Sometimes it seems as if time is rushing by at warp speed, doesn’t it? Why, it seems no time at all that everyone was getting ready for school to start, then Christmas zoomed by, and here we are now looking at Spring Break just ahead! I think when we are younger we perceive time in a whole different way because it used to seem like FOREVER from Christmas to Christmas, and when I used to hear people say that they older one is, the faster time goes, I thought they were nuts. But how true that is! I have been keeping a vigil for some time now watching for robins because I know when they appear Spring cannot be far away, and I for one am ready!

A couple of the recipes this week call for ground beef. I was talking to someone the other day who said that every time a recipe calls for ground beef she uses a pound of sausage along with it—sometimes mild and sometimes hot, depending on what she’s making and whom she’s cooking for. Not a bad idea!

If you have never made a Fruit Cocktail Cake, you really ought to give it a try. It made the rounds several years ago when Fruit Cocktail became a “thing,” and now one rarely sees it. It really is delicious, and most everyone who has tasted it likes it. It looks and tastes like it is a lot more work than it is. I have also made an all-peach version of this cake, and I liked it very much, too.

I hope you find something to try this week. I heard several nice comments on last week’s article about Ruby Travis. I would love to do a feature on you or someone you know! Give me a shout and let’s do it!

Make it a good week!

Caribbean Bars

3/4 cup butter or margarine, softened

1 & 1/2 cups brown sugar

1 tsp. vanilla

3 eggs

1 cup mashed bananas

2 & 1/2 cups flour

2 & 1/2 tsp. baking powder

1/2 tsp. salt

1 (6 oz.) pkg. butterscotch chips

1/2 cup chopped nuts

Powdered sugar icing or glaze or melted chocolate (for topping)

Cream butter with brown sugar and vanilla. Add eggs, one at a time, beating well after each. Mix in mashed bananas. Blend in flour, baking powder and salt. Stir in chips and nuts. Spread in greased 10x15 baking pan. Bake at 350° for 35 minutes. Cool and frost with a powdered sugar icing or glaze. Good also, drizzled with melted chocolate!

Cajun Chicken Casserole

Richard’s Note: This is a delicious dish with a low calorie bonus!

2 cups cooked diced white meat chicken (or turkey)

2 cups canned tomatoes, undrained

1 cup cooked brown rice

1/2 cup chopped onion

1/2 cup minced celery

1/2 cup diced red (or green) sweet bell pepper

1/2 cup cubed yellow summer squash

1 clove garlic, minced

1/4 tsp. each: dried thyme, red pepper, ground clove, allspice

6 Tbs. Italian-seasoned bread crumbs

Layer ingredients in casserole with bread crumbs on top. Bake uncovered in a preheated 350° oven for 35 to 40 minutes. Makes aix servings, 195 calories each.

Chicken in Secret Sauce

Note: This is an old South Carolina recipe!

4 (8 oz.) cans tomato sauce

1/2 cup vinegar

1 cup dark Karo syrup

1 & 1/8 tsp. Tabasco sauce

3/4 to 1 tsp. salt

3 to 4 Tbs. mustard

4 Tbs. Worcestershire sauce

1 cup finely chopped onion

1/4 tsp. black pepper

3/4 to 1 Tbs. sugar

1 large fryer chicken, cut up (par-boiled a few minutes to remove some of the fat)

Hot cooked rice (for serving)

Combine all ingredients except chicken and rice in electric skillet; stir until well blended. Bring to a boil and boil two minutes. After two minutes, add the chicken and cover. Simmer 50 to 60 minutes, turning occasionally. When chicken is done, remove from sauce, then simmer sauce until of desired thickness. Spoon sauce over chicken, serve with cooked rice. Note: Makes a lot of sauce. Makes four to six servings.

Jailhouse Rolls

1/2 cup warm water

3 pkg. dry yeast

11 cups flour

1/4 cup sugar

9 Tbs. soft shortening

2 cups tepid water (65°)

1 (12 oz.) can evaporated milk, room temperature

1/2 cup sugar

3/4 tsp. salt

Dissolve yeast in one-half cup warm water. Mix with remaining ingredients until dough is smooth, about three minutes. Cover; let rise 20 minutes in a warm place. Punch down dough and let stand another five minutes. Shape into rolls and place on a greased baking sheet. Let rise until doubled. Bake at 450° for 12 minutes or until done

Quick Barbecue Beef For Sandwiches

Note: This recipe comes from a favorite radio recipe program back in the 50s! It will remind you of some good old-fashioned sloppy joes with a twist. If you don’t want to use the corned beef, then just use the ground beef!

1 & 1/2 lbs. lean ground beef

1 medium onion, chopped

1 (12 oz.) can corned beef, flaked with fork

2 Tbs. Worcestershire sauce

1 cup catsup

1 cup water

3 Tbs. brown sugar

1 tsp. chili powder

Salt and pepper, to taste

Hamburger buns (for serving)

Brown ground beef and onions; drain off excess fat. Add remaining ingredients, except buns, and simmer for one-half hour. Serve on toasted buns.

Unstuffed Cabbage Roll Casserole

1 small head cabbage

1 & 1/2 lbs. ground beef

1 medium onion, diced

2 cloves garlic, diced

Salt and pepper, to taste

1/2 cup regular rice, uncooked (or 1 cup of minute rice, uncooked)

2 (28 oz.) cans whole tomatoes, chopped, divided use

1 lb. sauerkraut (best from a jar or bag, not a can)

Chop cabbage into bite sized pieces; discard the core. Place cabbage in bottom of large deep casserole; set aside. Brown the meat. Add the onion, garlic, salt and pepper. Add the rice and one can of the chopped tomatoes, including the juice. Mix together well and pour over the chopped cabbage. Spread the sauerkraut on top, including the juice. Cover with second can of chopped tomatoes and juice. Bake uncovered in a 350° oven for 20 minutes. Cover and continue baking for another hour or until rice is tender.

To Cook in a Crock Pot: Follow the directions and cook in the crockpot on low for about four hours, or until rice and cabbage are tender.

Chelies Rellenos Souffle

1 (7 oz.) can whole green chilies

1 lb. sharp cheddar cheese, grated

1/2 lb. Monterey jack cheese, grated

4 eggs

1 (13 oz.) can evaporated milk

2 Tbs. flour

1/2 tsp. salt

1 (8 oz.) can tomato sauce

1/2 envelope taco seasoning mix

Preheat oven to 350°. Butter a 9x13 baking dish. Remove veins and seeds from chilies and chop. Sprinkle cheeses in baking dish. In medium bowl beat eggs, milk, flour, and salt until smooth; stir in chilies and pour over cheese. Bake 25 minutes. Combine tomato sauce and taco seasoning and pour over baked egg mixture. Bake five more minutes. Let stand 15 minutes then cut into squares.

Honey Baked Chicken

Chicken parts

Buttermilk

Honey

Salt

Pepper

Garlic

Flour

Oil

Marinate the chicken one to two hours or overnight in:

2 cups buttermilk

2 Tbs. honey

Salt and pepper and garlic to taste

Remove the chicken from the marinade mixture and coat with flour and fry in hot oil until browned good. Drain. Put on a baking sheet lined with parchment paper. Drizzle each piece with more honey and bake at 350° until golden and done but not dried out.

Fruit Cocktail Cake

1 & 1/2 cups sugar

2 eggs

1/2 cup salad oil

2 cups sifted flour

1/2 tsp. salt

2 tsp. baking soda

1 medium can fruit cocktail and juice

1/2 cup coconut

Beat sugar, eggs, and oil together. Add flour, salt and baking soda. Add fruit cocktail and juice. Mix well. Pour batter into a greased and floured 9x13 pan. Sprinkle coconut over batter. Bake at 350° for 45 minutes. While hot spread with the frosting below.

Fruit Cocktail Cake Frosting:

1 stick butter of margarine

3/4 cup sugar

1/2 cup evaporated milk

1 tsp. vanilla

1/2 cup coconut

1/2 cup chopped nuts

In saucepan place margarine, sugar, and evaporated milk. Bring to a boil. Boil one minute stirring constantly. Remove from heat and add vanilla, coconut and nuts. Spread or pour on cake while both are hot. Cake is good served hot or cold.