Robin Dotson Creamed Corn with Bacon 6 ears fresh corn 4 slices bacon, chopped into 1/2 inch pieces 1/4 cup finely chopped red bell pepper 3/4 cup milk 1 (8 oz.) container soft cream cheese with chives and onion Cut kernels from cob. In skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Reserve one Tbsp. bacon drippings in skillet. Add corn and red peppers to the bacon drippings. Stir in milk. Cook and stir for 6 - 8 min., or until corn is done. Stir in cream cheese, cook and stir 2 - 3 min., until cheese melts. Stir in bacon pieces and season with salt and pepper to taste.
Robin Dotson Easy Egg Custard 3 lg. eggs 3/4 cup granulated sugar Pinch salt 1 tsp. vanilla extract with a dash of nutmeg 2 cups scalded milk Preheat oven to 300 degrees F. Beat eggs, sugar, salt and vanilla extract, mix well. Gradually add scalded milk, blending well. Pour into lightly greased pudding dish or four custard cups. Place dish or cups in a pan of hot water and bake for one hr. Custard is finished when a knife inserted comes out clean. Sprinkle with nutmeg. Alternatively, You may pour the mixture in an uncooked pie shell. Bake in uncooked pie shell for 45 min. at 350 degrees F.
Mar 05, 2012 · posted to the surname Eckerl
Robin Dotson Chili 2 lb. ground chuck 1 (28 oz.) can whole tomatoes, crushed 1 (6 oz.) can tomato paste 3 Tbsp. brown sugar 4 Tbsp. flour 2 Tbsp. chili powder 1 Tbsp. salt 1 onion, chopped 1 lg. green pepper, diced 1 (15 oz.) can mild chili beans 7 cups water In a skillet, brown the ground chuck, pour off any excess grease. Stir in flour and brown sugar. Combine tomatoes, tomato paste and chili beans in a 2-quart cooking pot. Add onions, green pepper, chili powder and salt. Cook over low heat for a least 2 hours.
Mar 05, 2012 · posted to the surname Eckerl
Robin Dotson Black Forest Cherry Bundt Cake 1 pkg. chocolate cake mix 1/4 cup canola oil 3 lg. eggs One 21-oz. can Cherry Pie filling Combine cake mix, pie filling, oil and eggs. Beat well until smooth. Pour into a greased and floured 12 cup Bundt pan. Bake in a preheated 350 degrees F. oven for 45 minutes or until done. Cool in pan for 25 minutes, then invert onto rack to finish cooling. Decorate and serve with 1 can cherry pie filling and whipped cream or cool whip. Cut the cake first before putting on the additional cherry pie filling and whipped cream.
Robin Dotson Banana Walnut Bread Bread: 1 1/2 cups all-purpose flour 1/4 cup walnuts, chopped or ground 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 ripe banana, mashed 3/4 cup applesauce 3/4 cup sugar 1 lg. egg 4 Tbsp. butter (half a stick), melted Topping: 1/3 cup packed brown sugar 2 Tbsp. flour 1/4 tsp. cinnamon 2 Tbsp. butter, chilled Preheat oven to 375 degrees F. Grease a loaf pan. In a large mixing bowl, combine 1 1/2 cups flour, walnuts, baking soda, baking powder, and salt. Set aside. In a medium mixing bowl, combine banana, applesauce, white sugar, egg, and melted butter. Pour wet ingredients into dry ingredients and stir until flour mixture is just blended. Pour into loaf pan. In a small bowl, mix brown sugar, 2 Tbsp. flour, and cinnamon. Using a fork or pastry blender, cut chilled butter into mixture until it looks like small crumbs. Spread evenly on top of bread dough. Bake 35 - 45 minutes, checking doneness after 35 min. Note that your knife or toothpick will not come out perfectly clean, as there are some very moist spots in the cake. Just make sure not to burn the edges. Makes 12 servings.
Robin Dotson Chocolate Fried Pies #1 1/4 cup flour 1/2 cup sugar 1/4 cup cocoa 1/4 tsp. salt 1/2 cup milk 1 tsp. vanilla 2 Tbs. butter 2 cups Bisquick mix 1/3 cup milk Combine sugar, flour, salt and, cocoa in a saucepan. Add 1/2 cup milk, vanilla, and butter. Cook over medium heat until it begins to bubble. Cook for 1 - 2 minutes longer or until thickened. Remove from heat and add vanilla. Let cool. Combine Bisquick and 1/3 cup milk. Roll pastry dough as thin as possible, on a floured surface. Cut into 5 inch circles. Moisten edges with water. Put 1 or 1 1/2 Tbsp. of filling in center of circle. Fold over, press edges together with tines of fork dipped in flour. Heat about 1 in. of oil in a skillet to medium heat. Place 2 pies at a time in heated oil and cook until golden brown on one side. Turn (only once) and brown on other side. Sprinkle with powdered sugar if desired. Pies may also be cooked in a deep fryer. Drain on paper towels.
Robin Dotson Beans and Sausage Delight 1 lb. Jimmy Dean Sausage, flavor of your choice 1 lb. Ground Chuck 2 cans Pork and Beans 1 med. Onion, diced 1 Green Bell Pepper, diced 1 can Refrigerated Biscuits Crumble and brown sausage and ground chuck together. Add cans of pork and beans, onion and green bell pepper to browned meat mixture and mix thoroughly. Cover top with refrigerated biscuits and bake in oven according to directions on tube of biscuits till biscuits are done. Serve with mashed potatoes or fried potatoes and onions and other vegetables to your liking.
Robin Dotson Dry Land Fish 2 cups dry land fish (mushrooms/morels) 1 tsp. black pepper 1 tsp. salt 2 cups canola oil Pour canola oil in a iron skillet. Let oil get very hot. Roll mushrooms/morels in flour and meal. Add salt and pepper. Deep fry to a golden brown.
Mar 05, 2012 · posted to the surname Bolling
Robin Dotson Angel Biscuits You do not need to let these rise before baking unless you have the time. 5 cups all-purpose flour 1/4 cup granulated sugar 1 Tbsp. baking powder 1 pkg. yeast 1 tsp. baking soda 1 tsp. salt 1 cup butter or shortening 2 cups buttermilk 1/4 cup butter, melted Mix dry ingredients, then cut in butter. Dissolve yeast in 2 Tbsp. warm water. To yeast, add the buttermilk. Mix in all ingredients, except butter, well. Sprinkle board with flour, knead a few times to make soft but not sticky dough; roll to 1/4 in., then cut with biscuit cutter. Dip in melted butter and fold over. Place close together. Let rise (optional). Bake at 400 degrees F. for 15 min. Makes about 40 biscuits.
Robin Dotson Bean Pot 2 med. onions, chopped 3 strips bacon, cooked and crumbled 1 can tomato soup 1 tsp. mustard powder 1/2 cup molasses 1/2 cup brown sugar 1 tsp. cinnamon 2 lb. navy beans, dry 2 lb. bacon Salt and pepper, to taste Wash beans and check for gravels (discard any gravel or rocks that are found). Place beans in a crock pot. Fry bacon crisp. Crumble and add to beans. Add bacon drippings. Add remaining ingredients. Cook on low for 8 - 10 hr.