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JUNE 2006 RECIPES

 

Click here to: Search the recipe archives for recipes from recent previous issues.


Christine Self of Decatur is a woman who knows nothing of leisure. "I love to work. I don’t stay idle, never have," she said.

The rigor of her life would put most twenty-somethings to shame, and at age 84 she says she’s had a hard life, but a good one.

"The Lord has blessed us so bountifully, I can’t complain. Nobody has children who help them like mine do," she says.

Most of Christine’s three children, six grandchildren, and six great-grandchildren live near her, and every Sunday she hosts most of them for lunch.

"Some of them get out of church later, and they happen to be the ones farthest from my house, but we all get together a lot," said Christine.

For holidays, birthdays, and Sunday lunches, Christine does most all the cooking for her family herself, and she likes it that way.

"I’ve done it so long, it just seems easier to do it myself. I usually cook two meats and two or three desserts every Sunday, so they can all get what they want," she said.

Like so many mothers though, Christine does take one day off.

Christine said, "I don’t cook on Mother’s Day. The children usually buy some barbecue."

Christine said she doesn’t really remember being taught to cook, but she started in her mother’s kitchen.

"We lived on a farm where Daddy grew cotton and corn. He died in a hunting accident when he was still fairly young, so Mama had a hard time. My youngest brother was really still a baby, and there was still debt to pay on the farm. But there were eight of us children to help out, and Mama was a good provider. She knew how to take care of things, and we made it. We still had the farm when Mama died, and all her children finished high school, which was really an honor then," she said.

She also says very few things are like they were during her childhood.

"Children today don’t know how to work, and people would be embarrassed to live like we did. My sister and I would carry buttermilk to school with us for lunch and things like that. Kids would never do that today," Christine said.

Christine said she left the farm when she married, and worked for a short time at the Goodyear plant in Decatur.

"I worked at night though, and my husband didn’t like that. I really didn’t like it much either," she said, and she stayed home with her children when they were born.

In addition to cooking for her family, Christine also cooks for meetings at her church and for their weekly quiltings.

"We make quilts for mission work, and we work at the church all day. We bring food for lunch, and some of the men come to set the tables and warm the food while we quilt," she said.

Christine is also proud of how involved her family is in church.

"My son and both my sons-in-law are deacons, and my husband was a vocational pastor before he passed away. My family has always been a blessing to me," she adds.

Christine also works in her yard and enjoys flower and vegetable gardening. She cans and freezes during the summer, and says her son helps her gather from the garden. She teaches Sunday school, and she says she always has a quilt to work on.

Christine did take a little time out of her busy schedule to send a few recipes to share with us this month. And from a woman who does as much as Christine, they’re sure to be time-savers and crowd-pleasers.

Pineapple Casserole

1 sleeve Ritz crackers, crushed
6 Tablespoons stick margarine, melted
2 cans pineapple chunks, reserve ¾ cup juice
½ cup sugar
3 Tablespoons flour
¾ cup grated cheddar cheese

     Place drained pineapple in a casserole dish. Mix together sugar, flour, and pineapple juice. Add mixture to pineapple and top with grated cheese. In a separate bowl combine cracker crumbs and melted margarine. Sprinkle over top of casserole. Cook at 400° for about 25 minutes. If top begins to brown too much, cover with foil and continue baking. 


Mandarin Orange Salad

1 (3 oz) package orange gelatin
1 (8-1/4 oz) can crushed pineapple, juice reserved
1 can mandarin oranges, juice reserved
water
1 (8 oz) cream cheese
1 bag miniature marshmallows
½ pint heavy whipping cream, whipped

     Measure out juices and add enough water to make 2 cups of liquid. Heat liquid and pour over gelatin. Stir together until gelatin dissolves. Add softened cream cheese and marshmallows; stir together until dissolved. Allow mixture to cool slightly, then stir in pineapple and oranges. Cool until mixture is about the same consistency as syrup. Fold in whipped cream. Refrigerate in a 2 quart serving dish until thoroughly chilled. Serves 8-10.



Hot Fudge Cake 

1 Duncan Hines Devil’s Food
Cake Mix, prepared according to package directions
for a 13x9 pan
Fudge Topping: 
1 can evaporated milk
1 stick margarine
2-¼ cups sugar
4 Tablespoons cocoa

     Combine all ingredients in a saucepan. Start over high heat, then reduce to low when mixture begins to cook. Stir over low heat until thickened. Cut cake into squares to serve. Pour sauce over cake before serving. For a delicious and beautiful dessert, top each square with ice cream and a cherry. 

Coconut Cake

1 box Duncan Hines Butter Recipe
Golden Cake mix
2/3 cup water
1 ½ sticks (3/4 cup) Fleishman margarine, melted
3 large eggs
1 fresh coconut, grated
Icing: 
2 cups sugar
½ cup water
4 egg whites

     Using first four ingredients, prepare according to package directions for two round layers. Cool.
     Place icing ingredients in top of a double boiler set over simmering water. Beat constantly with an electric mixer until mixture reaches icing consistency. Cool. 
    Spread icing over bottom layer of cake and sprinkle some of the coconut over icing before adding second layer. Spread icing over top and sides of cake. Sprinkle coconut over cake, and press into sides. 


Coffee Cake

1 package frozen Rich’s Enriched
Home Style Roll Dough
1 small cook and serve vanilla pudding mix
½ cup brown sugar
½ teaspoon cinnamon
¾ cup chopped nuts
1 stick (1/2 cup) melted butter
½ cup powdered sugar
2-3 teaspoons milk

     Grease a bundt pan. Sprinkle half the nuts on the bottom of the pan. Layer frozen rolls around in pan and sprinkle remaining nuts over roll dough. In a separate bowl combine pudding mix, brown sugar, and cinnamon. Sprinkle over rolls and nuts. Pour melted butter over all and cover with a damp cloth. Allow to sit overnight.
In the morning bake in a 350o oven for 20-30 minutes. If needed, cover with foil half way through baking to prevent excess browning.
     Immediately invert pan to remove cake. Stir together milk and powdered sugar and pour over cake. Garnish top of cake with cherries, if desired.



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Date Last Updated March, 2008