I was feeling ambitious on Tuesday and decided to cook up some dishes my taste buds had been craving. Just about my whole meal came from an old Ashland Avenue cookbook. You really can’t go wrong with recipes from seasoned church cooks. At one point I thought I would be bringing a burnt offering to the table; however, the Lord is gracious and it all turned out surprisingly tasty! On the menu: Meatloaf, Creamed Spinach, Broccoli Salad, and Sour Cream Biscuits…oh…and Velveeta Shells just in case everything else went awry. So, without further adieu, the recipes.
Courtesy of Lucy Carmichael, one of the older ladies at AAB I looked up to when I was little. You could just look at her in her little pink suit and know she was a fabulous cook.
2/3 C. dry bread crumbs
1 C. milk
1½ lbs. ground beef
¼ C. grated onion
1/8 tsp. pepper
2 beaten eggs
1 tsp. salt
Soak bread crumbs in milk. Add meat, eggs, onion, and seasonings. Mix well. Press firmly into ungreased 8x4x2” loaf pan.
3 T. brown sugar
¼ C. ketchup
¼ tsp. nutmeg
1 T. dry mustard
Spread on top of meatloaf and bake at 350o for 45 minutes to 1 hour. Serves 8.
Courtesy of Aggie Coyle, another older lady I looked up to when I was little. Aggie always ran around with her sister Alice. They dressed pristinely, often wearing lovely hats.
1 (10 oz.) package frozen chopped spinach
2 strips bacon, chopped fine
1½ T. onion, chopped fine
1 C. half and half
1½ T. butter
1 T. flour
¾ tsp. salt
¼ tsp. black pepper
Thaw and cook spinach for 4 minutes in salted boiling water; drain and set aside. In a skillet, brown bacon and onion, add salt and pepper to bacon and onion, set aside. Bring half and half to a boil in a cooking pot. Melt the butter thoroughly and combine with half and half, cook until mixture thickens. Add the spinach, bacon, onions, to the half and half mixture. Stir thoroughly and heat.
Courtesy of Linda Eldridge, a lady I spent a whole lot of time with in the office of AAB when I was a little girl. She’s one of my favorites. Shh.
1 bunch broccoli, cut up in small pieces, including stems
1 C. raisins
1 C. salted peanuts
12 strips bacon, cooked and crumbled
1 C. mayonnaise
3 T. vinegar
½ C. sugar
Mix salad ingredients together. Mix dressing. Pour over salad, mix well, and serve.
(Shortcut: Use bottled poppyseed dressing instead. I used Brianna’s.)
Sour Cream Butter Biscuits
I had never made a biscuit in my life until Tuesday night, but these were the easiest things ever to make. I believe it’s a Paula Deen recipe (hence the crazy amount of butter). These were delicious and what’s even better is that you don’t have to be scared to death by opening a biscuit can, not knowing when it will pop.
2 C. self-rising flour
1 C. (2 sticks) butter, at room temperature
1 C. sour cream
Preheat the oven to 400o. Mix the flour and butter together; add the sour cream, and blend well. Place spoonfuls of the batter in greased miniature muffin pans. Bake for 8-10 minutes, or until golden.
Yield: About 3 dozen miniature biscuits
The meal in all its glory. Of course such comfort food had to be served on Aunt Bee plates (Blue Willow).
Hope these recipes “twang your buds” as good old Briscoe Darlin’ would say.
(If you didn’t understand that last line, check this at 3:03.)