Bobby Goddard Recipes

Scuppernong Cobbler
12 gallon scuppernongs
3 cups sugar, divided
Water to cover
2 tablespoons cornstarch
2 cups water
12 cups self-rising flour
12 cups milk
2 sticks margarine, melted

Place scuppernongs, 2 cups sugar and enough water to cover the grapes in a large pot and cook over high heat for 45 minutes. Remove seeds and hulls by straining through a colander. Return scuppernong juice to pan over low heat. Combine cornstarch and 2 cups water and add to juice, stirring until thickened.
Combine flour, milk and remaining 1 cup sugar to make a crust. Place melted butter in a large serving dish. Pour scuppernong juice in pan. Pour batter over juice. Bake at 325 degrees for 45 minutes or until crust is golden brown.

Apple Dumplings
1 large Granny Smith apple
1 (8-count) tube refrigerated crescent rolls
1 cup orange juice
1 stick margarine
1 cup sugar

Cut apple in 8 wedges. Place one wedge on each crescent roll and roll up. Place in a casserole dish.
Combine orange juice, margarine and sugar in a saucepan and warm until margarine melts. Pour over apples. Bake at 350 degrees for 30 minutes or until brown on top. Spoon excess juice over apples.

Pepper Steak
1 pound lean beef round steak, sliced in 14-inch strips
Oil for browning
1 tablespoon paprika
Salt and pepper
12 cups beef broth
1 cup sliced green onions
2 green bell peppers, cut in strips
2 tablespoons margarine
2 tablespoons cornstarch
14 cup soy sauce
14 cup water
2 tomatoes, cut in eighths
3 cups cooked white rice

Sprinkle meat with paprika and salt and pepper to taste and brown in a little oil in a large skillet. Add beef broth, cover and simmer 30 minutes. Sauté onions and green pepper strips in margarine and add to meat mixture. Cover and cook 5 minutes more. Blend cornstarch, soy sauce and water and stir into meat mixture. Add tomatoes and cook a few minutes more. Serve over cooked white rice.

President Truman’s Meatloaf
2 pounds ground beef
2 egg yolks
4 tablespoons minced parsley
2 tablespoons butter, melted
13 cup bread crumbs
3 tablespoons chili sauce
2 teaspoons salt
12 teaspoon pepper
1 teaspoon onion juice
1 stick melted butter
1 cup boiling water
2 small cans tomato sauce
Parsley and radish roses for garnish
1 can English peas, heated and buttered

For meatloaf, combine beef, egg yolks, minced parsley, butter, bread crumbs, chili sauce, salt, pepper and onion juice. Shape into a loaf in a greased loaf pan.
For basting mixture, combine 1 stick melted butter, boiling water.
Bake meatloaf at 350 degrees for 1 hour, basting often with basting mixture. When ready to serve, garnish meatloaf with parsley sprigs and radish roses. Serve with tomato sauce and green peas, to which a dab of butter is added when served.

Joan’s Cream-Style Corn
1 stick butter
2 tubes frozen cream-style corn, thawed
2 tablespoons sugar
2 slices bacon

Melt butter in a serving dish. Place corn in dish and add sugar. Place bacon strips on top. Cover with foil and bake at 350 degrees for 45 minutes.

NEMS Daily Journal