Beginning with the column that follows, published Dec. 18, 1991, Shelly Magie Moran gave Lonoke County cooks an open forum for “Sharing the Best” until she departed for new journalistic adventures in northwest Arkansas at Siloam Springs.
The invitation to local cooks to Share the Best remains open, especially for family favorites handed down between generations or with special stories behind them.
The mailing address included in the column is still good, and anyone without access to the Internet is invited to send in those 3x5 index cards. In fact, handwritten personal notes are preferred – but be sure to print legibly and include a contact phone number.
Of course, email contributions are most welcome, being easier to read and block copied. Email to:
email@example.com, add “Sharing the Best” to the subject line – and include a telephone contact in case a question arises. Including three or four sentences about what makes a recipe special would be nice, too.
- Ed Galucki
Dec. 18, 1991:
From Shelly Moran
Busy homemakers of the ‘90s might not try all the recipes they collect, but one thing is certain – they like to collect them! Fortunately, good cooks are usually generous about sharing recipes. That’s what this column is all about.
If this column caught your eye, then you are probably like I am – a recipe collector. What does your collection of recipes look like? Mine is quite an assortment.
The oldest is a wooden box filled with 3x5 index cards. Each recipe is written neatly in ink; the cards are still clean. I compiled it in the early 60s before I became a bride. I never used it.
The second is an ancient cigar box crammed full of yellowed recipes clipped from newspapers and magazines in the 60s and 70s. These are the ones I am going “to try someday.” The box is kept behind a silverware tray in the far back of a kitchen drawer, I never use them.
But the two collections of recipes I use most are dog-eared, spattered with food and drips, and I wonder what I would do if I ever lost them. My grandmother gave me the first – a small green book with clear vinyl pockets inside to hold recipe cards. I bought the other from the Cabot Future Homemakers of America in 1982. Entitled “My Favorite Recipes,” the spiral-bound book is categorized and has ruled pages for me to fill in. It is her I tape, blue, staple or just slip in my favorite clippings. I have also scribbled in several recipes. I use this recipe book most often. It’s my favorite.
I’m convinced some of America’s best cooks live in Lonoke County. You are invited to send me your favorite recipes or kitchen tips and I’ll publish them in future columns.
That way, we’re “sharing the best!”
Here’s Pam Snider Walter’s recipe for the easiest fudge I’ve ever made. Pam is the managing editor of the Carlisle Independent. She said Carlisle’s stores haven’t been able to keep the crème drips in stock since everyone there found out about this candy. Try it – I’ve made four batches already.
To submit your favorite recipe, write it clearly or type it. Then check carefully for correct measurements and clarity of instructions. Include your name, address and telephone number. Mail to Sharing the Best, P.O. Box 1058, Cabot, AR 72023.
PEANUT BUTTER CHOCOLATE FUDGE
1-lb. pkg. old-fashioned, crème drops (chocolate covered, white inside)
1 cup peanut butter, plain or crunchy
- In a large microwavable bowl, place the candy pieces and the peanut butter. Cover and microwave only long enough to melt the candyh (do not overcook). Stir until well mixed and spread in buttered dish. Cool and Cut into squares. (A double boiler should work nicely for those who do not have a microwave oven).
John Latimer of Lonoke spreads good cheer, goodwill and happiness everywhere he goes. If you’re lucky, he also shares his homemade cookies with you. We were lucky Friday. John brought the newspaper staff a sack of cookies. Here’s the recipe:
JOHN’S FAMOUS AND DELICIOUS COOKIES
1 cup oil
1 cup butter
1 tsp. vanilla
1 cup white sugar
1 cup brown sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
½ cup chopped nuts
1 cup oatmeal
1 cup coconut
1 cup Rice Krispies
3 ½ cups flour
- Preheat oven to 350 degrees F. Combine egg, oil, butter and vanilla. Then stir in sugar, soda, salt, cream of tartar, nuts oatmeal, coconut and Rice Krispies. Add flour. Drop by teaspoonfuls on ungreased cookie sheet. Bake 12 – 15 minutes.
Betty Magness of Cabot brought the following dish to a church fellowship supper. My husband said, “Get that recipe!” It follows:
20-oz. can chunk pineapple, drained
20-oz. can crushed pineapple, drained
6 Tbsp. reserved pineapple juice
6 Tbsp. flour
¾ cup sugar
1 stick butter or margarine, melted
1 roll Ritz crackers, crushed
2 cups grated Cheddar cheese
- Preheat oven to 350 degrees F. Place drained pineapple juice in baking dish. Mix reserved juice, flour and sugar until it makes a paste. Pour over pineapple and mix together. Sprinkle with cheese. Cover with cracker crumbs, mixed with melted margarine or butter. Bake until cheese melts and sauce is thick, about 30 minutes.