Pair up tasty Hobo Hamburgers with Angel Biscuits or garlic bread

723

Hobo Hamburger is quite tasty. It is a one-dish meal. Serve it with the Angel Biscuits, below, or garlic bread, and you will be mightily praised by your fans. This recipe is provided by Georgia Harper in Plains Pot Pourri.

Joan Hoffman’s Crab Quiche is great for luncheon or dinner. This is shared with us by First Presbyterian Church of Punta Gorda in A Taste of Heaven. Thank you, folks.

This recipe for Louise Ustler’s Corn Casserole from the cookbook put together by Northside Baptist Church is wonderful and easy, too.

New Vision’s Feeding the Flock does it again with Anna Kennedy’s Eggplant Casserole. Thank you so much.

Broccoli and Cauliflower Salad from New Vision’s Feeding the Flock is shared by our dear friend for so many years, Neoma Knox. It is wonderfully crisp, sweet, and tangy. Delicious!

Mrs. Hobgood’s Angel Biscuits are heavenly! This recipe is from our friends in Plains, Georgia, in Plains Pot Pourri.

New Vision Community Church shares delicious recipes in their Feeding the Flock. This one is for Joan Byers’ Peanut Butter Pie. Try it. You’ll LOVE it.

Carol Austin Bogan’s Friendship Pecan Pie is easy and wonderful. This recipe is from the Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook.

For a large gathering, try this delicious punch recipe, Francis Marion Reception Punch, from Charleston Receipts.

GEORGIA HARPER’S

HOBO HAMBURGER

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

2 pounds hamburger, seasoned as desired with salt, pepper, etc.

Potatoes, peeled and sliced for French fries

Carrots, sliced

Bell pepper, sliced into rings

Onion, sliced

Butter

Seasonings

Make 6 large patties, oval in shape. Place each patty on a large square of aluminum foil. Add a layer of Idaho potato strips (cut for French fries). Season. On top of this, place a layer of sliced carrots. Season. Add one ring of bell pepper and one slice of onion. Season and top with generous pat of butter.

Fold foil up and seal tightly, making six separate servings. Bake for 1 hour at 275 to 300 degrees. Serve with garlic bread and a green salad.

JOAN HOFFMAN’S CRAB QUICHE

Recipe from First Presbyterian Church of Punta Gorda,

A Taste of Heaven

1/2 cup mayonnaise

2 tablespoons flour

1 8-ounce package Swiss cheese, diced

1/3 cup sliced green onion

2 eggs, beaten

1/2 cup milk

1 cup (or more) crabmeat

1 9-inch pie crust

Mix mayo, flour, eggs and milk until blended. Stir in crabmeat, cheese and onions. Pour into pie crust. Bake at 350 degrees for 40 to 45 minutes. Serves six to eight.

LOUISE USTLER’S

CORN CASSEROLE

Recipe from Northside Baptist Church cookbook

1 16-ounce can creamed corn

1 16-ounce can whole kernel corn, drained

1 8-ounce container sour cream

2 eggs

1 box Jiffy cornbread mix

1 stick butter

Melt butter. Mix with other ingredients. Pour into baking pan and bake at 350 degrees for 45 minutes or until lightly brown on top.

ANNA KENNEDY’S

EGGPLANT CASSEROLE,

Recipe from

New Vision Community Church’s,

Feeding the Flock cookbook

1 medium eggplant

3/4 cup grated cheese

1/2 cup milk

1/2 stick butter or margarine

2 slices toast (crumbs)

Salt to taste

Pepper to taste

Peel eggplant and cut into blocks. Bring to boil and boil 4-5 minutes. Drain. To the eggplant, add toasted breadcrumbs, milk, butter, salt and pepper. Mix all together. Put in casserole dish and sprinkle grated cheese over top. Bake at 350 degrees until cheese melts and begins to bubble.

NEOMA KNOX’S BROCCOLI AND CAULIFLOWER SALAD

Recipe from

New Vision Community Church’s

Feeding the Flock cookbook

1 bunch cauliflower

1 bunch broccoli

5 strips crisp bacon

1/2 cup medium size red onion

1/2 cup golden raisins

Dressing:

1 cup mayonnaise

1/2 cup sugar

1 tablespoon cider vinegar

Break and cut broccoli and cauliflower into bite-sized pieces. Broccoli stems may be used if peeled to soft center. (Hint: large pieces are easy to strip.) Break bacon into small pieces. Slice the onion into rings. Mix all the ingredients together.

Dressing: Combine mayonnaise, sugar and vinegar; pour over the salad and mix well. Refrigerate in air-tight container. Chill at least four hours; tip container to spread dressing evenly throughout.

MRS. L. C. HOBGOOD’S

ANGEL BISCUITS

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 cake yeast

2 tablespoons lukewarm water

5 cups plain flour

1 teaspoon soda

1 tablespoon baking powder

4 tablespoons sugar

1 teaspoon salt

1 cup shortening

2 cups buttermilk

Dissolve yeast in lukewarm (not hot) water. Sift flour and all other dry ingredients together in a bowl. Cut in shortening. Add buttermilk, then dissolved yeast. Stir until all flour is moistened. Knead on floured board for a minute. Roll out and cut with biscuit cutter. Bake at 400 degrees for about 12 minutes.

JOAN BYERS’ PEANUT BUTTER PIE

New Vision Community Church’s,

Feeding the Flock cookbook

4 ounces cream cheese, softened

1 cup powdered sugar

1/3 cup peanut butter

2 tablespoons cocoa (optional)

1 teaspoon vanilla

8 ounces whipped topping

1 graham cracker or baked 9-inch pie crust

Mix first five ingredients until fluffy. Add topping and mix well. Spread into pie shell. Chill well.

CAROL AUSTIN BOGAN’S

FRIENDSHIP PECAN PIE

Recipe from Apopka Citizen Police Alumni Association’s

Sharing Our Finest Cookbook

1 cup light brown sugar

1/4 teaspoon salt

1/4 cup melted butter

3 eggs, beaten well

1 cup white corn syrup

1 cup pecan halves

1 teaspoon vanilla

Mix in order given. Pour into unbaked deep pie shell. Bake at 350 degrees for one hour or until set in center and knife blade comes out clean. The contributor says, “Foolproof and delicious.”

MRS. KATHERINE HERMAN’s

(KATHERINE SHERIDAN)

FRANCIS MARION

RECEPTION PUNCH

Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print, a Cookbook by The Junior League of Charleston, Inc.

1 quart can frozen orange juice

3 quarts ice water

1 6-ounce can frozen lemon juice or juice of 18 lemons

2 (No. 5) cans (a No. 5 can = 56 ounces) pineapple juice

4 quarts carbonated water or ginger ale

2 cups sugar, dissolved in 2 cups water (if desired)

Mix stock thoroughly and chill. When ready to serve, pour half the quantity over large lump of ice in punch bowl and add 2 quarts carbonated water or ginger ale. Use other half of stock and two more quarts of carbonated water or ginger ale as needed. (This keeps the punch “alive.”) Add the sugar only if more sweetening is desired. (If to be used as a base for punch “with spirits,” omit sugar and substitute alcoholic beverage for pineapple juice – about 4 quarts.) 100 servings