Mom's Quick Blueberry or Peach Cobbler

Growing up in the South, we had an abundance of fresh peaches during the summer... blueberries too. But I confess that peaches are my favorite! This is Mom's favorite cobbler recipe. Be sure to top it with vanilla or cinnamon ice cream or whipped cream! You will be smiling.

1 stick butter
1 cup flour
1 cup sugar
¾ cup milk
2 tsp baking powder
Pinch of salt
3 cups of fresh peaches or blueberries
3/4 cup sugar.

In 10 x 10 pyrex or aluminum pan, melt 1 stick margarine or butter. Mix flour, sugar, milk, baking powder and salt together and pour over melted butter. Do not stir. To 3 cups fruit, add ¾ cup sugar. Spoon fruit over batter. Do not stir. Bake about 40 minutes at 325 in pyrex or 350 in aluminum pan or until brown. When done, fruit will be on bottom.

Elsie's Chicken Water Chestnut Casserole

This is comfort food at its finest and most yummy! I grew up on this one and it remains part of my collection of "go to" recipes.

2 cups cooked chicken
1 can water chestnuts, chopped
1 cup cooked rice
¾ cup chopped celery
¾ cup mayonnaise
1 can cream of chicken soup
½ cup blanched slivered almonds (optional)
Topping:
1/2 stick butter
1 cup cornflakes crumbs

Saute onion and celery in a little butter. Combine all ingredients (except topping) and place in 9x13 dish. Top with cornflakes/butter mixture. Bake at 375 for 30 minutes.

Winthrop's Lemon Sugar Pie

My Mom graduated from Winthrop College and this was one of her favorite recipes from her college days! It's been one of our favorites too... simple goodness!

1 pie crust, unbaked
1 cup sugar
2 eggs, well beaten
1 tsp flour
3 Tbsp soft butter
Juice and rind of 2 lemons (I leave out rind)

Cream butter and sugar. Add eggs and other ingredients and beat well. Bake 12 minutes at 400 degrees, lower temperature to 300 and bake 20 minutes more.

Elsie Lee's Buttermilk Fruit Salad

Mama used to make congealed salads often and this is one of our favorite recipes!

1 can (20 oz) crushed pineapple
1 pkg (6 oz) lime or orange gelatin
2 cups buttermilk
1 or ½ cup pecans, chopped
1 carton (9 oz) whipped topping

Put Pineapple in pan and heat thoroughly. Add gelatin. Let cool. Add whipped topping, nuts, and buttermilk, whisking in. Pour in 12 or 13 inch oblong dish. Refrigerate for several hours and serve in squares.

Individual Chicken Pot Pies in Puff Pastry Shells

This one is a Patti and Mama favorite!

1 pkg Pepperidge Farm frozen puff pastry shells
1 tsp vegetable or olive oil
1 medium onion, chopped
1 can cream of chicken soup
½ c milk
1 pkg frozen peas and carrots (or just peas)
2 cups cooked chicken (canned is OK or Rotisserie)

Bake pastry shells according to package directions.
Heat oil in pan or skillet. Add onion and cook until tender. Add soup, milk, peas and carrots. Heat to a boil. Cover and cook on low heat about 5 minutes. Add chicken and heat through. Serve in pastry shells. Serves 4-6

Mom's Favorite Hamburger Noodle Casserole

This is one of my all time favorite recipes that was handed down to me from my Mom.  We called it "noodle casserole" and it was one of the most requested in our home!  When my sisters learned that I had included this recipe in my blog, they were not happy with me for sharing it!  I was told that it was a secret family recipe and it should stay that way.  Somehow I missed out on knowing this important piece of information so it got included!  In my heart, I think Mama is smiling at me because I love her recipes so very much and want to share them with everyone.  This recipe, once again, is one of those great comfort food dishes; it is also wonderful when reheated if you're lucky enough to have any left!  I generally double the recipe and use a 9"x13" pan .  All you need to complete the meal is a tossed green salad and some bread sticks or a loaf of Italian or French bread.

Written on Mom's original recipe card:  "This one melts in your mouth!"
 Makes 6-8 servings

Preheat oven to 350 degrees F.  Lightly grease 8x8 inch baking dish.

INGREDIENTS:

1 pound ground beef
 1 15-oz can tomato sauce
1 tsp salt
1 8-oz pkg thin egg noodles
¼ tsp pepper
2 cups sour cream
1 medium onion, chopped
 ½ cup shredded cheddar cheese

DIRECTIONS:

Brown beef – add salt, pepper, onion, and tomato sauce. Cover and simmer for 30 minutes. Cook noodles according to package directions until tender. Drain. Place half of meat mixture in bottom of greased casserole. Place ½ of noodles on meat, add 1 cup sour cream, dropping randomly over the noodles. Repeat layers. Spread with cheddar cheese. Bake at 350 for 30 minutes or til brown and bubbly.

Mama's Sausage Souffle

Serves 4-6 (good breakfast or brunch dish)


6 eggs 1 tsp dry mustard
2 cups milk 2 slices bread, cubed
1 tsp salt 1 cup grated sharp cheese
½ to 1 lb sausage

Saute crumbled sausage and drain. Beat eggs, milk, salt and mustard for 2 minutes. Layer bread crumbs, sausage and cheese into 2-quart casserole dish. Pour egg mixture over this. Cover and refrigerate overnight. Bake 45 minutes in 350 degree preheated oven.