Honoring Our Veterans

As we pause to honor our veterans and their families on this Veteran’s Day, please keep in mind the sacrifices that each one has made to ensure the safety and freedom of our country. After interviewing many outstanding veterans through the years and standing by the roadside earlier this year waving our National Guard unit off to Iraq with my little American flag in hand, I have arrived at a new level of appreciation for the price they, their comrades, and their families have had to pay on our behalf. Hug a veteran and/or their family member today and say, “Thank You.” In the meantime, whip up a comforting dish for the veteran in your life.

All American Meat and Potato Casserole

1½ lb. lean ground beef
1 cup soft bread crumbs
1 egg (slightly beaten)
½ cup chopped onion
1/3 cup ketchup
½ tsp. salt
1/8 tsp. pepper
1 cup shredded American cheese (divided)
3 cups hot mashed potatoes

In a large bowl, combine beef, bread crumbs, egg, onion, ketchup, salt and pepper; mix well. Pat meat mixture firmly into 8-inch square baking dish. Bake at 350 for 30 minutes. Remove from oven; drain excess fat. In a large bowl, combine ¾ cup cheese and mashed potatoes. Spread evenly over meat; sprinkle with remaining ¼ cup cheese. Return to oven; bake an additional 20 minutes or until meat is thoroughly cooked and potatoes are hot.

Too-Easy Drop Biscuits

2 cups self-rising flour
½ cup mayonnaise
½ cup milk

Mix all ingredients together well and drop by tablespoons into greased muffin cups. Bake at 375 degrees for 12-15 minutes or until done.

No-Fuss Apple Pie

1 (9 inch) deep pie plate or baking dish, buttered
5 or 6 apples, chopped
¾ cup butter, melted
1 cup self-rising flour
½ cup chopped nuts
1 tsp. cinnamon
1 Tbsp. sugar
1 cup sugar
1 egg

Put apples into pie plate and sprinkle with cinnamon and 1 Tbsp. sugar. In a bowl mix sugar, flour and butter. Blend in unbeaten egg and nuts. Mix well and pour over apples. Bake at 350 degrees for 45 minutes.

Patriotic Fruit Bowl

1 pint fresh strawberries
1 pint fresh blueberries
1 pint fresh blackberries
¼ cup granulated sugar or substitute
1 pint heavy whipping cream

Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small bowls with generous spoonfuls of fresh whipped cream.

Everybody’s Favorite No- Bake Cookies

2 cups sugar
½ cup cocoa
1 stick butter
½ cup milk
Pinch salt
1 cup peanut butter
2 tsp. vanilla
3 cups uncooked oatmeal (1 minute oats)

Combine sugar, cocoa and butter and boil 2 minutes. Add milk, salt, peanut butter, vanilla and oatmeal. Mix and drop onto waxed paper.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.