COOK OF THE WEEK: Bobbie Pitts recipes

Ground Beef Casserole
11⁄2 pounds ground beef
1⁄2 stick margarine
1 onion, chopped
1 package elbow macaroni, cooked and drained
2 cans cream of mushroom soup
1 can diced tomatoes
1 can whole kernel corn
11⁄2 cups grated cheese
Brown beef in margarine; add onion. Combine macaroni with soup, tomatoes and corn. Add to beef mixture and pour into a large baking dish. Top with cheese. Bake at 350 degrees for 45 minutes.

Banana Pound Cake
1 box moist yellow cake mix
1 small box instant vanilla pudding
4 eggs
3 bananas, mashed
1⁄4 cup vegetable oil
3⁄4 cup water
1 cup sugar
1 stick butter
1⁄4 cup water
Combine cake mix, pudding mix, eggs, bananas, oil and water and beat with a mixer. Pour batter into a greased and floured Bundt pan. Bake at 350 degrees for 55 to 60 minutes. Cool 20 minutes. Turn out onto cake plate. Drizzle glaze over cake while it’s warm.
For the glaze, combine sugar, butter and water in a saucepan and bring to a boil. Pour over warm cake.

Man Cookies
1⁄2 cup shortening
1⁄2 cup white sugar
1⁄2 cup brown sugar
1 egg
1 cup quick-cooking or old-fashioned oats
1 cup sifted all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon vanilla
1⁄2 cup shredded or flaked coconut
1⁄2 cup chopped nuts
Cream shortening with sugars. Beat in egg. Add oats, flour, baking powder, soda and salt. Add vanilla, coconut and nuts. Drop by spoonful onto lightly greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.

Onion Bread
2 cups warm water
2 packages yeast
1⁄3 cup sugar
2 tablespoons molasses or honey
1 egg
1 packet Lipton’s onion soup mix
1⁄2 cup vegetable oil
1 tablespoon salt
51⁄2 to 6 cups all-purpose flour
1 stick margarine or butter
To the warm water, add the yeast and let dissolve. Add sugar, molasses, egg, soup mix, oil and salt. Add flour last. Knead lightly on a floured board, then place dough in a large greased bowl and let rise until doubled in bulk. On a floured board, punch dough down and knead until it is of a consistency to be handled (do not knead too much).
Form into 3 loaves, place in greased pans and let rise until doubled in bulk. Bake at 400 degrees for 15 to 20 minutes. Melt margarine and pour over the loaves as soon as they are done. Let cool a few minutes, then remove loaves from pans.

Heavenly Orange Fluff
2 boxes orange gelatin
2 cups hot water
1 small can frozen orange juice
1 large can crushed pineapple
2 cups mandarin oranges
1 cup whipping cream
1 box instant lemon pudding
1 cup cold milk
Combine gelatin and hot water and stir until dissolved. Add undiluted orange juice and let cool. Add pineapple and mandarin oranges. Pour into a dish and refrigerate until congealed.
Beat the whipping cream until thick and set aside. Beat the pudding mix and milk until slightly firm, then mix in the whipped cream. Spread on top of congealed mixture. Refrigerate until ready to serve.
Note: Bobbie Pitts got this recipe from her friend Martha Wiygul.

Meat Loaf
2 pounds ground beef
1 medium onion
1 can cream of mushroom soup
Black pepper
Press beef into a baking dish. Slice onion on top and cover with mushroom soup. Sprinkle with pepper and bake at 400 degrees for about 1 hour or until meat is done.

Macaroni and Cheese
12 ounces uncooked macaroni
2 tablespoons margarine
2 cans Cheddar cheese soup
13⁄4 cans water
2 to 3 cups grated mild Cheddar cheese
Cook macaroni until tender. Drain and mix with margarine. Place in a 21⁄2-quart casserole. Combine soups and water, then add half of the grated cheese. Pour over macaroni and mix gently with a spoon. Top with remaining cheese. Bake at 350 degrees until bubbly.

Turnip Green Soup
2 cans turnip greens, undrained
2 cans navy beans, undrained
1 can water
1 onion, diced
1 potato, diced
Cured ham or bacon, fried and chopped
2 teaspoons hot sauce (optional)
Combine all ingredients, adding more water if needed. Cook for 1 hour. Serve with cornbread muffins.

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