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Bonnie Werley’s Teriyaki Chicken Wings will be delicious and easy to roast in the oven after preparing them the night before and having them soak in the marinade overnight. This dish is wonderful for a family supper or for providing for the football enthusiasts on game day!
This mac ‘n cheese recipe is loved by everyone – well, certainly many; it is Old Fashioned Mac ‘n Cheese from Mueller’s. I’ve used this very same recipe for years, and so have many of my loved ones who learned it from the same place I did: the Mueller’s macaroni box!
According to verywellhealth, broccoli is one of the most nutrient-rich foods available. “It is packed with vitamins, minerals, fiber, and antioxidants that support overall health.” A cup of cooked broccoli provides more than 100% of the daily value for both vitamins C and K. It also contains compounds being studied for possible cancer-fighting effects. You can usually find good fresh broccoli year-round in today’s markets, but frozen broccoli also works in this recipe from Emily Meggett. Although she passed a few years ago, we have her wonderful book, Gullah Geechee Home Cooking. My sister, Isabel, gave me this book a few years ago, and I really enjoy numerous recipes and stories of life from Miz Emily’s writings.
From Caroline Greene in New Vision Community Church’s Feeding the Flock, we have Carrot Souffle. We are using carrots this time in a special centerpiece dish, hot from the oven, deliciously sweet and nutritious at the same time.
Peanut Butter Pie from The Original Country Cookbook looks quite easy to make. This is from the little paperback cookbook published by Paragon Products, Inc., in Pompano Beach in 1976. Regarding the recipes, the introduction says, “They come from a period in America when work was hard and appetites big. All have been tested and edited carefully for accuracy. These recipes call for basic natural ingredients and do not need today’s artificial this and imitation that!”
We have a recipe, courtesy of Ree Drummond at foodnetwork.com, for Crazy Brownies. They are rated 4.6 out of 5 stars. These are easy, and the yield is 18 brownies. A note from one of the bakers: “Delicious! Note to self… parchment your pan after you spray! I couldn’t get it out of the pan without making a mess!”
BONNIE WERLEY’S TERIYAKI CHICKEN WINGS
Recipe from 1990 Presbyterian Women
First Presbyterian Church of Apopka,
Treasures and Pleasures cookbook
INGREDIENTS:
1/3 cup lemon juice concentrate
1/4 cup catsup
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3 pounds chicken wing drumettes or chicken wings cut at joints with wing tips removed
DIRECTIONS:
1) Combine all ingredients except chicken. Mix well. 2) Place chicken in shallow baking dish or ZipLok bag. 3) Pour marinade over. 4) Seal and refrigerate overnight, turning occasionally. 5) Preheat oven to 375 degrees. 6) Arrange chicken on rack in shallow baking pan. 7) Bake 40 to 45 minutes, basting occasionally until golden brown. These wings can also be served as hors d’oeuvres.
OLD FASHIONED MAC ‘N CHEESE FROM MUELLERS
Contributed by Nancy Thomas
INGREDIENTS:
8 ounces (1/2 pkg) Mueller’s Elbows macaroni
1/4 cup margarine or butter
3 tablespoons all-purpose flour
1/8 teaspoon dry mustard
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup croutons
DIRECTIONS:
1) Preheat oven to 350 degrees. 2) Cook pasta for 3 minutes and drain well. 3) In medium saucepan, melt butter. 4) Blend in flour, mustard, salt, and pepper. 5) Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly. Cook and stir over medium heat until mixture boils, stirring constantly. 6) Turn heat to low, and simmer 1 minute, stirring constantly. 7) Gradually mix in cheese and stir until cheese is melted. 8) Add pasta; mix lightly. 9) Pour into 2-quart casserole. 10) Top with croutons. 11) Bake uncovered 25 minutes or until temperature reaches 165-175 degrees.
EMILY MEGGETT’S BROCCOLI WITH CHEESE SAUCE
Recipe from Gullah Geechee Home Cooking by Emily Meggett
INGREDIENTS:
3 stalks broccoli, or 1 pound frozen broccoli
1/4 cup (1/2 stick) unsalted butter
2 tablespoons all-purpose flour
1 cup milk, whole or 2-percent
1/2 cup grated cheddar cheese, mild, medium or sharp
Pinch of salt
Paprika for garnish
DIRECTIONS:
1) Wash the broccoli and cut into florets. 2) In an 8-quart pot, bring 4 quarts water to a boil over high heat. Once boiling, add the broccoli, and cook for three minutes. 3) Drain and set the broccoli aside. 4) Make the cheese sauce in a 2-quart saucepan, melt the butter over low heat. Be very careful to not burn the butter. 5) Once the butter is melted, stir in the flour, then slowly pour in the milk. 6) Stir the mixture constantly until it’s smooth and thickened. 7) Add the cheese and salt and stir until melted and smooth. 8) Pour the cheese sauce over the broccoli and garnish with paprika. Serve immediately.
CAROLINE GREENE’S CARROT SOUFFLE
Recipe from New Vision Community Church’s Feeding the Flock
INGREDIENTS:
1-3/4 pound peeled carrots, cut into medium size pieces
1 cup sugar
1-1/2 teaspoon baking powder
2 teaspoons vanilla
2 tablespoons flour
3 eggs, well beaten with electric mixer
1 stick butter or margarine
1 teaspoon confectioners’ sugar
DIRECTIONS:
1) Boil carrots until tender. 2) Drain well and place in large bowl. 3) While carrots are still warm, add sugar, baking powder, and vanilla. 4) Beat with mixer until smooth. 5) Add flour and mix well; add whipped eggs and beat well. 6) Add margarine and beat well. 7) Pour mixture into 2-quart baking dish and bake at 350 degrees for 1 hour or until top is light golden brown. 8) Sprinkle lightly with powdered sugar.
PEANUT BUTTER PIE
Recipe from Paragon Products, Inc.,
The Original Country Cookbook
INGREDIENTS:
1 cup corn syrup
1 cup sugar
1/2 teaspoon vanilla
3 eggs, slightly beaten
1/3 cup creamy peanut butter
Unbaked pie shell
DIRECTIONS:
1) Blend filling ingredients. 2) Pour into unbaked pie shell. 3) Bake at 400 degrees for 15 minutes. 4) Reduce heat to 350 degrees and bake 30-35 minutes longer. 5) Filling should appear slightly less set in center than around the edge.
REE DRUMMOND’S CRAZY BROWNIES
Recipe contributed by foodnetwork.com
INGREDIENTS:
1 box chocolate cake mix (18 ounces)
1/3 cup evaporated milk
1 stick (8 tablespoons) butter, melted, plus more for greasing pan
9 peanut butter cups
12 chocolate-covered caramels, such as Rolos
1/2 cup finely chopped pecans
1/3 cup candy-coated chocolates, such as M&Ms
1/4 teaspoon salt
Powdered sugar, for sprinkling
DIRECTIONS:
1) Preheat the oven to 350 degrees Fahrenheit. 2) Grease an 8-by-8-inch baking pan. 3) Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) 4) Next, pour in the melted butter, stirring gently until the mix just comes together (don’t over-mix). 5) Divide the mixture in half and press half of it in the bottom of the prepared pan. 6) Lay the peanut butter cups over the top. 7) Peel the caramels and place them in the spaces between. 8) Sprinkle the nuts into the cracks, followed by the chocolate candies. 9) Finally, sprinkle the salt all over. 10) Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). 11) Transfer it to the pan and lightly press it to cover all the ingredients. 12) Bake until the batter is fully baked, 22 to 25 minutes. 13) Allow the brownies to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours. 14) Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. 15) With a sharp serrated knife, cut into small squares. Gobble ’em up!