Cook of the Week: Mary Killingsworth recipes

Thomas Wells | Buy at photos.djournal.com Scalloped Cabbage

Thomas Wells | Buy at photos.djournal.com
Scalloped Cabbage

Scalloped Cabbage

1 medium head cabbage, cut in strips

1 small onion, chopped

1 cup evaporated milk

1 cup shredded Cheddar cheese

1 can cream of mushroom soup

Crushed Ritz crackers

1 stick butter or margarine, melted

Put cabbage and onion in a large skillet or saucepan and barely cover with salted water. Cook for about 15 minutes, until soft but not mushy. Drain.

Combine milk, cheese and soup and mix well.

In a casserole, place a layer of cabbage and onion. Cover with soup mixture and top with cracker crumbs. Drizzle melted butter over all. Bake at 350 degrees for 30 minutes.

Ding-Dong Cake

1 box milk chocolate cake mix

1 (8-ounce) carton sour cream

14 cup sugar

12 cup oil

14 cup water

4 eggs

Filling and Icing

1 (12-ounce) container whipped topping

1 (8-ounce) block cream cheese

1 cup powdered sugar

1 teaspoon vanilla

1 can milk chocolate frosting

In a large mixing bowl with an electric mixer, blend cake mix, sour cream, sugar, oil, water and eggs for 2 minutes. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool completely. Split layers horizontally so you have 6 thin layers (this step is optional).

For the filling, combine whipped topping, cream cheese, powdered sugar and vanilla. Spread this between the layers. Frost top and sides of cake with a can of milk chocolate frosting.

Chocolate Chip Squares

2 (20-ounce) rolls chocolate chip cookie dough

2 (8-ounce) blocks cream cheese

2 cups sugar

3 eggs

Slice one roll of cookie dough into thin slices and arrange close together on a jellyroll baking pan. Press together to make a solid crust. Set aside.

In a bowl, beat together cream cheese and sugar until combined. Add eggs, one at a time, beating well after each addition. Pour over crust.

Slice remaining roll of cookie dough into thin slices and arrange pieces close together on top of cream cheese mixture. Bake at 350 degrees for 45 minutes. Cool and cut into squares.

Black-Eyed Pea Cornbread Casserole

1 pound sausage

1 medium onion, diced

1 cup self-rising cornmeal

12 cup self-rising flour

1 teaspoon salt

2 eggs, lightly beaten

1 cup buttermilk

14 cup oil

1 can black-eyed peas, drained

1 can Ro-tel tomatoes, drained

34 cup cream-style corn

2 cups shredded cheese

Cook sausage and onion until sausage is no longer pink. Drain.

Combine sausage mixture with remaining ingredients. Batter will not be smooth. Pour into a greased 9×13-inch casserole. Bake at 350 degrees for 45 minutes to 1 hour.

Makes a meal with salad or slaw.

Cherry Pineapple Cabana Cake

1 (20-ounce) can crushed pineapple in juice, undrained

1 (21-ounce) can premium cherry pie filling

1 box yellow cake mix

2 sticks butter or margarine, melted

1 (7-ounce) bag shredded coconut

1 small bag sliced almonds

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish. Place pineapple, with juice, in bottom of dish. Top with pie filling. Sprinkle dry cake mix over all and drizzle with melted butter. Sprinkle coconut and almonds on top. Bake for 50 to 60 minutes, or until brown on top and bubbly. Let cool for 30 minutes. Serve hot or cool.

Tammy Wynette’s Old-Fashioned Tea Cakes

3 sticks margarine

3 eggs, well-beaten

2 cups sugar

1 tablespoon vanilla

1 tablespoon baking powder

4 cups self-rising flour

Soften margarine to room temperature. Beat in eggs, sugar and vanilla. Add baking powder to flour. Stir together and slowly add to margarine mixture. Roll out dough on a floured board and cut with a cookie cutter. Bake tea cakes at 350 degrees for 8 to 10 minutes or until as browned as desired.