21/2 cups sifted all-purpose flour 11/2 cups sugar 1 teaspoon baking soda 1 teaspoon cocoa 1 cup buttermilk 11/2 cups vegetable oil 1 teaspoon vinegar 2 eggs 1 (1-ounce) bottle red food coloring 1 teaspoon vanilla 1 teaspoon butternut flavoring Filling

By NEMS Daily Journal

Red Velvet Cake
21/2 cups sifted all-purpose flour
11/2 cups sugar
1 teaspoon baking soda
1 teaspoon cocoa
1 cup buttermilk
11/2 cups vegetable oil
1 teaspoon vinegar
2 eggs
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 teaspoon butternut flavoring
Filling and Frosting
1 stick margarine
1 (8-ounce) block cream cheese
1 box confectioners’ sugar
1/2 teaspoon vanilla
1/2 cup chopped toasted nuts
For the cake, sift dry ingredients together. Add remaining ingredients in the order listed; mix thoroughly. Grease and flour three layer cake pans; spread batter in pans. Bake in preheated 350-degree oven for 25 minutes or until cake tests done. Remove from pans; let cool.
For the filling and frosting, let margarine and cream cheese soften to room temperature; cream well. Add sugar; beat until creamy. Add vanilla and mix again. Spread between layers and on top of cake. Sprinkle top with toasted nuts.
Egg Custard Pies
2 heaping tablespoons all-purpose flour
2 cups sugar
6 eggs
2 cups heavy whipping cream
1 cup milk
1 stick margarine
2 teaspoons vanilla flavoring
2 deep dish pie shells, unbaked
Nutmeg
Mix together flour, sugar and eggs, beating until smooth. In a saucepan, heat the cream, milk and margarine until margarine is melted and milk is hot. Add this to the egg mixture along with the vanilla and mix well. Pour into unbaked pie shells and sprinkle with nutmeg. Bake at 325 degrees until center no longer ripples and is set.
Chili Sauce
2/3 dishpan full of tomatoes
6 large onions, chopped
3 large bell peppers, chopped
3 hot peppers, seeded and chopped
4 cups sugar
4 cups apple cider vinegar
2 tablespoons salt
4 tablespoons pickling spices
Peel and roughly chop the tomatoes and put them in the metal dishpan. Add onions, bell peppers, hot peppers (be careful when handling hot peppers), sugar, vinegar and salt. Put your pickling spices in a tea ball or tie them up in cheesecloth and add to the pan. Put the metal dishpan on the stove and cook over medium heat until slightly thickened and mixture has cooked down some (but not turned to mush). Spoon mixture into sterilized jars and put in a canner for 10 minutes to seal. Good served over peas.
Makes about 12 pints.
Chicken with Okra
6 chicken breast halves
All-purpose flour, seasoned to your liking
Canola oil
1 (10-ounce) package frozen cut okra, thawed
1 onion, chopped
1/2 bell pepper, chopped
3 cloves garlic, chopped
1 quart chopped tomatoes
1 can chicken broth
Steamed rice
Wash chicken pieces, then dredge in seasoned flour. Fry chicken until brown and crisp. Remove from skillet and drain. Leave about 2 tablespoons oil in skillet. Sprinkle a little leftover seasoned flour in skillet and brown. Add okra, onion, bell pepper, garlic and tomatoes. Heat until bubbly.
Put chicken in a Dutch oven and pour vegetable mixture over all. Add chicken broth. Bake at 350 degrees for 1 hour. Check after 30 minutes to see if more chicken broth is needed. Serve over steamed rice.
Scotch Cake
2 cups sugar
2 cups self-rising flour
2 sticks margarine
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon cinnamon
1 teaspoon vanilla
Topping
1 stick margarine
4 tablespoons cocoa
1/4 cup whole milk
1 box confectioners’ sugar
1 teaspoon vanilla
1 cup chopped pecans
For the cake, sift sugar and flour together. Mix and bring to a boil the margarine, cocoa and water. Pour over flour mixture and stir well. Add buttermilk, eggs, cinnamon and vanilla. Pour batter into a greased and floured sheetcake pan and bake at 350 degrees for 20 to 25 minutes.
For the topping, melt and bring to a boil the margarine, cocoa and milk. Remove from heat; add sugar, vanilla and pecans. Beat and spread on hot cake.
Potato Salad
10 pounds potatoes
12 boiled eggs
4 stalks celery, chopped
4 cups mayonnaise
2 cups sweet pickle relish
8 ounces chopped pimientos
3 tablespoons onion salt
3 tablespoons prepared mustard
Boil potatoes until done. Let cool. Peel and cut into pieces. Chop eggs and add to potatoes along with remaining ingredients. Mix in a dishpan and stir completely, scooping ingredients from the bottom to the top.