MurphyCaseySavannah

Mississippi Mud Cake

For those who like the super sweet dessert, this is the cake for you. We make it about once every few years. Seriously, it takes us that long to recover. 🙂

This recipe is from a cook book called ‘What’s Cooking at Rothwell’ from Rothwell Baptist Church in Pooler, Georgia in the 80s. This recipe was contributed by Myrtice Wyn.

Ingredients:

1 c butter
1/2 c cocoa
2 c sugar
4 eggs slightly beaten
1/2 c all purpose flour
dash of salt
1 tsp vanilla
1 tsp baking powder
1 1/2 c chopped nuts
miniature marshmallows (enough to spread on top)

Melt butter and cocoa together. Remove from heat and stir in sugar and eggs. Mix well. Add sifted dry ingredients, nuts and vanilla. Mix well. Spoon butter into greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 35 to 45 minutes. Sprinkle marshmallows on top of hot cake. Slide back into the oven briefly to let the marshmallows melt slightly. Cover with frosting.

Frosting:

1 box powdered sugar
1/2 c whole milk
1/3 c cocoa
1/4 c softened butter or margarine

Combine all ingredients and spread on hot cake.

We have made this before using marshmallow crème also – you have to spread it on while the cake is really hot.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

Pig Picking Cake

I always thought this was an unusual cake. I haven’t ever made it, so I will definitely have to try it for our next get together. This recipe is from a cook book called ‘What’s Cooking at Rothwell’ from Rothwell Baptist Church in Pooler, Georgia in the 80s. This recipe was contributed by Ryan Gibbons.

Ingredients:

1/2 c oil
1 box Duncan Hines butter cake
4 eggs
1 can mandarin oranges (undrained)

Icing:

1 big cool whip (I wonder if this would be the medium one now?)
1 can crushed pineapple
1 instant vanilla pudding

Mix all this together. Cook in 3 pans 325 degrees F for 20 mins. Icing: Mix all ingredients together and ice the cake.

An alternate version in the same cook book was contributed by JoAnn Bland.

Ingredients:

1 box Duncan Hines yellow cake mix
4 eggs
1 small can of mandarin oranges undrained
1 c Wesson oil

Frosting:

1 large can crushed pineapple, drained
1 8oz container sour cream
1 no-bake Jell-O cream cheese cake mix (save crust for another recipe)
2 Tbsp sugar
1 8oz Cool Whip

Mix all ingredients together. Bake at 305 degrees for 20 to 30 minutes in 2 8 inch cake pans.

Frosting: Mix all ingredients together. Fold in cool whip and ice cooled cake.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

Cherry Crunch Cake

This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Loretta Holscher. I have never had this before either. This book is full of recipes that I have never had and has been a joy to read.

Ingredients:

1 can cherry pie filling
1 can crushed pineapple with syrup
1 pkg Duncan Hines white cake mix
1/2 c butter melted
1 c chopped pecans
Layer ingredients in order listed in ungreased 13 x 9 x 2 pan. Bake at 325 degrees for 55-60 minutes. Let stand at least 15 minutes. Serve warm or cool and, if desired, with whipped cream or ice cream.

This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

Sweet Potato Balls

Wow. I have never heard of these. If my Mom were still alive I would be running to the store the get the ingredients to make these for her right now. She loved sweet potatoes and really loved sweet potato casserole.

There is no ingredient list with this recipe.

Mash cooked sweet potatoes with brown sugar and butter to taste. Roll around large marshmallows. Roll in corn flake crumbs. Bake about 25-30 minutes at 350 degrees or until marshmallows are soft.

This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Julia Bilskie.

This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

Easy Rice Casserole

I come from a family of casserole lovers. 🙂 My grandma Carter loved casseroles. Give her some cheese, crackers, and some veggies and she could work her magic. Anyway this sounded easy and sounded like something my husband would love because he loves mushrooms!

Ingredients:

1 c uncooked rice
1 stick margarine
1 can Campbells French Onion Soup
1 can Campbells Beef Broth Soup
1 large can mushroom pieces (optional for other people 🙂 )

Melt butter in pan, then add all other ingredients. Stir. Put in an 8×8 pan. Bake 45 to 60 minutes at 350 degrees.

This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Sue Ashcraft.

This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

Hot Potato Salad

I have never had hot potato salad. Normally here in Savannah we eat it cold, although I am sure I could find it prepared hot. The potato salad that we have always eaten is usually made with potatoes cooked with onion and salt. After they are cooled the other salad ingredients are added – usually mayonnaise, sometimes mustard or vinegar, pickles (sweet or dill), hard boiled egg, celery, raw onions, bacon if desired. I think this would be interesting to try. It doesn’t say what kind of potatoes but I believe a Russet or something similar would work best. That is what we normally use in ours and they hold up and don’t get mushy.

Ingredients:

Cooked diced potatoes
Onion
Celery
Crumbled bacon
Diced eggs
Little bacon grease

Dressing:

Beat 5 eggs, add 1 c vinegar and 2 c sugar. Cook until thick and foamy. Pour over potato mixture.

This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Phyllis Holscher.

This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

Marinated Pork Chops

I can’t wait to try these. I love pork chops cooked with soy sauce. My Mom used to cook them that way with soy and a little bit of garlic powder. She cooked hers in the oven though. Yum. Anyway, this recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes.

Ingredients:

6-8 chops
1/2 c soy sauce
1/4 c water
1/4 c sherry or red cooking wine
1 T lemon juice
1/2 tsp garlic powder
1/4 tsp ginger

Combine soy sauce, water, wine, lemon juice, garlic powder and ginger in a small sauce pan and cook 5 minutes, stirring to blend. Cool. Place chops in dish, pour marinade over chops and leave in refrigerator overnight. Grill on outdoor grill for about 10 minutes each side, depending on the thickness of the chops.

Recipe by Jane Thomas, contributed by Lucille Grundman.

Bacon Wraps

A friend of mine, every time we had a family event where we have finger foods, used to make these. These are pretty simple and may sound a little weird (bacon and mushroom soup), but are very good. Her Mom does some catering and taught her the recipe. The notes are from my friend and I left them on there.

Ingredients:

2 loaves of bread (I like the Sunbeam King size slices)
2 pounds thin sliced bacon (I used Hormel Black Label)
1 lg. can Cream of Mushroom Soup (I used the Walmart Brand)
Toothpicks

1. Cut the crusts off of the bread (easiest to do this with an electric knife).

2. Cut what is left in 1/2.

3. Cut the bacon into 1/3rds.

4. “Butter” the bread slices with cream of mushroom soup (one side only).

5. Roll up longways (the slices of bread will be somewhat rectangular so you will find it easier to roll it up like this).

6. Wrap with one of the pieces of bacon.

7. Stick a toothpick through it and put on a pan.

We make them ahead of time and put them on a cookie sheet to freeze. Once they are frozen, we drop them into a gallon size freezer bag and just take them out when we are ready to bake them.
To Bake: Put on a pan and bake at 350 for 25 minutes, turn them over and bake for another 10 minutes or so (until you are happy with how done the bacon is).

Hoe Cake

This is a recipe from ‘Blue and Grey Cookery Authentic Recipes from The Civil War Years’. The reason I am sharing it though is because my Momma used to make these all the time! We used to have them with fish and grits. She would cook them in butter some times if we didn’t have any bacon fat.

Ingredients:

2 cups corn meal
1 tsp salt
1/2 to 3/4 cup water
2 Tbsp bacon drippings

Add salt to cornmeal, then water, and lastly, 1 tablespoon of the bacon drippings. Heat the other tablespoon of drippings in a heavy iron skillet and make a round cake of cornmeal dough about 1 to 1 1/2 inches thick. Place in hot skillet and cook slowly on top of stove ( or over open fire) until brown on one side, then turn and brown on other side.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

Charleston Rice

This book has a lot of interesting recipes. We are close to Charleston and I have never had this rice. I have had a red rice similar to the red rice to what we have here in Savannah, but nothing like this.

Ingredients:

1 med chopped onion
2 Tbsp butter
1 can beef broth bouillon soup
1 can beef consommé soup
1 c white rice

Sauté onion in butter over medium heat until tender (or place the onions in a covered casserole dish, place in microwave and cook on high for 2-3 minutes). Add bouillon, consommé, and rice. Bake at 350 for 1 hour in covered dish.

This recipe is from ‘Our Best Oakdale Club’ published in 1985. The recipe was contributed by Pat Hall and Glenda Warren.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .