THE BEST OF 1990
In 1990, the Lexington Herald-Leader’s food section began a readers’ recipes column. Here are some of the recipes that were published that year.
If you would like to submit a favorite recipe from your collection, e-mail it to swthompson@herald-leader.com.
Joy Parrish of Stamping Ground once lived in Southern California, where apricots are plentiful. This recipe for apricot cobble-up came from one of her mother’s friends. This is a rich dessert, so cut the squares small and serve with coffee, or add whipped topping and pecans and serve after dinner.
Apricot cobble-up
• 1 cup buttermilk baking mix
• 1/4 cup dark brown sugar
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 tablespoon softened margarine
• 1/3 cup milk
• 1 17-ounce can apricot halves
Combine baking mix, sugar and spices. Stir in the soft margarine until it is evenly distributed.
Add the milk and blend thoroughly. Spread the batter in the bottom of a lightly greased 8-inch square cake pan.
Drain the apricots, and set aside the juice. Arrange the apricot halves, cut side down, on top of the batter, and pour the juice evenly over the top.
Bake at 400 degrees for 30 minutes.
Marjorie Record of Louisville shared a quiche recipe that uses hash brown potatoes for a crust.
Olive quiche
• 1 (24 ounces) package frozen shredded hash brown potatoes, thawed
• 1/4 cup butter, melted
• 1 4-ounce can green chilies, seeded
• 1 cup Monterey Jack cheese, grated
• 1 cup Cheddar cheese, grated
• 1 cup black olives, sliced
• 1/2 cup half-and-half
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Press potatoes between paper towels to remove excess moisture. Press into a greased 9-inch pie plate. Brush with melted butter. Bake at 425 degrees for 25 minutes, or until the crust rim is golden brown.
Spread chilies, cheeses and olives over crust.
Beat half-and-half with eggs, salt and pepper. Pour mixture slowly into crust. Bake at 350 degrees for 30 to 40 minutes, or until knife inserted in center comes out clean. Makes 6 to 8 servings.
Cheese rounds were a favorite appetizer of Ollie Clegg of Lexington.
Cheese rounds
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• Very thin Pepperidge Farm white bread
Mix mayonnaise and cheese and spread on rounds of bread. Bake about 15 minutes in 350-degree oven. These can be made the day before and refrigerated.
Note: Use a 1 1/2-inch cutter and you will get four rounds out of one slice of bread.
Greg Spurlock of Lexington shared a recipe for broccoli-cheese soup. “An elderly Catholic lady gave me the basis for this recipe years ago. I’ve altered it and cook it different every time. It is easy to make and inexpensive," Spurlock said.
He likes to add Mexican cheese or pepper juice. Nacho cheese and Cheddar cheese soups may be substituted for celery or mushroom soup.
Spurlock also has substituted cauliflower for broccoli.
Broccoli-cheese soup
• 4 cups water
• 1 package frozen broccoli or 1 bunch fresh
• 1 large onion, diced
• 2 cans cream of celery soup
• 2 cans cream of mushroom soup
• 16 ounces Velveeta cheese
In a saucepan, add 4 cups of water, broccoli and onion, and bring to a boil.
Add soups; turn heat to low. Stir occasionally. Add cheese; stir until melted.
Erin O’Donnell of Lexington created this recipe for feta cheese dip as an alternative to blue cheese dip, which is usually made with sour cream.
Feta, a cheese made from sheep's milk, is lower in fat than cow's milk cheeses. For those concerned about sodium intake, much of the salt can be soaked out of this cheese.
Feta cheese dip
• 4 ounces feta cheese, crumbled
• 1 cup low-fat plain yogurt
• 1 cup low-fat mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• Mint leaves, fresh or dried, optional
To reduce salt in the cheese, soak in plain water for about 20 minutes.
In a large bowl, mix yogurt, mayonnaise, garlic powder and Worcestershire. Add feta. Mix and place in serving bowl. Chop or crumble mint and sprinkle on top.
(The mint garnish is particularly tasty if cucumbers are among the vegetables to be dipped.)
Ruby Linville of Millersburg said this salad dressing recipe had been in her family for many years.
“My grandchildren have renamed it ‘Granny’s salad dressing,’” she said. “It is delicious on tossed salad, and it keeps indefinitely in the refrigerator.”
Granny's dressing
• 1 can tomato soup
• 1 cup oil
• 1 teaspoon celery salt
• 1 teaspoon parsley flakes
• 1/2 teaspoon garlic salt
• 1 teaspoon mustard
• 1 cup sugar
• 1 cup vinegar
• 1 teaspoon onion salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
Pour all ingredients into a blender and mix well. Refrigerate.
Anne W. Wood of Paris relied on these casseroles for quick, easy meals.
Enchilada casserole
• 1 pound ground beef
• 1 medium onion, chopped
• 1 small box Mexican Velveeta cheese
• 1 can tomato sauce
• 1 can kidney beans
• 5 to 6 flour tortillas
• 1 medium green pepper, chopped
• 1 small tomato
Brown ground beef and onion in skillet. Drain excess fat. Add cheese, and stir until melted. Add tomato sauce and kidney beans. Add 2/3 of the chopped pepper. Heat.
Baste tortillas with a small amount of oil, and heat in a 300-degree oven until warm. Layer tortillas and the beef mixture in a deep, greased casserole dish. Bake at 350 degrees for a half-hour. Garnish with chopped tomato and remaining chopped green pepper.
Pizza casserole
• 1 small box thin spaghetti
• 2 pounds ground beef
• 1 onion, chopped
• 1 small jar spaghetti sauce
• 1 green pepper, chopped
• 1 package sliced pepperoni
• 1 package shredded Swiss cheese
• 2 packages shredded Mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, brown beef and onion in a skillet.
Drain fat, and add spaghetti sauce. Simmer for 5 minutes.
Grease a casserole dish, and layer half of spaghetti, beef mixture, green pepper, pepperoni and cheeses. Repeat for second layer.
Bake at 350 degrees for 35 to 40 minutes until mixture is bubbly and cheese melts.
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