Blue Ribbon Family Recipes
By Kathy Bennett
Great Grandma Bohannon's Apple Crisp
Ingredients
5 or 6 Jonathon or other cooking apples, peeled and sliced
1 stick butter, softened
1 cup all purpose flour
1 cup sugar
Directions
Preheat oven to 325 degrees.Spread sliced apples evenly in a baking pan.
In a medium bowl, cut together butter, flour, and sugar, until
mixture resembles fine crumbs. Sprinkle on top of apples. Bake for
40 minutes or until topping turns golden brown.
This recipe has been a family favorite for four generations!
Savory Sausage Casserole
Ingredients
1 pound bulk pork sausage
1 16 once can kidney beans, drained
2 large Granny Smith Apples, chopped
¼ medium onion, chopped
2 tablespoons brown sugar
½ cup tomato juice
1/8 teaspoon ground black pepper
1 teaspoon chili powder
Directions
1. Crumble sausage in a large skillet and cook. Drain well.
2. In a large mixing bowl, hand mix sausage and all other ingredients.
3. Spoon into a large casserole dish and bake at 350 degrees for 45
minutes to 1 hour. Try serving this over steamed rice.
Romie's Apple Dump Cake
Ingredients
Cake:
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 eggs
½ cup vegetable oil
1 teaspoon vanilla
1 cup chopped pecans or walnuts
1 can apple pie filling, chopped
Icing:
1 cup powdered sugar
2 tablespoons lemon juice
Directions
1. Dump first 8 ingredients into a large bowl and mix together.2. Add
nuts.
3. Fold in apple pie filling.
4. Pour into a greased and floured 13 x 9 pan and bake at 350 degrees
for 1 hour.5. When cake has cooled, combine icing ingredients and spoon
over
cake.
I first discovered this recipe in the El Paso, Texas, Junior League
Cookbook, then was given a variation of it by one of the first people
I met after moving to Missouri. What follows is a blend of the two
recipes.
Texas-Missouri Beer Bread
3 cups self-rising flour
6 tablespoons sugar
½ cup shredded cheddar cheese
1 12 ounce can beer
1 stick butter or margarine, softened
1. Heat oven to 350 degrees.
2. Grease a bread pan.
3. In a large bowl, hand mix all ingredients except butter.
4. Spoon dough into the pan and bake for 45 minutes.
5. Remove bread and rub with butter until all butter is melted.
6. Return to oven and bake 15 more minutes.
Barbecue Muffins
(because we love to use our leftovers from the recipe for lunches the
day after, I always make a huge batch. If you don't thinkyou'd want
so much, halve all the ingredients)
2 large (12 ounce) cans of refrigerated biscuits
1 pound lean ground meat (beef or turkey)
½ cup ketchup
1-½ tablespoons brown sugar
1 ½ tablespoons apple cider vinegar
½ teaspoon chili powder
1 cup (4 ounces) shredded cheddar cheese
1. Preheat oven to 375 degrees.
2. Lightly grease two muffin tins
3. Separate the biscuits, then pat each one into a 5" circle.
4. Line each cup of the muffin tins with a biscuit.
5. Cook the ground meat and drain well.
6. Add remaining ingredients, except cheese, to the meat and mix well.
7. Spoon a heaping tablespoon of meat mixture into each muffin cup.
8. Top each muffin with a generous sprinkling of cheddar cheese.
9. Bake at 375 degrees for 15 minutes.
About the Author
Kathy Bennett is a homeschooling Mom of four children, ages 8,6,4,and 3. She,her husband and their kids live on a farm in rural Missouri.
She is editor of Badger Hill Farm Gazette. You can subscribe to it Here.
Or join her Recipe list at Blue-Ribbon-Recipes, a diverse community of
cooks of all ages, genders, religions, races, ethnic backgrounds, and cooking expertise.
Other Family Favorites
Hearty Soups
Apple Sausage Bake
Corn Casserole
