With our new fall A Martha Heart design, I thought it was a good day to share some favorite recipes that the Smith family enjoys every year. I hope you enjoy them, too! Of course, we always make Chex mix and homemade hot cocoa mix. If you’d like those recipes, too, let me know. As I was typing these, I found that they are mostly from Arkansans. God Bless Arkansans! Also, I know the fall design is a bit early, but I am ready for FALL, aren’t you?
Easy Apple Dumplings (from Marilyn Parks)
2 large apples
2 packages of Crescent rolls from the dairy case
2 sticks of margarine or butter
12 oz. 7up, Sprite or Mountain Dew
1 1/2 c. (cups) sugar
1/2 tsp (teaspoon) cinnamon
1/2 tsp vanilla
dash of salt
Peel and core apples. Cut each into 8 pieces. Roll each apple piece in a crescent roll starting at the large end. Place in a deep 9X13″ pan. Melt butter (or margarine), add sugar, cinnamon, salt and vanilla. Pour over rolls. Pour 7up (or other drink) over rolls. Bake 45-55 minutes at 350 degrees until brown on top.
Popcorn Balls (from MaryAnn Smith)
1 T (tablespoon) butter
1 c. sugar
1 c. sorghum molasses
1/2 t. salt
4 quarts of popped corn
1 t. mapline flavoring
Melt butter in sauce pan, add sugar, molasses and salt. Cook stirring frequently to hard ball stage (260 degrees F). Pour over corn and stir thoroughly. Butter hands and immediately shape into golf-ball sized balls. Makes 12-14 popcorn balls.
Creamy Tacos (from Jean Pilcher)
This is wonderful for a large group or party!
2 lbs. ground beef (I like ground chuck or sirloin)
1 can rotel
1 lb brick chili (hard to find in some areas…it’s usually in the cold section by the sausage)
1 lb velveeta
1/2 pint whipping cream
salt and pepper
Spoon over Doritos.
*SO not good for you, but wonderful!!!!
Cabbage Casserole (really needs a new name…any takers?)
1 lg head cabbage cut into small pieces
1 lb. hamburger
1 lb. Jimmy Dean or Owen’s sausage
1 lg green bell pepper, chopped in small pieces
1 large onion, diced
1 can Rotel
1 cup cooked rice
1 c. water
1/2 c. green onions
salt and pepper to taste
Cook both meats in skillet and drain (I cook them separately). Mix all ingredients and put in a large, covered stock pan. Do not peek! Cook for 30 minutes on med-high. Let stand 30 minutes to one hour. Stir and serve. Tastes really good, so try it!
Pumpkin Cookies (by Mrs. A. Chounard)
Cream:
1 c. sugar
1 c. margarine
1 c. canned pumpkin
1 T. vanilla
1 egg
Add:
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
Drop by round teaspoons and bake on a greased cookie sheet at 350 for 11-15 minutes
Icing:
1/2 c brown sugar
1/4 c. milk
3 T butter
Cook two minutes over low heat and stir in 2 1/2-3 c. powdered sugar and 2 tsp. vanilla.
Special Potato Soup (by Holly Sellers)
2 stalks celery, sliced
1 med onion, diced
2 T margarine, melted
6 med potatoes, cubed
2 carrots, sliced
3 c. water
5 chicken bouillon cubes
3/4 tsp. seasoned salt
1/2 t. dried thyme
1/2 tsp. rosemary, crushed
dash of garlic powder
dash of pepper
1 c. shredded cheddar cheese
1 c. milk
Saute celery and onion in margarine in a large stock pot until tender, add next 9 ingredients. Cover and simmer about 20 minutes or until the veggies are tender. Remove from heat and mask vegetables with potato masher. Add milk and cheese. Cook on low stirring constantly, until cheese is melted. Yield 10 Cups. Share with a friend!!
Chris’ Favorite Soup aka Shirley’s January 10, 1995 Soup (by Shirley Ezelle)
1 lb sausage links
1 large red onion
1 large green or red bell pepper (I use red.)
2 T olive oil
Slice sausage about 1/4 inch wide and saute all in the olive oil until the onions are translucent and the links are slightly brown.
Add:
4 cans stewed tomatoes
1 can diced Rotel
2 cans red beans, drained
2 cans northern beans, drained (Luck’s is not a good brand to use-from Shirley)
2 T mixed Italian seasoning (I use Presti’s Spicy Spaghetti seasoning from Sam’s-from Shirley, too))
1/3 tsp. garlic powder
1/3 tsp. white pepper
salt to taste
Stir, cover and simmer on lowest heat until hot and bubbly.
Serves 8-10 hearty appetites. Enjoy it!
She concludes with: “Please note that I generally do not write down recipes or use them, but I’m trying. This is the best attempt I can make. I usually cook by flavor or taste. This is a great soup for a party because it satisfies both meat eaters and vegetable lovers. This recipe is given to you with love; enjoy it the same way, and share it with anyone you like. God Bless You! Shirley” Now I find that I miss Shirley so much, but I think of her every time I make this and pray for her. She is a dear heart, can you tell?
Now for a challenge: share a traditional FALL recipe of your own either here or on your blog. Let us know that you did, and I will gladly pray for you each time I make your recipe. That’s just what I do!
