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2005!
Congratulations!
to
the winners and all who participated.
Your
tasty recipes will be enjoyed
by
many families throughout the
Crossroads
Region of South Carolina!
Below
are this year's entries....
Cick
Here to view entries from 2004.
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CINDY
McCLURE'S
STRAWBERRY TRUFFLE
Ingredients:
1
box of angel food cake mix ( or 1 pre-baked angel food cake
)
1
box of vanilla pudding (4oz) - mixed and ready to serve
1
can strawberry pie filling
2
cups fresh strawberries ( washed & sliced) - leave a
few whole for garnishing
1
can drained pineapple tid-bits
1
16-oz container of Cool Whip
optional....granulated
sugar ( enough to sprinkle on fresh strawberries )
Directions:
Tear
angel food cake into bite-sized pieces and layer bottom
of truffle bowl (or any deep dish ). Spread 1/2 pie filling
on top of cake layer. Then layer 1/2 of pudding. Next layer
fresh strawberries and pineapple. Spread a layer of cool
whip onto fruit. Repeat layers of cake, filling, pudding
and fruit. Lastly, top with remaining Cool Whip and garnish
with sliced ( or whole ) strawberries. Best if allowed to
chill for 1-2 hours before serving.
Submitted
by: Cindy McClure; Reevesville S.C.
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| 2nd
place
EVELYN'S
CRANBERRY
PORK ROAST
Ingredients:
1
boneless pork loin roast ( 2 1/2 - 3 lbs )
1
can ( 16oz ) jellied cranberry sauce
1/2
cup sugar
1/2
cup cranberry juice
1
teaspoon mustard
2
tablespoons cornstarch
2
tablespoons cold water
salt
& pepper to taste
Directions:
Place
pork roast in a slow cooker. In a medium bowl, mash cranberry
sauce; stir in sugar, cranberry juice and mustard. Pour over
roast. Cover and cook on low 6 to 8 hrs or until meat is tender.
Remove roast and keep warm.
Gravy:
Skim fat from juices; measure 2 cups juice ( adding water
if necessary ) and pour into saucepan. Bring to boil over
medium heat. Combine cornstarch and cold water to make a paste.
Stir into gravy; cook and stir until thickened...season with
salt. Serve with sliced pork.
Submitted
by: Evelyn Banks; Orangeburg S.C.
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| Charlton
of Sonic's Favorite!!!
VERNELLE'S
KEY
LIME CHEESECAKE
w/
FRESH STRAWBERRY SAUCE
Ingredients:
Crust:
2
cups graham cracker crumbs
1/4
cup sugar
1/2
cup melted butter
Cheesecake:
3
8-oz packages
1
1/4 cup sugar
3
large eggs
1
8oz container of sour cream
1
1/2 teaspoons lime zest
1/2
cup key lime juice
Strawberry
sauce:
1
1/4 cup fresh strawberries
1/4
cup sugar
1
1/2 teaspoon lime zest
Directions:
Mix
first first three ingredients together and press firmly onto
bottom and about 1 inch up the side of a well-greased springform
pan. Bake at 350 degrees for 8 minutes, then allow to cool.
With an electric mixer, beat cream cheese until fluffy. Slowly
add 1 1/4 cup sugar until blended. Add eggs - one at a time
- beating after each one. Mix in sour cream, lime zest, and
juice. Pour batter into crust. Bake at 325 degrees for 1hour
and 5 minutes, then turn oven off. Partally open the oven
door and leave for 15 minutes. Remove from oven and run a
knife around the edge of the pan to release the sides. Cool
completely in the pan on a wire rack, then cover and chill
for 8 hours. garnish with sliced limes and strawberry halves;
then serve with strawberry sauce.
Submitted
by: Vernelle Hendrix |
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JENNIFER’S
OVEN CUBE STEAK
Ingredients:
4-6 pieces of cube steak
1 can cream of mushroom soup
1 tbsp Worcestershire sauce
1 pkg Lipton onion soup mix
½ cup milk
1 small can mushrooms
½ can Durkee onions
salt & pepper
Directions:
Place cube steak in lightly greased oven dish. Add salt and pepper
to taste. Mix soup,
Worcestershire sauce, onion soup mix, milk, and mushrooms. Pour
over cube steak.
Top with onions. Bake at 350 for 1 hour.
Submitted by: Jennifer Weatherford
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LORI’S
CORN PIE
Ingredients:
Fresh or frozen corn cut off cobb (quart size freezer bag) or
12-16 oz canned corn,
drained
1 large can evaporated milk
½ cup sugar
3-4 eggs
butter or margarine
salt & pepper
Directions:
Beat eggs. Add evaporated milk, sugar, and corn with beaten eggs.
Pour into 2 pie
plates. Cut butter on top of pies. Salt and pepper to taste. Bake
at 350.
Submitted by: Lori Fanning
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MARY’S
GOOEY BUTTER CAKES
Ingredients:
Cake:
18 ¼ ounce package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Filling:
8 ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons (1 stick) butter, melted
16 ounce box of powdered sugar
Directions:
Preheat oven to 350. Combine ingredients and mix well. Pat into
a lightly greased
13x9-inch baking pan. Prepare filling.
Beat cream cheese until smooth. Add eggs and vanilla. Add butter.
Beat. Add
powdered sugar and mix well. Spread over cake mixture. Bake for
40 to 50 minutes.
You want the center to be a little gooey, so do not overbeak.
*For the holidays, add a 15 ounce can of pumpkin to the filling.
Add cinnamon and
nutmeg.
Submitted by: Mary Gene Ransdale
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TAMMY’S
EASY HAMBURGER CASSEROLE
Ingredients:
2 lbs hamburger meat (leanest cut)
3 cans cream of chicken or mushroom soup
2 cups shredded cheese
1 large bag tator tots, frozen
Directions:
Press hamburger meat in bottom of 9x13 glass dish. Sprinkle with
salt and pepper.
Spread cans of soup on top of meat. Spread shredded cheese on
top of soup and
meat. Line tator tots on top of cheese so they will cook evenly.
You can also salt and
pepper tots if desired. Bake in oven at 350 for 45 minutes to
1 hour until meat is done
and tots are brown.
Submitted by: Tammy Waller
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DENA’S
GRAPE SALAD
Ingredients:
8 ounce cream cheese, softened
8 ounce sour cream
½ cup sugar
1 tsp vanilla
Directions:
Cream together and fold in 2 bunches of seedless grapes. Pour
into 9x13 pan.
Sprinkle top with light brown sugar, then sprinkle 1 cup of toasted
pecans. Let sit
overnight in refrigerator. Keeps up to two weeks in the refrigerator.
Submitted by: Dena Gleaton
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TAMMY’S
HEAVENLY STRAWBERRY DELIGHT
Ingredients:
1 angel food cake
4 cups strawberries, fresh or frozen
¾ cup sugar
1 large cool whip, thawed
2 cups instant french vanilla pudding, prepared
Directions:
Slice majority of strawberries, leaving a few whole berries. Sprinkle
¾ cup sugar on top
of sliced berries. In large clear glass bowl, break about 1/3
of angel food cake pieces
into bottom of bowl. Top with 1/3 of the sliced strawberries.
Mix pudding and cool whip
together and put 1/3 mixture on top of berries. Continue layering
ending with pudding
mixture on top. Top with fresh whole strawberries.
Submitted by: Tammy Waller
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JUNE’S
BANNANA PUDDING
Ingredients:
1 medium-sized cool whip*
8 ounce sour cream*
1 large package of instant vanilla pudding
vanilla wafers*
bananas
*May use fat free cool whip, sour cream, and vanilla wafers. Also
skim milk to cut down
on calories or fat if desired.
Directions:
Prepare pudding according to package directions. Add sour cream
and cool whip. Mix
well. Alternate layers of pudding, crackers, and bananas. Refrigerate
and then enjoy.
Submitted by: June Williams
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LYB’S
CHICKEN CASSEROLE
Ingredients:
3 lb bag of boneless/skinless chicken tenderloins
3 16 ounce cans of cream of mushroom soup*
3 16 ounce cartons of sour cream
1 stalk of celery
1 large onion
1 large bell pepper
*Use a 4th can of cream of mushroom soup if you want extra gravy.
Directions:
Use a 9x12 glass casserole dish sprayed with Pam. Open the 3 cans
of cream of
mushroom soup and pour into casserole dish. Open the 3 cartons
of sour cream and
pour into casserole dish. Cut up celery, onion, and bell pepper
and place in casserole
dish. Stir and mix well. Place chicken tenderloins in casserole
dish. Place casserole
dish in oven. Bake at 225 degrees for 2 hours or 350 degrees for
1 hour. Serve with
rice.
Submitted by: Linda Y. Brunson
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More
recipes from our
2005
Momma's Home Cookin' Contest
to
be added daily!!!
Check back and refresh
soon!!!
Ingredients:
Directions:
Submitted
by:
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Cick
Here to view entries from 2004.
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