User Posts : The Southwest Voice

From the Kitchen of Milrea Blackwood

Milrea has lived most of her life in Bakersfield. She just recently moved to the Southwest. She has three children, seventeen grandchildren, twenty one great grandchildren and eight great-great grandchildren. She has five

generations living in Bakersfield. This recipe for Banana Split Cake is

a family favorite.

Banana Split Cake

Crust:

2 cups graham cracker crumbs

2 tablespoons sugar

1 stick unsalted butter, melted

Mix the graham cracker crumbs, sugar and butter until well blended and all the graham cracker crumbs are wet. Press into the bottom of a 13 x 9 inch baking dish.

2 sticks unsalted butter, softened to room temperature

2 eggs

3 cups powdered sugar

1 teaspoon vanilla

Beat the unsalted butter, eggs, powdered sugar and vanilla together with an electric mixer for about 15 minutes. Spread the butter and sugar mixture over the graham cracker crust.

5 sliced bananas

1 - 20 ounce can crushed pineapple, well drained

1 large container Cool-Whip

1/2 cup chopped pecans

1/4 cup chopped maraschino cherries

Layer the above ingredients over the sugar mixture. Cover and chill overnight. Serve cold.

From the Kitchen of Elsie Conaway

Elsie has lived in the Southwest for the last 17 years. She has one daughter. Elsie has retired after 26 years in banking and 10 years with the sheriff’s department.

This recipe for Seafood Cheese Ball is a must for annual Christmas parties.

Seafood Cheese Ball
• 1 can tuna, drained
• 1 can shrimp, drained
• 1 can crab meat, drained
• 2/3 can chopped black olives
• 2 tablespoon chopped onion
• 1 tablespoon lemon juice
• 1⁄2 tablespoon Worcestershire sauce
• 2 packages (16 ounces) cream cheese
• Pecans, chopped

Soften cheese and mix in all ingredients. Roll in chopped pecans.

It’s best to refrigerate for 24 hours before trying to roll into ball.

From the Kitchen of Hattie Lum

Hattie was born in southwest Bakersfield to a pioneer farming family. She lived here all her life except for a brief move to the northwest and recently moved back to the southwest. Hattie has been a volunteer at the Kern County Fair in the Home Arts Department for the last 45 years.

ALMOND COOKIES

2 c flour

¼ tsp baking soda

¾ c sugar

1 c shortening (Crisco)

1 beaten egg

1 tsp almond flavoring

¼ tsp lime water (can substitute same amount of baking soda)

almonds

1beaten egg (for brushing tops of cookies)

Roast almonds in oven. Sift flour and baking soda together. Cream shortening and sugar until fluffy. Add egg; beat mixture thoroughly. Add almond extract and lime water. Gradually add flour and baking soda mixture; mix well. Roll pieces of dough into a ball the size of a walnut. Press flat on ungreased cookie sheet. Brush each cookie with beaten egg. Press a toasted almond in the middle of each cookie. Bake at 350* for 15 to 18 minutes.

From the Kitchen of Erma Wilson

Erma and her husband Joel have lived in the Southwest for the last 25 years. They have one daughter, three grandchildren and six great- grandchildren. Erma is the owner and operator of The Cake Crafters cake and candy supply shop. This recipe for crock pot barbecued pork is a family favorite and is quick and easy to prepare.

CROCK POT BARBECUED PORK

1 boneless pork roast (cut into strips)

1 lg onion (chopped)

¼ c cornstarch

¼ c brown sugar

2 tsp ground mustard

½ tsp salt

¼ tsp garlic

¼ tsp red pepper flakes

1 ½ c ketchup

2 T Worcestershire sauce

In crock pot mix all ingredients. Cover and cook on low for 6-8 hours,

Serve hot on hamburger buns.

From the Kitchen of Margaret Kresha

Margaret lived in the southwest for over 60 years. She has two children and four grandchildren. Margaret was active in church and loved to play canasta. This recipe for Popcorn Balls was submitted by Margaret’s daughter Diane.

Margaret’s Popcorn Balls

2 quarts popped corn

1 c granulated sugar

1/3 c water

½ c corn syrup

1 tsp salt

¼ c butter

1 tsp vanilla

Combine sugar, water, corn syrup, salt and butter in a saucepan. Cook to

250* or until a few drops form a hard ball when dropped in cold water.

Add vanilla. Pour quickly over popped corn . Form into 10-12 balls.

From the Kitchen of Linda Phillips

Linda and her husband Jason have lived in the Southwest for about 11 years. They have two children and three grandchildren. Linda volunteers at Rasmussen Senior Center and is on the board at Bakersfield Community House and Greenfield Senior Center. This recipe for Buttery Almond Crunch is her kids' favorite. It is quick and easy and makes a great gift.

BUTTERY ALMOND CRUNCH

1 T plus ½ c butter (no substitutions) (softened and divided)

½ c sugar

1 T light corn syrup

1 c sliced almonds

Line an 8” square pan with foil. Butter foil with ½ T and set aside.

Spread sides of a heavy saucepan with ½ T butter. Add ½ c butter,

sugar and corn syrup. Bring to a boil over medium heat stirring constantly. Cook and stir until mixture is golden brown. About 3 minutes. Stir in almonds. Quickly pour into prepared pan. Chill until firm. Invert pan and remove foil. Break candy into pieces. Can drizzle melted milk chocolate on top if desired.

From the Kitchen of Jean Sciassia

Jean has lived in the Southwest for the last 48 years. She has two daughters, six grandchildren and four great-grandchildren. Jean got this recipe for Eggplant Parmesan from a television show. It has become a family and potluck favorite.

Eggplant Parmesan

1 eggplant

1 cup flour

2 eggs (lightly beaten)

1 cup breadcrumbs

½ cup oil

Spaghetti sauce (your favorite jarred)

8-ounce bag mozzarella cheese

Cut eggplant into ¼- to ½-inch slices. Dip in flour then in beaten eggs and then in the breadcrumbs. Fry until lightly browned in oil. Layer eggplant slices in a casserole dish with spaghetti sauce and mozzarella cheese. Bake in a 350-degree oven for about 30 minutes until browned and bubbly.

From the Kitchen of Pat Aycock

Pat Aycock is a retired kindergarten teacher. She and her husband Dale have lived in the Southwest for 27 years. They have 4 children, 11 grandchildren and 2 great-grandchildren on the way.

PEA SALAD

1 can green peas, well drained

1 chopped hard boiled egg

1/2 cup chopped celery

1 teaspoon onion flakes

1/2 teaspoon season salt

1/2 cup cubed Velveeta Cheese

1 heaping tablespoon hotdog relish

1/3 cup mayonnaise

1 envelope Equal

Gently fold together until well mixed. Refrigerate until served. Serves 4.

From the Kitchen of Kimela Hendrickson

Kimela Hendrickson has lived in the Southwest all her life. She and her husband, Mike, a retired fire captain, have two grown sons. Kimela enjoys decorative painting and volunteers at the Kern County Fair.

Nut & Chex Low Sugar Munchie Mix

1/2 cup + 2 tablespoons butter

1/2 cup + 2 tablespoons firmly packed Splenda brown sugar

2 tablespoons light corn syrup

1/2 teaspoon vanilla

2 cups lightly salted nuts (your favorite)

8 - 10 cups Chex or Crispx cereal

Line a cookie sheet pan with wax paper to spread mix on.

Melt in a 3 - 4 quart pot, butter, syrup and brown sugar, stirring constantly, on medium heat. Bring to a boil. Boil for 1 1/2 - 2 minutes. Have the cereal in a well buttered bowl. Pour 1/3 of the syrup mix in the cereal and stir to coat. Keep doing this until all the syrup is used. Spread on cookie sheet to cool.

Now for the fun part, that's eating the Munchie Mix.

From the Kitchen of Lucia Haney

Lucia and her husband, Chuck, have lived in the Southwest for the last 30 years. They have one child. Lucia works as a teacher for extended day care at Sing Lum. She has been entering the Kern County Fair for many years. She received the highest points in baking, canning and sewing for the last three years. This won her the Sweepstakes Award. Lucia is sharing one of her award-winning recipes.

Harvest Butter Cookies

1 cup butter

1 cup white sugar

1 cup light brown sugar

1 cup flour plus 2 tablespoons

3 cups rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

2 eggs

1 ¼ tsp vanilla

½ cup wheat germ

¼ cup light raisins

1 ¼ cup chopped walnuts

Mix all ingredients. Drop by spoonful onto cookie sheet. Bake at 350 degrees until browned.

From the Kitchen of James Wyatt

James has lived in the Southwest for the last 28 years. He is employed at Fraver Machine Shop. He is very active in his church, Valley Bible Fellowship. This was a favorite recipe as a child, then the recipe got lost. His mom tried to duplicate it from memory, but it was never the same. It was recently found in an old box, so James now keeps a copy on hand.

SWEET-N-SOUR SAUSAGE

1 T oil 1 T brown sugar

1 smoked sausage (sliced) 1/2 Tsp garlic powder

1/2 cup diced green pepper 1 T corn starch

1/2 Cup diced onion 1 Can pineapple chunks

2 stalks thinly sliced celery Cooked Rice

1 Can cut-Up tomatoes

Brown Sausage in large skillet over medium heat. Add green pepper, onion, & celery to Stir Fry 1 or 2 minutes. Add can tomatoes & stir until warm.

Add brown sugar & garlic powder. Drain pineapple chunks reserving juice.

Mix corn starch into pineapple juice. Add to meat & stir until thick.

Add pineapple chunks & heat. Serve over hot rice.

From the kitchen of Chuck Haney

Chuck and his wife Lucia have lived in the Southwest for

the last 30 years. They have one daughter. Chuck is employed by Kern County as an electrician. This recipe for Spam SpiceBites won Chuck a first-place ribbon at the Kern County Fair.

Spam Spice Bites

1can of Spam, diced

½ cup sweet red pepper, chopped

1 can green chilies, drained and chopped

Dash of hot sauce (optional)

¾ cup mayonnaise

¼ cup parmesan cheese

¼ cup cheddar cheese, grated

¼ cup bread crumbs

pizza dough

Pinch off pieces of the pizza dough and press into greased (small) cupcake tin

In pan, sauté spam, red pepper and chilies. Cool slightly. Add mayonnaise, cheeses and bread crumbs. Add hot sauce if you want.

Place filling in pizza dough that has been shaped in small cupcake tins.

Bake at 325 for 15 minutes.

From the kitchen of Lindsay Haney

Lindsay has lived in the Southwest for the last 21 years. She is a

first-grade teacher at Buena Vista School. She has been entering the Kern

County Fair since she was a small child. This recipe for Spam

Muffins earned her first place.

SPAM MUFFINS

1 can Spam (diced)

1 box of corn muffin mix

2 eggs (slightly beaten)

½ can cream corn

½ can of whole corn (don’t drain)

4 ounces sour cream

¼ cup butter (chunks)

Garnish:

shredded cheese (any kind to taste – I use cheddar)

jalapenos (one sliver for each muffin)

Mix together all ingredients and fill muffin tins half full. Garnish with

cheese and jalapenos to taste. Bake at 375 degrees for approximately 15 minutes or until golden brown.

From the Kitchen of Jenny Wilke

Jenny and her husband have lived in the Southwest for the last seven years.
They have two children. Jenny is sharing her award-winning recipe for universal
yeast bread.

Universal Bread Recipe

2/3 cup warm water

2 pkgs yeast (rapid rise)

Put together in a bowl and let sit. If the yeast looks foamy the yeast is active which is good. To this bowl add:

1/4 cup margarine or butter

1/2 cup sugar

1/2 tsp salt

2 cups flour (unbleached)

1 cup buttermilk

Mix these in a bowl (with a Kitchen Aid mixer, use the cookie mixing attachment) until a dough forms.

Add 2 more cups of flour and mix again.

switch the cookie mixing attachment and use the dough hook. Add 2 more cups of flour (plus or minus depending on how the dough looks) and mix.

(Above recipe can also be done in a bread maker. Add the total amount of all ingredients in the same order listed for classic white bread, yet substituting buttermilk for the dry milk.)

Let the dough rise at least one time. Cut off a chunk of the dough. on a lightly floured cutting board, roll the dough as if making a pizza crust thickness. Cut triangles out of the dough. triangle sizes can vary, but the average size should be about 4 inches in height and 3 inches in width. If you are looking for smaller or larger dinner rolls, adjust the size. With one triangle, begin at the base of the triangle and roll the dough until you reach the tip of the triangle. It should look similar to a croissant. place it on a greased cookie sheet. Repeat the process until all of the dough has been used. Typically this can make 28-36 dinner rolls but it is dependent on the size you choose.You can allow them to rise before baking or just bake them. Preheat the oven to 350degrees. Bake for 10-15 minutes or unt1l golden brown. After taking them out of the oven, quickly brush the tops with butter. Serve hot or cooled.

page 1

From the Kitchen of Maria Ferriea

Maria and her husband Paul have lived in the southwest for

The last seven years. They have one child and three grand-

children. This recipe for Almost KFC Coleslaw is from her mother.

ALMOST KFC COLESLAW

8 cups cabbage, chopped very fine

1 medium carrot, shredded

1/3 c granulated sugar

½ tsp salt

1/8 tsp pepper

¼ c milk

½ c mayonnaise

¼ buttermilk

1 ½ tsp white vinegar

2 ½ T lemon juice

Combine all ingredients except cabbage and carrot. Beat until smooth. Add the cabbage and carrot and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend before serving.