Union County, Blairsville, Georgia Holiday-Winter 2018-2019 - Page 23

Union County GA Magazine . Holiday & Winter 2018-19 . www.unioncountymag.com Page 23 Recipes Union County Kitchens Pumpkin Bread Rita Hemphill 3 1/2 cups self-rising flour 3 cups sugar 1 tsp cinnamon 1 tsp nutmeg 2/3 cup cooking oil 2/3 cup water 1/2 cup rasins soaked in hot water 2/3 cup chopped nuts 4 eggs 1 small can pumpkin Mix dry ingrediants, add eggs, cooking oil, water, pumpkin. Beat well. Add rasins. While mixing, add nuts. Bake in 2 loat pans. Bake 1 hour, 20 minutes, in 350-degree oven. Fill pans about 1/2 full. This recipe freezes well. Chicken Spaghetti Casserole Submitted by Paula Ary 4 cups cooked, chopped chicken (I whole rotisserie chicken) 12 oz spaghetti, cooked and drained 2 cans Cream of Chicken soup - 98% fat free 1/4 cup chicken broth 16 oz sour cream - light 1 stick of butter, melted 1/4 tsp cayenne pepper 1/4 cup dried parsley 1/2 tsp salt 1/4 tsp ground pepper 1 tsp Italian seasoning 1/2 cup Parmesan cheese 1 1/2 - 2 cups shredded sharp cheddar cheese 1 cup Italian breadcrumbs Preheat oven to 350. Combine first 12 ingredients. Spread into a lightly greased 9xI 3-inch dish (or 2 9x9-inch dishes). Top with cheddar cheese and breadcrumbs. Bake uncovered for 45-60 minutes, until bubbly. Vidalia Onion Dip By Shirley Walker 1 cup Vidalia onions, sliced or chopped 1 cup Hellman’s Mayo (regular, not low fat) 1 cup shredded Swiss cheese Mix well, bake 350 degrees for 20 minutes Serve with crackers Georgia Brunswick Stew Janice Boling Yields 1 gallon Ingredients may be adjusted to taste. 1 stick of butter 1 cup Catsup 1/8 cup French’s Yellow Mustard 1/8 cup white vinegar 1 tablespoon chopped garlic 1 teaspoon black pepper 1 teaspoon crushed red pepper 2 oz. Liquid Smoke 2 oz. Worcestershire sauce 1 Tablespoon Tabasco juice from 1/2 lemon 1/4 cup dark brown sugar 1 diced potato 1 diced onion 2 cans chicken broth 1 whole baked small chicken (white and dark - remove bones) 10 oz. smoked (and cooked) pork or ham - chopped 1/2 cup frozen peas 1 jar stewed tomatoes 1/2 Cup frozen baby lima beans 1 can creamed corn Slow simmer for 2 hours or until thick - stir often and use thick bottomed pot to keep from burning. Chocolate Pie Rita Hemphill 1/3 cup flour 1 cup sugar 2 cups milk 3 lightly beaten egg yolks 1/4 tsp salf 1/2 tsp Vanilla 5 tsp coccoa or 2 sq unsweetened chocolate 2 tsp butter Mix flour, sugar, salt in top of double boiler. Add chocolate and milk. Stir over hot water until mixture begins to thicken. Add egg yolk gradually, stirring constantly. Continue to cook until thick. Add butter and vanilla. Let cool slightly, pour into pie shells. Send Recipes to unioncountymag@outlook.com From Our Farm To Your Hands Grandma’s Chicken Soup Peach Cobbler By Cathy Wheeler Put the following items in a crock pot: 2 boneless, skinless chicken breasts 1 can petite diced tomatoes, including juice 1 can corn, including juice 1 large onion, chopped 4 large carrots, chopped About 1 cup of chopped yellow squash About 1/2 cup of chopped zucchini Salt, pepper, chicken boullion, garlic powder, parsley, italian seasoning, chili powder to taste (no specific measurements) Add water to within 3 inches of top of pot. Cook all day on low. About 20 minutes before serving, turn crockpot up on high, take out the chicken breasts, and shred them, returning to the pot. Add 1/2 package of dried cheese tortellini. When tortellini is done, ladle soup into bowls. Top with a handful of grated mozzarella cheese. (Note: It freezes well) By Peggy Deyton 1/2 cup butter 1 cup self rising flour 1 cup white sugar 1 cup milk 1 can (16 oz) sliced peaches in heavy syrup Preheat oven to 350 degrees. Place butter or margarine in an 8x8 glass baking dish. Place dish in oven until butter is melted in a medium bowl, combine flour and sugar and mix well, then stir in milk. Spoon mixture into baking dish, on top of melted butter. Pour peaches over flour mixture. Bake in preheated oven for 50 to 60 min. until peaches are bubbly and crust is lightly browned. Cornbread or Muffins By Logan Turnpike Mill 2 cups of Logan Turnpike Cornbread Mix Mix contains stone-ground white and yellow cornmeal, unbleached flour, sugar, baking powder, salt) 2 eggs 1 cup milk 4 tbsp. melted butter or oil Preheat oven to 400 degrees. Grease iron skillet or muffin tin. Beat eggs. Add in milk and melted butter and stir. Then add mix and stir with fork until moistened. Batter should be lumpy. Pour into prepared skillet or muffin tins. Bake muffins 19-20 minutes. Skillet cornbread, 25 minutes. Serve warm either by itself or with butter and honey. 596 Crump Creek Rd, Blairsville, GA 706-835-1607 Christmas Punch Cayce Friedly 4 c. cranberry juice 1 1/2 c. granulated sugar 4 c. pineapple juice 2 Tbsp. almond extract 2 qts. ginger ale, chilled Combine first four ingredients stirring until sugar is dissolved. Chill. Add chilled ginger ale just before serving. Yields approximately 30 servings. Stylin-n-Filyn Hair & Nail Salon Our Mission: We Pledge to Create a Comfortable, Contemporary Atmosphere with Superior Service & Continual Education Beauty Needs 7M Family Farms www.7mfamilyfarms.com Lemon Bars By Shirley Walker 1 box angel food cake 1 22 oz. can lemon pudding & pie filling Mix together, beat well Bake for 45-50 minutes at 350 degrees Use 3 tbsp powdered sugar mixed with water for thin glaze. Spread on bars after they have cooled. 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