Calhoun Homemakers

Calhoun County Extension Homemaker Clubs and Calhoun County Cancer Society sponsored a Tasting Luncheon in October of 1986.
On Wednesday, Nov. 5 the luncheon was at Calhoun City Fire Station, and on Thursday, Nov. 6 it was at Bruce Masonic

Millie Goforth

Lodge, from 11:30 a.m.-1 p.m. Tickets were $3 for the event.
Millie Goforth, member of the Happy Homemakers’ Club, recalled them serving a full meal of meat, vegetables and dessert, but not the specific menu. She also remember the booklet that was sold, but was unable to locate a copy.

The full meal consisted of recipes from a cook booklet that was compiled by the Calhoun County Extension Homemaker Clubs, which were also available for purchase at the luncheons.
Among the featured cookbook recipes were those that are published here.
All proceeds for the event went to the American Cancer Society.

Apple Crisp
6 red Delicious apples
1-16 oz. box light brown sugar
1/2 cup oatmeal
1 tsp. ground cinnamon
1/2 tsp. lemon juice
1/2 cup margarine
1 cup all-purpose flour
Peel and slice apples. Bake at 375° in small casserole dish until tender, about 10-15 minutes. Combine brown sugar, flour, oatmeal, cinnamon and lemon juice. Form into a crumb mixture and sprinkle over apples. Bake again until top is browned and crisp (approximately 30 minutes.)

Squash Casserole
2 cups cooked squash, mashed
2 cups cornbread, crumbled
1 onion, grated
1-10 1/2 oz. can cream of chicken soup
2 eggs
1 roll garlic cheese
Salt and pepper to taste
Combine all ingredients and place in baking dish. Bake at 350° for 45 minutes.

Quick Coffee Cake
3-8 oz. cans refrigerated buttermilk biscuits
2 Tbsp. cinnamon
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine, melted
1/2 cup nuts, chopped (optional)
Cut biscuits in half. Roll each piece in half a mixture of cinnamon and sugars. Drop into greased bundt pan. Mix melted margarine, remaining cinnamon-sugar mixture and nuts and pour over biscuits. Bake at 350° for 40 minutes.
3-8 oz. cans refrigerated buttermilk biscuits
2 Tbsp. cinnamon
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine, melted
1/2 cup nuts, chopped (optional)
Cut biscuits in half. Roll each piece in half a mixture of cinnamon and sugars. Drop into greased bundt pan. Mix melted margarine, remaining cinnamon-sugar mixture and nuts and pour over biscuits. Bake at 350° for 40 minutes.

Red Hot Salad
1/4 cup red hot candies (cinnamon flavored)
1 3/4 cups water
1-6 oz. pkg. cherry flavored gelatin
1-20 oz. can crushed pineapple
1-16 oz. can applesauce
Place candy and water in saucepan over medium heat and stir until dissolved (near boiling). Add to gelatin and stir to dissolve. Pour in pineapple with syrup and applesauce. Pour into 12x8x2” glass dish and refrigerate. 8-10 servings.

Dishpan Cookies
1 cup firmly packed brown sugar
1 cup sugar
1 cup oil
2 eggs
2 cups self-rising flour
1 cup oats
1 cup corn flakes
1 tsp. vanilla extract
Mix sugar, oil and eggs together well. Add flour, oats, corn flakes and vanilla. Mix well and drop by teaspoonful onto baking sheet. Bake at 325° for 10-12 minutes. Note: Any kind of cereal may be used.

“I Can’t Tell A Lie” Pie
1/2 cup butter or margarine
1-21 oz. can cherry pie filling
2 cups cake mix
1 cup chopped nuts
Melt butter in pie pan while oven preheats. Drain and reserve butter. Pour pie filling into pie pan, top with cake mix, then nuts. Pour melted butter over all. Bake at 350° for 40 minutes until crisp.