Cooking with Aunt Doris

Ingredients:
3 eggs
1 cup oil
1 3/4 cups sugar
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
4 cups chopped apples
1 cup walnuts
6 ozs. butterscotch chips

Instructions:
Mix eggs, oil and sugar. In a separate bowl, mix all dry ingredients (flour, salt, soda, cinnamon, baking powder). Add to egg mixture. Mix well, fold in apples and nuts. Mixture will be thick Spread in a greased 13x9x2" pan. Sprinkle butterscotch chips on top.

Bake at 350 for 35 minutes or until cake tests done.

Cooled cake may be topped with whipped cream if desired.

Instructions:
Preheat oven to 350°F.
Combine first 5 ingredients in a bowl.
Beat next 4 ingredients in another bowl until blended.
Stir into flour mixture just until flour is moistened (batter will be lumpy).
Fold in apples.
Transfer batter to a lightly buttered 4x8 inch loaf pan and bake 50-60 minutes or until tester comes out clean when inserted in center.

Core fine-grained apples.
Pare, except one ring around the center.
Cut celery hearts fine;
mix with mayonnaise dressing to which a little salt pepper and half the bulk of whipped cream has been added.
Fill the cavities of the apples and round up a little.
Set on heart-shaped lettuce leaves.

Note: f the apples must stand after being pared, rub lightly with a cut lemon to prevent discoloration

Ingredients:
1 half-gallon of apple cider
2 cinnamon sticks
1 tsp. nutmeg
zest of one orange
2 whole cloves
2 Tbsp. light brown sugar

Place the apple cider in a medium heavy saucepan over medium heat. Add the remaining ingredients and bring to a simmer (little bubbles will form around the edges). Turn the heat down to low and allow the cider to cook for about 20 minutes. Strain through a fine mesh strainer and serve.
Or, if you don't have a strainer, just put the brown sugar and the cider in the pan, then put the cinnamon sticks, nutmeg, orange zest, and cloves in cheesecloth, tie up in a little pouch, and drop in the cider mixture like a bouquet garni. Then, when you are ready to serve, simply remove the pouch of spices and pour the cider into glasses.

Note: You can even make this hot mulled cider in the Crock Pot, if you like. Set the Crock Pot on low for 2 to 3 hours, and let the smell of the hot apple cider permeate the whole house.

Makes 8 servings

Chicken And Apple Skillet

Ingredients:
4 teaspoons olive oil or canola
2 tart apples, thinly sliced
1 medium onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste

Preparation:
In heavy skillet, heat 2 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp.
Remove to bowl and set aside.
Add remaining 2 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides.
Reduce heat to medium low.
Set 1 tablespoon apple juice aside and pour remaining juice in skillet along with the cider vinegar.
Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear.
With slotted spoon, remove chicken to platter; keep warm.
Combine cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up any browned bits, for 2 minutes or until thickened. Return apple mixture to pan and heat through, season with salt and pepper.
Spoon apple mixture around cooked chicken.

Serves 4.

Ingredients:
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

Mix Together:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425 degrees.
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Note: Diabetics can substitute Splenda and Splenda Brown Sugar for the sugars and serve with sugar free vanilla ice cream - Yummy!

Chili

Ingredients:
1 large container of beef stock
1 large can of beans(I use either kidney or Pinto)
1 lb. of ground sirloin
1 1b hillshire farm polish sausage link
1 small purple onion(coarsely chopped)
chili powder
black pepper
garlic

In a skillet brown ground beef. Then drain and set aside for later.
In a large pot (mine is 2qts.) put 1 tablespoon of olive oil and set on med heat.
Cube the sausage and add it to olive oil. then add onions and season to taste with pepper and garlic.
Add 1/2 container of beef stock and groundbeef.
Simmer for 1/2 an hour
Drain and add beans.
Now you may want to add the rest of the beef stock (just depends on what you like)
Add 2 tablespoons garlic powder
Turn heat down to low
Let Simmer 1/2 hour

I bid you good eating!

Submitted by:
Chef Tres
Lincolnton

Tater Tot Casserole

Ingredients:
1 lb ground breakfast sausage
2 cups cheddar cheese
2 cups milk
2 eggs
2 lbs tater tots
Pepper to taste

Brown Sausage and Drain Fat. Put Sausage in the bottom of a
9 X 13 pan.

Spread Cheese Evenly over top of meat.

Whisk together milk, eggs, and pepper.

Pour over meat and cheese

Lay Tater Tots Over the top evenly.

Bake at 350 degrees for 35 - 45 minutes.
Enjoy!

Submitted by:
Lynne Melby
Iron Station

Cheesy Onion Casserole

Ingredients:
2T. butter or margarine
3 large sliced sweet onions (Vidalia if available)
2 cups (8oz) grated Swiss cheese - divided
Pepper
1 can cream of chicken soup
2/3 cup milk
1tsp. soy sauce
8 slices French bread - buttered on both sides

In a skillet, melt butter and saute onions until clear and lightly browned.
Layer onions, 2/3 of cheese and pepper in a 2 quart casserole.
In a saucepan heat soup, milk and soy sauce, stir to blend.
Pour soup mix into casserole and stir gently.
Top with bread slices.

Bake at 350 degrees for 15 minutes.
Push bread slices down under sauce; sprinkle with remaining cheese.
Bake 15 minutes more.

Ingredients:
6 cup blackberries
1/2 cup water
6 cups sugar
3/4 to 1 cup orange juice
3 to 4 Tablespoons lemon juice
1 Tablespoon grates ornge peel

Cook berries with water until heated through.
Rub through sieve and add sugar, fruit juices, and grated peel.
Cook over low heat until thick.
Seal in hot, sterilized glasses

Makes six 6-ounce glasses

Can be done with either Fresh or frozen breast of chicken.

Ingredients:
2 pounds of chicken breast
2 cans of chili beans
2 small cans of mushrooms
1 small can of chicken broth
fresh parmesian cheese

Place chicken breasts in pyrex baking dish (I use approximately a 9x4 dish). Mix beans and broth together and pour evenly over chicken. Sprinkle with as much or as little cheese as you like (I use enough to make a crispy crust on the chicken).

Place in 350 degree preheated oven and bake for 60 minutes. Cooking times will very from fresh to frozen chicken. Also different appliances cook differently so please be careful.

I hope you enjoy and I bid you good eating

Submitted By.
Chef Chuck
Lincolnton, NC

Peanut Butter Pie

Crust:
1-1/4 cups graham cracker crumbs
1/4 cup margarine - melted.
Combine and press into a 9" pie plate.
Bake at 375 degrees for 10 minutes.
Cool.

Filling:
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1T. butter, softened
1tsp. vanilla extract.
1 container of cool whip.

In a mixing bowl beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
Fold in cool whip.
Gently spoon into crust.
Refrigerate

Yield: 8 to 10 servings

Hash browns form a hearty crust for this easy main dish egg and cheese bake. A favorite any time of the year!

Preparation time: 10 min
Baking time: 35 min
Yield: 6 servings

2 cups frozen shredded hash brown potatoes, thawed
1 cup Half & Half
4 eggs
1/4 teaspoon pepper
1 cup cubed cooked ham
1/4 cup sliced green onions
1/4 cup chopped red bell pepper
4 ounces (1 cup) Cheddar Cheese, shredded*
**1/2 cup bacon bits** optional (along with ham)

Heat oven to 375°F.
Press potatoes onto bottom and up sides of greased 9-inch pie plate.
Bake for 10 minutes

Combine half & half, eggs and pepper in medium bowl; beat until well mixed.
Stir in ham, 2 tablespoons green onions and 2 tablespoons red pepper.
Sprinkle half of cheese over potatoes.
Pour egg mixture over cheese.

Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
Top with remaining cheese, green onions and red pepper.
Let stand 10 minutes.

Submitted By.
Lisa Harper
Belmont, NC

3/4 lb. butter - softened
1 lb. New York Sharp Cheese, grated

Cream butter and cheese together thoroughly.

Add :
1 qt. flour
1 tsp. salt
Dash Cayenne Pepper

Mix together thoroughly with butter and cheese.
Roll in 2" diameter rolls, wrap in wax paper and chill in refrigerator.
Slice in 1/4" thick slices.
Place half pecan in center and bake at 375degrees until slightly browned.
Remove from pan and place on sheet of wax paper and sprinkle with confectioners sugar while hot, completely covering top.

These can be used as party food.
Do not brown too much.

If you would like to submit a recipe, you can contact us in one of the following ways:
e-mail: mail@thecarolinascoop.com,
or mail it to:
The Carolina Scoop
P.O. Box 1698
Lincolnton, NC 28093-1698