Dump Cake

Pour large can crushed pinapple into approx 9x12 pan - spread
Pour 1 pkg. frozen or canned coconut over that and spread
Pour 1 pkg dry cake mix (white or yellow) over that and sprinkle with nuts over it
Cut up 1 stick butte rand put dabs over mixture
Bake at 350 for about 45 minutes (325 or over is better)

Rum Cake

1 package butter cake mix
1 package vanilla pudding mix
1/2 cup light rum or 2 t rum extract
1/2 cup water
1/2 cup oil
4 eggs
1/2 cup pecans, chopped

Mix all ingredients except pecans
Sprinkle nuts in bottom of greased, floured Bundt pan
Pour batter on top
Bake at 325 degrees for 50 - 60 minutes
While cake is still hot, pour following glaze over it and sprinkle with powdered sugar

Glaze for rum cake
1/3 (or 1/2) cup water - measurement depending on how much glaze desired
2/3 (or 1) cup sugar
1/2 stick oleomargerine butter
1/2 cup rum or 1 t rum extract

Mix all ingredients together and boil well
Pour over cake

Margaret Stephens' recipe

Giblet Gravy

Chicken or turkey broth diluted with water and milk (should be about 3 cups in all)
Mix flour and cold water or milk and stir into broth (approx 1/2 c flour - more if needed)
Cut up liver and gizzard and one boiled egg
Add to broth mixture
Cook until slightly thickened

Margaret Stephens' recipe

Chicken Dressing (or Turkey)

Make egg bread
Bake at 400 degrees for 20 min
When cool, crumble into large mixing bowl
Add 2 or 3 stalks of celery cut fine and one onion chopped
Add hot chicken broth and milk if necessary to get the right consistency
Put back in greased pan and cook in oven until brown

Use any standard recipe for egg bread, cornbread or muffins that calls for flour and meal, but use more eggs. Or use the following. All measurements are approximate.

Egg Bread

1 C flour (all purpose) - if self rising use only 1 t baking powder
3/4 to 1 C meal
2 t baking powder
1/2 t salt
4 eggs
1/2 C or more, milk
2 T shortening

Put the shortening in pan and put in oven until melted
Tilt pan to grease and pour shortening into bread mixture.

Cut in 1/2 for 2-3 servings

Margaret Stephens' recipe

Golden Popovers

This one was torn out of a magazine (something makes me think it was Parade)
Make them in muffin tins, in miniature or in your favorite shapes. Ad lib with your favorite herbs.
3 T unsalted butter
4 medium sized eggs
1 cup all purpose flour
Pinch of salt
Freshly ground black pepper to taste
1/2 C heavy cream
1 C milk
1/4 C fresh chives, snipped fine

Preheat oven to 400 degrees
Butter muffin tins w 1 T butter, melt remaining 2 T
In a food processor fitted with a steel blade, process eggs, flour, salt and pepper for 10 s, or until well blended
With motor running, slowly pour in cream, milk and melted butter
Process until smooth
Remove to a bowl and fold in chives
Fill buttered muffin tins 2/3 full with batter
Place on middle rack of oven and bake for 35 minutes
Don't open oven or popovers will fall!
Serve warm

Yields 12 popovers

Hush Puppies

1 C corn meal
1 t baking soda
salt to taste
onion cut fine to flavor (small piece)
approx 1/4 C beer and 1/4 C milk - for consistency

Combine and roll into balls or, if thick enough - spoon into pan.
Use enough grease to 1/2 cover so they can be turned once.
Cook in fish grease if cooking fish.
Cook until golden brown.

Maryann Stephens' recipe

Sauteed Escarole

While sifting through the recipe box, I came across the cooking hint above and it reminded me of my mom cooking escarole when I was young. It was such an unusual flavor to me then. Now I buy it when I see it at the farmer's market. This is how I make it.

1-2 smashed cloves of garlic (or more)
fill the bottom of a pan with olive oil
Heat garlic through until transparent
add torn or chopped head of escarole
salt to help sweat the greens
cover to cook and add water if a mushier consistency/less strong taste is desired
Otherwise, just cook uncovered until the greens are no longer "crisp"
salt to taste and serve warm

Soy sauce is a nice condiment, as is sesame oil or toasted sesame seeds

Jennifer Stephens' recipe