Let’s Cook!

Linda Hoskins

I would like to start this week with a big thank you to Brenda for the wonderful letter you sent. It meant so much to me. This week I have several recipes that are just in time for Thanksgiving! This first one comes from Kate Jennings of Beecher City, Illinois. This sounds like the perfect recipe for those who like pumpkin but necessarily in a pie.

Pumpkin Pie Cake

submitted by Kate Jennings

1 1/2 cup sugar

4 eggs

2 tsp cinnamon

1/2 tsp nutmeg

2 cans pumpkin

1 can evaporated milk

1 tsp ground ginger

1 box yellow cake mix

1 cup melted butter

1 cup chopped nuts

Mix sugar, eggs, cinnamon, nutmeg, pumpkin, evaporated milk and ginger. Pour into an ungreased 9×13 cake pan. Sprinkle the dry cake mix over the pumpkin mixture. Sprinkle the nuts over cake mix. Drizzle evenly with melted butter. 

Bake at 350 degrees for about one hour.  Serve with whipped cream.

The above recipe did not specifically say this, but to clarify, you do not stir the cake mix or butter into the pumpkin mixture. I bet this cake is delicious served warm or at room temp!

This next recipe comes to us from Vicki Thomas of Troy, Illinois. She says “this recipe is for all of us that don’t like the old standby–green bean casserole. I’d like to say it’s an old family favorite recipe, but it was on a can of green beans years ago.”. I have not made this yet, but I think it could be a winner! I do have a comment about this next recipe, it calls for instant onions, and I assume that it is what I call dried minced onions.

Green Bean Romano

submitted by Vicki Thomas

1 15 oz can tomato sauce

2 16 oz green beans, drained

1 tsp instant onions

2 tsp sugar

1/4 tsp Worcestershire sauce

1/4 tsp oregano

4 oz. shredded Mozzarella

Combine altogether and put in a 1 1/2 quart casserole. Bake at 350 degrees for 30 to 35 minutes.

Here is another recipe from Vicki Thomas. She said her neighbor gave her this recipe 30 plus years ago. She makes a double batch so she can have it for Christmas too. She added this note “My family eats this as a dessert!”  I think this sounds delicious, and as I love cranberries, I will be trying this one soon.

Cranberry Salad

submitted by Vicki Thomas

1 bag of fresh cranberries

1/2 to 2 cups miniature marshmallows

1 cup sugar

8 oz whipping cream, whipped

1 cup crushed pineapple, drained

2 cups cut up unpeeled apples

1/2 cup chopped pecans (optional)

In a blender, grind cranberries and apples together. Pour into a large bowl. Add marshmallows, sugar and pineapple. Let stand at least 30 minutes or overnight. (I do overnight in fridge, covered).

Mix in nuts and whipped cream. Put into containers and freeze! Remove from freezer and place into refrigerator to thaw the night before you want to eat this.

I have not made this yet, but I do recommend using real whipping cream, whipped for this recipe rather than Cool Whip. You can whip up the cream in a flash if you freeze the bowl and beaters first. I pop them into freezer for 15 minutes or so to get nice and cold.

If you have a recipe or baking tip to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks so much and Happy Cooking!