Dash of Class: Corn salad and more

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Column by Nora Sweat

By Nora Sweat

Here we are at the end of the month again, and I have both requested and submitted recipes. Mr. McGuffin from Solway requested that I run the South African Christmas Fruitcake again as he had lost his clipping from the paper. Alice Bennett of Elizabethtown gave me the Unstuffed Cabbage recipe and she shared that it has very little Weight Watchers Points Plus because of the large number of vegetables in it. The Baked Apples is a slow cooker recipe and sounds great. Linda Gregory emailed me after the St. Patrick’s Day column and said that she used Cream of Chicken and Mushroom soup and instead of Bisquick Dumplings she used "Reames" flat dumplings that can be found in the freezer section of the grocery. Thanks, Linda, for sharing.

The corn salad and bread pudding recipes were submitted by Susie Sherrard. The corn salad recipe is from her mother, Barbara Taylor. The bread pudding is a recipe from a teaching colleague at G.C. Burkhead Elementary School, Becky Bauer.

You have several really good recipes today, remember you can always submit some of your favorite recipes, request a recipe that you have lost and nominate someone you know who is a great cook as One of Hardin County’s Finest Cooks.

South African Christmas Fruitcake

1 c. currants

1 c. golden raisins

1 c. dark raisins

1 small pkg. dates

1 c. each Maraschino red and green cherries; rinsed, dried and cut in fourths

½ c. almonds, slivered

2 sticks butter, softened overnight

5 eggs

1 c. sifted all-purpose flour

2 t. baking powder

¼ t. salt

1 c. brown sugar

2 T. cocoa

1 t. allspice

1 t. cinnamon

1 t. nutmeg

1 t. ginger

1 t. almond extract

1 t. lemon extract

1 t. vanilla extract

¼ c. brandy

Cream the butter and brown sugar until creamy. Add eggs, one at a time, beat well. Add brandy and extracts. Sift flour, baking powder, salt, cocoa, and spices together. Cover fruits and nuts with part of flour mixture and toss until well covered. Add remaining dry ingredients to creamed mixture. Mix well. Add flour-covered fruits and nuts and mix in batter until all are covered. Spoon into a well greased and lined (with greased parchment paper) 8” springform pan. Bake at 340 degrees for 1 hr.; reduce heat to 300 for an additional hour. Check to see if done, by inserting a wooden skewer in middle.

Source:  Noelle Poole


Unstuffed Cabbage

1 lb. ground beef (96% fat free beef is a healthier choice)

1 medium onion

3 cloves garlic, chopped

2-26 oz. can stewed tomatoes

1-6 oz. can tomato paste

1 ½ t. dried parsley

1 ¼ t. salt

1 t. dried oregano

1 t. sugar

¼ t. pepper

1 small head cabbage, shredded

Cook beef in a large non-stick sauce pan over medium heat for six minutes until no longer pink, stirring occasionally. Drain fat. Stir in onion and cook for four minutes. Add garlic, cook for one minute. Add tomatoes and paste. Break up tomatoes with a potato masher. Stir in 1 ¼ c. water, parsley and the remaining seasonings. Simmer for five minutes. Add half the cabbage and cook covered for five minutes. Add the remaining cabbage and simmer for 90 minutes, stirring occasionally.

Serve with mashed potatoes and green beans.

Source:  Alice Bennett, Elizabethtown

Crock Pot Baked Apples

2 pounds McIntosh apples (about 6)

¼ c. brown sugar

¼ c. chopped walnuts

2 T. raisins

1 T. dried cranberries

1 t. lemon zest

¾ t. cinnamon

¼ t. nutmeg

2 T. butter or margarine

¼ c. orange juice

Core the apples, leaving bottoms intact and using a paring knife to enlarge the holes. Peel skin from around top of apples. Place apples in single layer in oval slow cooker bowl. If you have a round slow cooker, you can cook only five apples.

Stir together sugar, walnuts, raisins, cranberries, zest, cinnamon, and nutmeg. Place a rounded tablespoon of raisin mixture in each apple; divide butter and place on top of apple filling. Pour orange juice and ¼ c. water over top of apples. Cover and cook on high for about three hours. Place apples in individual bowls and spoon remaining sauce over top.

Source:  Family Circle magazine, March 2011

Corn Salad

2 cans of corn (drained)

½ cup chopped onion

½ cup bell pepper

¾ cup mayo

½ pkg. shredded cheese

Mix and add chili cheese Fritos just before serving.

Source:  Susie Sherrard and her mother, Barbara Taylor.

White Chocolate Bread Pudding

1 loaf of French bread

3T. melted butter

3 c. heavy whipping cream

10 oz. white chocolate

1 c. milk

½ c. sugar

8 egg yolks

2 whole eggs

Slice loaf of bread into ¼” slices and bake 15 minutes or until dried out. Place butter in a 13” x 9” x 2” baking dish.

Heat cream and white chocolate in a double boiler, and in a different pan, melt together sugar, milk, eggs and yolks. Mix the sugar and milk together and then add the eggs and yolks. Mixture should be just warm, not cooked. Add half the egg mixture to tempered chocolate and cream. Stir until smooth and pour half of mixture in a bowl with bread and toss until all is absorbed. Once soggy, put bread in a buttered pan and pour the other half of the egg mixture over and bake at 350 degrees for an hour covered with foil. Uncover and bake 15 minutes more or until golden brown.


8 oz. white chocolate

3 T. whipping cream

Melt chocolate in double boiler and add cream until smooth and shiny. Pour over each serving of the bread pudding.

Source:  Becky Bauer

Blueberry Squares

1 package angel food cake mix

22 oz. can light blueberry pie filling

Combine cake mix with pie filling. Pour batter in a lightly greased 13” x 9” x 2” pan; bake for thirty minutes at 350 degrees. Cool and cut into 24 pieces. Makes 24 servings, 2 Weight Watchers Points Plus points each

Source:  Weight Watchers, Inc., submitted by Rhonda Blessitt

Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.