‘Heavenly Delights,’ Siloam Baptist Church, Meadville
2 sticks butter or margarine
1 1/2 cups self-rising flour
1 1/2 cups sugar
3/4 cup milk
1 cup sugar
6 T. cocoa
3/4 cup hot water
3/4 cup milk
Melt the butter in a 9-by-13-inch pan. Mix self-rising flour, 1 1/2 cups sugar and 3/4 cup milk; pour over the butter. Combine 1 cup sugar and the cocoa; sprinkle over the flour mixture. Combine hot water and 3/4 cup milk; pour over the sugar mixture. Bake at 350 degrees for 30 minutes. Good served with ice cream or whipped cream.
This Recipe is from the June 2006 issue of Today in Mississippi
1 can cream of mushroom soup
3/4 soup can water
1 pound ground beef, loosely crumbled
4 medium red potatoes, thinly sliced
1 large onion, thinly sliced
Salt and pepper
Preheat oven 350º F.
In an oiled casserole dish put a layer potatoes, a layer of onions, then a layer of raw ground beef.
In a bowl mix mushroom soup and 1/2 can water. Pour over beef. Sprinkle salt and pepper over all. Cover with a lid or foil. Bake 1 hour or until potatoes are tender
Sunshine Breakfast Casserole
1 lb of bulk breakfast sausage, your choice
1/2 cup sour cream
4 tbl chopped onions
4 tbl chopped bell pepper, red or green or both
Preheat oven 350. Brown sausage, onions and bell peppers
in heavy skillet. Drain. Line baking dish with 3/4 of
the sausage mixture. Combine eggs and sour cream.
Season to taste. Pour over sausage mixture. Bake until eggs are
semi-set. Stir egg mixture and top with remaining sausage.
Bake until eggs are firm.
Yield: Serves 4 to 6.