Features

Recipes from Martha Ruth Leonard
The Southern Gourmet
by Virginia Clower Robbins

Onion Cheese Supper Bread

1/2 cup chopped onions
1 beaten egg
1-1/2 cup Bisquick
1 tbsp. poppyseeds

1 tbsp. fat
1/2 cup milk
1 cup grated cheese
2 tbsps. melted butter

Cook onions in fat until tender and light brown. Combine egg and milk, add to Bisquick and stir only until dry ingredients are just moistened. Add onion and half of cheese. Spread dough in greased 8” round baking dish (like pie Pyrex). Sprinkle top with remaining cheese and poppyseeds. Drizzle melted butter over all. Bake in hot oven, 400 degrees, 20-25 minutes. Serve hot with cold cuts and tossed salad. Serves 6.

Easy Chicken Delight

1 stick oleo
2 cups water
fryer parts

pkg. dry onion soup
cup rice, uncooked
salt and pepper, to taste

Melt oleo in skillet; add other ingredients in order given., left to right. Cover and bake for one hour at 350 degrees. Served with bread, salad and dessert.

Apricot Nectar Pound Cake

1 pkg. lemon supreme
cake mix
4 eggs

1 cup apricot nectar
1/2 cup Crisco oil
1/2 cup sugar

Mix cake mix, sugar, oil and nectar together and beat for two minutes. Add 1 egg at a time and beat until well blended. Bake in tube pan, greased and floured, for 1 hour at 325 degrees. When done and it has slightly cooled, pour glaze over cake. Glaze: 1-1/2 cup powdered sugar, juice and zested rind of two lemons (well blended).


Thursday, September 3, 2009
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