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Cooking something up with Cabot AARP

All I wanted was a little something about the group and a few recipes – and the members of the Cabot AARP came through in spades. If the recipes they came up with are any indication of the spread at the monthly potluck, the Cabot Senior Center is the place to be on fourth Mondays.

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Cabot AARP Chapter 3267 now 34 years old

by Billie Dougherty

It was in early 1979 when Lillie Leeds of Cabot met with the assistant state director for the Central Arkansas area AARP, who suggested Cabot’s growth could support an AARP Chapter. Leeds and her husband, Austin, invited several friends to their home and, over coffee and cake, discussed forming an AARP Chapter. They applied for a charter, which was approved Dec. 7, 1979. Rules and bylaws were drawn, members were recruited, a meeting place found and the details to establish the organization were completed.

AARP, itself, began in 1958 to meet the needs of retired teachers. It grew into the well-known national organization that advocates for senior issues in Washington, D.C.

Originally, the national organization was the American Association of Retired Persons, AARP for short. But now it is simply “AARP” because so many baby-boomers joined long before retiring.

In 1980, then-Governor Bill Clinton presented Lillie Leeds with a charter to establish and incorporate an AARP chapter in Cabot. On Oct. 1, 1980, incorporation documents for Cabot AARP Chapter #3267, a nonprofit entity, were filed with the Arkansas Secretary of State.

For 34 years, members of Cabot AARP Chapter 3267 have served the community as volunteers, contributing to the quality of life for many area senior adults and others.

Through the years Cabot AARP Chapter #3267 has raised money for community service projects including an annual scholarship to a Cabot High School senior, donating monthly to the Cabot Senior Center, providing the center with a spinet piano and a food freezer, donating money for Christmas decorations at the center, and donating to several local charities for Christmas projects. Other community service projects have been food collection for a Food Bank drive and entertaining at local nursing homes.

The only requirements to join Cabot AARP Chapter 3267 are to be a member of the national AARP, be at least 50 years old, and support the local chapter.

Currently, Cabot Chapter 3267 has about 60 members and new members are always welcome. Anyone interested learning more is invited to the potluck held the evening of the fourth Monday each month at the Cabot Senior Center, 600 North Grant.

The meal begins at 6 p.m., followed by a short business meeting at 6:30 p.m.; either an educational program or entertainment starting around 7:15 p.m.

Ina Kilgore is president this year, and Carole Cleveland is program chairman and first vice president.

For more information about AARP and Cabot AARP Chapter 3267, call 501-492-1456 or 843-6189.

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Corn Casserole – Bertie Knox

1 can cream corn

1 can whole kernel corn (drained)

1 large onion, chopped

1 medium green pepper, chopped

1 cup sharp cheddar cheese

1 small jar pimentos

Salt and sugar to taste

1 egg beaten

2/3 cup milk

1/2 c melted butter

1 1/4 T. sugar

1 cup rolled cracker crumbs

Combine all ingredients, place in a greased baking dish. Sprinkle top with 1/4 cup rolled cracker crumbs and paprika.

Bake in a pre-heated over for forty-five minutes, check. If needed, bake 10 to 15 minutes longer at 350 degrees Watch to not get top too dry.

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Corn Dogs – Delphene McConnell

8 wieners

Sift together the fallowing: 1 cup flour, 2/3 cup cornmeal, 1 1/2 tsp. baking powder, 1 tsp. salt, 2 tbs. sugar. Beat 1 egg with 3/4 cup milk and add to above. Insert skewers into wieners and roll in batter; Fry in 400 degree cooking oil until crust is golden brown. Note if oil is not hot enough, the batter will tend to slide off the wieners

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Corn-Macaroni Casserole

1 can whole kernel corn (not drained)

1 can cream corn

1 c. uncooked macaroni

1/2 stick oleo, melted

1 1/2 cup cubed cheddar cheese (or 1 c. grated)

Mix all ingredients, let set for 1 hour. Cook covered in a pre-heated oven at 350 degrees for 35 to 40 minutes, or until golden brown. Adjust to taste by using bite­size spaghetti, more oleo, or different type cheese.

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Marie’s 4th of July Potato Salad – Venicia Hardin

4 Medium whole potatoes

3 T. butter

1 small onion

1/4 cup milk

3 eggs boiled, sliced

Salt and Pepper to taste

Peel and cook in pan of boiling hot water until soft enough for mashing. Chop onion and add to mashed potatoes. Add butter, salt and pepper, milk. Mix well, pour into a serving bowl, add sliced boiled eggs on top. Adjust the butter, milk salt and pepper to taste. Serve.

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Strawberry Pie – Marlene Moore

1 Baked pie shell or use graham cracker crust

Mix together:

1 c. sugar

3 T. cornstarch

1 c. water

2 T. Karo white corn syrup X red food coloring

Add a dash of salt

Mix the above in a pan with medium heat until thickened. Stir constantly, remove from heat and add 2 T. strawberry Jello, and 1/4 t. red food coloring. Cool until ready to use. Arrange strawberries in pie crust, as many as you want – sliced or whole. Pour cooled mixture on top of berries. Add cool whip on top. Refrigerate until serving.

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LEMON ICEBOX CAKE – Jean Davenport

1 Lemon cake mix

1 box lemon jello

3 eggs

1 1/2 cups water

1/3 cup oil

1 6 oz. frozen lemonade concentrate

1 cup sugar

1 8 oz. carton Cool Whip

Put cake mix in large bowl with lemon jello, add eggs, water, and oil. Bake at 350 degrees

While cake is baking, put frozen lemonade concentrate in small pan on top of stove. Heat until hot but not boiling, add sugar. Stir until dissolved. Set aside.

When cake is done, punch holes in cake with a tablespoon. Pour lemonade mix over hot cake. Let cake completely cool and then spread on Cool Whip. Refrigerate.

Six-ounce concentrate is hard to find, so buy 12 oz. and freeze half until next time.

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Vanilla Almond Biscotti – Jean Davenport

3 cups flour

2 tsp. baking powder

1/2 tsp. salt

4 eggs

1 cup sugar

1/2 cup butter, melted

2 tsp. vanilla extract & 1 1/2 tsp. almond extract

3/4 cup finely chopped almonds, pecans, or walnuts

Beat together eggs, sugar, butter, add extracts. Add flour, baking powder, and salt. Fold in nuts. Spread 1/2 dough onto cookie sheet to form a loaf 12 inches long, 3 inches wide, and 1 1/2 inches high. Repeat with remaining dough. Bake at 350 for 20 minutes or just until starting to brown around edges; cool 10 minutes. Cut across loaf into slices 1/2 inches thick. Lay cookies cut side down on cookie sheet and return to oven for 12 minutes. Turn cookies over and bake an additional 5 to 10 minutes or until dry and crisp.

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PEANUT BUTTER PIE – Jean Davenport

1 8 oz.pkg. cream cheese

3/4 cup peanut butter

1/2 cup milk

1/2 cup splenda, add more if not sweet enough

1 small box Kool Whip

Combine ingredients in order listed. Pour into graham cracker crust and chill.

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Sopapilla Cheesecake – Ina Kilgore

2 (8-count.) cans Pillsbury crescent rolls

2 (8-count) pkgs. cream cheese (room temperature)

1 1/2 cups sugar, divided .

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 cup butter, melted

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.

In a small bowl blend the cream cheese, 1 cup of sugar and the vanilla. Spread evenly over the top of the crescent dough.

Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.

Pour the melted butter on top of the crescent dough.

In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.

Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. Ready to serve or slice and add whipped cream and strawberries if desired.

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Biltmore’s Bread Pudding - Ina Kilgore

9 eggs

1 T. lemon juice

1-1/2 t. cinnamon

2 c. sugar

3 t. vanilla extract

8 c. Cinnamon Swirl Bread, cubed

7/8 c. butter, melted

1-3/4 c. heavy whipping cream

2-1/4 c. whole milk

Place bread in 13x9 greased pan. Beat eggs, combine with remaining ingredients and pour over bread. Let soak/rest for 15 min. then bake at 350 for 45 min.

Caramel Sauce

1 c sugar

1/4 c. water

1 T lemon juice

1 T butter

1 c heavy whipping cream

In a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Add cream. Remove from the heat. Serve with bread pudding. 12 servings

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Vanilla Almond Biscotti - Jean Davenport

3 cups flour

2 tsp. baking powder

1/2 tsp. salt

4 eggs

1 cup sugar

1/2 cup butter, melted

2 tsp. vanilla extract & 1 1/2 tsp. almond extract

3/4 cup finely chopped almonds, pecans, or walnuts

Beat together eggs, sugar, butter, add extracts. Add flour, baking powder, and salt. Fold in nuts. Spread 1/2 dough onto cookie sheet to form a loaf 12 inches long, 3 inches wide, and 1 1/2 inches high. Repeat with remaining dough. Bake at 350 for 20 minutes or just until starting to brown around edges; cool 10 minutes. Cut across loaf into slices 1/2 inches thick. Lay cookies cut side down on cookie sheet and return to oven for 12 minutes. Turn cookies over and bake an additional 5 to 10 minutes or until dry and crisp.

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Peach Crisp - Billie Dougherty

6 c ripe, fresh, sliced peaches

1 c. sugar

2 T. fresh lemon juice

1/4 c. flour

Place sliced peaches in an 8 X 10 baking dish.

Mix 1 c. flour

2/3 c. cornmeal

2/3 c. sugar

2/3 c. cold butter cut into small pieces

Scant 1 t. salt

Mix above four ingredients in a small bowl. Work butter into ingredients. Should be a coarse crumb mixture. Sprinkle over peaches. Bake in a pre-heated oven at 375 degrees for 45 minutes or until peaches are bubbling and fork tender.

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Salted Peanut Chews - Ina Kilgore

2/3 c. all-purpose flour

1/4 t. baking powder

1/4 t. baking soda

1/4 t. salt

6 T. firmly packed brown sugar

1/4 c. butter, softened

2 egg yolks

1/2 t. vanilla extract

1 1/2 c. miniature marshmallows

1 c. peanut butter morsels

1/4 c. light corn syrup

2 T. butter 1 t. vanilla extract

1 c. crisp rice cereal

1 c. salted roasted peanuts

1) Combine first eight ingredients in a large mixing bowl. Beat at low speed with an electric mixer until crumbly. Press into an ungreased 9 1/2 x 7 inch pan. Bake at 350 for 11-13 minutes or until lightly browned. Sprinkle with marshmallows; bake three more minutes or until marshmallows begin to puff. Cool in pan on a wire rack.

2) Combine peanut butter morsels and next three ingredients in a large saucepan; cook over low heat, stirring constantly, until smooth. Remove from heat; stir in cereal and peanuts. Spread cereal mixture over marshmallows. Cool completely in pan on wire rack. Cut into bars. Makes 12 bars.

3) I used: 1 whole egg; roasted, salted, Spanish peanuts; I Can’t Believe It’s Not Butter sticks; butterscotch morsels; 8-inch pan; cut into 16 bars. The bottom mixture was not crumbly but spreadable.

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This column is for readers to share their recipes. The recipes need not be fancy or original; just good cooking that you and your family enjoy -a few sentences of history behind a recipe would be great.

Civic organizations, non-profit organizations, churches, school classes, EHC, 4-H, etc. can also take part. Collect six or seven recipes from members, include their names; tell about the purpose of the organization, maybe a little history; include when and where the group meets, and how to join. Keep it to 500 - 600 words.

When submitting recipes, include all ingredients and instructions. Give amounts and measures as well as sizes of cans and packages. It is also helpful to know sizes of dishes or pans used. Include a contact name, city of residence and phone number; the phone number will not be published but is needed should questions arise while preparing for print.

Please print if handwritten. Original photos of the recipe results are invited, but subject to space limitations; attach pictures to the email in jpeg format. Photos must not be copyrighted.

1- e-mail - send to news@cabotstarherald.com, with “Lick the Spoon” in the subject line

2 - U.S Postal Service: mail to Cabot Star-Herald, P.O. Box 1058, Cabot, AR 7202

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