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Sharing a ‘hodge-podge’

From Sharing the Best, by Shelly Moran, Sept. 8, 1993:

“This week’s column has no particular theme - just a hodge-podge of good family recipes. Almost everyone likes pudding, and the following pudding mixes can be made ahead. then cooked when needed in a matter of minutes. Even though the instant puddings and pudding mixes you buy are pretty good substitutes, nothing really replaces a good, smooth cornstarch pudding made from ‘scratch.’ Opal Noble sent these to me and said she used them when her children were still at home.

CHOCOLATE PUDDING MIX

4 cups nonfat dry milk

2 2/3 cups sugar

1 1/3 cups cornstarch

1 cup unsweetened cocoa

1/2 tsp. salt

Stir together dry milk, sugar, cornstarch, cocoa and salt until well mixed. Store in tightly covered container at room temperature. Stir pudding mix before each use. Makes about seven cups mix.

CHOCOLATE PUDDING FROM MIX

1 cup Chocolate Pudding Mix

2 cups water

1 Tbsp. margarine

1/2 tsp. vanilla

In medium saucepan stir together pudding mix and water until well mixed. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Stir in margarine and vanilla. Pour into individual serving dishes. Chill. Makes 4 (1/2 cup) servings.

Note: For richer, creamier pudding substitute 2 cups milk for water.

MOCHA PUDDING Follow basic recipe for Chocolate Pudding substituting 1 cup strong black coffee for 1 cup of the water.

BASIC PUDDING MIX

4 cups nonfat dry milk

1 1/2 cups sugar

1 cup cornstarch

1/2 tsp. salt

Stir together dry milk, sugar, cornstarch and salt until well mixed. Store in tightly covered jar at room temperature. Stir pudding mix before each use. Makes about 6 cups mix.

VANILLA PUDDING FROM BASIC MIX

1 cup Basic Pudding Mix

2 cups water

2 Tbsp. margarine

1 tsp. vanilla

In medium saucepan stir together pudding mix and water until well mixed. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Stir in margarine and vanilla. Pour into individual serving dishes. Chill. Makes 4 (1/2) cup servings. Note: For richer, creamier pudding substitute 2 cups milk for water.

Five more of Opal’s favorite recipes follow. Her comment written on the cornbread recipe is “Very good,” and on the meatloaf is written, ‘Great!’

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SOUTHWESTERN MEXICAN CORNBREAD

1 cup yellow corn meal

1 cup cream-style corn

1 cup buttermilk

1 tsp. baking soda

1 tsp. salt

2 eggs

1/2 cup oil

2 jalapeno peppers, seeded and minced

1 cup grated cheese (set aside)

Combine all ingredients except cheese and mix well. Pour 1/2 batter into greased 10-inch skillet. Sprinkle cheese over batter. Add remaining batter to cover cheese as best you can. Bake in preheated 450 degree oven for 30 minutes or until brown. (If desired, you may add crumbled bacon to this - really makes for better flavor.) - Opal Noble, Cabot

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MEATLOAF

1 lb. ground beef or chuck

1 onion, chopped

1 large egg

2 slices American cheese, chopped

8 soda crackers, crushed

1 tsp. Worcestershire sauce

1/4 cup catsup

1/4 cup water

Mix meat, onion, cheese and crackers. Stir in egg. Mix catsup, Worcestershire sauce and water, add to meat mixture. Add salt/pepper to taste. Pack into loaf dish and spread additional undiluted catsup on top. Bake at 350 degrees 1 hour. Increase heat last 10 minutes to brown loaf. - Opal Noble, Cabot

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SKILLET SPANISH RICE

1 lb. ground beef

1 onion, thinly sliced or chopped

1 cup rice, uncooked

2 8-oz. cans tomato sauce

1 3/4 cups hot water

1 tsp, prepared mustard

1 tsp. salt

Pepper to taste

Brown beef, onion and rice. Drain any excess fat. Add remaining ingredients. Mix well. Bring quickly to a boil. Cover and simmer 25 minutes or until rice is tender.

- Opal Noble. Cabot

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BBQ FRANKS

1 cup chopped onion

2 Tbsp. margarine

3/4 cup catsup

2 tsp. paprika

1 tsp. black pepper

1/4 cup brown sugar

1 Tbsp. prepared mustard

2 Tbsp. white vinegar

3 Tbsp. Worcestershire sauce Few drops of soy sauce

1 pkg. all-beef Oscar Mayer franks

Saute onion in margarine. Add remaining ingredients and mix well. Quarter franks and add. Heat through. - Opal Noble. Cabot

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JAPANESE FRUIT PIE

2 eggs, beaten

1 cup sugar

1 Tbsp. vinegar

1 stick melted oleo

Pinch of salt

1/2 cup coconut

1/2 cup nuts, chopped

1/2 cup raisins

Mix eggs, sugar, vinegar, oleo and salt. Add coconut, nuts and raisins. Mix well. Pour into unbaked pie crust. Bake in preheated 325 de_ gree oven for 35 to 40 minutes. - Opal Noble. Cabot

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Millie Vickery of Lena. Ill. says her sister Neva makes the best vegetable beef soup. Save this recipe for a cool fall day (which should be coming soon).

NEVA’S VEGETABLE SOUP

1 slice round steak

1 pkg. bones (with marrow)

In a large pot cover steak and bones with water and boil until meat is tender (about an hour).

Throw bones away and pull meat apart into flakes.

Now add:

2 ribs celery, chopped

1 green pepper, chopped

Large can tomatoes, diced

1 pkg. (size not given) frozen mixed vegetables

3 medium potatoes, peeled and chopped

1/2 can whole kernel corn

Salt and pepper to taste

Simmer all afternoon on low temperature. Serve with crackers or toasted French bread. Add a green salad, if desired, to complete the meal. - Millie Vickery, Lena. Ill.

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When my parents, Cone and Betty Magie, visited Millie and Vic Vickery last year, Millie served these appetizers. Mother said they are “so good.” Millie says this is her favorite cookie since she eats it like a cookie. They are simple to make and “addicting to eat,” according to Millie.

CHEESE PUFFS

1/2 cup margarine, softened

8 oz. American or cheddar cheese, shredded (2 cups)

1 cup all-purpose flour

1/4 tsp. salt

Combine margarine and cheese in mixer bowl; beat until well mixed. Stir in flour and salt. Knead lightly to form soft dough. Shape into balls and flatten each with palms of hand. Place on greased baking sheet Bake in preheated 400-degree oven for 15 minutes or until golden brown. May be frozen baked or unbaked.

Yield 4 dozen. – Millie Vickery, Lena, Ill.

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Shelly Moran began this column about 25 years ago as a recipe exchange, and it remains that way, to share favorite recipes - they need not be fancy or original, just good cooking that you and your family enjoy. 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, phone number will not be published but is needed should questions arise.

Send to:

1 - U.S Postal Service: mail to SHARING THE BEST, Cabot Star-Herald, P.O. Box 1058, Cabot, AR 72023.

Type or write clearly; if handwritten, please print.

2- email - send to news@cabotstarherald.com, with “Sharing the Best” in the subject line.

Original photos of the recipe results are invited, but subject to space limitations. Photos must not be copyrighted.

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