Chocolate Buttermilk Sheet Cake

This is truly a wonderful cake. It is rich in flavor and one my family has been cooking over 50 years. The cake is so moist and the icing is devine. I was just in Texas a couple of weeks ago and my brother in law made the cake, had forgotten how good it  was.

Chocolate Buttermilk Sheet Cake

Adapted recipe and photos by Miss Kate's Cookbook

Original recipe by Vintage Vicksburg

2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
I teaspoon soda
1/2 teaspoon of cinnamon 
1/2 cup buttermilk
1 teaspoon vanilla extract

Place in large mixing bowl, flour, sugar, and salt. Place in saucepan margarine,
water, vegetable shortening, and cocoa. Bring to boil and pour
over flour mixture. Mix well. Place in another bowl eggs, soda, buttermilk,
and vanilla. Stir well and add to above mixture. Bake in greased and
floured 9 x 13-inch pan at 350° for 20 minutes.

Icing

1/2 cup margarine
3 heaping Tablespoons cocoa
I (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Tablespoons milk

Melt margarine and cocoa in a 2-quart pan, but do not boil. Take off heat
and add powdered sugar, vanilla, chopped nuts, and milk. Stir well. Ice
cake while hot. Yield: 12 servings.

Click here for a printable version of this recipe     Miss Kate's Cookbook

Southern Style Macaroni and Cheese

This is the most favorite recipe of all. This is my mother's recipe though she added and subtract depending on her taste. In our neighbor we celebrate every holiday with a party and barbeque the one thing that everyone makes sure is brought is my Macaroni and Cheese. I have to make two casserole dishes every time and at the end of the party the only thing that doesn't have leftovers is the M & C. This is simple to make and trust me your kids will love it.

Southern Style Macaroni  and Cheese
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Rosemary Koestler

• 1 teaspoon of salt 
• 1 tablespoon of dry mustard 
• 1 teaspoon of black pepper
• 1 egg
• 3 cups of milk
• 2 sticks of butter
• 1 can of cream of chicken soup
• 32oz of Velveeta
• 2 cups sour cream
• 2 lbs small elbow macaroni 
• 1/2 cup Parmesan cheese
• 2 lbs of cheddar cheese ( I use sharp cheese but sometimes when it is on sale)

Preheat oven to 400F.
In a large glass bowl cut up Velveeta cheese into  1 inch cubes, also cut one stick of butter into 4 pieces, pour in 2 cups of the milk, and add the salt and pepper. Place plastic wrap over the top and microwave for 5 or more minutes depending on your microwaves power. You want the cheese to be completely melted but you have to stir it frequently or the cheese will burn.

While you are working on the cheese, start boiling and follow the instructions on the package for the macaroni. The key here is that right after the macaroni is done you want to put all your ingredients in while hot.

Grate your 2 lbs of cheddar cheese and set 1 half pound for the topping. Now stir your last 1 cup of milk, one egg, cream of chicken soup, and your sour cream together.

When you have drained the macaroni, while it is still hot start stirring in your sour cream mixer, your Velveeta mixer, and you 1 1/2 lb of cheddar cheese and 1/2 cup of Parmesan. Now melt the last stick of butter and last cup of milk together.

Pour macaroni into a large baking dish, then pour milk and butter over the entire casserole let it seep in. Now you can spread the last 1/2 lb of cheddar over the top of the dish. Cover and put into oven and cook for 45 minutes. If you want this more creamy and more milk. About 15 minutes before its ready uncover.

You can top this with crushed potato chips or crushed Ritz crackers. Bon Appetite !

 
Click here for a printable version of this recipe   Miss Kate's Cookbook

Red-Neck Spaghetti Sauce

Red-Neck Spaghetti Sauce     
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Best of Mississippi

2 ounces olive oil                                                 
2 onions, chopped
2 pounds ground beef
1 tablespoon minced garlic
3/2 cup diced celery
1 tablespoon parsley flakes
I/2 cup chopped mushrooms
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon Italian seasoning
I/2 teaspoon marjoram
4 cups tomato sauce
2 cups stewed tomatoes
2 ounces red wine
8 ounces water
2 ounces grated Cheddar cheese

Put olive oil, onions, and beef in a large heavy pot. Cook over medium
heat until beef is brown. Add remaining ingredients and simmer
for at least 4 hours—the longer the better. (You may have to
add a little more water after a few hours.) Serve over cooked,
drained spaghetti. Serves 12-15

Click here for a printable version of this recipe      Miss Kate's Cookbook

Olive Garden Pasta E Fagioli

Olive Garden Pasta e Fagioli 
Adapted recipe and photos by Miss Kate's Cookbook 
Original recipe from Top Secret Recipes


1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienne (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta"

"1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

Serves 8."  Bon Appetite !

Click here for a printable version of this Recipe   Miss Kate's Cookbook

Southern-Style Corned Beef and Cabbage

 Half of my family is Irish on my mothers side, many Irish settlers move in Vicksburg, Ms back in the early 1800's. We grew up eating corn beef and cabbage often, The great thing was my mother would make corn beef hash the next morning for breakfast. It taste great and it easy to do. All you need if one large crock pot.

Southern-Style Corned Beef and Cabbage
Adapted recipe and photos by Miss Kate's Cookbook 
Original recipe from The Dean Brothers

• 1 4-pound corned beef brisket
• 3 cloves garlic
• 2 bay leaves
• 1/2 teaspoon bottled hot pepper sauce
• 4 slices bacon
• 1 head green cabbage, cut into 8 wedges
• 4 potatoes (1 1/2 pounds). peeled and halved lengthwise

Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic,
hay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about
4 hours or until beef is tender.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper
towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in
batches; cook over medium-high heat until brown but not tender.

When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil,
retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15
minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes more or until potatoes
arc easily pierced with a fork. 

Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables
to the serving platter and crumble the bacon over all. Serve with mustard.
Servings: 8  Bon Appetite !









Click here for a printable version of this recipe    Miss Kate's Cookbook

Cane River Cuisine Beef Stroganoff

This is a wonderful recipe, full of flavor and it is easy to make. My family loved it and my next-door neighbor gave it four stars.

Beef Stroganoff 

Adapted recipe and photos by Miss Kate's Cookbook   

Original recipe from Cane River Cuisine

• 1 1/2 pounds beef sirloin 
• 2 tablespoons flour
• 1 teaspoon salt
• 3 tablespoons butter
• 1/4 cup finely chopped onions
• 1 can mushrooms, diced
• 1 clove garlic, finely chopped
• 2 tablespoons flour
• 1 cup beef bouillon
• 1 tablespoon Worcestershire 
• 1 cup sour cream 
• Hot cooked noodles

Remove fat from beef and cut into thin strips about 11/2-inches wide and 2-inches long. Dredge with 2 tablespoons flour and salt. Heat butter over high heat and quickly brown onions, mushrooms and garlic. Add meat and brown. Sprinkle remaining 2 tablespoons flour over meat mixture in pan. Add bouillon and Worcestershire. Cook and stir until mixture boils and is thickened. Place over hot water in pan. Stir in sour cream and heat for a few minutes. Keep over hot, not boiling water, until ready to serve. Garnish with chopped parsley. After this is done you can leave it on the burner to simmer until the meat is tender. I put it into a slow cooker, it really made it moist and tender.  Serve over noodles. Serves 4. Bon Appetite !

 

Click here for a printable version of this recipe -  Miss Kate's Cookbook

Gorgonzola Devil Eggs

 

This is a good twist on Devil Eggs. I call them adult Devil Eggs. You can do these two ways, by using Gorgonzola dressing or by using Blue Cheese dressing. My grandmother use to have tea parties for her Bridge Club, she would serve tomato sandwiches, her devil eggs, sweet tea, and teacakes. I remember that she would leave some in the kitchen for me. I think you will really enjoy these and you do not have to wait until summer, they are nice any night of the week. Enjoy!

Gorgonzola Devil Eggs

Adapted recipe and photos by Miss Kate's

Original recipe from Miss Kate's Recipe Box

• 12 eggs
• One bottle of Gorgonzola Dressing  (Lite House)
• 1 teaspoon of black or white pepper
• One teaspoon of Tabasco 
• Paprika for top of eggs

Put eggs in a small pot and cover with water. Cook on high until water boils, reduce heat and cook for 7 to 10 minutes. The secret to not tearing the eggs apart is put the pot in sink and start running cold water of the eggs. Now, tap the bottom of the egg and start slowly pulling the shell. Wait 10 minutes till eggs have totally cooled, then you can cut them in half. Place the egg white halves in the refrigerator until they are cold.

Now, take the yolks and place them in a bowl. In the bowl of yolks 1/3 of a cup of the Gorgonzola dressing, pepper, and Tabasco and mix well. Check the consistency if the mixture is really thick add more dressing. If it get to thin you can add potato flakes. Place in refrigerator till cold. Now, your ready to place mixer into the eggs. Your can spoon them into it, or you can use a icing bag with a large tip. Sprinkle with paprika. 

Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook