COOKS OF THE WEEK RECIEPS: Joan and Luther Moorman

By NEMS Daily Journal

Sweet Potato Casserole
1 cup sugar
3 cups cooked, mashed sweet potatoes
1 stick margarine, melted
2 eggs, beaten
1⁄2 cup raisins
1 teaspoon vanilla

Topping
1 cup brown sugar
1 cup chopped pecans
51⁄2 tablespoons margarine
1⁄3 cup self-rising flour
Combine sugar, sweet potatoes, margarine, eggs, raisins and vanilla and pour into a greased casserole. For the topping, combine brown sugar, pecans, margarine and flour (the topping will be crumbly). Sprinkle on top of casserole and bake at 350 degrees until brown, about 45 minutes.

Mexican Cornbread
1 cup self-rising yellow cornmeal
1 cup milk
2 eggs, beaten
3⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 cup bacon drippings
1 (17-ounce) can cream-style corn
11⁄2 pounds ground beef, browned
1 large onion, chopped
4 jalapeño peppers, finely chopped
1 (8-ounce) package shredded Cheddar cheese
Combine cornmeal, milk, eggs, salt, soda, bacon drippings and corn and mix well. Mixture will be thin. Pour half the mixture in a heavy skillet that’s been greased and sprinkled with cornmeal. Top with browned ground beef. Top beef with onion and jalapeños. Pour remaining cornmeal mixture over the top. Sprinkle with cheese. Bake at 350 degrees for 50 minutes or until golden brown.
Fried Fruit Pies
1 (6-ounce) package dried fruit, diced (peach or apple)
1⁄2 cup sugar
1 tube Morning Delight canned biscuits*
Flour
Shortening
Place dried diced fruit in a small saucepan with some water and cook until fruit is tender. Drain off any excess water, add sugar to fruit and beat with a mixer, so fruit will be easier to spread.
In a floured surface, roll each biscuit out thin and spread 1 heaping teaspoon of fruit on one side. Fold biscuit over and press a fork’s tines around the edges to seal. Using an electric skillet, melt the shortening and fry pies slowly until both sides are brown.
Makes 10 pies.
* Morning Delight canned biscuits are available at Sav-A-Lot.
Peanut Butter Cookies
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
2 eggs, beaten
21⁄2 cups self-rising flour
1 teaspoon baking soda
1 cup creamy peanut butter
Cream sugars and oil. Add remaining ingredients and mix well. Form into balls and place on a cookie sheet. Flatten each cookie with a potato masher (or a fork). Bake at 375 degrees until done, about 15 minutes.

Tea Cakes
11⁄2 cups self-rising flour
3⁄4 cup sugar
3⁄4 cup shortening or butter
1 egg
2 teaspoons vanilla
Put flour in a small, round bowl. Add sugar, shortening, egg and vanilla. Mix well, then drop by spoonfuls onto a cookie sheet. Roll out and sprinkle with sugar. Bake at 350 degrees for 7 to 10 minutes.