3-Step Cast Iron Supper

3-Step Cast Iron Supper
Dorcas Annette Walker

Since writing my Creative Tennessee Mountain Cookin weekly newspaper column, I have been delighted to hear from several men, who love to cook. These dear guys are loyal fans, some who every week without fail tries out each of my recipes. One fellow told me awhile back that he is getting quite a stack of newspaper clippings. Guys, I am working on putting together a cookbook of my recipes- honest! In honor of my fellow chefs for Father’s Day I thought I’d give my 3-Step Cast Iron Supper recipe.

The first known Father’s Day celebration took place on July 5, 1908 at Fairmont, West Virginia in commemoration of 361 men killed in a deadly explosion nearby. A year later in the state of Washington, Sonora Dodd began working to have a yearly Father’s Day celebration observed after listening to a Mother’s Day sermon and realizing the sacrifice her father (a Civil War veteran) made over the years as a single father raising their family, who became widowed after his wife died in childbirth. In 1924, President Coolidge recommended that Father’s Day become a national holiday. President Johnson designated the third Sunday of June for Father’s Day in 1966, but it wasn’t until 1972 that President Nixon instituted Father’s Day as a national observance. Roses are the official flower for Father’s Day; red roses for living fathers and white roses in memory of fathers who have died. To all fathers I’d like to wish you a very Happy Father’s Day!

My 3-Step Cast Iron Supper makes a hearty meal by itself and is easy to make consisting of three main ingredients: macaroni and cheese, pork and beans, and hotdogs. You can also tweak this recipe by using up leftover macaroni and cheese, adding a can of pork and beans, mixing in chopped hotdogs, and heating it up in the microwave for a quick meal. For variety you can substitute chili beans instead of pork and beans. My husband spreads ketchup over his portion whenever I serve my 3-Step Cast Iron Supper. Preparation time for the 3-Step Cast Iron Supper is thirty minutes and this recipe serves six.

3-Step Cast Iron Supper

Step 1:
In a 10 inch cast iron skillet bring 6 c of water, 1 tsp salt, and 1 tb cooking oil to a boil. Pour 2 (7.25 oz) macaroni and cheese dinner macaroni in the boiling water and boil for ten minutes stirring occasionally with a large spoon. Lower the heat, add ½ c milk, and stir in the powered cheese until smooth.

Step 2:
Open up and pour in 1 (16 oz) can of baked beans.

Step 3:
Cut up into ½ inch pieces of 1 pkg of 8 hotdogs (your choice) and stir in. Bring to boil and simmer for five minutes. Serve piping hot right out of the cast iron skillet!

Weekly tip: A saving tip when cooking macaroni, noodles, or rice: bring to a boil, cover, and turn off the heat. In twenty minutes or less your macaroni, noodles, or rice will be cooked!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Dad's Crispy Treats

Dad’s Crispy Treats

Dorcas Annette Walker

My son’s friends at the body shop do more than work on cars. Besides keeping up with all the news, they love to taste-test any new recipes that I come up with, especially along the dessert or snack line. I always appreciate their feedback and honest opinions. In fact this week’s Dad’s Crispy Treats evolved from the suggestions and ideas that came out of the body shop. I thought it would make a perfect treat for dads this month.

There are all kinds of fathers. This August my son is getting married to a single mother and will not only become a husband, but he will also be a stepdad to a little boy. I know I’m prejudiced, but even though Dwight has never fathered a child biologically, he will be an excellent dad to this little boy. All Case has ever known is Dwight as a father. It has been a special time watching as my son changed from a single young adult status to becoming a responsible young father learning how to take care of a small child. In a perfect world there would be no split families or single parents struggling to raise children by themselves. I’m very proud of my son, who has chosen to take on the role of a stepdad.

I’d like to honor all the stepdads that have opened up their hearts to children needing a father figure in their life. Not only have these dads been willing to financially support and raise an extended family, but a good stepfather gives security and a steady role model to his stepchildren. I’d also like to include the dads, who are split from their children yet continue to financially support their children year after year and be a part of their lives as much as possible. I know of one young divorced father, who drives four hours across the state every other weekend just to spend time with his small daughter. These dads are pillars in the lives of their children and should be praised and emulated.

My Dad’s Crispy Treats are easy to make and will be an instant hit with both children and fathers. You can substitute or add chocolate chips, Skittles, Reece pieces, crumbled Butterfinger candy bars, peanuts, butterscotch chips, or any other kind of candy, nuts, or frosting that the dad of your household likes. These fudgy crunchy treats will appeal to every man’s sweet tooth. My finger-licking Dad’s Crispy Treats takes fifteen minutes to prepare (not counting sitting time for hardening) and this recipe makes eighteen large squares.

Dad’s Crispy Treats

Melt together in the microwave:
1 stick margarine
1(10 oz) pkg large marshmallows
1 c peanut butter (smooth or chunky)

Stir in:
6 c rice crispy cereal
1 c M & M’s
1 c mini marshmallows
Pour the mixture into a wax paper lined 9 x 13 baking dish and press flat with a spatula. Let the treats harden for a couple of hours.

Then spread on the top:
1 (16 oz) can of chocolate frosting
Cut into squares, and serve!

Weekly tip: For a harder frosting topping chill in the refrigerator for a couple of hours!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Papa's Pancakes

Papa’s Pancakes
Dorcas Annette Walker

My husband seldom cooks. He has no need as I’m always in the kitchen and he prefers to eat the food instead of bothering to prepare it. Also Dana wasn’t raised where fellows cooked. His mother didn’t bake or prepare special meals as he grew up. So Dana always appeared at our house around mealtime when we were dating. One Saturday morning after we were married and had kids, Dana asked for pancakes. For some reason I wasn’t in the mood for making pancakes. Anyone who works in the kitchen on a regular basis knows the feeling of every once in awhile not feeling like making a certain meal. Now before you start sending my husband sympathy cards let me state in my defense that normally whatever my dear husband asked for culinary wise he got. It was quite a shock to my poor husband when I tried to change his mind and tempt his taste buds with something else. The more I endeavored to change Dana’s mind the more determined he became to eat pancakes. He finally gave me the “look” that all you married folk know what I’m talking about and declared if I wouldn’t make him pancakes he’d make them himself. Instead of backing down like usual and scurrying to the kitchen to make what my dear husband desired, I got a brainstorm. I told Dana that I thought that it would be a wonderful idea for him to make pancakes even though he didn’t know the first thing about cooking.

Shock waves vibrated throughout our house as Dana banged among the pots and pans to find a skillet, hollering for help as he tried to locate the flour, and then a recipe for pancakes. Our youngsters woke up and came running to the kitchen all excited to see their Dad actually trying to cook. Dawn and Dwight asked numerous questions giggling as they perched on stools eyeing their dad’s every move. Our normal Saturday morning turned into a festive occasion as Dana mastered the knack of flipping and frying pancakes. The pancake experience turned into a resounding success and my husband was hooked. From then on every so often our kids would beg for Papa’s Pancakes. Dana would give a big grin, order me out of the kitchen, and announce that he was going to make up another batch of pancakes.

Papa’s Pancakes is an ideal recipe to use as a bonding experience for father and kids. Papa’s Pancakes can be served topped with a favorite fruit pie filling and whipped cream for a hearty meal or add fresh diced fruit right in the batter (my recipe for Apple Fritters is located on my Creative Tennessee Mountain Cookin blog found on my website page). The next time Dana whips up some of his pancakes he plans on adding raisins to the batter. You can also make smiley faces and animal shapes by pouring the batter in different patterns on a hot skillet. Here is Dana’s Papa’s Pancake recipe that makes eight, 6-inch pancakes.

Papa's Pancakes

Melt 1 tb shortening in a skillet on medium heat.

Place in a medium bowl:
1 tsp sugar
1 tsp salt
1 tsp vanilla
2 eggs
2 c milk

Whip with a Wisk and then add:
2 c self-rising flour
3 shakes of cinnamon
Mix well and add melted shortening to the batter. Melt a couple more tb of shortening and pour a dipperful of batter in the hot skillet. Wait three minutes until the bubbles quit coming up and the top looks like a moon full of craters then flip over. Fry for two more minutes and then place on a plate and serve hot with butter, syrup, or fruit!

Weekly tip: Always use medium heat to fry pancakes as a higher heat will burn or cook the pancakes faster, but the pancakes won’t be done in the middle!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Meat Lovers Pizza Macaroni

Meat Lovers Pizza Macaroni

Dorcas Annette Walker

Need a main dish this summer for a family reunion that will be filling and an instant hit with both young and old alike? My Meat Lovers Pizza Macaroni will fit the bill. I can’t remember where I first tasted pizza macaroni, whose recipe I’ve tweaked throughout the years, but whenever I make this casserole it always brings raves. Combining the taste of pizza with macaroni is an irresistible magnet to kids.

Macaroni is believed to have had its first origins in China. By the eighteen century, macaroni had become popular throughout Europe. Colonists brought recipes for macaroni to the New World and by the 1800’s macaroni and cheese recipes appeared in American cookbooks.

Thomas Jefferson served macaroni at the White House in 1802 after bringing back a macaroni mold from Paris. In 1937 Kraft introduced boxed macaroni and cheese that became an instant success with the start of World War II when rationing meat went into effect. As women joined the workforce boxed macaroni and cheese became a best seller with its ease of preparation and having the reputation for being a nutritious alternate to meat. Today Kraft sells more than one million boxes of macaroni and cheese a day. Even though there have been dozens of variations of boxed macaroni and cheese the basic combination is still the greatest seller. Macaroni and cheese can be served at lunch, as a light dinner, or added to the main meal. This comfort food had become an American staple.

My Meat Lovers Pizza Macaroni is filled with spicy meat surrounded by tender macaroni swimming in a mouth-watering sauce and melting cheese making each bite a culinary delight that makes a main meal in itself. You can add and mix-match mushrooms, green peppers, or black olives to this basic recipe as you cater to your family’s individual taste buds. The Meat Lovers Pizza Macaroni can also be prepared the day before and then heated up in a Crockpot or baked in the oven right before serving. My Meat Lovers Pizza Macaroni takes twenty-five minutes to prepare and this recipe serves eight to ten.

Meat Lovers Pizza Macaroni

4 c cooked macaroni total
1 lb hamburger
1 lb sausage (your choice)
Cook macaroni in salted water while browning the hamburger and sausage.

Drain and mix together with:
1 (26 oz) jar of spaghetti or pizza sauce
1 c salsa (your choice)
Pour half of the macaroni meat mixture into a Crockpot or baking dish.

Layer with half of:
1 (4 oz) pkg pepperoni
1 (12 oz) pkg mozzarella shredded cheese
Add the remaining macaroni meat mixture and finish layering the rest of the pepperonis and shredded cheese. Bake for 30-35 minutes at 350º until the cheese is browned and bubbly or put on low and let simmer in the Crockpot for 2-3 hrs. Serve hot with garlic bread or a tossed salad!

Weekly tip: Adding a tablespoon of cooking oil when cooking macaroni prevents the macaroni from boiling over and becoming massed together!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Apricot Nut Loaf

Apricot Nut Loaf

Dorcas Annette Walker

After us children were grown and my father died my mother seldom cooked. Working full time it was more convenient for her to eat at the hospital dining hall. On the rare occasions when she had company my mother ate at a restaurant. So I was quite intrigued when chatting with my mother during one of our weekly telephone calls to hear that she was seriously considering entering a cooking contest sponsored by the Bran Bud Cereal company. My mother loved apricots so she wanted to use them with the cereal to make some kind of a nut loaf. Since I cooked and baked all the time my mother asked my opinion what ingredients I thought would work best together. Suddenly I found myself being the one to encourage and bolster my mother’s self esteem like she had done so many times for me.

Several months later my mother called me all excited. She had won first place with her Apricot Nut Loaf entry! It was the only time my mother ever entered a contest. Her winning recipe lay forgotten as the years passed with only a mention now and then about our mother’s one spot of fame. As I was browsing through my recipes I came upon her Apricot Nut Loaf recipe and decided to feature it this month in honor of my mother.

Relative to peaches apricots are one of the first signs of summer. Apricots grow golden orange skins with the fruit having a faint tart taste between a plum and a peach on small trees from May through August. In the winter apricots are imported from South America so are available fresh year round. Buy slightly soft apricots as tree-ripened fruits taste best. Apricots are an excellent source of vitamin A and C, potassium, and dietary fiber. Nutrients in apricots help protect the heart and eyes and its fiber prevents constipation and digestive conditions.

Some say that apricots originally came from China spreading through Central Asia to Korea and Japan while other believe that apricots were first cultivated in India about 3000 BC. The first apricot tree arrived in Virginia in 1720, but the appearance of apricot trees in the United States didn’t become known until 1792 from seedlings carried to the west coast at Spanish missions in California. Today apricots are primarily grown in California with some in Washington and Utah.

My mother’s Apricot Nut Loaf is packed full of healthful ingredients with a fruity flavor. Her Apricot Nut Loaf makes a solid dense like bread with a nutty crunchy texture ideal as a healthy snack with a cup of coffee or tea. Variations of this recipe could be made with dried or fresh apricots- just add more sugar- and other fruits or substitute the sugar with honey. Preparation time for the Apricot Nut Loaf only takes ten minutes (not counting baking time) and this recipe makes one large loaf.

Apricot Nut Loaf

In a medium size bowl beat together:
½ c sugar
2 eggs
1/3 c cooking oil
1 c apricot jam
1 c milk
1 tsp vanilla

Add:
2½ c self-rising flour
1 c Bran Bud Cereal

Mix well and then fold in:
1 c chopped pecans
Pour into a greased loaf pan and bake for 45-55 minutes at 350º. Turn out on a rack and let cool then store the loaf in a closed container. Slice and enjoy with your favorite beverage!

Weekly tip: When baking nut or fruit loaves double the recipe and make two. You can always store the extra loaf or half a loaf in the freezer for a readymade snack!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Nutty Cinnamon Rolls

Nutty Cinnamon Rolls

Dorcas Annette Walker

Motherhood is filled with stress juggling multiple tasks. Just ask any mother. Today we are bombarded with articles touting the importance of setting aside time to exercise to lower one’s heart rate and relieve stress, not to mention the flood of advertisements on a daily basis claiming that a certain machine is the best way to exercise. In my grandmother’s day a mother got plenty of physical exercise without using a tread mill or exercise machine. Weeding a large vegetable garden and flowerbeds, putting up produce for winter, washing clothes by hand, and cooking meals from scratch gave women lots of exercise.

Bread making was a known stress reducer. You could punch, pull, and slap the dough around to your heart’s content as the more the dough was kneaded the lighter the bread would be. Not only would women feel better after a session of working warm dough between her fingers, but her family got to enjoy fresh hot bread. The day would finish with satisfaction knowing that she was providing for her family’s basic necessities. Talk about an unbeatable combination. I don’t know of a nerve pill or exercise machine that can give those results. Maybe it would be smarter if women went back to making up a batch of bread each week.

Today there are zillions of recipes and methods on how to make bread varying from the old-fashion day-long bread, using frozen dough, or a bread machine. The one thing all bread recipes have in common is the guarantee of having your house filled with a heavenly aroma of baking bread and finishing with a mouth-watering culinary treat. A woman can’t go wrong making a bread product. Included within the assortments of bread recipes is a variety of rolls ranging from plain dinner rolls to elaborate dessert buns.

My Nutty Cinnamon Rolls are an easy version of the old-fashion cinnamon rolls perfect for a snack or with a brunch eaten either hot or cold. You can quickly mix up a batch of these rolls and let them rise while doing something else around the house. These Nutty Cinnamon Rolls have a soft velvety texture from using a cake mix, yet they still have the homemade yeast flavor. For a different flavor try a cream cheese or chocolate frosting. You can also substitute the nuts with dried fruit. My Nutty Cinnamon Rolls take only fifteen minutes to prepare (not counting rising or baking time) and this recipe makes two dozen cinnamon rolls.

Nutty Cinnamon Rolls

In a large bowl mix together:
4 c self-rising flour
2 pkg yeast
1 white cake mix
2 c warm water
Pour the dough out on a floured surface and knead for a couple of minutes until the dough is smooth.

Then roll and shape into a rectangle and spread on:
½ c shortening
3 c brown sugar
1 c chopped nuts (your choice)
Roll up the dough lengthwise and with a sharp knife cut into one inch pieces. Place dough rounds flat on a cooking sheet and let rise until double. Bake at 350º for 25-30 minutes until golden brown. Let the rolls cool for five minutes and then frost with a vanilla flavored icing. Garnish with cinnamon!

Weekly tip: For no clean-up baking trays first line the trays with parchment or wax paper. The baked goodies won’t burn and you always end up with a clean tray!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com