Spring Blossoms

Friday, December 28, 2007

BLACKEYE PEA CASSEROLE

1 (15 oz.) Can blackeyed peas, drained
1 to 1 ½ lbs ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomatoes
1 small pkg. cornbread mix

Brown crumbled ground beef in a pan. Drain and season. Stir in peas, soups and tomatoes.
Mix cornbread according to directions and pour into greased baking dish, spread evenly.
Spoon pea mixture evenly over cornbread. Bake at 350º F for 35-40 minutes.
Unknown source.

APPLESAUCE CAKE

SOURCE: Lady & Sons Just Friends Cookbook
By Paula Deen

1 cup granulated sugar
1/2 cup shortening
2 eggs
3 cups all-purpose flour
1 tsp cinnamon
1/2 tsp cloves
1/2 freshly grated nutmeg
1 Tblsp. baking powder
1/2 tsp salt
1 cup chopped nuts
1 cup raisins
1 cup unsweetened applesauce
Confectioner's sugar for sprinkling

Preheat oven to 350º F. Grease a 13x9x2 inch pan. Cream together granulated
sugar and shortening until fluffy, using an electric mixer. Add eggs, beat well, In
another bowl, sift together flour, cinnamon, cloves, nutmeg, baking soda and salt.
Mix raisins and nuts into flour muxture. Add flour mixture and applesauce
alternately to creamed mixture, beginning and ending with flour mixture.
Pour batter in prepared pan. Bake for 45 minutes or until center of cake is firm
to the touch. Sprinkle with confectioner's sugar.

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