mix well.


Final round judgesThe final round judges for the Holiday Cookbook are, from left, Rachel Hardeman, Express

Pharmacy in Talladega; Caprese Clinton, DeSoto Caverns; Robin Killough-Angelo, Coosa Valley-MRI; and Ronnie Harris, Northside Medical.

also available Nelson’s Formals

257935

FORGET-ME-NOTFLOWER & GIFT SHOP

32499 U.S. Hwy. 280, Childersburg256-378-5480

(Across Coosa River Bridge, 1/2 mile on the left)

Helen Thomas - Connie Nelson

Swings & ThingsU.S. Hwy. 280 - T’ween Childersbug & Oak Grove

256-378-1299

HAND CRAFTED LOCALLYWOODEN SWINGS

&LAWN FURNITURE

280712


VegetablesAunt MArjorie’s

sweet & sourBeets

¼ cup sugar1 teaspoon of corn

starch2 tablespoons of water2 tablespoons of vin-

egar1 can beets, drained

Heat sugar, starch, water and vinegar to thicken. Add beets and heat. Place in container or jar.


CArrot soufflé

1 ½ lbs. carrots, peeled, sliced and cooked

½ cup butter3 large eggs¼ cup flour 1 ½ tsp. baking pow-

der1 to 1 ½ cups sugar (I

use 1 cup)¼ tsp. cinnamon

Process carrots and remaining ingredients until smooth in a blender or food processor. Spoon into lightly buttered 1 ½ quart baking dish. Bake at 350 degrees for 1 hour 10 minutes or until set.

This is delicious! So light and airy—very good!


Cheesy VegetABleMedley CAsserole

2 bags of frozen broc-coli, cauliflower, and car-rots, thawed

1 small can Campbell’s cream of mushroom soup

½ cup milk1 small can of French’s

Original or Cheddar french-fried onions

1 tsp soy sauce½ tsp. black pepper2 cups shredded ched-

dar cheese

Mix soup, milk, soy sauce, and pepper in a 1 ½ quart baking dish. Stir in vegetables and french-fried onions. Mix in 1 cup cheddar cheese. Bake at 350 degrees for 30 min-utes or until hot. Top with cheddar and bake 5 more minutes or until melted.

— Theresa JohnsonTalladega

Copper CArrots

2 lbs. carrots sliced in round shape

1 bell pepper, sliced1 cup chopped celery½ cup salad oil1 onion, diced1 can (small) tomato

soup1 cup sugar¾ cup vinegar1 tsp. mustard1 Tbsp. Worcestershire

saucesalt & pepper

Boil carrots in salt water until tender. In bowl, alter-nate carrots, peppers and celery. Combine all other ingredients in a sauce pan. Bring to a boil. Pour over vegetables and refrigerate for 24 hours. Will keep in refrigerator for weeks.


Corn dish

3 cans shoe peg corn2 8 oz. packages of

cream cheeseJalapenos to taste

(optional)

Mix ingredients and put in a casserole dish. Top with crushed crack-ers. Melt 1 stick of mar-

garine and pour over top. Bake at 375 degrees for 25 minutes.


douBle CornCAsserole

Serves 8.

1 package (8 ounces) cream cheese, at room temperature

½ cup butter, at room temperature

2 eggs, large1 medium onion,

chopped¼ teaspoon pepper1 can (14.75 ounces)

cream style corn1 can (14.75 ounc-

es) whole kernel corn (drained)

1 package (8 ounce) corn muffin mix

1 cup shredded cheddar cheese, about 4 ounces

1 tablespoon chopped fresh parsley

1. Preheat oven to 350 degrees. Coat a 9-cup baking dish with cooking spray

2. Beat cream cheese and butter until smooth; stir in eggs, onion, pep-per, cream corn and whole

kernel corn. Add dry muf-fin mix and ½ cup ched-dar cheese. Spread in bak-ing dish. Bake 45 minutes or until center tests done.

3. Sprinkle with remaining ½ cup cheddar cheese. Bake until cheese is melted, 3-4 minutes. Sprinkle with parsley. Let stand 10 minutes, then serve.


eAsy AnddeliCious

spAnish riCe

2 tablespoons oil½ medium onion,

chopped1 ½ cups uncooked

white rice2 cups chicken broth1 cup salsa (heat level

of your choice)

Heat oil in heavy skil-let. Add onion to hot oil and cook until tender. Add rice to skillet and stir constantly until it starts to brown. Add chicken broth and salsa and cover. Reduce heat to low, cover and cook about 20 min-utes or until all liquid is absorbed.

For ease of preparation, after I cook my rice in the oil, I add everything to my rice cooker to let it finish. It is very impor-tant, though, that the raw rice is cooked first in the oil or you will not get the proper taste and texture.

— Kimberly MoodyStewartville

eAsy pArMesAnpotAto CAsserole

1 16-oz jar alfredo pasta sauce

1 32-oz bag Southern-style hash browns

1 large onion, chopped½ stick butter, soft-

ened1 tsp. salt½ tsp. pepper

Dump all the ingredi-ents into a large bowl and mix well. Pour into a but-tered 9x13-inch pan. Bake in preheated 400-degree oven for 35-45 minutes or until the potatoes and onions are tender and the top is lightly browned.

“Good for dinner, but also great as a breakfast casserole!”


fresh BroCColiCAsserole

½ cup chopped celery1 cup mushroom soup1 cup cream of chicken

soup1 small jar Cheez-Whiz2 tbsp. margarine¾ cup chopped onionHouse Seasoning to

taste3 cups fresh chopped

broccoli, cooked1 cup steamed rice

Cook celery and onion in margarine until soft. Add broccoli, soups and cheese. Let stand until broccoli is tender. Cook rice in 4 cups water. Salt and pep-per (House Seasoning). When rice is done, place rice in an oven safe dish that has been greased with margarine. Make a nest, pushing rice to the out-side of dish. Pour broccoli mixture in center. Place a foil ring around the rice and bake 10 minutes at 350 degrees. Ease foil out when done.

house seasoning1 cup salt

See Veggies, Page 38

Margaret Williamson, Manager122 East Battle St., Talladega

256-362-3600

Bettye Kelley, Manager104 E. 3rd St. Sylacauga

256-249-0305

Columbus Finance

*All Loans Subject To Our Liberal Lending Policy.

& Tax Service

“We Love To Say Yes”

ZeroDow

ChristmasLoans

Pay To______

Amount________

WE OFFER SMALL LOANS RANGING FROM

$150 TO $5000

2796

92

See Us For

Too Nice To Slice

BAKERYSunday 9 a.m. ~ 2 p.m.

Monday-Saturday 9 a.m. ~ 6 p.m.

www.cakestoonicetoslice.com204 Grace Street • Oxford • 256-403-5396

* Custom Cakes * Flavored Popcorn

* Game Day Treats (In Team Colors)

* Ice Cream, ShakesAnd much more.....

293531


VegetablesFrom Page 37

¼ cup black pepper¼ cup garlic powder¼ cup onion powder

Mix well. Store in a sealed container.


Greek PitaPockets

2 diced plum tomatoes1 cup diced seedless

cucumber2 thinly sliced scallions2 Tbsp. chopped fresh

dilljuice of ¼ lemon2 6-inch whole wheat

pitas¼ cup roasted red pep-

per hummus2 cups salad greens3 oz. crumbled low-fat

feta or goat cheese

Combine tomatoes, cucumbers, scallions, dill, and lemon juice. Halve pitas to form 4 pockets. Spread ¼ of hummus into each pocket. Stir green and cheese into tomato mix-ture. Fill each pita pocket.


Herbed VeGetablecasserole

5 medium new pota-toes, cut in ¼ inch slices after peeled

¼ cup margarine1 teaspoon dried sage1 teaspoon dried tar-

ragon3 sweet red bell pepper,

diced1 medium onion, sliced

thinly½ cup uncooked long

rice3 medium zucchini,

thinly sliced

4 medium tomatoes, sliced

1 cup shredded Swiss cheese

In a 2 ½ quart sprayed baking dish, arrange half potato slices in overlap-ping rows. Dot with half of margarine. Sprinkle half of sage, tarragon, pepper, onion, rice and zucchini. Dot with remaining half of margarine and repeat layering. Cover and bake at 350 degrees for 1 ½ hours or until potatoes are tender. Remove cover. Layer tomatoes and cheese. Cook 10 minutes longer until tomatoes are warm and cheese is melted. Let stand 10 minutes before serving.


Hominy casserole

1 (15 oz.) can white hominy

1 (15 oz.) can yellow hominy

2 cups white sauce (rec-ipe below)

½ cup shredded ched-dar cheese

5-6 slices bacon (cooked, drained, & crumbled)

Prepare the sauce; add the hominy and cheese. Pour into a buttered 2-quart rectangular casserole. Bake on center rack in 400 degree oven for about 25 minutes. Remove from the oven and add crumbled bacon on top.

White sauce

2 cups milk4 Tbsp. butter4 Tbsp. all-purpose

flourSalt to tastePepper to taste

Heat milk; do not scald.

Melt butter in saucepan. Add flour and stir to com-bine. Stir mixture over low heat long enough for flour to cook, about one min-ute. Add milk all at once and stir once or twice. Continue cooking, but do not stir until the sauce has thickened. Add salt and pepper to taste. Makes 2 cups sauce.


JalaPeno corncasserole

4 (15.25-oz.) cans whole kernel corn, drained

½ cup butter8 oz. cream cheese,

room temperature1 cup canned evapo-

rated milk4 Tbsp. all-purpose

flour4 jalapenos, seeded and

chopped

Preheat oven to 400 degrees. Place corn evenly in the bottom of a 9 x 13-inch baking dish. In a medium saucepan, com-bine butter and cream cheese. Cook over medium heat, stirring frequently until butter is melted and mixture is smooth. Stir in evaporated milk and flour. Continue cooking until mixture is smooth and creamy, about 5 minutes. Stir in jalapenos. Pour but-ter mixture over corn. Mix

well. Bake 30 minutes or until bubbly and edges begin to brown.


JalaPeno Grits

1 ½ cups grits6 cups water2 4-ounce cans green

chilies7 ounce jalapeno relish

or salsa½ pound Velveeta

cheese, diced8 ounces cheddar

cheese, shredded3 eggs1 stick margarinedash of Tabasco saucedash of paprika3 teaspoons seasoned

salt

Cook grits in 6 cups water and add all ingredi-ents. Pour in buttered cas-serole dish and bake at 350 degrees for one hour.

— Lola Remson

lillian’sasParaGuscasserole

2 pieces of toast, but-tered and diced

1 14 oz. can of aspara-gus, drained

1 15 oz. can English peas


1 4 oz. can of chopped

mushrooms (optional)

Place diced toast on bot-tom of casserole dish. Add one at a time, ½ asparagus, ½ English peas, ½ cream of mushroom soup and ½ mushrooms. Repeat as needed to fill dish.

Bake at 350 degrees until lightly browned, approximately 20-25 min-utes.


loaded masHedPotato casserole

Serves 12.

5 ½ cups mashed pota-toes

½ cup milk8 oz. pkg. cream cheese,

softened8 oz. container sour

cream2 tsp. dried parsley1 tsp. garlic salt¼ tsp. nutmeg¾ cup shredded ched-

dar cheese6 slices bacon, crisply

cooked and crumbled

Combine all ingredients except cheddar cheese and bacon in a large mixing bowl. Beat with an electric mixer until smooth. Spoon into lightly greased 13x9-inch baking dish; top with cheddar cheese and bacon. Cover and bake at 350 degrees for 30 minutes.

Uncover and bake 10 more minutes or until cheese melts.


macaronicasserole

3 cups elbow macaroni1 can cream of mush-

room soup1 small can sliced mush-

rooms1 jar pimiento½ cup each: diced onion

and bell pepper½ soup can of water¾ cup mayonnaise1 cup shredded cheese

Cook, drain, and rinse macaroni. Mix all ingredi-ents with macaroni except shredded cheese. Bake at 350 degrees for 30 min-utes. About five minutes before casserole is done, sprinkle with shredded cheese and continue bak-ing until cheese melts.


mexican riceand beans

1 package smoked sau-sage, sliced thin

2 bell peppers, chopped

1 large onion, chopped1 tablespoon hot sauce

See Veggies, Page 39

257223

358-9005

BAR-B-QUE & GRILL

43121 AL Hwy. 21 Munford, AL

Tired Of Cooking?Come eat lunch or dinner with us!LARGE ORDERS NO PROBLEM

BIG DADDY’S

Hours: Thursday-Saturday 8 a.m. - 9 p.m.

277865


VegetablesFrom Page 38

½ tablespoon garlic powder

1/3-1/2 cup fresh cilan-tro, chopped

3 15-ounce cans any bean you like, undrained

2 15-ounce cans diced tomatoes, drained

¼ cup lemon or lime juice

2-3 cups rice, cooked2 jalapenos (optional),

sliced thin1 package shredded

mozzarella cheese (option-al)

Sour cream (optional)

In a large deep skillet or wok, stir fry onions, peppers, and sausage for 10 minutes. Add all other ingredients except rice, cheese, and sour cream. Simmer, uncovered, on medium-high, stirring occasionally for 10 to 20 minutes or until vegeta-bles are tender. Let stand for 5 minutes. Serve over rice and top with cheese and sour cream if desired.

— Lola Remson

OniOn ROastedPOtatOes

Makes 8 servings.

Preheat oven to 450 degrees.

1 envelope Lipton onion soup mix

2 lbs. potatoes cut into large chunks

1/3 cup oil

In a large plastic bag, add all ingredients. Close bag and shake until pota-toes are evenly coated. Empty potatoes into shal-low baking or roasting pan; discard plastic bag. Bake, stirring occasionally, 40 minutes or until pota-toes are tender and golden brown. Garnish, if desired,

with chopped fresh pars-ley.


ORange Beets

Serves 6-8.

1 ¼ cups brown sugar2 Tbsp. cornstarch1 6-oz. can frozen

orange juice, thawed¾ cup cider vinegar¾ cup water2 16-oz. cans small,

whole beets, drained1 Tbsp. butter

Blend sugar and corn-starch, stir in orange juice, vinegar, and water. Bring to a boil, stirring con-stantly. Add butter and beets. Cook until heated thoroughly.


Pell City

POtatO FRy

3 large potatoes1 can niblet corn1 large onion

Wash and peel potatoes, cut into large bite-size piec-es. Cut onions into large strips. Fry together in a small amount of oil. Cook until lightly browned and tender. Add corn. Sauté to heat though. Serve warm.


Rice and Peas

Serves 6.

1 cup regular rice2 Tbsp. butter1 10 ¾-oz. can beef

broth¼ teaspoon ground

sage1 cup frozen green

peas, thawed

Brown rice in butter in a skillet that has a cover. Add beef broth and sage. Cover and cook until liq-uid is dissolved. Stir occa-sionally. Add peas last few minutes of cooking time, just long enough to be heated through.


Pell City

scallOPedtOmatOes

¼ cup butter¼ cup finely chopped

onions2 cups dry bread

crumbs, coarse1 (1lb.12oz.) can solid

pack tomatoes¾ cup white sugar¼ tsp. black pepper½ tsp. salt

Melt butter and cook onion in butter until soft. Remove from heat. Add bread crumbs and toss together. Combine tomatoes, sugar, salt, and pepper in bowl. Place ½ tomato mixture in greased 1 ½ quart casserole. Top with ½ crumb mix. Repeat layers. Bake at 350 degrees about 50 minutes. When done, tomatoes should be glazed looking and most of the liquid absorbed.


sweet POtatOdumPlings

2 pkgs. crescent rolls1 pkg. frozen sweet

potato patties (cut in half )

2 cups water

1 ½ sticks margarine5 cups sugar1 Tbsp. corn starch1 tsp. vanilla flavoring

Roll each potato patty half in a crescent triangle. Place in a baking dish. Heat water, sugar, mar-garine, corn starch, and vanilla; pour over dump-lings. Bake at 350 degrees for 45 minutes or until crescent rolls are brown. Sprinkle with cinnamon when done.


unO’s

1 cup each self-rising flour and meal

1 each: large onion, squash and green tomato, washed, dried, and grated

1 egg1 teaspoom house sea-

soningOil for frying

Mix all ingredients together. Do not add and more liquids; vegetables will weep to make enough liquids. “Dough” will be thick. Drop by tablespoon-ful into hot oil. Brown one side, flip over to brown other side. Drain on paper towels.

House seasoning1 cup salt¼ cup black pepper¼ cup garlic powder¼ cup onion powder

Mix well. Store in air-tight container.


BELLA LUNASpecial Events Center

2941

39

AWARDS & APPRECIATION DINNERSBANQUETS, PROMS, DANCES

BIRTHDAYS & ANNIVERSARIES PARTIESCLASS & FAMILY REUNIONS

COMPANY SEMINARS & MEETINGSENGAGEMENT PARTIES: SHOWERS, TEAS,

REHEARSAL DINNERS, RECEPTIONS,WEDDING & WEDDING RECEPTIONS

100 Hagen Ave., Childersburg, AL 35044256-378-6837 / 256-510-7063

NOW OPEN

BELLA LUNA FITNESS & TANNING CENTER

Next to Bella Luna -24 Hour Access40+ Cybex & Bodymaster Machines

Free Weights, Benches, Presses

GET IN SHAPE FOR THE HOLIDAY SEASON

Presbyterian Oaks Apartments I, II, III408 S. 5th St., 21 & 23 Ironaton Rd. • Talladega

Apts. Available ~ Rent based on income~ Generous Utility Allowance Deductions ~

Seniors 62 years and older.Social Activities ~ Outings ~ Community Gardens

~ Onsite Benefi ts & Services Coordinator ~

EQUAL HOUSINGOPPORTUNITY

275162

Talladega’s Premier Senior LivingWhere communities are built, apartments

become homes and residents are like family.

View Apartment Info @ spm.net

Call TodayPresbyterian Oaks I - 256/362-5218Presbyterian Oaks II - 256/761-2469Presbyterian Oaks III - 256/362-2202


MiscellaneousPumPkin CarrotCake with maPle

Frosting

Serves 16.

1 package (18.25 oz.) yellow cake mix

1 cup pumpkin puree from 15-ounce can

3 eggs¼ cup canola oil½ cup water1 tablespoon pumpkin

pie spice1 cup shredded carrots½ cup dried cranber-

ries12 ounces cream cheese,

at room temperature1 cup butter, at room

temperature4 cups confectioner’s

sugar, from 2 (16-ounce) packages

1 teaspoon maple extract

sugared cranberries and mint leaves for garnish (optional)

1. Preheat oven to 350 degrees. Coat 2 (8-inch) cake pans with cook-ing spray. On low speed, beat cake mix, pumpkin, eggs, oil, ½ cup water and pumpkin pie spice until blended. Increase speed to medium high, beat until light and fluffy, 2 min-utes.

2. Stir in carrots and cranberries (dried). Evenly divide between pans.

3. Bake 30-35 min-utes or till center tests clean.

4. Cool in pans on racks for 10 minutes.

5. Remove from pans to wire racks to cool completely. On medium speed, beat cream cheese and butter until well blended. On low speed, gradually beat in confec-tioner’s sugar. Add maple extract. On medium high, beat until light and fluffy, 2 minutes. Refrigerate

frosting until firm enough to spread, about 1 hour.

6. Place one cake layer on serving plate; spread with one cup frost-ing. Top with remaining cake layer. Spread cake top and sides with remaining frosting. If desired, garnish with sugared cranberries and mint leaves.


sweet Potato Cake

Serves 16-20.

1 cup butter, at room temperature

2 cups sugar4 large eggs2 ½ cups mashed sweet

potatoes1 teaspoon vanilla fla-

voring1 teaspoon ground cin-

namon½ teaspoon ground

nutmeg3 cups all-purpose flour½ teaspoon salt2 teaspoons baking

powder1 teaspoon baking soda½ cup chopped pecans½ cup flaked coconut

1. Preheat oven to 325. Grease and flour a tube pan or Bundt pan.

2. Cream butter thoroughly; gradually add sugar, creaming well. Beat in eggs, one at a time, beating well after each addition. Add mashed potatoes, vanilla and spic-es. Add sifted flour, salt, baking powder and bak-ing soda. Fold in nuts and coconut. Pour into pre-pared pan and bake at 325 degrees for 1 hour 15 min-utes. Cool in pan on rack for 10-15 minutes. Cool completely out of pan on rack.


strawberry Cake

1 box strawberry cake mix

1 box strawberry Jello mix (small box)

1 cup oil½ cup milk4 eggs1 cup mashed sweet-

ened strawberries, (not drained)

Mix together and pour in a 9x13-inch pan. Bake at 350 for 35-40 minutes.

Frosting:

1 pound box powdered sugar

1 stick butter, softened½ cup mashed straw-

berries, drained (very important that they are drained)

If too thick, keep add-ing strawberries till it gets to the right consistency.

Mix sugar and butter and fold in strawberries.


sugarless steamed

blueberry

1 cup blueberries1 cup flour½ cup molassesPinch of salt½ tsp. soda dissolved in

2 tbsp. water

Mix blueberries with flour. Add all other ingre-dients and mix. Butter and flour top of double boiler. Pour in mixture. Put waxed paper and then pan cover. Steam 1 ½ hours. Serve warm with lemon sauce. Easy and good!

hot lemon sauce

½ cup sugar1 tbsp. corn starch2 tbsp. lemon juicenutmeg2 tbsp. butter1 cup boiling water

Mix well and heat over hot water approx. 20 min-utes.


sherry’s ChiCkendumPlings

4 chicken breasts (boiled and cut into small pieces)

Use the broth and add:2 cups water1 stick butterchicken

2 cans Grands Butter-tastin’ biscuits

Bring broth to a roll-ing boil. Pinch biscuits in about 12 pieces, adding to boiling water. Salt and pepper to taste. Cook until biscuits are done. Do not stir often.


ultimate hamQuiChe

1 refrigerated piecrust or an 8-inch frozen deep-dish piecrust

½ cup green onions, sliced or finely chopped yellow onion

½ cup vegetable of choice, such as shredded carrots, thinly sliced aspar-agus, baby green beans, or shredded zucchini

½ cup chopped baked ham or ham steak or honey-glazed ham

½ cup shredded ched-dar cheese or provolone or Monterey jack

6 eggs2/3 cup half-and-half½ teaspoon salt¼ teaspoon black pep-

per

Preheat oven to 350 degrees. Fit pie crust into a 9- or 10-inch pie pan. Layer the onions, vegetable of your choice, ham and cheese in crust. In a medi-um bowl, combine eggs, half-and-half, salt and pep-per. Whisk until frothy. Pour the mixture over the vegetables and ham. Bake, uncovered, until the top is set and light golden brown, about 50 minutes. Remove from oven and let cool for 10 minutes, then slice and serve. Yield: 6 servings.


Pell City

shrimP sPeCial

2 7-oz pkgs frozen Chinese pea pods

Boiling water3 chicken bouillon

cubes50 large shrimp (about

3 lbs), peeled 2/3 cup chopped onion3 Tbsp. soy sauce½ tsp. salt¼ cup corn starch¼ cup cold water4 medium tomatoes,

cut into eighths

Pour boiling water over frozen pods and break apart with a fork; drain. Dissolve bouillon cubes into boiling water; add shrimp, onion, soy sauce and salt. Bring to a boil and cook (uncov-ered) for 3 minutes, stir-ring constantly. Combine cornstarch and cold water and stir into cooked mix-ture, stirring constantly until it thickens and bub-bles. Add tomatoes and pea pods and cook over low heat until mix is heat-ed through. Serves 10.

— Lola Remson

shrimP sPeCial

2 7-oz pkgs frozen Chinese pea pods

Boiling water3 chicken bouillon

cubes50 large shrimp (about

3 lbs), peeled

See Misc., Page 41

Owner: Gay Gaither Webster704D East Battle St., Suite B Talladega • 256/480-0090

SPEND THE

HOLIDAYS

FOR ALL YOUR FLORAL & GIFT NEEDS•Holiday Table Arrangements & Wreaths

•Gifts & Fruit Baskets •Poinsettas•Bows Made to Order •Tyler Candles 293512

Gaither’s Florist, LLCAT

Lisa’s Keeping RoomGifts, Collectibles, Antiques, Art, Jewelry and More

Lisa Miller, owner

You are invited to ourChristmas Open House

Hours: Nov. & Dec.Tuesday-Saturday

10 am til 5 pm

450 DeArmanville Rd.DeArmanville, AL 36257(256) 831-4968

Refreshments

ServedPrizesGiven Away

293511

Saturday, November 5th

Sunday, November 6th

RAYMILSTEAD

LINEVILLE ASHLAND256-396-5016 256-354-4007

1-800-762-5904

Termite Bait System

www.superiorpestcontrol.com STATE LICENSEDBONDED • INSURED

Residential • Commercial • Industrial

Real Estate InspectionReports Promply Issued.Employees Undergo

Background Investigation.

Pre-Treatment Specialist - Positive Control ofTermites, Roaches, Fleas, Ants, Rodents & Other PestsFungus, Powder Post Beetles, Moisture Barriers,Wet Crawl Spaces, We Can Solve

ROMANS 10:13

TALLADEGA 256-268-9873

1-800-762-5904

www.superiorpestcontrolal.com

a

RAY MILSTEAD

u 2861

22


MiscellaneousFrom Page 40

2/3 cup chopped onion

3 Tbsp. soy sauce½ tsp. salt¼ cup corn starch¼ cup cold water4 medium tomatoes,

cut into eighths=Pour boiling water over

frozen pods and break apart with a fork; drain. Dissolve bouillon cubes into boiling water; add shrimp, onion, soy sauce and salt. Bring to a boil and cook (uncovered) for 3 minutes, stirring con-stantly. Combine corn-starch and cold water and stir into cooked mixture, stirring constantly until it thickens and bubbles. Add tomatoes and pea pods and cook over low heat until mix is heated through. Serves 10.

— Lola Remson

SauerkrautChoColate Cake

2/3 cup butter1 ½ cup of sugar3 eggs1 tsp. vanilla½ cup unsweetened

cocoa2 ¼ cup sifted flour1 tsp. baking powder1 tsp. soda¼ tsp. salt1 cup water2/3 cup rinsed, drained,

and chopped sauerkraut

Cream butter and sugar together. Beat eggs and vanilla in with the above. Sift any ingredients together. Add alternately with water and egg mix-ture. Stir in sauerkraut. Pour into 2 greased and floured pans. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Frost if desired.

Sarah DearmanLincoln

toaStedButter-PeCan

Cake andFroSting

Will yield 16-18 serv-ings.

1 1/3 cups chopped pecans

1 ¼ cups butter (unsalt-ed)

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt2 cups sugar4 eggs1 cup whole milk2 teaspoons vanilla fla-

voringFrosting for Toasted

Butter-Pecan Cake recipe (follows)

1. Toast pecans in ¼ cup butter at 350 degrees for 20-25 minutes.

2. Sift flour, bak-ing powder and salt. Set aside.

3. Cream remaining 1 cup butter; gradually add sugar, creaming well.

4. Blend in eggs, one at a time, beating well after each addition.

5. Add dry ingredi-ents alternately with milk; add vanilla.

6. Pour batter evenly into three 8-inch cake pans that have been greased and floured.

7. Bake at 350 for 20-30 minutes.

8. Remove from oven to cooling racks. Cool in pans for 10 min-utes. Turn cakes out on racks and cool completely. Frost.

Frosting for toastedButter-Pecan Cake

¼ cup sugar1 lb. box powdered

sugar1 teaspoon vanilla fla-

voring4-6 tablespoons whip-

ping cream2/3 cup chopped

pecans

1. Cream butter, sugar and vanilla.

2. Add whipping cream.

3. Add pecans; frost cake layers, sides, and top.


Sweet PotatoPeCan CuPCakeS

with CreamCheeSe FroSting

1 cup coarsely chopped pecans

2 cups sugar1 cup butter, softened4 large eggs1 (16 oz.) can mashed

sweet potatoes2/3 cup orange juice1 tsp. vanilla extract3 cups all-purpose

flour1 tsp. baking powder1 tsp. ground cinna-

mon½ tsp. baking soda½ tsp. ground nutmeg¼ tsp. saltCream Cheese

Frosting

Place pecans in a single layer in a shallow pan. Bake at 350 degrees for 8-10 minutes or until toasted, stirring once after 4 minutes. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blend-ed after each addition. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, begin-

ning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muf-fin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350 degrees for 28-30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until com-pletely cool. Spread cup-cakes evenly with Cream Cheese Frosting.

Cream Cheese Frosting

½ cup butter, softened1 (8-oz.) pkg. cream

cheese, softened1 (16-oz.) pkg. pow-

dered sugar1 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beat-ing low speed just until blended; stir in vanilla.

— Dotty Lessley

ZeSty ChiCkenorZo

Serves 4.

¼ cup mayonnaise or sour cream

1 packet onion gravy mix (about 1 oz.) or 1 tbsp. onion soup mix

1 lb. boneless chicken cutlets

1 ½ cups water or 1 cup water and ½ cup white wine or 1 ½ cups chicken broth

1 can mild Ro-tel tomatoes, undrained

1 box orzo (8 oz.)

Preheat large skillet on medium-high heat. Combine mayonnaise or sour cream and onion gravy mix in medium bowl; stir in chicken until evenly coated. Add chicken to pan. Cook for one minute on each side or until lightly browned. Stir in water or chicken broth and wine, toma-toes and orzo. Stir until well blended; then cover and cook and stir for 4 minutes or until hot and bubbly. Reduce heat to medium; simmer and stir (covered) for 4-5 minutes

or until most of the liquid is absorbed and orzo is tender.

Can substitute instant rice for orzo. Reduce final simmer to 1-2 minutes.


Pell City

SPaghettiCarBonara

2 eggs3 ounces parmesan

cheese½ cup loosely packed

flat-leaf parsley leaves¼ teaspoon freshly

ground black pepper ¼ pound pancetta or

thin cut bacon2 cloves garlic3 tablespoons olive oil½ cup dry white wine

or chicken broth1 tablespoon salt1 pound spaghetti

Put a large pot of water on to boil. Meanwhile, crack the eggs into a large bowl and beat lightly. Finely grate cheese, add ½ cup to eggs and set the

See Misc., Page 42


MiscellaneousFrom Page 41

rest aside. Finely chop parsely and add to eggs. Add pepper and whisk to combine well. Set aside.

Cut pancetta or bacon into ½ inch thick slices, peel and chop garlic and set both aside. Heat olive oil in a small frying pan over medium-high heat. Add meat and cook, stir-ring occasionally, until it starts to brown. Add garlic and cook, stirring until fragrant, about 1 minute. Add wine and cook until liquid is reduced by half. Remove from heat and set aside.

When water boils, add salt and spaghetti. Boil until tender to the bite. Drain well and immedi-ately pour pasta into bowl of egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour meat mix-ture on top of pasta and toss to combine. Sprinkle with remaining cheese. Serve immediately.


Pork ChoPs withCorn Dressing

2 eggs, lightly beaten2 (15 oz. each) cans

cream-style corn¼ cup butter, melted1/3 cup celery,

chopped4 slices white bread,

cubed, about 2 cups½ tsp. paprika½ tsp. salt and pepper4 bone-in center-cut

pork chops

In a large bowl, com-bine eggs, corn, butter, bread cubes, paprika, salt

and pepper. Mix well. Spoon into greased 13 x 9-inch baking pan. Arrange pork chops over dressing. Sprinkle with paprika and salt. Cover and bake at 350 degrees for 30 min-utes. Uncover and bake 30 minutes longer or until meat thermometer reads 160 degrees.


slow CookerChiCken anD

Dressing

4 boneless skinless chicken breasts

4 slices Swiss cheese1 can (14 ½-oz.) chick-

en broth2 cans (10 ¾-oz.) con-

densed cream of chicken, celery or mushroom soup, undiluted

3 cups packaged stuff-ing mix

½ cup (1 stick) butter, melted

Place chicken in slow cooker. Season with salt and pepper. Top each chicken breast with a slice of cheese. Add broth and soup. Sprinkle stuffing mix over top; pour melted but-ter over all. Cover; cook on low 6-8 hours or on high 3-4 hours.


sPasagna

1 24-oz. jar spaghetti sauce

1 24-oz. jar garlic alfre-do sauce

1 lb. spaghetti noodles1 lb. ground beef2 cups shredded moz-

zarella cheese½ cup milk1 tsp. dried oregano1 tsp. parsleyparmesan cheese

Cook noodles accord-ing to package directions. Rinse under cold water and drain well. Spray 9 x 13-inch pan or dish. In a large bowl, combine alfre-do sauce, milk, mozzarella cheese, oregano, and pars-ley. Stir well. Add noodles and toss to coat. Place in pan. Cover with foil. Bake at 350 degrees for 30 minutes. Meanwhile, cook ground beef, stirring to break up. Drain well. Over low heat, add spaghetti sauce and mix well. Keep warm till pasta is ready. Remove foil and allow to cool 8-10 minutes. Pour spaghetti sauce over top. Sprinkle with parmesan cheese. Cut into squares to serve. Serve with salad and garlic bread.


swiss steak

Serves 4.

4 tenderized cubed steaks (4 oz. each)

1 can cream of mush-room soup (10.75 oz.)

½ cup onion, finely chopped

1 can diced tomatoes, undrained (14.5 oz.)

2 tsp. dried parsley flakes

salt and pepper to taste

In a large skillet sprayed with cooking spray, brown steaks and onion for 3-4 minutes on each side. In a large bowl, combine mushroom soup, und-rained tomatoes, parsley flakes, and salt and pepper. Spoon mixture evenly over browned steaks in skillet. Lower heat, cover skillet, and simmer for 15-20 minutes. Serve over rice or noodles.

note:Can also add 4 ounces

button mushrooms.Can also use basil &

garlic diced tomatoes, omitting parsley flakes.


Pell City

turkey anDBisCuit Casserole

4 slices bacon, cooked until crisp and crumbled

¾ cup chopped onions½ cup chopped celery¼ cup chopped green

pepper¾ cup sliced mush-

rooms1 can condensed cream

of celery soup, undiluted1 (8-oz) cup sour

cream

4 cups cubed cooked turkey

½ teaspoon salt2 teaspoons

Worcestershire sauce1/8 teaspoon black pep-

per2 tablespoons canned

milk

Biscuits:2 cups biscuit mix½ cup canned milk2 eggs lightly beaten½ cup shredded ched-

dar cheese

Cook bacon in large skillet until crisp. Remove bacon. Crumble and set aside. In bacon drippings, sauté onions, celery, green peppers, and mushrooms until tender. Remove from heat, drain. Add soup and sour cream. Mix well.

Add turkey, salt, Worcestershire sauce, milk, pepper and bacon. Mix well. Pour into a greased 2-quart casserole. Combine biscuit mix with eggs and cheese. Mix until just moistened.

Drop by spoonfuls on top of turkey mixture. Bake at 350 degrees for 45 minutes or till biscuits are golden.


ViDalia onion Pie

Prep Time: 10 minutesCook Time: 35-45

minutesServes: 8

3 cups thinly-sliced Vidalia onions

3 tablespoons butter, melted

1 9-inch pre-baked deep-dish pie shell

2 eggs, beaten3 Tbsp. all-purpose

flour½ cup milk1 ½ cups sour cream1 tsp. kosher salt4 slices bacon, crisply

cooked and crumbled

Preheat oven to 325 degrees. In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly browned. Put the pie pan on a sheet pan. Line the bottom of pie crust with onions. In a small bowl, beat eggs and flour together to combine. Add milk, sour cream, and salt and mix well. Pour mixture over the onions. Garnish with the bacon. Bake until firm in center, approx. 30 minutes. (May take up to an additional 10-15 minutes for center to firm.) Transfer to a serv-ing platter and serve.

— Carol Clifton

JUDY ROCHELLESchool of Dance

“Quality Dance Instruction From Caring Teachers”

911 1st St. S.W., Childersburg, AL256-378-7075 or 256-378-6549

[email protected]

*Ballet *Tap *Jazz *Hip Hop*Clogging *Tumbling*Combination Classes

294140

NEW AND USED STUFF AT REALLY GREAT PRICES!!

TREASURE CHESTTHRIFT STORE AND MORE!

•Tuxedo Rentals•Clothing for Adults, Teens & Kids•Shoes •Handbags •Jewelry •What Nots •Furniture •Crafts

33606 US Hwy. 280 Across from The Amen CornerChildersburg • (256) 346-3246

WE ACCEPT DONATIONS PICK UP AVAILABLE!!

HoursM-F 10AM-5PM &

Sat. 9AM-2PM

2941

79


First United Methodist ChurchTaster’s Luncheon specials

Poulet AuxFromAges

8 oz. wide noodles, or 8 oz. large egg noodles, uncooked

mushroom sauce (reci-pe below)

3 c. diced chicken1 ½ c. cream style cot-

tage cheese2 c. American cheese,

grated½ c. Parmesan cheese

Prepare noodles by directions. In 9 x 13-inch greased casserole, alternate layers of noodles, mush-room sauce, chicken, and cheeses. Bake 45 minutes in 350-degree oven.

mushroom sauce

½ c. onion, chopped½ c. green pepper,

chopped3 Tbsp. oleo, chopped1 can cream of chicken

soup1/3 c. milk6-oz. can sliced mush-

rooms¼ cup diced pimiento½ tsp. basil

Sauté onion and pepper in oleo. Blend in remain-ing ingredients and use as directed above. Serves 8-10.

Poulet aux Fromages from Irene Jackson, who has been cooking since Taster’s began 42 years ago. Mrs. Irene and her hus-band Dwight cooked for many diners at Clairmont Springs Hotel in the ‘50s and ‘60s — she has some real stories to tell! She has moved on to new recipes in recent years, but Poulet aux Fromages (Chicken

Connoisseur’sCAsserole

One 12-oz. can white shoe peg corn, drained

One 16-oz. can French cut green beans, drained

½ c. celery, chopped½ c. onion, chopped½ c. sour cream½ c. grated sharp ched-

dar cheeseOne 10 ¾-ounce can

cream of celery soup½ tsp. salt½ tsp. pepper

topping:One cup Ritz crackers½ stick butter, melted½ c. slivered almonds

— Karen Stephens

BlueBerry sAlAd

1 16-oz. can blueber-ries (drain and set juice aside)

1 8 ½-oz. can crushed pineapple

2 3-oz. packs black cherry jello (could use raspberry)

2 c. boiling water

Dissolve jello in water, add blueberries and pineapple, pour into 2 quart (13 x 9-inch dish). Congeal in refrigerator overnight or all day.

topping:

One 8-oz. cream cheese

½ c. sugar1 pint sour cream

mexiCAnVegetAriAnCAsserole

1 (15 ¼-ounce) can whole kernel corn, drained

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) can whole tomatoes and green chilies (I use regular tomatoes)

1 (8-ounce) carton sour cream (I used light sour cream)

1 (8-ounce) jar picante sauce

2 cups (8 ounces) shredded Cheddar cheese

2 cups cooked rice¼ tsp. pepper1 bunch green onions,

chopped

1 (2 ¼-ounce) can sliced ripe olives

1 (8-ounce) package Monterey jack cheese, shredded (I didn’t put this much cheese on top. I didn’t measure it. I just put enough to cover the casserole.)

Combine first 8 ingre-dients; spoon into lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with remaining ingredients. Bake at 350 degrees F for 50 minutes. Yield: 6 serv-ings.

Quick and easy and delicious. I’ve made this several times for Taster’s Luncheon.

— Martha Olvera

mixed VegetABleCAsserole

1 reg. can mixed veg-etables

½ cup mayonnaise½ cup chopped onions½ cup chopped celery

PAstA withArtiChoke heArts

One 16-oz. can arti-choke hearts, drained

2/3 c. sliced ripe olives¼ c. olive oil3 Tbsp. lemon juice2 cloves garlic, minced3 dashes hot sauce½ tsp. salt¼ tsp. coarsely ground

pepper8 oz. linguine

Combine first eight ingredients. Let stand at least one hour. Cook lin-guine according to pack-age directions, omitting salt, and drain. Rinse cold water and drain pasta.

sweet PotAtoCAsserole

3 cups sweet potatoes, mashed

1 cup sugar½ teaspoon salt2 eggs, beaten½ stick oleo½ cup milk½ teaspoon vanilla

Mix together for bot-tom part.

1 cup brown sugar½ cup flour1 cup nuts, chopped½ stick oleo, chipped

in bitsMix with hands and

sprinkle on top. Bake 45 minutes at 350 degrees.

Recipe used by my mother, Mary Granger, from her friend at Alabama Institute for the Blind, Jerry Johnson.

— Martha Olvera

and Three Cheeses) is one of her favorites.

— Martha Olvera

½ tsp. vanilla½ cup chopped pecans

(optional)

Soften cream cheese, fold in sour cream, sugar, vanilla, and nuts. Spread over congealed salad, serves 10-12.

— Becky Clark

½ cup sharp cheese, grated

Mix above ingredi-ents. Pour in baking dish. Melt 1 stick oleo, crush ½ package salted crack-ers. Combine and spread over vegetables. Bake until browned.

— Marian Rogers

Combine pasta with arti-choke mixture. Cover and chill. Toss before serving.

— Karen Stephens

1716 Hwy. 78 E., Emerald 2, Oxford256-831-4449 293551

We’re All About Fun!

PARTY GOODS FOR

ALL SEASONS

That’sHot

Boutique11 8th Ave. SW

Childersburg, AL 35044www.thatshotboutique.com

“Life is too Short to just Blend In”

256-378-0906 Fax 256-378-3980

2941

82

Grocery Values Every Day of the Week• MEATS • FRUITS • VEGETABLES • FROZEN FOODS • PAPER PRODUCTS • CANDY

• SNACKS • CANNED GOODS• DAIRY PRODUCTS

Money Orders Available At Both Locations Food Stamps & WIC AcceptedWe accept u a t

TALLADEGA • 320 W. BATTLE ST.OFFICE 256-362-7949, DELI 362-7956

HOURS: MON.-SAT., 6 A.M.-10 P.M.; SUN. 7 A.M.-9 P.M.

TALLADEGA • 308 N. EAST ST. OFFICE 256-362-2258

HOURS: MON.-SAT., 6 A.M.-10 P.M.; SUN. 7 A.M.-9 P.M.

5 LOCATIONS TO SERVE YOU:SYLACAUGA • 1244 TALLADEGA HIGHWAY

OFFICE 256-249-4836HOURS: 7 A.M.-10 P.M. 7 DAYS A WEEK

SYLACAUGA • 1351 WEST FORT WILLIAMS ST.OFFICE 256-249-8989

HOURS: 7 A.M.-10 P.M. 7 DAYS A WEEK

BEST

SERVICEBEST

PRODUCTSGOODWATER • 470 S. MAIN ST.OFFICE 256-839-1322

HOURS: 7:00 A.M. - 8:00 P.M.

CHILDERSBURG • 1068 1ST STREET N.W.OFFICE 256-378-5795

HOURS: TUES.-SAT., 6 A.M.-10 P.M.; SUN. 7 A.M.-9 P.M.

293533


holiday cookbook

Documents

winning recipe

meat casserole category

appetizer category

rice casserole

holiday cookbook contest

desserts category

holiday cookbookand

special chicken