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What’s cooking Suzanne?

Published 7:55am Saturday, May 15, 2010

Suzanne Langcuster

What beautiful weather we are experiencing. 

It is time to pull out your summer recipes and enjoy the tastes of the season.  Alabama strawberries are in and blackberries soon follow. 

Fresh corn won’t be far off and cabbage is a must to add to summer meals, soon to be here. 

Maybe you can use some of the recipes we are sending your way.

Ham Roast

 1 slice tenderized ham

1 T. dry mustard

1/2 c. French Dressing

3 T. brown sugar

1 t. paprika

Marinate ham slices overnight in French dressage.

Drain off excess dressing and sprinkle with brown sugar, dry mustard and paprika that have been thoroughly mixed. 

Place in a shallow open pan or a 9 x 13 inch Pyrex dish.  Bake at 300 for 1 hour.

Macaroni Cheese

 1 c. macaroni, cooked

1 egg

1 large can Pet milk with water added to make 2 c.

1 (8 oz.) grated sharp Cheddar cheese

1/2 t. salt

1/2 t. pepper

Beat eggs and add to milk, salt and pepper. 

Put cooked macaroni in Pyrex dish and add other ingredients placing cheese on top.  Bake at 325 to 350 for 25 minutes.

Fresh Corn Casserole

3 c. fresh corn, cut from the cob

1 T. flour

1/2 stick butter or margarine, melted

2 T. brown sugar

1 t. garlic salt

1 T. chopped parsley

1 c. milk

2 eggs, beaten

1 small 2 oz. jar of pimentos, chopped

 Preheat oven to 350.  In a bowl, mix the corn kernels with the flour. 

Add the remaining ingredients and mix well.  Pour into a baking dish and bake for 1 hour.

Pepper Sauce Cabbage

1 head cabbage

Pepper sauce



Salt and pepper

Place aluminum foil in baking pan.  Cut cabbage into wedges.  Wrap each wedge with a piece of bacon. 

Place into pan.  Sprinkle pepper sauce over wedges.  Sprinkle with salt and pepper. 

Cover with aluminum foil and bake at 350 for 30 minutes.

Banana Split Cake

2 c. graham cracker crumbs

Mix crumbs with oleo.  Pour into bottom of a 9×13 inch pan. 

 2 eggs

1 stick oleo

2 c. powdered sugar

5 bananas, sliced lengthwise

1 lg. can crushed pineapple, drained

Cool Whip

ground pecans

maraschino cherries

Mix eggs, oleo and powdered sugar.  Beat 10 minutes.  Pour over first layer.  Spread sliced bananas over first two layers.

Spread pineapple over bananas.  Spread Cool Whip over fruit.  Sprinkle with pecans. 

Add cherries, arrange cherries so will be in center of square when cut.

Cherry Crumb Crunch

1/2 c. butter

1 c. brown sugar

1 c. sifted flour, plain

1/2 t. salt

1/2 t. soda

1 c. oatmeal

3/4 c. pecans

cherry pie filling

Combine ingredients to crumb mixture.  Stir in pecans. 

Spread 1/2 of mixture over bottom of greased 12×8 inch pan. 

Spoon cherry pie folding over ingredients evenly.  Top with remaining crumbs. 

Bake at 350 for 30 to 40 minutes.  Serve with vanilla ice cream.

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