It was noticed that some of the promised recipes were not
in the cookbook that we sold at the National last October, 2005. Ann wrote two
of them out so I could put them here.
We will try and add recipes as we
can.
| Ann McMath's White Corn Dish |
| |
| Race meet size: |
|
8 cans white shoe peg corn |
| 2 sticks margarine or butter |
| 16 oz. cream cheese |
| 4 - 4 oz. diced green chilies - mild |
| |
| Family size: |
| 2 cans corn |
| 1/2 sticks margarine or butter |
|
1 - 4 oz. diced green chilies |
| 1 - 4 oz. cream cheese |
| |
| Melt butter or margarine and cream cheese in
microwave. Add drained corn and chilies. Mix well. Bake at 350 for
30 minutes for the family size and 1 hour for the race meet size or until hot
and bubbly. |
| Ann McMath's Spicy Carrot Cake |
| |
| 2 cups sugar |
| 2 cups flour |
| 2 tsp. baking soda |
| 2 tsp. cinnamon |
| (I add a little cloves, allspice and
nutmeg to taste also. Ann) |
| 1 tsp. salt |
| 4 eggs |
| 1 1/2 cup oil |
| 3 cups grated carrots |
| |
| Combine dry ingredients and mix well. Add oil and
eggs. Mix well. Add carrots and beat at medium speed for 2 minutes.
Add: |
| 1 cup chopped pecans |
| 1 cup raisins |
| 1 cup coconut |
| |
|
Thoroughly mix together. Pour batter into a 13x9x2 pan and
bake in a 350 degrees
pre-heated oven for 50 to 60 minutes or until done. (Toothpick test.)
Icing: Betty Crocker or Duncan Hines Cream-Cheese
frosting. Add some nuts, raisins and coconut to the icing. Frost
when cool.
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