Between the Calhoun County Extension Homemakers’ Clubs and the Calhoun
County Fair Baking Contest, Rhonda Nix of the Calhoun County Extension
Office in Pittsboro, has access to a lot of recipes.
Between the Calhoun County Extension Homemakers’ Clubs and the Calhoun County Fair Baking Contest, Rhonda Nix of the Calhoun County Extension Office in Pittsboro, has access to a lot of recipes. And she likes to try them out. One of the best ones she has tried was a first place winner at the fair–Nancy Funderburg’s Lemon Icebox Cake.
Other favorites of hers, which she also prepares for the family for holidays, are sweet potato pie and a cheesecake. She’s still working on her chocolate pie.
Rhonda admits that her very favorite food is bread. She doesn’t make yeast rolls, just likes to eat them–but she does make cornbread to go with her peas and potatoes.
She says she likes to cook more in the winter than the summer, many times preparing breakfast for supper for husband Paul and sons Steven and Elijah. But year around she serves her family lots of vegetables and says their garden gets bigger every year.
(From my uncle Tom Weeks)
1 layer of 1/2-1” thick of cooked cabbage
1 thin layer of Italian Bread Crumbs
1 layer of cheese slices
Mix 1 can cream of chicken soup and 1/2 cup milk and pour over top of cheese. Top with another layer of bread crumbs. Cook until bubbly.
Sweet Potato Pie
(Sweet Potato Cookbook)
3 medium sweet potatoes, baked or boiled
2 cups sugar
1 stick of margarine
1 (14-oz.) can sweetened condensed milk
1 tablespoon vanilla flavoring
1/8 teaspoon salt
2 (9”) unbaked pie shells
Mash potatoes with margarine. Add all other ingredients; mixing well. Pour into 2 pie shells and bake at 325-350° for 25-30 minutes or until done in the center.
Spray bottom of spring form pan with cooking spray. Line bottom of pan with parchment or wax paper. Spray again real good.
1 1/2 cups graham cracker crumbs
1/2 stick butter, melted
1/4 cup sugar
Mix well and press food at bottom of pan only.
1 1/2 lbs. or 3 (8-oz.) blocks cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
Put cream cheese in bowl and mix with mixer until real smooth, then add other ingredients. Pour into crust. Bake in preheated oven at 350° for 50 minutes. Start checking after 30 minutes. Let cool for 10-15 minutes then add topping.
2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla
Mix and spread over top of cake and bake for 10 minutes at 350°. Let set in refrigerator overnight.
Lemon Ice Box Cake
(From Nancy Funderburg)
1-18 1/2 oz. yellow cake mix
2-14 oz. cans sweetened condensed milk
1/2 cup lemon juice
1-8 oz. carton frozen dessert topping
Preheat oven to 350°. Bake yellow cake in five layers, or in two layers for 25-30 minutes and after cooling, split layers. While cake is baking, mix condensed milk and lemon juice. Put into refrigerator to cool. When cake layers are cool, spread condensed milk mixture between layers, reserving 1/2 cup mixture. Mix reserved mixture with frozen dessert topping. Spread on top and sides of cake. Store in refrigerator. Serves 12.