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Sad Cake, Tomorrow Salad and other Austin delicacies

There is some uncertainty about exactly when the Austin Volunteer Fire Department Ladies Auxiliary began, but some who have been around a while figure it was in the 1980s. The organization is still active although the name has changed.

“We changed it around 1990 to ‘Community Auxiliary’ because the men wouldn’t join the ‘Ladies,’” Mayor Bernie Chamberlain recalled of the days when she was auxiliary president.

“But it still does the same thing. It supports the fire department, and the police, too,” she said.

Fire Chief Steve Bettis said the Auxiliary has recently helped fund the purchase of a new rescue truck, six sets of turnouts, radios, pagers and other helps for the firefighters.

Though the fire department is the focus, the Auxiliary supports other community services and needs as they arise.

To get money, the Auxiliary sponsors fundraisers such as the annual AustinFest celebration and, a relatively recent effort, the Austin Haunted House, which transforms Fire Station No.1 into a chamber of thrills.

Chamberlain said anyone interested in the Community Auxiliary could come to the meetings held 7 p.m. on the first Thursday each month. The meetings are held in the city annex, 202 W. Hendrix St. (one block north of the railroad crossing)

One of the earlier fundraisers by the Auxiliary was the 1978 community cookbook, “Mail Order Recipes;” 33 years later copies are still around in area kitchens.

Among the offerings:

CORN RELISH

2 17-oz. cans whole kernel corn, drained

1 (4-oz.) jar diced pimiento, drained

1 small red sweet pepper, chopped

2 Tbsp. vegetable oil

1/2 c. sugar

1/2 c. vinegar

1/4 tsp. celery seed

1/2 tsp. salt

2 tsp. instant minced onion

Combine first 4 ingredients in a bowl, stirring well. Combine sugar and remaining ingredients in small saucepan. Bring to boil. Cover, reduce heat and simmer 2 minutes. Pour vinegar mixture over vegetables; toss gently. Cover and chill at least 2 hours before serving. - Iris Williams Henry

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BREAKFAST CASSEROLE

1 lb. sausage

2 pkg. crescent dinner rolls

2 c. Cheddar cheese, shredded

Spread one can rolls in bottom of lightly greased 9 x 13-inch pan.

Sprinkle one cup cheese over dinner rolls in pan. Brown, crumble and drain sausage. Spread evenly over cheese. Add remaining layer of cheese, then top with second can of dinner rolls. Bake at 3750 for about 20 to 25 minutes or until brown. Cut into squares and serve with scrambled eggs. - Cheryl McCollough

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BANANA-PINEAPPLE SALAD

1 16-oz. can chunk pineapple

4 to 5 bananas

1/2 cup grated American cheese

Salad Dressing:

1 egg

1/2 c. sugar

2 tbsp. Flour

3/4 c. pineapple juice

Drain pineapple juice - should be 3/4 cup; set aside for dressing.

Dressing Mix: Beat egg. Add sugar and flour mixture, then add juice. Place over low heat and cook until thickened. Stir constantly. Let cool before putting on bananas and pineapple.

Now cut bananas in small pieces and pineapple. Put in bowl. Pour mixed dressing over salad and top with grated cheese. - Cheryl Bradford

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TOMORROW SALAD

2 c. diced pineapple

2 c. diced oranges and/or apples 2 c. diced bananas

2 c. diced marshmallows h pt. whipping cream

1/2 c. diced maraschino cherries

Mix fruit and marshmallows thoroughly. Add juice from cher­ ries. Fold in cream that has been whipped until stiff. Cover tightly and leave overnight before serving. - Lucy Sowell

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ANN LANDERS’ MEAT LOAF

2 lb. ground round steak

2 eggs

1 1/2 c. breadcrumbs

3/4 c. ketchup

1 tsp. Accent

1/2 c. warm water

1 pkg. onion soup mix

Mix ingredients in order. Form into a loaf. Cover with 2 stri s bacon. Pour 1 (18 ounce) can tomato sauce over meat loaf. Bake I hour at 350°. Makes 6 servings. - Jean Boyd

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SPANISH CHICKEN

1 chicken, boiled, de-boned and chopped

1 pkg. taco flavored Doritos chips.

2 lb. Velveeta cheese, grated

1 c. chicken broth

1 can cream of chicken soup

2 cans Ro-Tel tomatoes

Lay chips in the bottom of a 9 x 13-inch pan. Place chicken on top of chips. Place cheese over chicken. Heat broth and soup together and pour over ingredients in pan. Pour Ro-Tel tomatoes over other ingredients. Place in 375° oven for 30 to 40 minutes. It may be soupy; let it set until it cools off and serve. - Bonnie Ketchum

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MEAT LOAF

1 1/2 lb. ground beef

3/4 c. oats (uncooked)

2 eggs, beaten

1/4 c. chopped onion

2 tsp. salt

1/4 tsp. pepper

1 c. tomato juice

a little Worcestershire sauce (optional)

Combine all ingredients thoroughly and pack firmly into loaf pan. Bake in moderate oven (350°) about 1 hour.

Let stand 5 minutes before slicing. - Nell and Banks Ballard

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SAD CAKE

2 c. Bisquick

3 eggs

1 box light brown sugar

1 c. coconut

1 c. pecans

2 tsp. vanilla

Mix in large bowl the Bisquick and eggs. Add brown sugar; mix well. Add coconut, pecans and vanilla. Pour in large cake pan that has been greased and floured. Bake at 325F for 25 to 30 minutes. Do not overbake. - Dorothy Davis

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PEANUT BUTTER CHOCOLATE FUDGE

1 lb. old fashioned creme drops (chocolate covered, white inside)

1 c. peanut butter (plain or crunchy; I use extra crunchy)

In a large microwave-proof bowl, place the candy pieces and the peanut butter. Cover and microwave only enough to melt the candy (do not overcook).

Stir until well mixed. Spread in buttered dish. Cool and cut into squares.

(Copied from Shelly Moran’s column in the Cabot Star Herald.) - Raymond and Geraldine (Mowrer) Sowell

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BISQUICK COOKIES

1 c. Bisquick

1 egg

1/2 c. oil

1 small pkg. instant Jello pudding mix (any flavor)

Mix ingredients together. Make into balls. Flatten with a fork.

Bake at 350F for 10 minutes. May add chips, nuts or raisins. - Marie Griffin

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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 about any history behind a recipe are welcome.

Civic service 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.

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 your name, city of residence and phone number; the phone number will not be published but is needed should questions arise while preparing for print.

Submissions are first-come-first-printed, and are subject to editing for style, grammar and space.

Send to:

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

2 - U.S Postal Service: mail to LICK THE SPOON, Cabot Star-Herald, P.O. Box 1058, Cabot, AR 72023.

Type or write clearly; if handwritten, please print.

Original photos of the recipe results are invited, but subject to space limitations; attach pi

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