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Mama Ann’s
Hot Chicken Salad
• 6 cooked chicken breast (deboned)
• 2 cups mayo
• 2 cups sour cream
• 1 can mushroom stems and pieces
• 2 cans sliced water chestnuts
• 1 cup sliced almonds
• 2 cups finely chopped celery
• 1 cup cream of chicken soup
• 2 T. chopped onion
• 2 T. lemon juice
• 2 tsp. salt
• 1 tsp. pepper
• 2 cups shredded cheddar cheese
Pull chicken a part in small pieces.
Mix all ingredients together. Spray
9x13 pan with non-stick spray. Pour
all ingredients in pan. Bake at 350°
until bubbly. Top with 2 cans of
French fried onion rings (optional).
Bake 10 mins. Served hot or cold.
Pineapple Coconut Pecan
Snowball Cookies
• 1 8-oz. cream cheese softened
• 1 8-oz. can crushed pineapple
(drained)
• 1 cup chopped pecans
• 3 cups flaked coconut
Combine cream cheese and
pineapple. Fold in pecans, cover and
refrigerate for 1 hour. Roll into 1 inch
balls. Roll in coconut, refrigerate 4
hours or overnight.
Mamaw Clark’s Cookies
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1½ cup Crisco
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 2 cups quick-cooking oatmeal
• 1 cup chopped toasted peanuts
• 1 cup cornflakes (crushed)
Mix sugars, Crisco and eggs.
Add flour, soda, baking powder and
oatmeal. Add peanuts and cornflakes.
This batter is stiff. Drop by teaspoon
onto greased cookie sheet. Bake at
350° 12-15 mins.
Mama Ann’s
Fresh Apple Cake
• 2 cups sugar
• 2 eggs
• 1 cup oil
• 2½ cup plain flour
• 1 tsp. salt
• 1 tsp. soda
• 1 tsp. baking powder
• 2 cups peeled and chopped apples
• 1 cup chopped pecans
Preheat oven 425°. Combine sugar,
eggs and oil. Add dry ingredients.
Add apples and nuts. Bake at least one
hour in a greased 9x13 baking pan.
Pumpkin Roll
• 3 eggs
• 1 cup sugar
• 1 tsp lemon juice
• 3/4 cup flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 cup nuts, chopped
• 2/3 cup pumpkin
• powdered sugar
Beat eggs at high speed for 5 minutes.
Add sugar gradually. Stir in pumpkin
and lemon juice. Mix all dry
ingredients together in separate bowl.
Add to pumpkin mixture. Mix well.
Spread in greased and floured jelly
roll pan. Top with nuts. Bake at 375
for 15 minutes. Turn out on cloth
sprinkled with powdered sugar.
Start at side and roll up towel and
cake. Let cool completely.
Filling
• 1 cup powdered sugar
• 8 oz. cream cheese
• 4 tsp. margarine or butter
• 1/2 tsp. vanilla
Beat all filling ingredients together
until smooth. Unroll the cake. Spread
the filling on cake. Roll back up (without
the towel). Wrap in waxed paper
and then with foil. Chill. Best if
prepared the day before and allowed
to chill overnight. Keep refrigerated.
Penny Grandmother’s
Punch
• 4 cups cranberry juice
• 4 cups pineapple juice
• 1½ cups sugar
• 1 T. almond extract
• 2 liter ginger ale
Mix first four ingredients then add
ginger ale.
Shrimp Scampi Dip
• 2 Tbsp. unsalted butter
• 8 oz. medium shrimp, peeled,
deveined and roughly chopped
• 4 cloves garlic, minced
• 1/2 tsp. red pepper flakes
(can add more)
• 1/4 cup white wine
(can use chicken stock)
• 2 Tbsp. freshly squeezed
lemon juice
• Kosher salt and freshly ground
pepper to taste
• 4 oz. cream cheese, at room
temperature
• 1/4 cup sour cream
• 3 Tbsp. mayonnaise
• 2 Tbsp. chopped fresh parsley
• 1/2 cup shredded mozzarella
cheese divided
• 2 Tbsp. grated parmesan
Preheat oven to 350. Lightly grease
a 9 inch baking dish or coat with
cooking spray. Melt butter in a large
skillet over medium heat. Add
shrimp, garlic and red pepper flakes.
Cook, stirring occasionally, until pink,
about 2 minutes. Stir in wine and
lemon juice; add salt and pepper to
taste. Bring to a simmer; remove from
heat and stir in cream cheese, sour
cream, mayonnaise, parsley, 1/4 cup
mozzarella, and parmesan.
Spread mixture into the prepared
baking dish and sprinkle with
remaining cup of mozzarella.
Bake until bubbly and golden, about
10 to 12 minutes. Serve immediately
with crackers or garlic bread.
Hometown Clinton • 21