Recipes From
The Columns |
of Tunica |
My Grandmother Bu's Waffies
2 cups plain flour
1/2 tsp. salt
3 tsp. baking powder
3 eggs, separated
1 1/2 cups milk
4 Tbsp. melted butter.
Beat egg whites until stiff and set aside. Combine dry ingredients. Add milk and egg yolks to dry ingredients, then add melted butter. Carefully fold in egg whites. Cook on waffle iron. Makes great pancakes too.
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Berry Baked French Toast
1 Loaf French bread, Cubed |
1/4 cup maple syrup |
Preparation Time: 20 minutes |
Cooking Temp: 350º |
French Toast: Line bottom of deep baking dish with half of the cubed bread. Cut pieces of cream cheese on top of bread. Sprinkle 3/4 cup of berries on top and spread the remaining bread cubes. Beat eggs with maple syrup and milk and pour over bread. Cover with sprayed (cooking oil) foil and refrigerate overnight. Remove and bring to room temperature before baking. Bake as specified and let cool for 10 minutes before cutting into squares. Serve with berry sauce. (Bread – you can use slice bread cut thin – lay slices on bottom or sprayed dish add berries / cream cheese caver top each with another slice – then pour egg mixture mover bread. Berry Sauce: Mix sugar, water and cornstarch well and bring to a boil, while stirring constantly, add berries and stir until berries pop. Serve hot over French Toast. Note: this dish may be frozen after being combined. Before baking, defrost in the refrigerator.
Recipe from Stitt House Bed and Breakfast
Hot Springs , AR
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Baked Chicken Salid
1 cup chopped cooked chicken breast
1 cup finely chopped celery
2 boiled eggs, chopped
1 can cream of chicken soup
1/2 cup mayonnaise
1/2 cup slivered almonds
1 tsp. minced onion
Combine and crumble potato chips or cracker crumbs on top.
Bake at 350 degrees for 20 minutes. Serve over rice.
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Coke Salad
1 20-ounce can crushed pineapple
1 20-ounce can dark sweet cherries
2 3-ounce packages cherry jello
1 3-ounce package strawberry jello
1 8-ounce package cream cheese, softened
1 12-ounce coca-cola
1/4 cup chopped pecans
Drain fruit and heat juices to boil. Combine jello and pour boiling juice over, stirring until dissolved. Cool. Cream soft cream cheese with a small amount of cola, then add remaining cola, fruits, and nuts. Stir into jello mixture. Pour mixture into 9x13 pan and chill.
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Carrot Souffle
3 1/2 pounds peeled carrots, boiled until extra soft
3 cups sugar
1 Tbsp. baking powder
1 Tbsp. vanilla
1/4 cup flour
6 eggs
2 sticks margarine
Drain carrots well. While still hot add sugar, baking powder and vanilla. Whip with mixer until very smooth. (I put them in the blender a little at a time.) Add flour and margarine and mix well. Whip eggs and add to mixture. Blend well. Pour mixture into greased baking dish ½ full as it will rise. Bake at 350 degrees for 1 hour or until golden brown. Can sprinkle with powdered sugar to serve.
Serves 20-25
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Lemon Lush
2 cups flour
2 sticks margarine, melted
1 cup chopped nuts
Stir together and press into a 9x13 inch pan. Bake at 350 degrees for 20 minutes until slightly brown. 1 8 oz pkg. cream cheese
1 cup powdered sugar
1 1/2 cups cool whip Combine and spread on cooled first mixture. 2 pkgs. lemon instant pudding
3 cups milk Combine and spread as third layer.
Top with cool whip as fourth layer.