Dash of Class: November recipe roundup

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Food column by Nora Sweat

By Nora Sweat

Thanksgiving is over, the “planned leftovers” are finished and today I have some new recipes for you to try.

The first is an additional recipe from Robby Waters, who recently was recognized as One of Hardin County’s Finest Cooks. I have his burgoo recipe. After several people emailed me and asked for his chicken and white sauce recipe, I have news but not what you were hoping for. I talked with Robby and he told me his chicken is cooked with indirect heat using cherry or hickory wood. And the recipe for the sauce, a longtime family favorite, is a secret, but he did tell me it is mayonnaise based. Sorry.

Another recipe is a delicious apple dessert I tasted at a friend’s Pampered Chef party. The recipe was given to the hostess, Marie Deaton, by Katie Schultz, but Katie told me that she got it from a blog. It is called Apple Pie Dump Cake. It is a combination of an apple pie and apple crisp.

Thanks to Mary Jo Young, who shared with me Mary Jo Snyder’s Oatmeal Crisps recipe. It is a refrigerator cookie, which many people know as slice’n’ bale. It was a great seller for the Country Store at the Harvest Breakfast back in October.

Nora Sweat, author of “Mama and Me,” 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.

Robby Waters’ Burgoo

5-6 lbs. mutton

3 lbs. beef

4-5 lbs. whole chicken

34 oz. frozen corn

34 oz. frozen lima beans

34 oz. frozen carrots

1- 1/2 lbs. cabbage, finely chopped

1-1/2 lbs. onions finely chopped

6-8 lbs. potatoes, peeled and diced

1-1/4 cup ketchup

34 oz. tomato puree

Juice of 2 lemons

1 cup distilled vinegar

11/4 cup Worcestershire sauce

2 tsp. cayenne pepper or more, depending on taste

Salt and Pepper to taste


Robby uses a 15 gallon cast iron pot. Fill pot with 8 to 10 gallons of water. Bring water to a rolling boil. Add mutton, beef and chicken to boiling water. Cook all meat until tender. While meat is boiling, chop cabbage and potatoes. Remove meat, let cool and chop. Add all vegetables to broth, keeping at a boil. When potatoes are tender, add ketchup, puree, lemon, vinegar, Worcestershire sauce, cayenne, salt and pepper to taste. Simmer for 2 or 3 hours, stirring constantly for the last 2 hours as it thickens. This recipe makes approximately 8 gallons.

Source: Robby Waters

Apple Pie Dump Cake

2 cans apple pie filling

Vanilla cake mix

1 stick butter

1 c. oatmeal

½ c. brown sugar

¾ - 1 c. chopped pecans

Dump apple pie filling in a 13” x 9” x 2” pan that has been sprayed with food release spray. Sprinkle a dry vanilla cake mix over apples. Cut up one stick of butter into pats and place them over the top of the dry cake mix. Mix one cup old-fashioned oats with brown sugar and pecans and sprinkle over the butter. Bake at 350 degrees for 40-50 minutes or until golden brown. If pecans start to burn, cover pan with aluminum foil.

Source: Katie Schultz

Oatmeal Crisps

1 c. shortening

1 c. brown sugar

1 c. sugar

2 eggs, well beaten

1 t. vanilla

1 ½ c. all-purpose flour

1 t. salt

1 t. baking soda

3 c. quick cooking oats

½ c. chopped nuts

Preheat oven to 350 degrees. Thoroughly cream the shortening and sugars. Add eggs and vanilla, beat well. Sift dry ingredients and add to creamed mixture. Add oats and nuts; mix well. Shape in rolls, wrap in waxed paper and chill thoroughly or freeze until needed. Slice ¼ inch thick. Bake on ungreased cookie sheet for 10 minutes in the 350 degree oven. Yield: 5 dozen

Source: Mary Jo Young by way of Mary Jo Snyder’s blog