Jane Moore Pickett Recipes

Strawberry Supreme Cake
Cake
2 boxes Duncan Hines Strawberry Supreme cake mix
2 small boxes strawberry gelatin
1 tablespoon flour
4 eggs
3/4 cup vegetable oil
1 cup frozen, sweetened strawberries, crushed
Filling
2 cups crushed strawberries, sweetened
Frosting
2 (8-ounce) blocks cream cheese, softened
2 cups powdered sugar
1 (16-ounce) container Cool Whip
1 tablespoon vanilla
Fresh sliced strawberries for garnish
To make the cake, combine cake mixes, dry gelatin and flour in a large mixing bowl. Add eggs and oil, mixing well. Add strawberries, stirring until thoroughly mixed. Pour batter into three greased 9-inch cake pans. Bake at 350 degrees for 25 minutes, or until done. Do not overbake. Cake is best when layers are slightly damp on top.
To make the frosting, blend cream cheese and sugar. Add Cool Whip and vanilla. Miix thoroughly. Chill until stiff and spreadable.
To put the cake together, let cake layers cool slightly before removing from pans. When layers are completely cool, place the first layer on a large cake plate. Prick the cake layer all over. Spread a thin layer of the crushed strawberries on the cake, allowing the juices to drain into the layers. Then, spread with a thick layer of frosting. Repeat with two remaining layers. Garnish with fresh sliced strawberries. Keep chilled until ready to slice. This recipe makes a very tall, big cake.
Broccoli Cornbread
1 stick butter, melted
1 box chopped frozen broccoli
3 eggs, beaten
1 medium onion, chopped
1 box Jiffy corn meal mix
1 cup grated Cheddar cheese
Combine all ingredients. Mixture will be very stiff. Pour into a greased and preheated pan. Bake at 375 degrees for 25 to 30 minutes.
Note: Jane Pickett doubles this recipe when she wants to cook it in a 9×13-inch pan.
Cheesy Chicken Enchiladas
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon oil
2 cups cooked, chopped chicken
1 (4-ounce) can chopped green chilies
1/4 cup chicken broth
2 teaspoons chili powder
1 teaspoon cumin
4 ounces cream cheese
6 flour tortillas
4 ounces Velveeta processed cheese
2 tablespoons milk
1/2 cup Ro-tel or diced tomatoes
Microwave onion, garlic and oil on high 2 to 3 minutes or until tender. Stir in chicken, chilies, broth, chili powder and cumin. Microwave on high for 4 minutes or until thoroughly heated. Add cream cheese and stir until melted. Spoon 1/3 cup chicken mixture onto each tortilla, spread to edges and roll up. Place seam-side down in a baking dish. Microwave Velveeta, milk and tomatoes until melted. Pour over tortillas. Microwave on high 6 to 8 minutes or until heated, turning dish after 3 minutes.
Granny’s Six-Layer Casserole
1 pound pork sausage
1/2 cup uncooked rice
11/2 cups sliced potatoes
1/2 cup sliced onion
1 cup sliced carrots
2 cups canned or Ro-tel tomatoes
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Brown sausage and drain fat. Place sausage in a 2-quart casserole and cover with a layers of uncooked rice, potatoes, onion and carrots. Pour tomatoes and juice over the top. Sprinkle sugar, salt and pepper on top. Cover casserole and bake at 350 degrees for 11/2 to 2 hours.
Lyn’s Green Beans
1 commercial (6-pound) can green beans
6 to 8 slices uncooked bacon
1 (8-ounce) bottle Russian, Italian or Catalina dressing
Drain beans and place in a large baking dish. Chop bacon and sprinkle over beans. Pour dressing over beans and mix all. Bake at 350 degrees for 11/2 hours, stirring occasionally.
Crock-Pot Round Steak
and Gravy
4 pounds round steak
2 packets gravy mix
1 (15-ounce) can sliced mushrooms (optional)
Spray Crock-Pot with cooking spray. Slice round steak into serving-size portions and place in pot. Make the gravy mixes as directed on the packages. Pour gravy and drained mushrooms over the meat. Cover and cook on low until tender. If the gravy isn’t thick enough, remove the cover for a short time. Wonderful when served as open-faced sandwiches with mashed potatoes.
Granny’s Canned
Green Beans
1 gallon “broke” beans
4 tablespoons salt
4 tablespoons sugar
8 tablespoons vinegar
Add water to cover the above. Boil 30 minutes or until beans change color. Pack in jars, making sure the beans are covered by the liquid. Seal and put in hot water bath. Next winter, when you get ready to cook, drain the vinegar water from the beans and cover with fresh water in a Crock-Pot. Add 1 teaspoon bacon grease for each quart of beans. Cook at least 24 hours on low.
Granny’s Canned Okra
1 gallon cut okra
6 tablespoons vinegar
21/2 tablespoons salt
Cover the above with water. Boil until okra changes color. Pack in jars, making sure okra is covered by liquid. Seal and put in hot water bath. Next winter, when you’re ready to cook, drain and rinse the okra. Flour and fry as you would fresh okra.
Canned Tomatoes
Wash tomatoes and cut off the bloom end and core out the stem end. Do not waste your time peeling the tomatoes. Cut them in half and fill a blender with them. Puree tomatoes completely. Do this process until you have a pan full ready to cook. Bring to a boil and simmer about 20 minutes, stirring to prevent sticking. Fill hot quart canning jars. Measure 1 teaspoon salt and 1 teaspoon sugar into each quart jar. Wipe the rims of the jars and process the lids and rings. Hot bath the finished product.

 

NEMS Daily Journal