Cam Booker Recipes

By NEMS Daily Journal

Carrot Cake
2 cups flour
2 teaspoons baking powder
11⁄2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
11⁄2 cups vegetable oil
2 cups sugar
4 eggs
2 cups grated carrots
1 small can pineapple, undrained
1⁄2 cup chopped pecans

1 box powdered sugar
1⁄2 stick margarine, softened
1⁄2 stick butter, softened
1 (8-ounce) block cream cheese, softened
1 teaspoon vanilla
For the cake, sift first 5 ingredients. Mix in oil, sugar and eggs, beating after each addition. Add carrots, pineapple and pecans. Pour batter into greased and floured cake pans and bake at 350 degrees for 30 to 35 minutes.
For the icing, cream all ingredients and spread between layers, on sides and top of cake.

Betsy’s Brunch Casserole
3 cups cubed French bread
3 tablespoons flour
1 tablespoon dry mustard
3 tablespoons melted butter, divided
3 cups cooked, cubed ham
1⁄2 cup cubed Cheddar cheese
4 eggs, beaten until foamy
3 cups milk
Cover the bottom of a greased 2-quart casserole dish with cubed French bread. Combine flour and mustard and sprinkle 1⁄3 of mixture over bread. Drizzle 1 tablespoon melted butter on top.
Make a second layer using all the ham, 1⁄3 of the flour mixture and 1 tablespoon melted butter.
Make a third layer using all the cheese, remaining flour mixture and remaining 1 tablespoon melted butter.
Combine beaten eggs, milk and Tabasco and pour over all. Cover and refrigerate overnight or at least 4 hours. Bake uncovered at 350 degrees for 1 hour.
Serves 8 to 10.

Mississippi Mud
1⁄2 cup cocoa
11⁄2 cups all-purpose flour
2 cups sugar
2 sticks butter
4 eggs
1 teaspoon vanilla
Pinch of salt
Chopped pecans
1 bag miniature marshmallows

1⁄2 cup cocoa
1 box powdered sugar
1⁄2 cup milk
1⁄2 stick butter
Chopped pecans
For the cake, combine all ingredients except marshmallows and pour batter into a 9×13-inch cake pan. Bake at 350 degrees for 35 minutes. Cover the top with miniature marshmallows and melt under the broiler.
For the icing, combine all ingredients and spread on top of cake.

6 pork chops, cut in small pieces
1 medium onion, diced
2 cans pinto beans, undrained
1 large can diced tomatoes
3 jalapeño peppers, chopped
Flour tortillas, warmed
Cheddar cheese, grated
Sour cream
Place pork and onion in a heavy pan and brown. Add beans and tomatoes. Simmer until thick. Add jalapeños and simmer a bit longer. Fill warmed tortillas with meat mixture and grated cheese and top with sour cream.

Lamb Chops
Marinate lamb chops in olive oil, freshly ground pepper, minced garlic and thyme. Brown in a skillet on both sides and finish off in the oven.

One-Pan Meal
Small ham shank
Cut green beans
Cabbage, chopped
Potatoes, cubed
2 onions, quartered
Salt and pepper
Place meat and vegetables in a roasting pan. Sprinkle with salt and pepper and add a small amount of water. Cover with a lid or foil. Bake at 350 degrees until vegetables are tender, at least 1 hour.

Banana Nut Bread
3 bananas, mashed
1⁄2 cup shortening
11⁄3 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 cup chopped nuts
Combine all ingredients and pour into 1 regular loaf pan or 4 mini-loaf pans. Bake regular loaf at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean. Cooking time may be shorter for mini-loaves.

Click video to hear audio