AUTHOR: HARPER

HED:Heavenly Delights

By Phyllis Harper

Daily Journal

With its pretty cover and more than 300 recipes, "Heavenly Delights" has already been a successful fund-raising project, and is now in a second printing.

Compiled by the Oak Hill United Methodist Women - and they are a small group - the book is top quality with hard covers that wipe clean, spiral binding, divider tabs, etc.

In keeping with the "heavenly" theme, the front cover features angels - or cherubs- in pastel colors. It is dedicated to the memory of Roberta McGuff and Lois Hamner, former members of Oak Hill UMW. Recipes were collected from families and from friends of the UMW members.

A letter from Susie DuVall said they worked on the project for a year, the routine being "collect, proofread, correct, proofread, correct and proofread."

In addition to Susie, members are Mary Ellen (Tink) Houston, Deborah Houston, Nellie Houston, Billie McCullough, Judy McGaugh, Eula Morgan, Etma Phillips, Johnnie Richey, Dianne Wigginton, Lorie Wigginton, Shelia Yant and Pat Yant.

Susie, daughter of Mrs. Hamner, also sent information about the Oak Hill Bazaar that is slated Oct. 25. It is a biggie, with different rooms dedicated to hand-made toys, holiday decorations, baked and canned specialties, but the bazaar is a story for another day.

Copies of "Heavenly Delights" are $10 each, and will be on sale at the bazaar, unless it sells out before then. Meanwhile, you can order a copy by contacting Billie McCullough at 842-4880, or by sending check or money order to 362 Barnes Crossing Road, Saltillo, MS 38866. Include an additional $2 for each mailed copy.

BAKED CREAM-STYLE CORN

Eula Morgan

2 eggs

1 scant cup milk

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter

Dash pepper

1 can cream-style corn

1/4 cup grated cheese

Beat eggs slightly. Add milk, sugar, salt, butter, pepper and corn. Mix well. Sprinkle with cheese and bake at 350 degrees for 30 minutes.

CRUNCHY BEEF CASSEROLE

Mary E. Houston

2 cups corkscrew macaroni

1 pound ground beef

1 14.5-ounce can whole tomatoes

3/4 cup chopped green pepper

1 can cream of mushroom soup

3/4 cup shredded Cheddar cheese

3/4 teaspoon seasoned salt

1 tablespoon steak sauce

2 tablespoons parsley flakes

1 can Durkee French fried onions

Cook macaroni as directed; drain. Brown ground beef; drain. Combine all ingredients except onions. Pour into a greased 2-quart casserole. Bake at 350 degrees for 30 minutes. Top with onions and bake 5 minutes longer.

SHARON COLLINS' TOMATO DIP

Doris Harris

2 #2 cans tomatoes, drained and chopped

1 can black olives, drained and chopped

2 bunches chopped green onions

Garlic salt to taste

2 cans chopped green chilies

3 tablespoons red wine vinegar

1 tablespoon olive or canola oil

Salt and pepper to taste

Mix all ingredients in a large bowl. Cover tightly and refrigerate several hours or overnight for the flavors to blend. Serve with tortilla chips.

LANA KAYS CHOCOLATE CHIP CHEESE BALL

Billie McCullough

8 ounces cream cheese, softened

1/4 stick margarine, softened

1/2 cup powdered sugar

1/2 package miniature chocolate chips

1 teaspoon vanilla

Chopped pecans

Mix cream cheese, margarine, sugar and vanilla. Stir in chocolate chips. Form into a ball and roll in chopped pecans. Serve with chocolate graham crackers. (You may add an additional half-stick of margarine and 1 cup of powdered sugar to make a larger cheese ball.)

CRUNCHY CHOCOLATE CLUSTERS

Susan May

12 ounces semi-sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 5-ounce can chow mein noodles

1 cup peanuts or almonds

Melt chips with milk in a saucepan over low heat. In a large mixing bowl, combine milk mixture with noodles and nuts. Scoop up tablespoon-size portions and drop onto waxed paper-lined baking sheets. Chill for 2 hours or until firm. Store, loosely covered, in a dry cool place. Makes about 4 dozen.

MUSCADINE HULL PRESERVES

Polly Elliott says these preserves are delicious, a chewy condiment with a wonderful flavor, and that her mother used to make them. She clipped and used a recipe for the preserves from the Daily Journal Food Section a few years ago, but has lost it, and I don't have a copy. If you have the recipe, please mail it to Polly as soon as possible, because the muscadines are ready. Her address is 830 Highway 224, Vina, AL 35593.

Recommended for you

comments powered by Disqus