Carolyn Rasberry Recipes

Fruit Cobbler
1 stick margarine or butter
2 cups sugar
2 cups water
1 teaspoon vanilla
1/2 cup shortening
11/2 cups self-rising flour
1/3 cup milk
2 cups chopped fruit, such as apples or peaches, or whole blackberries or blueberries
1 teaspoon cinnamon, if using apples or peaches
Preheat oven to 350 degrees. Melt margarine in a 9×13-inch baking dish. In a saucepan, heat sugar and water until hot and sugar melts (do not boil). Remove from heat, add vanilla and set aside.
Meanwhile, cut shortening into flour until the texture resembles fine crumbs. Add milk and stir with a fork until the dough leaves the sides of the bowl.
Turn dough out onto a lightly floured board. Knead until smooth. Roll dough out into a large rectangle about 1/2-inch thick. Sprinkle with fruit and cinnamon, if using. Roll up dough jellyroll-style. Slice dough into 12 pieces and place flat in pan with melted margarine. Carefully pour the water and sugar syrup around rolls. Cook 40 to 45 minutes until brown on top. Most of the liquid will be absorbed, just enough left to spoon on top of each serving.
Note: Carolyn Rasberry says when cutting the rolled dough with the fruit inside, it’s sometimes hard to handle and wants to fall apart. Just hold it together and transfer it to the melted butter and when it is cooked it will look pretty, like pinwheels.
Porcupine Balls with Potatoes
2 pounds ground chuck
1 cup uncooked Minute Rice
1 package dry onion soup mix
1 package Italian-style spaghetti sauce mix
5 cups tomato juice
4 to 5 large red potatoes, peeled and sliced 1/2-inch thick
Salt and pepper
Combine raw meat, rice and onion soup mix together and set aside. Blend spaghetti mix and tomato juice. Add 11/2 cups of juice mixture to meat and rice mixture, mix well and form into balls about the size of a small orange.
Layer potatoes in the bottom of large, deep greased casserole or small roaster and sprinkle with salt and pepper. Place meat balls on top of potatoes and pour remaining tomato juice mixture over all. Cover and bake 11/2 hours at 375 degrees and then 30 minutes more at 350 degrees.
Sausage Stroganoff
2 pounds sausage
3 tablespoons flour
2 cups milk
Dash of onion powder or onion salt
8 ounces chopped mushrooms
2 teaspoons soy sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic salt
8 ounces sour cream
In a large, deep skillet, brown sausage and drain off fat. Sprinkle sausage with flour and add milk. Cook until thickened and add onion powder, mushrooms, soy sauce, Worcestershire and garlic salt. Just before serving, add sour cream and mix well. Serve in a chafing dish with melba rounds as an appetizer, or serve over cooked egg noodles as an entree.
Sweet Potato Pie
3 cups cooked, mashed sweet potatoes
11/2 cups sugar
1/2 stick margarine or butter
1 tablespoon flour
1/2 teaspoon salt
1/2 cup evaporated milk
2 eggs, beaten
1 teaspoon vanilla
Dash of ground cinnamon (optional)
1 (9-inch) deep dish pie crust
Beat potatoes and sugar well. Add margarine, flour, salt and milk and beat, then add eggs, vanilla and cinnamon, if using. Pour mixture into pie shell. Bake at 350 degrees for 45 minutes to 1 hour until set.
Meatloaf
1 onion, finely chopped
1/2 bell pepper, finely chopped
2 pounds ground chuck
11/2 cups bread crumbs
1 egg, beaten
1/2 cup tomato sauce
1/3 cup ketchup
1/2 cup milk
Salt and pepper
Sauce
1/2 cup tomato sauce
1/2 cup ketchup
2 tablespoons brown sugar
Cook onion and bell pepper in microwave 2 minutes. Combine with remaining meatloaf ingredients. Shape into 3 loaves. Cover and bake in a casserole dish at 350 degrees for 1 hour.
Combine sauce ingredients. Pour sauce on top of meatloaf and bake, uncovered, for 30 more minutes.
Banana Pudding
3 cups milk
11/2 to 13/4 cups sugar
3 heaping tablespoons flour
3 eggs
1 teaspoon vanilla
4 or 5 bananas, sliced
3/4 box of vanilla wafers
In a blender, combine milk, sugar and flour and blend well. Add eggs, blend well and pour mixture into a large Pyrex bowl. Cook in microwave 3 to 4 minutes, remove and whisk, and return to microwave, stirring every 1 to 2 minutes, until thick and creamy. Add vanilla.
In a serving dish, place layers of sliced bananas and vanilla wafers. Pour pudding mixture over all. Serve warm or refrigerate, but note it will turn dark after a few days.

NEMS Daily Journal